GASTRONOMIA

The gastronomy in Extremadura is worthy of any paladar that it boasts. Typical and natural plates; like the Migas, of divided hard bread in small portions mixed with fried garlic, red sour cherries, meat of pig in small, torreznos pieces, oil, water and salt.

Also the Gazpacho, the soup of garlic and the spanish stew whose ingredients can vary, more in amount than in quality.

The Frontier Small boiler, fact with meat of lamb, onions, sour cherries, garlic, pimienta black, white wine, laurel, a slice of bread, oil and salt.

With apreciadísimo Iberian, bred pig in the frontier dehesas, the famous enbutidos backs make and and... jamones of black leg, taking advantage of almost the totality the product animal different.

Between the cheeses, of which they exist great variety in Extremadura, we can mention, the goat cheeses, quesaillas and those of ewe.

The more typical wines and licores, are the wines of pitarra, the targets of the Mountain range of Cat, the red ones, the pink ones, the Licor de Cereza of the Valley of the Jerte, the Licor de Bellota, Licor de Frambuesas and the Gloria.

In candies we cannot forget perronillas done of egg, flour, milk, cinnamon and azucar. Simply delicious.