Gastronomy in Valladolid
Valladolid gastronomy is based mainly on dishes with meats and sausages. Castilian barbecue is the most representative and one of the most popular in this city belonging to Castile and León.
The enormous gastronomic importance of this city stems from the influence that Valladolid exerted on the Court of the Catholic Monarchs at the end of the 15th century. This translated into a boost in its culinary creations.
Land of meats, cereals and vegetables
The land of Valladolid is fertile and generous both in vegetables and in cereals such as corn, wheat, barley and rye, as well as peas, cauliflower and beans.These ingredients are key to a series of very important dishes in the diet such as Castilian stew with “pelotas”, garlic soup, beans with pork “patuño” and “sopa de chicharos”.
The immense variety of cereals makes it possible to prepare excellent quality breads and derived products that enhance its select menu.
In addition to the already mentioned Castilian roast, Valladolid's cuisine is characterized by exquisite dishes with meat and sausages that have earned a well-deserved reputation for their quality and extraordinary flavour.
The main preparations include roast lamb, suckling pig, onion blood sausage, “chitas”, a highly appreciated sausage made from marinated suckling pig meat, Zaratán sausages and the very popular chorizo omelette.
The main preparations include roast lamb, suckling pig, onion blood sausage, “chitas”, a highly appreciated sausage made from marinated suckling pig meat, Zaratán sausages and the very popular chorizo omelette.
The sweet holy festivals
One of the main characteristics of Valladolid is the preparation of traditional sweets during the holidays of the saints.Among the most important are the typical sweets consumed during Holy Week, such as puff pastry and “pastas secas”.
During Three Wise Men Day, it is common for the traditional “roscón de reyes” to be consumed in the middle of the festivities. Other popular sweets are fritters, “buñuelos” and “huesos de santo”.
When the December season arrives, the gastronomy of Valladolid becomes much more abundant and generous, with highlights include “polvorones”, nougats, marzipan and sugared almonds, as well as chocolate with churros, which usually accompanies large banquets.
When the December season arrives, the gastronomy of Valladolid becomes much more abundant and generous, with highlights include “polvorones”, nougats, marzipan and sugared almonds, as well as chocolate with churros, which usually accompanies large banquets.
In addition to the saintly celebrations, other typical sweets and desserts are prepared. Standouts are the “chicharrones” bun, Portillo mantecados, yolk donuts and, especially, rice pudding, which is one of the most popular sweets in Valladolid.
The treasure of the vine
The Castilian lands have a long winemaking tradition. It is a land with a great history going back to the times when Valladolid was the cradle of the wines consumed in the Court of the Catholic Monarchs and “Rueda” was the denomination of origin that identified these wines.The enormous renown of Valladolid wines is due to the quality of the Sauyignon grape, from which red, rosé, sparkling and liqueur wines are extracted.
