Since it could not be less the Land of the Fields possesses a diverse gastronomy that makes the visitor to delight not only with the vision but also with its taste. The natural resourses of this region have conditioned the cuisine that mixes the handicraft and tradition flavors with creativity and originality of its peoples.
The producers and industrualists of the North Zone of the Land of the Fields and a Local Action Group of the Initiative Community LEADER, ADRI North Valladolid, during the last years have made an effort to stimulate and promote the indigenous and idiosyncratic products of the region. These agricultural products do not stop being one more exponent of the handmade quality and the knowledge of how to be developed through generations.
“Pan de Candeal” (White Bread)
“Pan de Candeal” is, without any doubt, one of the most exquisite delicacies of the whole region of the Land of the Fields. This bread is very tender, of a very white crumb and creaking crust that does not get hard. Naturally, as its name indicates, it is made of special flour, the white one, proceeded of the Land of the Fields.
“Pata de Mulo” (Paw of the Mule or Cheese of Villalon)
The Land of the Fields and its grain prairie form a magnificent zone of pastures that gives food to sheep cattles; and as a fruit of it there is a sheep cheese, being outstanding for its tradition and the famous name of “Pata de Mulo” (Paw of the Mule) or Cheese of Villalon as well; and now it is in the process of obtaining of The Quality Denomination.
Young Pigeon of the Hen House
The traditional dovehouses represented in our popular architecture are not only of our valuable patrimony, but also keep a delightful delicacy inside of their mud walls; so their inhabitants - the wild race pigeons offer the product of Quality that till not so long ago was reserved for auto-consumption: Palomino o Pichon de Nidal.
Corned Meat, Sausages and Hams
Thanks to our climate the region has always had a good tradition of cured meat; and for this reason the marinaded corned meat, loins, smoked sausages and salamies are always unforgettable entremets that will leave you the memory of a delicious taste in the mouth when you try them at home.
This wine is produced in Gordaliza (Valladolid).
Its production is preferably handmade, the machinery is used only when demanded by Regulatory Council of Sparkling Wines.
In November and December the “degüello” is carried out that consists of the withdrawing of the lees of the second fermentation that the wine is submitted to, of 10° as a maximum, adding a big quantity of sugar and yeasts, and during the months of February to April it is proceeded to the bottling.
It is a cheese produced principally in the provinces of Valladolid and Palencia. In former times it was prepared only with the raw milk of sheep, not submitted to pasteurization. But now it is prepared with pasteurized milk of sheep. There exists another variety of it made of the mixture of the milk of cow, sheep and goat.