Gastronomy and wine

  • Salt Flower. Saltworks of Isla Cristina

    The salt of Isla Cristina is recognized by the Ministry of Agriculture and Fisheries of the Junta de Andalucía as the only one that is made by artisanal processes.The liquid salt has iodine, calcium, fluorine or magnesium, and is always obtained from virgin salt.
    This is therefore, an exceptional craft, located in a unique natural environment, in the middle of Natural Marshes of Isla Cristina.

  • Huelva’s strawberry

    The strawberry from Huelva is a unique product that is cultivated along the entire coast of Huelva thanks to its 248 hours of light per month in spring, as well as an ideal soil for the growth of these tasty red fruits.
    Huelva is the best and largest European producer of strawberries, covering 95% of the production of this fruit in Spain.


  • DO Condado de Huelva

    Under this DO there are three high quality products produced in the lands of the Condado de Huelva, such as wines (white, red, generous, etc.), vinegar and orange wine.
    EuroVelo 1 offers us the possibility of knowing some of the wineries registered in this DO as it passes through the town of Trigueros or taking a detour to Bonares or Bollullos Par del Condado, epicentre of the wine producing activity of the region.


  • Anisados of Zalamea La Real

    Considered the favorite drink of the miners, the “eau de vie” or “manguara”, union of man (man) and wáter (water) in English, continues to be made in Zalamea La Real with a centennial recipe that has passed from parents to children thanks to the increase in production that occurred at the beginning of the 20th century when the Riotinto Mines lived their era of greatest splendour.

  • PDO Jamón de Jabugo

    Jabugo is the name registered by the European Union that designates, protects and certifies the quality and origin of hams and shoulders, produced in natural cellars in the villages surrounding the Sierra de Aracena and Picos de Aroche Natural Park, from 100% Iberian pigs reared and fattened in the open range.


  • Rioja Alta wine route

    The Rioja Alta Wine Route is the centenary landscape of wine. It is so named because it is the region with the most density of centuries-old wineries in the world. That´s right, this landscape where wine is legend and it´s reality. It’s no wonder that it homes the greatest number of centennial wineries in the world… Read more



  • Palencia vegetable stew

    Palencia allows you to enjoy the tasty gastronomy of the area of the Tierra de Campos and El Cerrato, which is known above all for its Castilian garlic soup and Palencia vegetable stew. The fertile plain of Palencia provides a large variety of products: green asparagus, artichokes, carrots, sugar beet, cauliflower, Swiss chard, green beans, […]

  • Hotpot

    Vegetables have always been one of the main allies of the cooking of Burgos. Calderón de la Barca called the hotpot “the prince of stews”. The dish takes its name from the pot in which it is prepared and is known for its filling ingredients: kidney beans from Ibeas and all conceivable products from the killing of the pig. It is a dish not to be missed when you visit Atapuerca and Ibeas de Juarros.

  • Black pudding from Burgos (I.G.P.)

    The production of Black Pudding from Burgos is historically related to the killing of pigs at home. In the 20th century Black Pudding from Burgos began to be produced in workrooms and factories in the traditional manner according to the recipes which have been passed down for generations. It has specific qualities which make it different from that of other areas of Spain; these are due to the use of horcal onion.

  • Calderillo Bejarano (Béjar stew)

    The Béjar stew has a beef base and is cooked on a low heat with vegetables, paprika, and bay leaves. As its name suggests it is traditional in Béjar and the nearby villages in the province of Salamanca, although it is frequently prepared all over Castilla y Léon.

  • Guijuelo Ham Route

    In Guijuelo, in the southwest of the province of Salamanca, Iberian ham finds a privileged microclimate for its drying and curing process. This route not only provides the gastronomic pleasure of tasting the ham and other Iberian cold meats but also allows the visitor to get to know the history of this handmade product with guided tours and didactic tasting sessions, among other activities.


  • Hornazo

    The hornazo is a traditional product of Salamanca, a delicious pie filled with fresh loin, chorizo sausage, and ham which is eaten all year round but in particular on the festival of Monday of the Waters.