From the meat until wine, the typical products of the Leonese gastronomy They stand out for their imposing character, forcefulness and flavor. As many with the most traditional dishes as with the varied tapas of exquisite palate, the city offers you a sensational 'gastro' experience. The one you can live this month of October 10th to 13th in the XXVI Leon Products Fair, in the Exhibition Palace. There you can get to know in detail each top quality delicacy, in the context of promoting the local agri-food sector. Do you want to discover what are those foods that the capital of Castilla y Leon?
Savoring the gastronomy of León with five products
The appointment of enormous tradition in the town has crossed generations until today, between the coexistence of different cultures and cold winters. Those that forced to be put in the mouth hot spoon dishes, full of hearty delicacies from the meat hunting. Thus, the Leonese gastronomy he was preserving his culinary art of excellent raw materials cooked as traditionally had been done. Of course, this wide range of products also includes cheeses, wines, sweets, fruits, vegetables, honeys and even liqueurs. However, there are five representative basic elements of León.
The first one is the cecina, made from the hindquarters of cattle. A salty meat, subjected to smoking with oak and holm oak, two typical trees of the Leonese forests. Its particular color is unmistakable, as is its flavor as the best of Spain. Along the same lines is the blood sausage from León, without rice but with a lot of onion. Its personality is reflected in the different ways of enjoying it: grilled, cooked, patty, in puff pastry or even in croquettes. Without a doubt, a sausage essential in the Leonese gastronomy.
As well as irreplaceable is the cooked Maragato, the special that is prepared in the city, using typical products of the area, of course. But beyond its ingredients, it is unique compared to others because it begins to be taken with the meat, then with the chickpeas and vegetables to end in the soup. All a traditional dish of the Maragateria, where farmers from Leon devised a consistent delicacy that would allow them to have the strength to face the hard working day in the field.
From the flattest terrain to the heart of the Picos de Europa to discover another product of the Leonese gastronomy. Bill Valdeón cheese It is a variety that grows between the limestone peaks and the lush forests of the Leonese mountainous environment. Fruit of cattle milk, it is considered one of the best blue cheeses both Spain as of the world. Delight for the taste buds of the turóphiles and an ideal food to pair with a bottle of wine white, pink or red, produced by a winery in the DO León or DO Bierzo. Because wine culture is another constant in the region, with the typical Prieto Picudo and Mencía grapes.
