Fundamentally based on the agricultural and livestock
products provided by a province characterized by its geographical
and climatic diversity,
the cuisine of Ávila owes much to the legacy bequeathed by the co-existence of three cultures: Islamic, Jewish and Christian. This enables Ávila to offer a gourmet menu of typical dishes with considerable prestige.
As an introduction to the gastronomic delights of Ávila, nothing better than allowing oneself to indulge in the custom which is so rooted in our land of “going for tapas” (Ávila en Tapas), and thus tasting a multitude of different flavours and textures, which will bring you closer to the culinary habits of Ávila.
As a starter for a good meal we propose a plate of mixed appetizers with products such as pork loin and “chorizo de olla” (cured pork sausage); we can then continue our journey through the gastronomy of Ávila with the famed beans of the Barco de Ávila, with an official guarantee of quality, or chickpeas from la Moraña, the origin and basis of the esteemed “cocido moragueño” (a local stew).
If we are looking for a lighter first course, vegetables
offer many possibilities, for example green beans, stuffed onions,
cabbage with garlic “arriero” or stuffed peppers.
Another typical dish is “patatas revolconas”, boiled
and mashed potatoes, flavoured with paprika and small chunks of
fried pork (“torreznillos”).
Roast, fried, grilled or barbecued meats all make up a large part of Ávilan cuisine. Ávilan beef, from the “Ávileña” breed, and with an official guarantee of quality, offers us the chance to sample the famed “chuletón” or beef steak. But the menu also has room for roast suckling pig, roast kid, roast lamb and game.
If we prefer to include fish, the rivers Alberche and Tormes provide us with their wonderful trout, which can be fried, baked or marinaded, and will satisfy the most exquisite palate.
A good wine can accompany any menu we choose, and if we want a local one, Cebreros and El Tiemblo are two fine examples.
There is also a rich and varied selection of desserts, the most well-known of which are “yemas” (sweets made with sugar and egg yolks). But we should not forget “torrijas” (bread soaked in wine or milk, fried and sweetened), “amarguillos” (sweet made with bitter almonds), “huesitos” (marzipan sweets), “natillas” (made of egg yolks, milk and sugar), “empiñonados” (sweet biscuits with pine nuts) or a selection of tarts.