Gastronomic traditions that taste like autumn

Any time of year is a good time for the gastronomy of Cantabria to be able to decorate itself. However, perhaps due to its orography, its climate or those characteristics that make our region unique, autumn is presented as one of the best times of the year to value the tradition and culinary good work of this infinite Cantabria.

It is a good time to discover and learn about the gastronomic virtues of each region; to taste and discover those seasonal and local products that every corner of Cantabria has to offer us. During these autumn months, the agenda is filled with markets and fairs where we can enrich our gastronomic culture and fill the pantry.

  1. Magicians

    Chestnut and mushroom time

Roasted chestnuts in magosta.

Roasted chestnuts in magosta.

Luis Palomeque


Autumn also invites you to walk through the Cantabrian mountains and forests and, backpack in hand, collect some of the fruits so typical of the season. Thus, collecting chestnuts becomes an essential activity at this time. A fruit that serves as a starting point for another of the great gastronomic events full of roots and tradition: the magostas, held during these months in numerous parts of Cantabria.

And although there is nothing more autumnal than that aroma of roasted chestnut that fills its lovers with nostalgia, the truth is that in cream, soup or as a garnish for meat and fish, this fruit has great potential in the kitchen as a versatile raw material for numerous recipes, sweet or savory.

  1. Boletus and chanterelles

    Mushrooms, protagonists of countless dishes

There are 7,000 species of mushrooms in the region.

There are 7,000 species of mushrooms in the region.

DM


Also typical of these months and the forests of the region, are mushrooms. Only 10% of the approximately 7,000 species that can be found in Cantabria are gastronomically usable, but that does not represent a handicap for lovers and experts of these mushrooms to visit, for example, the basins of the Pas, Pisueña or Miera rivers. in the Pasiegos Valleys, or the Liébana region in search of some of these culinary gems. That is why in restaurants in the area, the menus are filled with recipes where boletus, chanterelles or other species of gastronomic interest are the real protagonists.

  1. Carne

    Products of slaughter and hunting

Pig slaughter products.

Pig slaughter products.

Antonio ‘Sane’


Along with them, products from slaughter and game meats also enrich the culinary offering of these establishments. With Saint Martin’s Day (November 11) as a reference, it is a tradition that the domestic slaughter of pigs begins at this time. A popular custom from which to obtain authentic delicacies such as boronos, chorizo, blood sausage or traditional stupid lebaniegos.

And from meat, to fish. The Cantabrian Sea also shows its autumn splendor. Mussels, sea bass, bream or bream, without leaving aside clams, crabs or cod, among many other species, show their best side during these months.

  1. Identity stews

    The mountain stew, Cantabria’s signature dish

Traditional mountain stew.

Traditional mountain stew.

Daniel Pedriza


But, in a context of ocher color, with the cold and the rain giving their first blows and temperatures somewhat further from the warmth of summer, it is always welcome to open our kitchens to more powerful recipes, which not only satisfy our hunger and temper our body, but serve as a tribute to our gastronomic tradition.

Here, the Cantabrian recipe book is a clear example of those spoon stews and stews that are characteristic of the region. With mountain stew as the signature dish of Cantabria, with these recipes the legumes and vegetables from our gardens gain weight. From beans to carico so typical of the mountain territory, without forgetting cabbages, collards and other autumn vegetables such as red cabbage, spinach or pumpkin.

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