Few places in Europe offer a similar combination of nature in its purest state, historical heritage, and cuisine that has blended with Roman, Christian, Jewish, and Muslim recipes over centuries. We’re talking about Extremadura, one of Spain’s greatest pantries, in which foods of excellent quality and renowned international prestige are prepared. Cured Iberian acorn-fed ham, Iberian cold cuts, olives and extra virgin olive oil, smoked paprika from La Vera region, sheep and goat’s milk cheese, lamb, beef, rice, Ribera del Guadiana wine, and cherries from Jerte Valley are just a few delicacies from the abundant array of foods from Extremadura, held in high esteem by the best chefs.
Here, tradition is served up with quality ingredients while upholding modern tendencies at the same time. This is one of the secrets of Extremadura’s gastronomy, which is becoming increasingly famous outside of Spain. Large media outlets in the USA and Europe such as The New York Times and The Guardian have recently recommended discovering Extremadura’s landscape, its monumental cities, its restaurants, and its ingredients. Likewise, the Lonely Planet guidebook company has deemed Extremadura as one of the ten best European destinations for 2016.
Extremadura’s food culture can not only be tasted but also experienced and remembered.