by Picturesque coastal villages, snow-capped mountain peaks and green valleys are Cantabria. One of the smallest regions of Spain, Cantabria is against the country’s wild coast in an area known as the “Green Spain”. One of the best ways to experience it is the delicious food, the search for local specialties and the connection with people through ancient culinary traditions, while researching some of its best goals. From Santander to Santoña you will find some beautiful places here to enjoy the best authentic cantabric cuisine.
Santander for Cocido Montañés
Most travel to Cantabria begin and end in the capital – the port city of Santander, a large ferry stroke. After its historic fish port on one side and wide white beaches on the other side, it is known for its numerous palace -like buildings and spectacular surroundings.
Almost every region of Spain has its own characteristic stew, also known as A Platos de Cuchara (Court you eat with a spoon), and it is in Cantabria Cocido Montañés. This hearty preparation consists of white beans and vegetables, mixed with chorizo, black pudding, pork bars and pancetta, seasoned with paprika and a dash of olive oil.
From Santander you can drive to the east, west or south, depending on what you want to explore (and eat), be it charming coastal villages, national parks with dramatic peaks or lush valleys who hide the old history. Bring your car to the ferry for a simple journey and flexibility, but buses also run in Cantabria for those who travel without a car.
San Vicente de la Barquera for Sorropotún
To the west of Santander is the small village of San Vicente de la Barquera, the best place to try the famous fishing broth from Cantabria – Sorropotún. Family recipes have passed on the generations here among the locals, but traditionally it has tuna and potatoes in a tomato soup, which is seasoned with peppers, parsley and garlic. Stop on the way to Santillana del Mar, an attractive medieval, paved city full of renaissance and baroque architecture and known for the Colegiata de Santa Juliana from the 12th century. Pay attention Sobaos In the local bakeries here, light and fluffy sponge cakes, with lemon peel and sometimes anisa mug or rum.
A 15-minute trip from San Vicente de la Barquera is the small town of Comillas-Die in 1881 for a day the capital of Spain was called and has first place in the country on electric street lamps. Today the main claim to fame is El Capricho de Gaudí, an imaginative, colored villa designed by Antoni Gaudí.
Potes for cocido Lebaniego
Continue your exploration of the Cantabria kitchen in the historic area of Liébana (less than two hours from Santander) and the city of Potes on the edge of the Mighty Picos de Europa -National Park. This medieval city is known for Cocido Lebaniego – A kind of stew in the mountains of Picos de Europa. It resembles that Cocido MontañésBut made with chickpeas and cabbage as well as chorizo, bacon and ham and served with bone marrow broth. Try some local cheese here, such as B. Quesucos de LiebanaA slightly smoky and butter-like cheese made of cows milk, sometimes also combined with goat or sheep milk. Follow it with a hike through the nearby mountain landscapes.
Santoña for anchovies
Drive from Santander to the east and you will be in the Santoña coastal village – known for its delicious, plump anchovies and known as an anchovy capital of Spain. Anchoas de Santoña are considered first-class because they are specially prepared in salt at least 12 months before they are filleted by hand by local women who are “known”.Sobadoras ” And then kept in high -quality olive oil. They are often eaten with roasted bread, olives or roasted peppers and then washed off with a glass of local wine. After you had your filling, take a hike along the route of the Faro del Caballo lighthouse or relax at the Playa de Berria Beach.
Laredo for Rabas
Only 20 minutes along the coast of Santoña you will be located with its wide four-mile sand beach by Playa La la la la la la la La Saledo. This is an ideal place to try it Rabas, Another cantabric specialty. These delicate strips of ink fishing tentacles are covered and fried in flour and can be found throughout the region. The drinks that you can enjoy here include local cake Sidra (Cider) and OrujoA brandy of pressed and distilled grapes.
Valles Pasigos for Quesada Pasiga
South of Santander is the Valles Pasigos, which consist of three valleys, PAS, Miera and Pisueña. Here you will find one of the best desserts that Cantabria has to offer – Quesada pasiga. It is a dense type of pudding that you can cut like a cheesecake and consists of fresh cheese or Leche cuajada (Milk curd) mixed with eggs, sugar and flour and a hint of lemon. Apart from their dessert, the valleys are known for their natural cave systems filled with paleolithic art. Some are the UNESCO World Heritage Site and come from between 30,000 and 10,000 BC. Chr. Cueva de El Castillo and Las Monedas are both open for tours.
Brittany Ferries offers an entertaining and easy way to achieve Cantabria from Great Britain so that you can experience the culinary delights and discover the region. It runs up to two departures a week from Plymouth and Portsmouth to Santander on board his ferries for both passengers who drove by car and foot. The intersections last a night of Plymouth and two nights from Portsmouth, which means that their trip begins with a mini cruise through the Bilzbucht and the Cantabrian Sea.
To learn more about Cantabrian cuisine, visit Brittany-Ferries.co.uk
