Zamora, León and Salamanca: the gastronomy that unites the kingdom of León

The gastronomy of León is one of the most varied in Spain, in part thanks to the fact that it is one of the regions with the longest history in the country. Associated with the land, climate and ancient customs, these are the dishes of one of the most seductive areas for the palate.

Now that León could become the 18th Spanish Autonomous Community, we vindicate the gastronomy of the 3 provinces that they made up the Leon region until the arrival of the Transition.

In León as a multiprovincial entity, in fact, we can also find some of the best Denominations of Origin, like that of Toro (Zamora).

We refer, of course, to wines, which are ideal to accompany typical dishes from the earth and thus enjoy an even more complete and unforgettable experience.

Lion, much more than meat

By not having access to the sea, León has always had a hard time accessing fresh fish, but this has not been an impediment, far from it, so that its gastronomy is nourished by fish. Although, yes, salty in most cases.

In fact, in the Bierzo area (León), they enjoy a typical fish-based dish: trout soup. Similar to the Castilian ones, the ham is exchanged for the trout, a fish found in rivers mountainous area.

Also, it is possible to enjoy a good plate of crayfish leonesa, that is, accompanied by cayenne, onion and white wine. In addition, it is worth mentioning the zamorano Octopus a la Sanabresa which is cooked with onion, garlic and paprika and, of course, the Arriero Leonese Garlic, whose protagonist is the cod.

Broths, tasty and appetizing staples

Garlic soups and Castilian soup They are two very typical dishes of the area. The first is reputed to be the oldest soup in all of Castile (it includes stale bread, ham, garlic, paprika, oil and salt) and the second has less garlic and more paprika, in addition to egg and, despite originally from the kingdom of León, can be found in other parts of Spain.

Another dish that unites the kingdom of León is the cooked Maragato. Typical of the Astorga area, it is a stew similar to those consumed in the rest of Spain. Its ingredients are chickpeas, collard greens and up to 7 types of meat.

To the rich pig

In the gastronomy of León there is a product that shines above the others and that is the pork. Base of most of their stews and protected by the Denomination of OriginAmong all the foods derived from this animal, the following stand out: blood sausage, jerky and chorizo ​​from León or Guijuelo ham (Salamanca).

Although if there is a dish that unites the gastronomy of León, that is the barbecue and its meats. In the León area, you can enjoy the roasted kid with thyme and white or Botillo wine, a recipe dating from Roman times, a sausage made with pork, garlic and paprika, cured and smoked, which it is cooked with cabbage.

Also, it is essential try the veal from Aliste (Zamora) and the cecina de León, perfect to enjoy together with a good wine from the region and a plate of Zamorano cheese.