Gastronomy of Cantabria (+ info)

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The Cantabrian sea supplies the region with its most characteristic food: the finest fish and seafood. The turbulent waters provide goose barnacles, all kinds of crab, clams, lobsters, crayfish and king prawns, not to mention squid of the highest quality, also sea bream, scorpion fish, anchovies and roast sardines (traditional in the region) served on a simple wooden dish. These waters also provide some of the most renowned Cantabrian dishes: hake in salsa verde, maganos encebollados, or baked clams.

Beef is the finest Cantabrian meat, in particular the beef of the Tudanca cow. Also, the largest livestock fair in Spain is held in the region: the Feria Nacional de Ganados in Torrelavega. There is also high quality game: wild boar and a variety of venison. Pork is a key ingredient of the "cocido montañés", which also includes beans, cabbage, rice black pudding and other ingredients.

The desserts are also particularly delicious, especially the "quesadas pasiegas" (cheesecakes). Pastries are also traditional and are given different names in different areas: Corbatas in Unquera; Polkas in Torrelavega; or Sacristanes in Liérganes.

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