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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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