tradition and innovation, the dining table in Salamanca constitutes
a starting point: the excellence of raw materials prevails, as the existence
of three denominaciones de origen
demonstrates (Ham of Guijuelo, Lentils of La Armuña and morucha
Meat) and two marcas de garantía
or guaranteed brands (Salamanca Veal and Cheeses of Arribes). From that
starting point, the magic takes refuge within the kitchen and, later,
surprises and delights at the table.
His majesty the Iberian ham
are always an appropriate appetizer. The most famous ones are from Guijuelo,
Ledrada or Candelario. A chanfaina,
some potatoes revolconas,
or some beans
al herradero constitute splendid main dishes that go well with a calderillo
bejarano or a limón serrano.
An orange or maruja salad
will allow you to more easily savour a good hornazo.
And for second dishes a roast,
whether Salamanca veal, sucking lamb, roasted piglet or the famous morucha
meat. And if you prefer, choose the goat
cuchifrito or some hare
with rice or stewed
partridge that can be substituted
with a cocido,
a complete meal in itself.
Some eggs with farinato,
some chichas o probadura,
a plate of cod or
some pickled tench
can introduce variety to the table before deciding to choose the desserts.
peaches, strawberries, cherries and figs from the mountains go before
suspiros de monja,
or a good bollo maimón.
And if you prefer cheeses,
try the varieties that are offered in Arribes del Duero and el Abbatial.
All washed down, of course, with good wines
of the Sierra de Francia or of Las Arribes, These are places where the
gentleness of the climate favors the production of grapes.