Toledo’s traditional cuisine
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.