Cantabria Gastronomy
The Cantabrian sea supplies the region with its most characteristic food: the finest fish and seafood. The turbulent waters provide goose barnacles, all kinds of crab, clams, lobsters, crayfish and king prawns, not to mention squid of the highest quality, also sea bream, scorpion fish, anchovies and roast sardines (traditional in the region) served on a simple wooden dish. These waters also provide some of the most renowned Cantabrian dishes: hake in salsa verde, maganos encebollados, or baked clams.
Beef is the finest Cantabrian meat, in particular
the beef of the Tudanca cow. Also, the largest livestock fair
in Spain is held in the region: the Feria Nacional de Ganados
in Torrelavega. There is also high quality game: wild boar and
a variety of venison. Pork is a key ingredient of the "cocido
montañés", which also includes beans, cabbage,
rice black pudding and other ingredients.
The desserts are also particularly delicious, especially the "quesadas
pasiegas" (cheesecakes). Pastries are also traditional and
are given different names in different areas: Corbatas in San
Vicente de la Barquera; Polkas in Torrelavega; or Sacristanes
in Liérganes.
Cantabria guide