Gastronomy

Zamora Con Mucho Gusto

Gastronomy is always defined by the personality of each region, turning it into an element that identifies and differentiates each community. Zamora has been essentially a ranching and agricultural region, and its natural, top-quality local products are a mainstay of its cuisine.
Some dishes, because of their long-standing popular tradition and connection to their area of origin, have become true references of the Zamoran cuisine. Zamoran-style rice, Cod “a la tranca” and Sanabrian-style octopus and trout are the most renowned local dishes that are also found in other regions. Even its place name helps provide a name when identifying other classic recipes: Sanabrian-style broad beans, wild boar in Toro red wine, Tierra de Campos pigeons, Cistercian cake and “Cañas a la Zamorana. Recipes that use crops or traditional ingredients and agriculture and livestock of the past, today result in the commitment of its people to maintain and consume quality local products.
Zamoran cuisine, as in the rest of the region, has been undergoing the same transformation as Spanish cuisine. During the past decade it has shown undeniable leadership in the trend toward the more avant-garde. This trend has introduced chefs to new techniques and interpretations of dishes. The concept of innovation has made an impression on Zamoran chefs, who have been able to transfer these new behaviours to their restaurants and customers’ orders. It is common to see the presentation of Zamoran cheeses, trout and stewed vegetables transformed. Many specialized publications and restaurant guides have highlighted and praised the cuisine of numerous restaurants in Zamora and the province.
Added to that is the micro-cuisine phenomenon, which has served to enhance the traditional “tapa,” so deeply-rooted in Zamoran tradition. Thanks to the involvement of Zamoran restaurateurs in creating tapas that are as exquisite as they are aesthetic, this type of cuisine has become more popular. The “De Tapas por Zamora” competition, in which numerous establishments participate by creating a competition tapa sold for one Euro, is a result.