Ruta de la Plata

Apart from the traditional dishes of Lower Extremadura that are elaborated in the citys kitchens, we may highlight caldereta de cordero y de cerdo (lamb and pork stew), rabo de toro (oxtail), chanfaina (a variety of Castilian hotpot, whose basic ingredient is lambs offal).

The exquisite wines of the Region of Matanegra, which employ, among others, the following varieties of grapes: Tempranillo, Garnacha, Cabernet Sauvignon.

Migas (breadcrumbs, oil, water, garlic, all enriched with peppers), torreznos (fried bacon, and other varieties), Retinto (a variety of beef, accompanied by different sauces) and the culinary variants of Iberian pork products: jamón (ham), lomo y lomito (loin cuts), salchichón (spicy, cured sausage), parts near to the loin of pork, such as el secreto, la pluma and la presa de entraña.

We likewise have to highlight the exquisite Confectionary of the nuns of the Monastery of Santa Clara (whose basic ingredient is generally the almond), los corazones de almendra, los cubiletes reales, magdalenas, perrunillas...

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