A FOOD TRADITION
Extremaduran Cuisine
Extremaduran cuisine develops from the western interior’s pastoral landscapes, dehesa woodlands and historic links with Portugal and Castile. Pork, lamb, game, paprika, bread, garlic, legumes, asparagus and wild mushrooms are important, while curing, stewing and open-fire cooking define many preparations. Migas extremeñas are fried seasoned breadcrumbs often served with pork or peppers; caldereta de cordero is a rustic lamb stew; and zorongollo combines roasted peppers with tomato, garlic and olive oil. Cured products and sheep cheeses are central expressions of the region’s rural food culture.
Dishes linked to this cuisine
1–5 of 5
Extremaduran lamb caldereta
A slow Extremaduran lamb stew thickened with liver, bread and a paprika-rich aromatic paste.
Extremaduran migas
Extremaduran fried breadcrumbs with garlic, dried red pepper, bacon and paprika.
Extremaduran perrunillas
Rustic Extremaduran short biscuits made with lard, flour, sugar and egg.
Extremaduran roast lamb
A simple regional roast of lamb seasoned sparingly to foreground the meat.
Extremaduran zarangollo
A rested Extremaduran vegetable dish of roasted peppers, potatoes, tomato, spring onion and garlic dressing.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.