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?
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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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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.
Visitors with a sweet tooth will always remember Ambroz-Cáparra for the variety of typical sweets available in our 23 villages: coquillos, buñuelos, roscas fritas, perrunillas, huesillos, mantecados, floretas, pestiños. Every bite will be the cherry on top of this exciting journey.
A traditional confection in many villages in Ambroz-Cáparra, such as La Pesga and Ahigal, which is popular from Carnival to Easter. The ingredients are similar to those used in fried doughnuts: eggs, flour, sugar, etc. The only difference is that the dough is kneaded into the shape of a small tube and then fried.
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!
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 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.
This is hearty dish and typical within the transhumance community. The dish consists of mashed potatoes seasoned with garlic and paprika and accompanied by bacon or chorizo.
It is common to see the locals enjoying this filled bread roll at Easter. It starts out with bread dough, which is then filled with the leftover meat from the pig slaughter: chorizo, bacon, pork loin, etc. Don’t miss the jornada del Hornazo Belloso which takes place on Holy Saturday in Cabezabellosa.
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.
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.
