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Chesnut Basketry

Chesnut Basketry

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The chestnut tree is the raw material we’ve used to give shape to our ideas whilst keeping the mountain intact for centuries. The chestnut forest has been and continues to be a source of livelihood for the inhabitants of this region, all the more reason we need to prioritise caring for it and protecting it. The chestnut wood used to make baskets has to be young, no more than 4-8 years old. When cut at a young age, the tree grows back stronger and healthier, with higher-quality shoots that promote rejuvenation and ensure preservation.

Chestnut basket weaving is a complex process. We work with chestnut trees from the forest, carefully tending to the wood that we will later use in our craft.

The basket-making process.

Heating

When the chestnut wood arrives in the workshop, it is heated in an oven or boiler in a process we call “caldear”. When heated in an oven, the chestnut bark is cooked in its own sap. Cooking in a boiler is easier because the bark is evenly covered with water. When the wood is heated it becomes more elastic and flexible, making it easier to work with.

Splitting

This step involves splitting the chestnut wood, a task that requires dexterity as well as strength. Using a knife, the chestnut wood is carefully split along the natural grain until we obtain the right piece for the basket we intend to create. These strips are called “tejeduras” (weavers) and “costillas” (ribs). The ribs provide the structure and support for the piece, whilst the weavers are used to create the woven pattern.

Shaving

This involves removing the rough edges from the wood (ribs or weavers). In the past, this was done using a tool called a “burro” (shaving horse). Nowadays, it’s done by a rudimentary machine.

Creating the base

In this step, the base of the basket is created using the previously prepared ribs. The selected ribs must be strong so that the basket will be sturdy and resistant.

Weaving the basket

This is the step where the piece we are making begins to take shape. We begin weaving the basket on the ribs that were previously set up to form the base. To do so, we use the previously prepared weavers, which are usually more flexible. They need to be pliable in order to achieve the desired shape. Keep in mind that all the materials must be pliable and workable, and this can only be achieved by keeping them moist at all times.

Finishing off the Basket

We’ve reached the end of the process: now for the finishing touch. This entails finishing off the edge of the basket. There are two different techniques that can be used: a) bending the ribs around a hoop that has been shaped beforehand, or b) fastening the edge with nails.

The finished product.

Here is one of the most original and traditional pieces we make: the cherry-picking basket. These baskets have been used since time immemorial for gathering the cherries that are so characteristic of this region.

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Vía Verde de la Plata – Greenway

Vía Verde de la Plata – Greenway

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The Vía Verde de la Plata is a spectacular route that crosses the mountains between Castilla y León and Extremadura following the old 19th century railway line. It crosses bridges, narrow passages cut in the rock (trenches) and tunnels, crossing through lush chestnut and oak forests, rivers and gorges. The mountain chestnuts and oaks give way to holm oaks and cork trees as you descend into the valley, where the dehesa landscape takes centre stage.

This trail, which is reserved for cyclists and hikers, has a very gentle slope, mostly in a downward direction, making it a perfect outing for children or older adults.

We recommend starting at the old Puerto de Béjar station. You’ll enjoy stunning views of Baños de Montemayor and its reservoir on this trail. After passing through the Baños de Montemayor tunnel (a well-lit tunnel over 300 metres long), you’ll come upon the old train station. Though it hasn’t been restored, it has a wonderful picnic area with a playground and a fountain with potable water.

From here, the trail overlooks olive groves, fruit trees and forests all the way to Hervás. As you cross the Puente de Hierro, a bridge over the Ambroz River, you’ll see the magnificent silhouette of Hervás from the overlook. A little further on, visit the Railway Interpretation Centre free of charge in the former station. The old platform has been converted into a hostel with a bar and a large terrace. You can also visit the village with its Jewish Quarter which was declared a Historic-Artistic Ensemble in 1969.

As you continue on towards Aldeanueva del Camino, you’ll go through more tree tunnels and alongside the “animated forest”, an area where the trees are painted in the shapes of animals. Further along, you’ll see the terraced fruit trees in Gargantilla on your left and Aldeanueva del Camino on your right. Once you pass Aldeanueva del Camino, you’ll come across the old train station, which also features a picnic area, similar to the one at the Casas del Monte station.

The landscape will gradually shift from mountains to dehesa. From Jarilla onward, you’ll be surrounded by meadows and dehesas. If you’re lucky, you might spot the cranes that come to spend the winter in this region. There are two roadside restaurants in Jarilla just a few meters off the road.

You’ll see some remnants of the past in the form of old abandoned railway buildings in Villar de Plasencia and Oliva de Plasencia. These stations have not been refurbished but they do offer spacious picnic areas and in Villar de Plasencia there is also a restaurant next to the picnic area.

As you continue, the trail runs almost parallel to the N630. As you cross over the Arroyo de la Oliva de Plasencia on a charming metal bridge, the village will be visible to your right.

As you approach Plasencia, you’ll enter the Valcorchero Protected Landscape, a cork oak forest with trenches used for climbing. You’ll cross the Jerte River via the spectacular bridge, the Puente de Hierro or Gastón Bertier, which replaced the old iron bridge, preserving the original stone pillars. There is a picnic area on the other side of the bridge. A little further on you’ll cross another bridge, the Berrocalillo, with a lookout and beautiful views of Plasencia.

The last important landmark on the Vía Verde de la Plata trail is the St. Lazarus Tunnel (pay attention to the time as it is closed at night). This 200-metre illuminated tunnel leads to Plasencia, where you can visit the historic centre which was declared a cultural heritage asset in 1958.

Palmira Valencia Iglesias

Bicis Ambroz

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Iberian Lynx Awareness Centre

Iberian Lynx Awareness Centre

				
					This space is dedicated to raising awareness around the conservation of the Iberian lynx.
A system of cameras is used to monitor the lynxes that live in the Granadilla Captive Breeding Centre, operated by National Parks in Granadilla.
Find out more about their morphology, habits, habitats and threats.
There is also a tourist office in this building, a resource for learning about the history, natural environment and gastronomy of the region and to starting your visit to Trasierra-Tierras de Granadilla.

				
			
Information

Opening hours:

  • Monday: closed
  • Tuesday to Saturday
    • From 9:00 AM to 2:00 PM
    • From 4:30 PM to 6:00 PM
  • Sundays
    • From 9:30 AM to 1:30 PM
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Canchal de la Cigüeña Overlook

Canchal de la Cigüeña Overlook

A natural balcony that looks out onto the Ambroz Valley.

Located on the slopes of the Tras la Sierra Mountains in the centre of Segura de Toro, at 676 metres, it offers spectacular panoramic views of the town and the Ambroz Valley.

A treat for the eyes and for the soul in every photograph. A scenic balcony that can be accessed via a wooden walkway to enjoy spectacular views that span as far as the Gabriel y Galán Reservoir. A hilltop vantage point to enjoy the sweeping views of the landscape A perfect spot to pause, take in the view, and enjoy the sunset, where the fading light creates an indelible magical image.

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Ermita del Castillo overlook

Ermita del Castillo overlook

Northern Extremadura at your feet

At an elevation of 870 metres, the Ermita del Castillo lookout is one of the most spectacular vantage points in northern Extremadura, with views of the north-wester part of the territory framed by Sierra de Gata and Las Hurdes, with the Alagón Valley, Trasierra-Tierras de Granadilla and Ambroz Valley at your feet.

To get to the lookout you have to walk about 500 metres on a narrow footpath that leads up to the hermitage of Nuestra Señora del Castillo. The lookout is a metal structure featuring two bifurcated walkways, 27 and 44 meters long. Get ready for an exhilarating experience as you step onto the platform. Breathtaking views that quite literally put northern Extremadura at your feet. A modern-day watchtower where the landscape takes centre stage, offering the perfect backdrop for a stunning sunset.

Did you know?

From Pitolero Peak at an elevation of 1,352 meters you can enjoy 360º views of Trasierra-Tierras de Granadilla, Sierra de Gata, Las Hurdes and the Jerte Valley. Geodesic point and an ideal place for paragliding enthusiasts. Hundreds of paragliders have taken off from the free-flight launch whilst competing in national and international paragliding championships.

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Locally Produced Beers

Locally Produced Beers

Blonde, amber, dark, what difference does it make? The craftmanship that goes into the production of these beers allows us to transmit different aromas and nuances, all crafted with the utmost care and dedication.

There will always be a reason to toast with a glass of refreshing craft beer during your visit to our villages in Trasierra-Tierras de Granadilla.

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Smoked paprika

Smoked paprika

The holm oaks and oaks of our  dehesas  provide the firewood used to dry the peppers, in this contributing their part to the unique aroma and smoky flavour of  Pimentón  de La Vera.

Trasierra-Tierras de Granadilla has the honour of producing and processing the peppers used in DOP Pimentón de la Vera. Traditional plantations of “pimiento molío”, or peppers for paprika, can be found in Zarza de Granadilla, Aldeanueva del Camino, and La Granja, areas that are part of this quality designation thanks to their irrigated farmland.

Smoked paprika is the perfect complement to any recipe, adding a unique smoky flavour and a deep red colour to your dishes.

Are you more of a spicy, sweet or sweet-and-sour person?

Not to be missed…

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Shepherding and Goat Cheese

Shepherding and Goat Cheese

Trasierra-Tierras de Granadilla is also known for the artisan goat cheeses with unique flavours and textures that are produced there. These goat cheeses are made from high-quality goat’s milk and range from soft and creamy to aged and intensely flavoured. Standout options include ash-coated goat cheese, blueberry mousse, and cheese bonbons.

There is no doubt about the importance of the tradition of goat farming and shepherding in our territory. So much so that every year, in Cabezabellosa, the life and work of the goatherd is recreated during the Goatherd Days, an event dedicated with great affection and passion to this profession that has contributed so much to our way of life.

Cheese lovers must absolutely make a stop in Zarza de Granadilla and savour its famous cheeses, made from the milk of free-range goats. Why not experience being a goatherd for a day?

Lambs raised in Ambroz-Cáparra come with a seal of quality: PGI (Protected Geographical Indication. Lamb from Extremadura

There are many delicious recipes from the shepherding culture. Some of these include dishes like caldereta de cabrito (goat stew), migas de pastor (shepherd’s breadcrumbs), and patatas revolconas (smashed potatoes with paprika). And let’s not forget the musical tradition shaped by centuries of shepherding! Dance and have fun to the rhythm of the folk groups of Ambroz-Cáparra!

Not to be missed…