Salamanca’s Gastronomy, The special taste of Spain

Written by Admin on March 11th, 2011

Gastronomy in SpainIt is quite a common mistake to sometimes confuse gastronomy with a catalogue of raw materials, recipes, restaurants or chefs with a lesser or greater media presence. At least in Salamanca (Spain), gastronomy is (and always has been) something quite different.

Eating is much more than just feeding yourself

The Spanish wine is highly regarded internationally

This has been particularly evident in recent times, when new voices have made themselves heard, new chefs demanding cuisine that is innovative, but far from the world of physics and chemistry. This is a type of cuisine that looks at eating in a different way, that has nothing to do with sybaritism and holds strong links with the earth and its rhythms, is related to mankind and its requirements, and where scenery, people and company are alI crucial.

And this is where Salamanca truly comes into its own. It has a larder that is the envy of many, with top quality, own-name raw materials, Ientils, cherries, cereals, cheeses, wines, honey… as well as the Ibérico pork and Guijuelo names, renowned all over. And don’t forget the great spreads the area lays on, with a traditional range that is increasingly measured and balanced, full of flavours and little delicacies and an innovative range based on our highly interesting and surprising raw materials.

In Spain, ham is a delicacy

A stroll through Salamanca’s gastronomy

The ingredients come from agriculture and livestock

Salamanca´s gastronomy also offers urban and natural landscapes that are packed fulI of beauty, peace and history, alI forming part of the pleasure of eating. And let’s not forget the people, with a special sense of celebration and representation, which also have their part to play in the area’s gastronomy. In Salamanca, one thing is clear: eating is much more about just feeding yourself.

When we speak of food from Salamanca, we refer to all those things that the earth gives to humans, allowing them to survive and develop their lives over time. Almost alI food from Salamanca is a result of two human tasks: agriculture and livestock farming.

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