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Toledo's cuisine is heavily
influenced by the Moors' cooking as well as the region's long tradition of
hunting and cattle-breeding, so many dishes' main stars are the meat as well as
pheasant. A typical Toledo dish is Perdices (partridge) which can be
cooked with wild mushrooms and even with chocolate. Other large game such
as venison, wild boar, fallow deer and roe buck also add to the appeal of Toledo
cuisine. They are prepared in stews or grilled with herbs like
thyme and oregano which produce an aroma that evokes the Spanish countryside.
In any case, there are two products in particular that have made Toledo's cuisine
internationally famous. One of them is Queso Manchego, a very mature cheese often made of ewe's
milk. Another is the Mazapán (marzipan) which is produced
in Toledo and is exported to many countries.
To accompany all these dishes, you must try one of the local wines, from either
Toledo or Castilla-La Mancha. Between them, the two regions boast five brands
with guarantee of origin: La Mancha, Valdepeñas, Méntrida, Almansa
and Jumilla.
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