Cuisine of Valladolid
The gastronomy of the province of Valladolid comprises the meals, their preparation, and the culinary habits of the province of Valladolid. It is based on barbecued and roast food, especially roasted Spanish cuisine, complemented by wines.
Ingredients
Cereals
A large amount and variety of cereals are grown locally and supply the preparers of distinctive local breads.Vegetables
Distinctive vegetable dishes of Valladolid cuisine include sopa de chícharos, a pea soup with spearmint added in for flavoring ; coliflor al ajoarriero ; legumes in dishes such as alubias con patuño de cerdo ; with cereals the pans and derivatives such as sopa de ajo and the sopa de bestia cansada of Medina del Campo. It is an area known for ajoarrieros, for example ajo de Vallelado.Cheeses
The animal husbandry of the province produces notable local cheeses including the ', similar to '.Meats
Meats and sausages in the region are famous for their unique flavors. The province is in an area known for Spanish-style barbecued roasts.Dishes include lechazo asado, cochinillo asado, cordero asado, morcilla, asados al Sarmiento, a typical dish in Santibáñez de Valcorba and environs, chuletones de buey with ajillo, typical in Peñafiel, and beef like "tojunto of Castile". The embutido called chitas is well known, prepared with the meat of suckling pig in adobo.
Other pork-based sausages include morcilla de Valladolid and salchichas from Zaratán. Chorizo is also used in dishes such as tortilla de chorizo.
Of the smaller game, there are preparations such as the conejo a la cazadora.
Seafood
Among the typical fish dishes of the region, like other Castilian provinces there are characteristic trout dishes, an example being the truchas con jamón.Confectionery, desserts
The pastries of the province include specialities such as bolla de chicharrones, rosquillas de palo, mariquitas, roscados, mantecados de Portillo, roscos de yema, rosquillas de trancalapuerta, bizcochos de Santa Clara of Tordesillas, hojuelas, and bizcochos de cura.Other generic dessert dishes popular in the province include arroz con leche.
Special dishes
It is common during Holy Week to consume special food that is part of the Easter food.On 8 September in Valladolid during the celebration of the ', sweets, pastas, pastries and other desserts are usually served, one highlight being the tarta de San Lorenzo.
On Halloween and All Saints' Day it is typical to consume products known as ' and buñuelos.
At Christmas, the Gastronomy of Christmas is abundant and diverse, with many sweet dishes, such as turrón, the polvorones of Tordesillas, date palm, marzipan, and dragées, and also many savory dishes such as suckling pig, chicken, turkey, capon, lamb and mutton, bream, and prawns.
On 31 December it is a tradition to eat twelve grapes to the rhythm of the first twelve bells of the New Year. In the early morning of 1 January, "chocolate with churros" is often eaten, either at home with families or in a chocolatier, coffeehouse, or bar.
On 6 January it is usual to eat the traditional roscón de reyes.