Posada San Pelayo
The Liébana Valley, much more than nature
The region of Liébana has become one of the most important regions in Cantabria in terms of gastronomy thanks to its climate and fertile land. Here we find vineyards that produce excellent wines, in addition to its universal orujo (grapes liquour), which can be found in different flavours. There are plenty of fruits and vegetables giving rise to the popular cocido lebaniego, a chickpea-based stew mixed with vegetables and typical meats of the region.
Borono is also really typical and tasty. It is made with flour and pig's blood and seasoned with onion, oregano, parsley, paprika and salt. It is a typical product of the slaughter, a common activity in the villages of Liébana, from which some sausages, which already bear the name of this Cantabrian region, emerge all over the country. But there is also excellent ovine, goats and cattle meats and of course, fish from the area rivers. Honey, tea and Treviso cheese and home-made cheeses can not be left behind.
Chickpea stew
Without a doubt, the main dish of Liébana's cuisine is its stew. Soup with fine noodles as the starter and the soft and small chickpeas with a variety of meat as the main dish. The cabbage should not be missed as a side dish nor its famous relleno made with hard bread crumbs, eggs and milk.
It's easy to find a good stew in any restaurant in Liébana, tradition rules and it is taken to heart generation after generation. But in all these restaurants there is much more than the stew in the menu.strong>. There are top quality sausages and dried meats, the lamb, the grilled red meat, the tripes, the borono...
As for the dessert, the popular canónigo stands out. It is a soufflé on top of custard.. And the orujo, the best way to finish an amazing gastronomic day.
