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The gastronomy of the province of Valladolid comprises the meals, their preparation, and the culinary habits of the province of Valladolid. It is based on barbecued and roast food, especially roasted Spanish cuisine, complemented by wines.
A large amount and variety of cereals (wheat, maize, barley, rye) are grown locally and supply the preparers of distinctive local breads. [2]
Distinctive vegetable dishes of Valladolid cuisine include sopa de chícharos (or guisantes), a pea soup with spearmint added in for flavoring (in Spanish, pea is guisante or chícharo); coliflor al ajoarriero (cauliflower in garlic); legumes in dishes such as alubias con patuño de cerdo (beans with pork leg); with cereals the pans and derivatives such as sopa de ajo garlic soup and the sopa de bestia cansada (soup of tired beast) of Medina del Campo. It is an area known for ajoarrieros (which means mule driver's garlics), for example ajo de Vallelado (garlic of Vallelado).
The animal husbandry of the province produces notable local cheeses including the queso de Villalón (cheese of Villalon), similar to queso de Burgos .
Meats and sausages in the region are famous for their unique flavors. The province is in an area known for Spanish-style barbecued roasts.
Dishes include lechazo asado (roast veal or lamb), cochinillo asado (roast suckling pig), cordero asado (roast lamb), morcilla (blood sausage or black pudding), asados al Sarmiento (roasted meat with wine), a typical dish in Santibáñez de Valcorba and environs, chuletones de buey (a large ox steak) with ajillo (garlic), typical in Peñafiel, and beef tojunto ("all together" stew) like "tojunto of Castile" (influenced by the gastronomy of Aragon). The embutido (sausage) called chitas is well known, prepared with the meat of suckling pig in adobo .
Other pork-based sausages include morcilla de Valladolid (black pudding from Valladolid spiced with a special kind of onion) and salchichas (sausages) from Zaratán. Chorizo is also used in dishes such as tortilla de chorizo (chorizo omelette).
Of the smaller game, there are preparations such as the conejo a la cazadora (rabbit to the hunter).
Among the typical fish dishes of the region, like other Castilian provinces there are characteristic trout dishes, an example being the truchas con jamón (trout with ham).
The pastries of the province include specialities such as bolla de chicharrones (pork rind cake), rosquillas de palo (stick donuts), mariquitas (ladybirds), roscados (donuts), mantecados de Portillo , roscos de yema (yolk roscos), rosquillas de trancalapuerta (donuts of trancalapuerta), bizcochos de Santa Clara (Santa Clara cakes) of Tordesillas, hojuelas (flakes), and bizcochos de cura (cakes of cure).
Other generic dessert dishes popular in the province include arroz con leche (rice pudding).
It is common during Holy Week to consume special food that is part of the Gastronomy of Holy Week (mainly desserts).
On 8 September in Valladolid during the celebration of the Virgen de San Lorenzo , sweets, pastas, pastries and other desserts are usually served, one highlight being the tarta de San Lorenzo (pie of Saint Laurence).
On Halloween and All Saints' Day it is typical to consume products known as Hueso de santo (saint's bones) and buñuelos (similar to fritters).
At Christmas, the Gastronomy of Christmas is abundant and diverse, with many sweet dishes, such as turrón , the polvorones of Tordesillas, date palm, marzipan, and dragées, and also many savory dishes such as suckling pig, chicken, turkey, capon, lamb and mutton, bream, and prawns (in addition to other seafood).
On 31 December (New Year's Eve) it is a tradition to eat twelve grapes to the rhythm of the first twelve bells of the New Year. In the early morning of 1 January, "chocolate with churros " is often eaten, either at home with families or in a chocolatier, coffeehouse, or bar.
On 6 January (Day of the Three Kings) it is usual to eat the traditional roscón de reyes (king cake).
Wines from the province of Valladolid are among the most highly regarded in the world due to their reputations for taste and quality. Many of the most famous come from the Vega Sicilia winery. [3] [4] [5] The province has five wines with a denomination of origin. Wines with a Rueda Denomination of Origin were court wines at the time of the Catholic Monarchs. They are produced from a range of verdejo grapes, and to a lesser extent from sauvignon blanc cultivars. Under this appellation there are white, sparkling, red, pink and liquor wines. The wines of Ribera del Duero Designation of Origin are red wines available as young wine, as reserve wine and as old vine. Wines of the Toro Designation of Origin are mainly white, rosé and red; the wines of Tierra de León Denomination of Origin are white, rosé and red; and finally, there are rosé wines of the Cigales Denomination of Origin. [6]
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas.
Spanish cuisine consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences between the traditions of each of Spain's regional cuisines.
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
Valladolid is a province of northwest Spain, in the central part of the autonomous community of Castile and León.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.
Asado is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina, Brazil, Chile, Paraguay, Peru, and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla; all of which are cooked using an open fire or a grill, called a parrilla. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador or parrillero.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples and some African influences. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish conquest.
Castilian-Leonese cuisine refers to the typical dishes and ingredients of the region of Castile and León in Spain. This cuisine is known for its cooked dishes (guiso) and its grilled or roasted meats (asado), its high-quality wines, the variety of its desserts, its sausages (embutidos), and its cheeses.
Balearic cuisine is a Mediterranean cuisine as cooked in the Balearic Islands, Spain. It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community. Others view it as part of a more global Spanish cuisine. Traditional Balearic cuisine is rich in vegetables, cereal and legumes as well as being low in fats. A succinct selection of the primary dishes would be ensaimades, seafood and vegetable stews, sobrassada, coques, tombet, Maó cheese and wine.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also various kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The Biscochos were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
Curiel de Duero is a municipality located in the province of Valladolid, Castile and León, Spain. It covers an area of 18,75 km2, has a population of 134 inhabitants, yielding a density of 6,93 inhabitants/km2. It belongs to the Valle del Cuco and the county of Campo de Peñafiel. The municipalities of San Llorente, Corrales de Duero, Valdearcos de la Vega, and Bocos de Duero also belong to the Valle del Cuco. Roturas, that borders north to Curiel De Duero, historically also belonged to Curiel, but has in modern times not been included into the Valle del Cuco county. In 1900, Curiel had its peak of 590 inhabitants.
Extremadura, Spain is known for its different ways of preparing the Iberian pork and mutton. The main characteristics of the traditional Extremaduran cuisine are its simplicity, its lack of clutter and its low cost. It is also a cuisine reflecting a generous spirit, for many of its preparations used to be cooked in large pots to share with visitors, friends, and neighbors. The resulting dishes are eaten with local bread.
Paraguayan cuisine is the set of dishes and culinary techniques of Paraguay. It has a marked influence of the Guaraní people combined with the Spanish cuisine and other marked influences coming from the immigration received by bordering countries such as Italian cuisine and German cuisine. The city of Asunción is the epicenter of the distinctive gastronomy that extends in current Paraguay and its areas of influence, which is the reason why is considered the mother of the gastronomy of the Río de la Plata. It is worth clarifying that in the Paraguayan society, the exchange of knowledge between mestizos, creoles and cario-guaraní people occurred before the Jesuit missions.
Garlic soup is a type of soup using garlic as a main ingredient. In Spanish cuisine, sopa de ajo is a traditional garlic soup made with bread and egg poached in chicken broth, and laced with garlic and sherry.
