Gastronomy. The gastronomy in Pinares and El Valle is based on traditional, typically Spanish rural cookery, made with local quality products as lamb and veal meat, hunting, sausages, trout and fungus, truffles and mushrooms. Other products have been added lately to those, such as all derivatives of duck, especially the "foi", handmaded all over the district and of exquisite quality.

Traditional plates are pastoral crumbs, cartwrightly garric, lamb or fish stew and pickled plates; nowadays, an innovative type of restoration has arisen, incidentally more appreciated in Navaleno and Vinuesa; such kind of cooking is based on the products above mentioned but making more attention in new ways of elaborating fungus, mushrooms, truffles, hunting and foi; it is progressively acquiring a well deserved recognition.

Restaurants have been extending and modernising themselves during the last years, so as they are nowadays able to provide a wide and excellent offer of quality in food all over the district.
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