dulces

Typical Confections

by GastronomyGastronomy Trasierra

Typical Confections

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.

Huesillos

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.

Gastronomia-cabecera

Recipes

by GastronomyGastronomy Trasierra

Recipes

Recipes with a taste of Trasierra-Tierras de Granadilla.

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 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.

Hornazo (Cabezabellosa)

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.

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.

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.