Home
The School
Santander
Courses
Accommodation
Contact

Cuisine

A well-deserved reputation

Cantabria is a region of sea, mountains, meadows and orchards. Its diverse geography, fertile land and wealth of produce have shaped a traditional culture of cookery over village stoves.


Today, Cantabrian cuisine has evolved its own distinct personality, and has moved in step with modern tastes.


  • Beef from cattle bred in the mountain passes and deep inland valleys.
  • Fish and shellfish caught in cold, fierce, waters of the Atlantic Sea.
  • Fruit and vegetables grown in fertile meadows bordering the region’s trout and salmon rivers.

The storehouse of ingredients, coupled with the imagination, dedication and passion of Cantabrian chefs, has won Cantabria a well-deserved reputation for fine eating.


EAST COAST AND TRASMIERA


The coastline from Pedreña to Castro Urdiales in east Cantabria is scattered with fishing villages and ports.

  • Pollo marino- sea chicken-, an albacore tune dish-
  • Respigos- tender parsnip leaves- and jibomes-squid.
  • Anchovies and tuna from the port of Santoña . These delicacies are available in all the town’s restaurants, bars and shops, and in the Saturday street market.
  • Caricos, a stew of locally grown red kidney beans
  • Amayuelas – clams - at Argoños
  • Lobster at Isla. Isla is also famous for its wonderful red peppers.

WEST COAST AND BESAYA DISTRICT

  • The Sorropotún or Marmite, an albacore and potatoes stew that originated on fishing vessels themselves during their long fishing journeys.
  • Oysters
  • Pastry “ The Corbatas”
  • Pastry “The polkas”.

ASÓN AND SOBA

  • Salmon
  • Game and mushrooms dishes.
  • Las Garmillas cheese at Ampuero; the semi-cured variety is very reminiscent of Camembert cheese.

THE PASIEGO VALLEYS

Historically, Pasiego cow’s milk, with its high fat content, was used to make delicious butter that goes into the valley’s distinctive puddings:


  • Quesada
  • Sobao

SAJA - NANSA

  • “Cocido montañés”, Cantabria’s most popular dish, made with kidney beans and cabbage and accompanied by their compaño of chorizo, bacon lard and morcilla black pudding.
  • ”The puchero de alubias roja”s- red kidney bean pot-.
  • Beef from Tudanca cattle- local breed-
  • Trout.
  • “Arroz con leche”, rice pudding
  • “Leche frita”- fried custard squares-

CAMPOO AND VALDERRIBLE

  • The “olla ferroviaria”- railway pot- a meat and potato stew. This stew originated with the railway workers.
  • Rechao veal steak
  • Heather-- scented honey
  • Wild mushrooms
  • Roast kid


The fertile meadows bathed by young Ebro river also produce fruit and vegetables and heather-scented honey



LIEBANA

The Liébana district, at the foot of the Picos de Europa and Cordillera Cantábrica mountain ranges, offers a notable cuisine that is fairly distinct from the rest of the region.


  • “Lebaniego cheeses” are justly famous and two of them are protected by Denomination of Origin Marks: Picón de Bejes- Tresviso and Quesucos de Liebana.
  • “The cocido lebaniego”, a stew made with the small, delicate chickpeas grown in the area’s vegetable gardens.
  • Beef, lamb and kid are stewed or simple roasted.
  • “Tostadillo”, excellent pudding wine
  • “Canónigos” a very mild custard topped with “island” of meringue.
  • “Té del Puerto “, “mountain pass tea” with locally distilled orujo spirit.

 

Go back

 

 

 

1980 - 2010 Delta Language School | E-mail communicate@deltalang.com | Telephone +34 942 036 886 | Fax +34 942 03 94 12