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.
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…
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!
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Northern Cáceres province has a long tradition in the production of high quality extra virgin olive oil. Thanks to the topography, environmental factors and the cultivation method, the oil obtained from this olive variety is unique and is used in traditional dishes and in modern cuisine.
The Trasierra-Tierras de Granadilla region is a benchmark for olive cultivation. La Pesga and Marchagaz both have an abundance of thousand-year-old olive trees. Mohedas de Granadilla, Marchagaz, Palomero, Guijo de Granadilla and Ahigal are the top producers of olives in the region.
Our olives are often served as a tapa accompanying your favourite beer. And if it’s a craft beer like the one they make in Zarza de Granadilla, awesome!
What makes our Manzanilla Cacereña olive oil so special? The aroma of the oil from early-harvest olives is reminiscent of apple, banana, or tomato, with a bitter and slightly spicy taste. By contrast, the oil from riper Manzanilla Cacereña olives have a fruitier flavour, and an aroma with hints of cinnamon and almond.
But that’s not all. You’re invited to dive into every aspect of oleotourism: stroll through olive groves, visit oil mills, take part in tastings, and explore the Olive, Olive Grove, and Olive Oil Interpretation Centre in Marchagaz.
As a side note, efforts are underway for Manzanilla Cacereña olives to attain Protected Designation of Origin (DOP) status.
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Imagine you’re strolling through the vast dehesas, connecting with nature, breathing fresh air, engaging all five senses as you become one with the land. Pigs roaming freely, feeding on the best acorns in a climate that is ideal for curing… How could we not have the most delicious cured meats and sausages?
Don’t miss the chance to explore the dehesa in villages like Santibáñez el Bajo, Ahigal, Oliva de Plasencia, or Villar de Plasencia, where you’ll see many olive trees, but also oak, holm oak, cork oak, pine, and yew.
Ambroz-Cáparra is renowned for its high-quality cured meats and sausages. Try the Iberian ham, pork loin, chorizo and salchichón, all produced using traditional methods and bursting with exceptional flavour.
Pigs graze in the dehesas, as do the cows and calves, which makes for the highest quality meat. One of the regional specialities is grilled meat. It’s famous for its grilled pork cheek, secreto (skirt), entrecôte, ribeye steak, and more.
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The town of Casas del Monte in Ambroz-Cáparra is the largest producer of strawberries in Extremadura.
What makes our strawberries different from the rest? The way we grow them in the open air. Because they are not grown in greenhouses, the ripening process is completely natural. The acidic soil in this region favours the cultivation of these small fruits.
Apart from being a delicious snack, cherries have multiple health benefits. Come to Gargantilla and Casas del Monte and enjoy the fruits of our terraced crops.
Did you know that the cherry variety grown in this region is called “ambrunés”? It takes its name directly from the region where the fruit is grown: the Ambroz Valley. It is believed that this variety was disseminated by the shepherds who brought the cherry trees to the Ambroz Valley. Hence the name “ambronesa” or “ambrunesa”. It is one of the five varieties of DPO Jerte cherries that are grown in these two towns.
Plums are another important fruit. Gargantilla is famous for its Reina Claudia plums which are small in size, but particularly sweet and highly prized.
Trasierra-Tierras de Granadilla has the honour of producing and processing the peppers used in DOP Pimentón de La Vera. Traditional plantations of these peppers can be found in Zarza de Granadilla, Aldeanueva del Camino, and La Granja.
Although we are not in La Vera, the town of Aldeanueva del Camino is renowned for its production of this spice with its distinctive smoky aroma, which it exports to more than 30 countries. The flavour is achieved using the traditional method of drying the peppers slowly over oak or holm oak wood fires. It is a common ingredient in sausages and other cured meats. An essential condiment in any kitchen.
Paprika played a very important role in the development and growth of the town of Aldeanueva del Camino. So much so that the town hosts an annual Paprika Festival.
Smoked paprika is the perfect complement to any recipe, adding a unique smoky flavour and a deep red colour to your dishes.
Not to be missed…
The Ambroz Valley, and especially Hervás, is known as a place where the Jewish and Christian cultures converged and coexisted. Explore the Jewish Quarter of Hervás to learn more about the town’s interesting history.
One of the things that remains of the Jewish presence, among others, is a rich traditional culinary heritage: stuffed eggplants and zucchini, vegetable tabbouleh, pâtés and hummus, and meats paired with chestnut or honey sauces. And perhaps a few sips of Kosher wine to go along with the food.
The traditional confections of the Ambroz Valley are influenced by Sephardic culture. Nuégado, a popular Christmas sweet in the Ambroz Valley, is made with walnuts, breadcrumbs, honey, orange zest and water, spread between two wafers.
Other confections include fig cake, honey cake, apple pie and pastries made from honey, dates, nuts and seeds, one of the best known being the “Orejas de Hamán” (Haman’s ears). These delicacies pair nicely with a good cup of “puchero” coffee.
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In autumn, mushrooms take centre stage on the culinary scene in the Ambroz Valley. An exceptional local product, a gift from the earth, it offers endless possibilities in the kitchen and on your palate.
Take a leisurely stroll through the chestnut forests of the Ambroz Valley. The remarkable noble trees in Segura de Toro and Casas del Monte are a stunning sight to behold. Historically, these forests have also provided wood and materials for crafting furniture and baskets. The towns of Baños de Montemayor, Hervás and Aldeanueva del Camino, in particular, are heirs to this tradition. And while you’re there, why not collect some delicious mushrooms and chestnuts from the forest? You may come across saffron milk caps in the pine forest in Montes de Granadilla, whereas you’re more likely to find boletes in the dehesas. For a unique experience, think about attending the mycological days in the Ambroz Valley, an event that is part of the Magical Autumn celebration.
Have you ever tried chestnuts with crumbs or fried chestnuts with cracklings?
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In addition to these local dishes and products, in Trasierra-Tierras de Granadilla you’ll find a wide variety of restaurants and eateries where you can enjoy the local cuisine. Don’t hesitate to try the daily lunch menus, which usually include traditional food at affordable prices, or go for a more sensorial experience with the tasting menus.
It’s no surprise that the quality of the food produced and served in Trasierra-Tierras de Granadilla has led many establishments to be crowned as champions of Extremaduran cuisine. Tradition meets innovation at our restaurants.
Such is the case of the Versátil restaurant in Zarza de Granadilla, which has both a Michelin star and a Repsol sun.
