Wine and gastronomy routes
Gastronomy in the Designation of Origin of Toro
The fundamental of Toro gastronomy is the quality of its livestock and agricultural products, as well as the fact of being a well-connected place and of passing, therefore it has always counted with products of other origins such as fish, which has an important weight specific in the regional recipes, the same as pork products, whose cold meats are indispensable in the cuisine of Toro: chorizos, loins and ground meat make up an excellent start of food.
Legumes are fundamental to regional recipes, with some wonderful chickpeas making of cocido one of its most important dishes. Garlic is a crop of great value and an indispensable condiment in this cuisine, especially in two dishes: garlic soups, humble but comforting, and cod and conger eel with cooked with garlic, oil and peppers, where paprika and potato together are equally protagonists. The vegetable garden of these lands produces also excellent asparagus and vegetables, and in relation to roasts, kid becomes especially relevant along with the lamb and piglets, here called ‘toston’.
Convents and monasteries provide the area a rich and varied pastries and liqueurs. Furthermore, sheep’s cheese within the Protected Denomination of Origin Cheese of Zamora is a good item to start or finish a meal, and in season you can taste its excellent fruits, such as cermeños (sort of pears), and cherries.