Pack your suitcase, and don’t forget to bring a glass! We’re heading to some of the most sparkling destinations in the world: the places that gave their names to some of the world’s most famous beers.
In Extremadura, the landscape is linked to gastronomy and gastronomy is linked to the landscape. With aromas of rosemary, rockrose, thyme, lavender, and a thousand herbs that are steeped in the essence of their dishes. It has hints of acorns, countryside delights, green pastures and clear streams flowing down from snowy peaks. Hints of chestnuts, olives, tomatoes and sweet and tasty fruits observed from a bird’s (or rather vulture’s) eye view. Flavors of nature that permeate Caceres’ meat, sausages and cheeses, from Las Hurdes to Tierra de Barros, through the Valleys of Jerte and Ibor, through the plains or the water of La Serena, or even the Banks of the Guadiana river, the Sierra de Gata, Villuercas and the thousand Meadows appearing on the horizon.
Do you want to savor Extremadura? Continue reading 7 delicious landscapes to savor Caceres at your own pace
Toledo’s traditional cuisine can be defined as tasteful and evocative, expressive, bright, frank and direct, consistent and nutritious. A joyful assembly between simplicity (its products) and sublimation (the ingenuity of its people). Because its ingredients are rather humble, Toledo’s gastronomy requires high doses of wit and ability to make the best of each product and succeed in the harmony of tastes. These were the arguments that the town of Toledo used to promote its candidacy for next year’s Spanish Gastronomy Capital contest. The La Mancha city will hold the title from January 1st 2016, taking up the baton from Caceres. The culinary term coincides with the celebration of its 30th anniversary as UNESCO’s World Heritage site. Continue reading Visit Toledo named 2016 Spanish Gastronomy Capital