| High
quality natural produce forms the basis of Cantabria's simple cuisine.
Its recipes make no attempt to disguise the taste of food with an excess
of condiments. The division of Cantabria into sea and mountain zones determines
the nature of the cuisine, which is based on the superior quality of local
meat, seafood and fish.
In
addition, there is a large variety of cheeses, some of which are still
produced the old-fashioned way. The best known speciality is the cocido
montañés, or mountain stew, prepared with white beans, brassica
cabbage and pork. Lebaniego stew features chickpeas as its main ingredient.
On the coast, try the gooseneck barnacles at Somo, Ajo, Langre, Suances
and Liencres; and the clams at Cicero and Pedreña. Sardines are
popular, as is sea bream, sole, turbot, hake, etc. Salmon and trout from
the Nansa, Deva, Pas and Ansón rivers enjoy a well-deserved prestige.
Vegetable produce accompanies all of these dishes, especially in the form
of mixed vegetables. The red meat from Tudanca is outstanding.
The
Valle del Pas, or Pas River Valley, lends its name to the best known pastries
of the region: Sobaos pasiegos and Quesadas pasiegas. These, together with
sweet-milk rice, Sacristans from Liérganes and Pantortillas from
Reinosa, custard and the region's exquisite apples are very highly recommended
at dessert time. Dessert goes well with a shot of liqueur, called Orujo
or the local Aguardiente, or with a Tostadillo from Liébana, the
only winegrowing district in the region.
The
range and quality of Cantabrian cheeses deserves a special mention all
its own. The best known made with cream, is now factory-produced. However,
many of the cheeses made in small towns in the Picos de Europa, like Picón
cheese from Tresviso and Bejes, are still produced the old-fashioned way.
Equally famous are Aliva smoked cheese, and the cheeses from Lebeña,
Pido, Cabuérniga, Pas, etc. |
