Gastronomy
A region’s cuisine embodies its diversity of flavours and its essence. The province of Castellón combines the flavours of the land and the sea, of traditional and modern cooking, of fresh fruit and vegetables and of fine quality fresh and cured meats.
Pork and all products deriving from it was once the traditional means of sustenance of the inland inhabitants. Although today it continues to play an important role in the diet of inland populations they no long obtain it in the same way since the traditional ritual of slaughtering the pig is no longer practiced by individual families. A huge range of products are obtained from this local custom such as ham and cured meats. Other dishes which are also a compulsory feature on the menu in Castellón are barbequed meats, fried dishes, all kinds of casseroles, the classic grilled chops, the juicy roast lamb and the traditional tombets whose main ingredient is meat accompanied by mountain snails.
As Castellón is the second most mountainous province in Spain, no menu could fail to include mushrooms, which are abundant in the huge pine forests found throughout the region. Other products are obtained from the land, such as vegetables, cooked in the popular hotpots called ollas of which there is a huge variety, and fruit. The most widely grown fruit on the
Pork and all products deriving from it was once the traditional means of sustenance of the inland inhabitants. Although today it continues to play an important role in the diet of inland populations they no long obtain it in the same way since the traditional ritual of slaughtering the pig is no longer practiced by individual families. A huge range of products are obtained from this local custom such as ham and cured meats. Other dishes which are also a compulsory feature on the menu in Castellón are barbequed meats, fried dishes, all kinds of casseroles, the classic grilled chops, the juicy roast lamb and the traditional tombets whose main ingredient is meat accompanied by mountain snails.
As Castellón is the second most mountainous province in Spain, no menu could fail to include mushrooms, which are abundant in the huge pine forests found throughout the region. Other products are obtained from the land, such as vegetables, cooked in the popular hotpots called ollas of which there is a huge variety, and fruit. The most widely grown fruit on the
Castellón landscape is, of course, the orange, in all its different varieties. Along with oranges, orchard fruits such as apples, cherries, pears and melons are grown, depending on the season. The cherries from the area around Palancia and Espadán are well known for their delicious taste. These two districts are heavy cultivators of dry land fruit trees which make up a significant percentage of their economy.
The area also has a longstanding tradition of pastries and cakes which are to be found on every table. It is famous for its variety of savoury pastries, with the types varying depending on the locality. They are often filled with vegetables, meat or even occasionally seafood. Sweet pastries are typical on various occasions and are often stuffed with walnuts, angel hair, sweet potato, curd cheese among other fillings. There almost as many types of pastries as there are towns and villages in the province of Castellón, each more tasty than the other. In most cases they are associated with particular feasts or celebrations that take place throughout the year.
Castellón is a land of fine wines and, although vine cultivation has decreased in recent years, excellent wines are still produced such as a fine fruity wine, aromatic moscatels, anise liqueurs such as absinthe and the dry cazallas made with a combination of different ingredients, and other liqueurs the most well know of which is Carmelitano made by Carmelite monks.
The area also has a longstanding tradition of pastries and cakes which are to be found on every table. It is famous for its variety of savoury pastries, with the types varying depending on the locality. They are often filled with vegetables, meat or even occasionally seafood. Sweet pastries are typical on various occasions and are often stuffed with walnuts, angel hair, sweet potato, curd cheese among other fillings. There almost as many types of pastries as there are towns and villages in the province of Castellón, each more tasty than the other. In most cases they are associated with particular feasts or celebrations that take place throughout the year.
Castellón is a land of fine wines and, although vine cultivation has decreased in recent years, excellent wines are still produced such as a fine fruity wine, aromatic moscatels, anise liqueurs such as absinthe and the dry cazallas made with a combination of different ingredients, and other liqueurs the most well know of which is Carmelitano made by Carmelite monks.
