Gastronomy in Segovia
The gastronomy of Segovia is influenced by its mountainous area and Castilian plateau. This singular orography provides Segovia with a perfect environment for livestock production and agricultural activity.
Something that characterizes Segovia and that makes it a notable province within Castile and León is that it is considered the focus of Castilian barbecue.
Cattle raising
Livestock activity – both bovine and pig – is prosperous and abundant in Segovia. It is carried out throughout the province and stands out for the high quality of its specimens.
Thanks to this large production, many exquisite and highly popular dishes are made. Castilian roasts, roast suckling pig, stuffed pork loin and an enormous amount of sausages of excellent quality and flavour made with lean pork meat and the loin that produce chorizos, blood sausages, hams and bacon stand out. This enormous variety of products translates into traditional dishes such as the “buenavieja” omelette, made with eggs and pieces of bacon, and the “Cantimpalos chorizo” dish, in which pork is macerated with garlic, paprika and oregano.
A splendid and generous garden
Although Segovia is known for being one of the main centres of Castilian barbecue, the province also has many horticultural resources thanks to its abundant springs, which generate fertile land and high production.From its gardens, leaf beans, also known as “judiones de la Granja”, are extracted, from which the “judiada” is prepared. This is a fabada served during the patron saint festivities of St. Louis.
Similarly, chickpeas are essential in the preparation of the many stews created throughout the province, especially in Pedraza and Valseca.
Other products from the orchard of immense importance are potatoes, endives, beets, tomatoes, peas and especially strawberries, which represent the most important fruits in all of Segovia and with which dishes, desserts and jellies are prepared. Another of the garden products of great importance is garlic from Vallelado, which has export quality.
The enormous mycological richness of the environment surrounding the mountains also produces large quantities of chanterelles, boletus and mushrooms.
The enormous mycological richness of the environment surrounding the mountains also produces large quantities of chanterelles, boletus and mushrooms.
Sweets and pastries
Another of the great gastronomic attractions of Segovia are its pastries. Without a doubt, one of the great workhorses of its confectionery must be highlighted: the delicate, famous, toasted and creamy Segovian punch, which has transcended its borders and is appreciated throughout Spain and Europe.
Other outstanding and popular desserts and sweets are the “mantecados” of Sepúlveda, the Segovian “rosquillas” and the “bolillos”, which are usually consumed during fairs and carnival celebrations.
Other outstanding and popular desserts and sweets are the “mantecados” of Sepúlveda, the Segovian “rosquillas” and the “bolillos”, which are usually consumed during fairs and carnival celebrations.
