cerezas

Cherries, strawberries and plums in the Ambroz Valley

by GastronomyGastronomy Ambroz

Cherries, strawberries and plums in the Ambroz Valley

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.

pimentón-ahumado

Smoked paprika

by GastronomyGastronomy Ambroz

Smoked paprika

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…

hervas

Sephardic cuisine and confections

by GastronomyGastronomy Ambroz

Sephardic cuisine and confections

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.

Not to be missed…

setas

Mushrooms and chestnuts

by GastronomyGastronomy Ambroz

Mushrooms and chestnuts

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?

Not to be missed…

Award-winning Restaurants

by GastronomyGastronomy Ambroz
Award-winning Restaurants

Restaurants honoured with Stars, Suns, Soletes and Bib Gourmand Ambroz Valley

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.

The quality of the food produced and served in Ambroz has led to numerous establishments being crowned as champions of Extremaduran cuisine. Tradition meets innovation at our restaurants.

Hervás is the hub of high-quality dining in the valley. Some of these restaurants are recommended by reputable gastronomic guides such as Repsol or Michelin.

The Nardi restaurant in Hervás is recommended in the Gourmetour, Repsol Guide and Michelin’s Bib Gourmand. The Azacán restaurant, recommended in the Repsol Guide, specialises in traditional Extremaduran cuisine with a modern twist, incorporating updated techniques. Sésamo Casa de Comidas, also recommended in the Repsol Guide, offers a refined, ingredient-driven dining experience that has raised its standards significantly in recent years

Don’t miss the chance to indulge in the rich gastronomy of the Ambroz Valley by trying any one of these exquisite dishes during your visit.

dulces

Typical recipes and confections

by GastronomyGastronomy Ambroz

Typical recipes and confections

Recipes with the flavour of Ambroz Valley

With such a delicious variety of products, here in Ambroz-Cáparra we are proud to offer you these delicious dishes made from traditional recipes. Enjoy!

Kid or Lamb stew

Lamb stew is a typical regional dish made with kid or lamb meat, potatoes, onions, peppers and spices. It is a flavourful and comforting stew that reflects the local culinary tradition.

Migas Extremeñas or Migas de Pastor

Migas is another iconic dish in the gastronomic repertoire of the Ambroz-Cáparra region. They’re made with fine breadcrumbs (in Cabezabellosa they’re made with fried potatoes), garlic, paprika and olive oil, accompanied by grapes, chunks of chorizo or bacon. It’s a hearty, tasty meal that makes good use of the available ingredients. If you decide to make this recipe yourself, you can finish it off with a fried egg on top.

Patatas revolconas

This hearty dish is typical within the transhumance community. It consists of mashed potatoes seasoned with garlic and paprika and accompanied by bacon or chorizo. This dish is featured at a number of the gastronomic activities that take place during the Magical Autumn celebration.

Zorongollo

The perfect complement to meat dishes. It is easy to prepare as it consists of a salad of roasted peppers, tomato and onion. It is an important part of the gastronomy of Ambroz-Cáparra in towns such as Baños de Montemayor, Casas del Monte and Zarza de Granadilla, among others. You’ll notice how tasty it is thanks to the quality of the peppers and the exquisite dressing made with extra virgin olive oil.

Patatas escabechadas

The potatoes are boiled. Once cooled, they are cut into 1 centimetre-thick slices. If they’re small, they’re pressed between two clean cloths, dipped in flour and egg and fried in hot oil. They are then left to rest. The escabeche is made by sautéing a roughly chopped onion, peeled garlic and salt (pepper optional). Vinegar, bay leaves and water are then added to the softened onion mixture and simmered. Bring the mixture to room temperature, then add the potatoes to the escabeche and let it rest overnight. The flavours deepen, making the dish even tastier the next day. It will keep for several days in the fridge.

Bollo de San Antón (Hervás)

A traditional recipe from the town of Hervás that is eaten on St. Anthony’s Day. It’s a round loaf of bread that serves as a canvas for a painting: each person fills it with chorizo and eggs until the bread is soaked and spongy. Tradition has it that it is customary to dip it in coffee.

Nuégado (Hervás)

This is a typical Christmas confection in the town of Hervas. To make it, you’ll need wafers, honey, walnuts, sugar, orange juice and/or zest and breadcrumbs. Don’t miss the free tasting on the last day of The Converts celebration in Hervás.