A FOOD TRADITION
Cantabrian Cuisine
Cantabrian cuisine is shaped by the rugged northern coast, green inland valleys and the transition between Atlantic fishing and mountain farming. It uses anchovies, hake, tuna, shellfish, beef, beans, potatoes, peppers and dairy, with grilling, stewing and preserving especially important. Cocido montanes, a slow-cooked bean and cabbage dish with pork, is a defining inland preparation; rabas are fried squid rings associated with coastal towns; and sorropotun is a tuna and potato stew. The tradition also includes distinctive cheeses and pastries from the region’s pastoral communities.
Dishes linked to this cuisine
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Cantabrian cocido montañés
A substantial Cantabrian mountain stew of white beans, greens and assorted pork products.
Cantabrian marmita marinera
A coastal Cantabrian fisherman's stew of tuna, potatoes, peppers and tomato.
Cantabrian mountain snails
Cantabrian Christmas snails slowly cooked with tomato, cured ham and walnuts.
Cantabrian quesada pasiega
A dense, gently sweet Cantabrian baked milk pudding with a tender curd-like texture.
Cantabrian sobao pasiego
A rich rectangular Cantabrian sponge cake distinguished by a high proportion of butter.
Tuna pot
Explore the dish and its connections.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.