Local Cuisine
Although an inland province, fish is commonly consumed, some brought from the Cantabrian Sea. Fish like red bream and hake are a major part of Valladolid's cuisine.
The main speciality of Valladolid is, however, lechazo (suckling baby lamb). The lechazo is slowly roasted in a wood oven and served with salad.
Valladolid also offers a great assortment of wild mushrooms. Asparagus, endive and beans can also be found. Some legumes, like white beans and lentils are particularly good. Pine nuts are also produced in great quantities.
Sheep cheese from Villalón de Campos, the famous pata de mulo (mule's leg) is usually unripened (fresh), but if it is cured the ripening process brings out such flavour that it can compete with the best sheep cheeses in Spain.
In the area of bread Valladolid has a bread to go with every dish, like the delicious cuadros from Medina del Campo, the muffins, the pork-scratching bread and the lechuguinos, with a pattern of concentric circles that resemble a head of lettuce.
The pastries and baked goods from the province of Valladolid are well-known, specially St. Mary's ring-shaped pastries, St. Claire's sponge cakes, pine nut balls and cream fritters.
Valladolid is also a producer of wines. The ones that fall under the Designation of Origin Cigales are very good. White wines from Rueda and red wines from Ribera del Duero are known for their quality.
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