Traditional food & drink in Castilla y León
Castilla y León has 5 regional specialities worth seeking out in its heritage towns. Many carry a DOP or IGP protected-origin mark, which ties the product to a defined area and production method.
- Cochinillo asado
- Roast suckling pig, crisp-skinned and meltingly tender — the great speciality of Segovia.
- Lechazo
- Milk-fed baby lamb roasted in a wood-fired oven, the Castilian counterpart to cochinillo.
- Morcilla de Burgos
- A blood sausage made with rice, onion and spices — rich, savoury and regional.
- Sopa de ajo
- Warming garlic soup with bread, paprika and a poached egg — old Castilian comfort food.
- Ribera del Duero wine
- Bold Tempranillo reds from the Duero river valley, among Spain's most celebrated.
Where to try it
40 heritage towns across Castilla y León:
CastrojerizFrómistaPedrazaCovarrubiasSanto Domingo de SilosLermaPeñaranda de DueroCiudad RodrigoLa AlbercaCandelarioUrueñaMedina de RiosecoToroPuebla de SanabriaAstorgaVillafranca del BierzoPonferradaSepúlvedaAyllónPeñafielFríasVillarcayoVillasana de MenaCastrillo de los PolvazaresFuentes de NavaAstudilloAguilar de CampooCarrión de los CondesMiranda del CastañarMogarrazSan Martín del CastañarCocaCuéllarEl Burgo de OsmaSan Esteban de GormazBerlanga de DueroCalatañazorÁgredaMedinaceliTordesillas