Ruta de la Plata

The fundamental reference in the gastronomy of Béjar, and one that symbolises good eating in this land, is the calderillo bejarano, an exquisite dish that the visitor to this town should not miss the chance to try. This rich treat, fundamentally elaborated with stewed potatoes and local veal, also contains peppers, peas and rich condiments that bring joy to the palate. Calderillo Day is celebrated on the first Sunday of August, when visitors may savour this rich dish as well as watch it being prepared.

It is also a must to try the rich hams and cured meats that are elaborated hereabouts and which have made the gastronomy of our land famous.

But the local gastronomy never stops surprising us with rich varieties like the hornazo, a kind of pie stuffed with spicy, cured chorizo sausage, which like the calderillo also has its special day, at Easter, when the people of Béjar go off to the countryside to picnic this rich pie.

Another, different variety that is usually eaten on San Antóns Day is La Mantelada, a flat bread made with natural aniseed.

But if our visitor is vegetarian, he or she will have no problem to find tomato and pepper salads like the zorongollo and other exotic mixtures of oranges, lemons and egg called limones.
If you visit Béjar in the autumn, you will be able to taste what are known as Calbotes, roast chestnuts that the locals elaborate in country bonfires at this time of year. It is not surprising that there is also a special day dedicated to the calbotes, November 1st, given the abundance of chestnuts in the area.

And if our visitor likes cakes and pastries, he or she may savour delicious mantecadas (small sponge cakes) like the perronillas. In short, a variety of delicacies for distinct palates.

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