Ruta de la Plata

In Salamanca, the art of cooking is yet another attraction:

Among the extensive and varied gastronomic offer is to be found the chanfaina (rice cooked with lamb offal), the flavoursome hornazos (a pie filled with cured sausage meats and boiled eggs that is mainly eaten on Easter Monday).

We may also savour excellent roasts (suckling pig, kid and lamb), Morucha veal and beef and Armuña lentils, these last two with their own Specific Designation.

Outstanding Iberian cured ham is elaborated in the region of Guijuelo, with its own Designation of Origin. The cured pork sausages known as chorizo and salchichón are also top quality products, not to forget the cheese from Las Arribes.
All accompanied by suggestive wines from the regions of Sierra de Francia and Las Arribes.

Another attraction is the wide variety cakes and pastries: bollo maimón, almendras garrapiñadas (caramel-coated almonds), rosquillas de Ledesma, obleas (wafers), floretas, repelaos and a large number of sweets made in the convents.

More information in: Festivals and Cultural Events