Cantabrian cuisine

Cantabrian cuisine is the traditional cooking style and dishes from the Cantabria region in northern Spain. This cuisine is known for its variety and quality of ingredients due to the region's geographical location, which includes a long coastline and rich inland areas.

Overview

Cantabrian cuisine is characterized by its simplicity and the quality of its raw materials. The region's geographical diversity, with both coastal and mountainous areas, contributes to a varied and balanced diet based on seafood, meat, dairy products, and vegetables.

Seafood

The Cantabrian Sea provides a wide variety of seafood, which is a staple in Cantabrian cuisine. Notable seafood dishes include marmita, a traditional fisherman's stew, and rabas, fried squid rings. Anchovies from Santoña are also highly prized.

Meat and Dairy

Inland Cantabria is known for its high-quality beef and dairy products. Cocido montañés, a hearty stew made with beans, meats, and cabbage, is a typical dish from the mountainous areas. Cantabrian cheeses, such as queso de nata de Cantabria and queso picón Bejes-Tresviso, are also well-known.

Desserts

Cantabrian cuisine also includes a variety of desserts. Sobao pasiego and quesada pasiega are traditional pastries from the Pas valleys. Corbatas de Unquera and polkas are other popular Cantabrian sweets.

Beverages

Orujo is a traditional Cantabrian distilled liquor. The region is also known for its cider (sidra) and a lightly sparkling white wine called txakoli.

See also

• Spanish cuisine
• Basque cuisine
• Asturian cuisine
• Galician cuisine

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  Cocido montañés, a traditional Cantabrian stew.
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  Rabas de calamar, a popular Cantabrian dish of fried squid.
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  Quesadas, a sweet dessert from Cantabria.