Cosmopolitan Spain Traveler Summer 2018

Cosmopolitan Spain Traveler

Cuisine

Queso de nata (cream cheese) which can be found throughout the region, picón from Treviso Bejes, smoked cheeses, such as those from Áliva or Pido, and the small quesucos , which are made from a mixture of cow’s and sheep’s milk are some of the finest examples. The Cantabrian Sea or Bay of Biscay supplies Cantabria with an important part of its tradi- tional diet. The cold waters of the Cantabrian offer goose barnacles, spider crab, velvet crab, clams, meaty lobsters, delicate langous- tines, king prawns, squid, bass, hake, rascasse and fresh anchovy. Albacore tuna are used in one of the region’s most traditional dishes: sorropotún or marmita , a tuna casserole closely related to the Basque marmitako with Fish and seafood

Michelin Stars in Cantabria

The Region of Cantabria is rich in history, art and natural areas: the sea, valleys with mild and warm micro-climates and fertile pastures. The varied cuisine cleverly com- bines the products from the sea with those from the pastures and market gardens. The high quality of Cantabrian milk goes without saying and therefore it is not surprising that dairy products are plenti- ful throughout the region. It is known that the original inhabitants were eating butter 2,000 years ago, while the Romans, the civilized people of those times, only used butter as protection from the sun. For the Cantabrians, cheese is almost a religion. Cheese

Annua San Vicente de la Barquera

Cenador de Amós Villaverde de Pontones

El Serbal Santander

La Bicicleta Hoznayo

Solana Ampuero

El Nuevo Molino Puente Arce

its own identity. Sardines are a typical speciality in the fishing villages, where they are baked and served on a simple wood platter. Fish and seafood are also the base of some of the most famous local dishes: hake in green sauce, squid in their ink with onions, and clam casserole.

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