crafts and gastronomy

Crafts

Extremadura has an extensive list of artisan works.

The craftwork of artisans from the different areas havein common the excellent quality of their productswhich have given them a great fame and prestige.

Pottery• One of the most important

craft activities in our region.

• Numerous workshops.

• Salvatierra de los Barros is thepotter town par excellence.

Metal handcrafts

• Famous works are produced incooper and brass.

• The work of the forge is alsoof excellence quality.

Hand embroidery

Skin and leathercrafts

• Especially prominent in theprovince of Cáceres.

Baskery• A very old artisan activity.

• It has its higher representationin Baños de Montemayor.

Gastronomy

It´s simple, tasty and veryvaried.

Authentic, natural and uncomplicated dishes.

GastronomyTipical dishes

Best cured hams in the world.

Gazpacho, a tomato soup, is one of the most refreshing dishes.

Migas, fried breadcrumbs.

Fresh meat: presa(whole fresh leg), secreto(from the stomach)

Oven-roasted lamb, cooked as caldereta.

Games abounds: pigeon, rabbit, hare, wild boar, deer, turtledove, partridge. Theyare cooked and served with wild mushrooms, truffles, wild asparagus or theexcellent thistle.

The tench ant the trout. They are excellent fish which when properly prepared are sublime.

Torta del Casar and La Serena cheese.

Typical dishes

Desserts and sweets

Mostly prepared usig local wheat flour, honey, porkfat, milk, sugar and olive oil.

Buñuelos

Magdalenas (anise-parfumed muffins)

Perrunillas

Rosquillas de vino

Roscas fritas (fried doughnuts)

Gazpacho recipe

Preparation

In a big mortar mash thecumin, the garlic and thesoaked bread, in a plasticbowl mix the choppedonion, the choppedtomato, the oil, thevinegar, the salt and thecontents of the mortar, mashit with the mixer and add verycold water to mix everything. Add salt and strain it. Keep itin the fridge until served.

Serve with the tomato, thecucumber, the pepper and the toasted bread cut todices.

Ingredients

10 oz of bread

21 oz. of tomato

2 cloves of garlic

2 onions

2 red and green peppers

1 cucumber (optional)

7 tablespoons of oil

2 tablespoons of vinegar

1 1/2 tablespoon of water

Cumin (optional)

Migas recipe

PREPARATION:

Cut the bread into tiny pieces and dampenin a little water, salt and paprika. Cover thebreadcrumbs with a cloth and leave tostand for 12 hours.

Fry the crushed garlic and sliced peppers in 4 tablespoonfuls of oil and then drain.

Fry the diced bacon in the same oil. Thenlightly fry the chorizo or ham, and drain off the fat.

Leave 1 tablespoonful of oil in the pan and fry the bread for about 2 minutes.

Add the bacon and chorizo and fry lightlyuntil the bread is golden, stirringconstantly.

Garnish with the fried garlic and peppersand serve.

Eat together with fried eggs.

1 loaf of stale (one-day-old) bread, with a lot of substance.

100 grams of fatty bacon

100 grams of chorizo or ham

2 dry red peppers

Paprika

2 cloves of garlic

olive oil

salt