Crafts and Gastronomy
- 2. Crafts Extremadura has an extensive list of artisan works. The craftwork of artisans from the different areas have in common the excellent quality of their products which have given them a great fame and prestige.
- 3. Pottery • One of the most important craft activities in our region. • Numerous workshops. • Salvatierra de los Barros is the potter town par excellence.
- 4. Metal handcrafts • Famous works are produced in cooper and brass. • The work of the forge is also of excellence quality.
- 6. Skin and leather crafts • Especially prominent in the province of Cáceres.
- 7. Baskery • A very old artisan activity. • It has its higher representation in Baños de Montemayor.
- 8. Gastronomy It´s simple, tasty and very Authentic, natural and varied. uncomplicated dishes.
- 9. Gastronomy Tipical 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. They are cooked and served with wild mushrooms, truffles, wild asparagus or the excellent thistle. The tench ant the trout. They are excellent fish which when properly prepared are sublime. Torta del Casar and La Serena cheese.
- 10. Typical dishes Desserts and sweets Mostly prepared usig local wheat flour, honey, pork fat, milk, sugar and olive oil. Buñuelos Magdalenas (anise-parfumed muffins) Perrunillas Rosquillas de vino Roscas fritas (fried doughnuts)
- 11. Preparation In a big mortar mash the Gazpacho recipe cumin, the garlic and the soaked bread, in a plastic Ingredients bowl mix the chopped 10 oz of bread onion, the chopped 21 oz. of tomato tomato, the oil, the 2 cloves of garlic vinegar, the salt and the 2 onions contents of the mortar, mash 2 red and green peppers it with the mixer and add very 1 cucumber (optional) cold water to mix everything. 7 tablespoons of oil Add salt and strain it. Keep it 2 tablespoons of vinegar in the fridge until served. 1 1/2 tablespoon of water Serve with the tomato, the Cumin (optional) cucumber, the pepper and the toasted bread cut to dices.
- 12. PREPARATION: Cut the bread into tiny pieces and dampen in a little water, salt and paprika. Cover the breadcrumbs with a cloth and leave to Migas recipe stand for 12 hours. Fry the crushed garlic and sliced peppers in 1 loaf of stale (one-day-old) 4 tablespoonfuls of oil and then drain. bread, with a lot of substance. Fry the diced bacon in the same oil. Then 100 grams of fatty bacon lightly fry the chorizo or ham, and drain off 100 grams of chorizo or ham the fat. 2 dry red peppers Leave 1 tablespoonful of oil in the pan and Paprika fry the bread for about 2 minutes. 2 cloves of garlic Add the bacon and chorizo and fry lightly olive oil until the bread is golden, stirring constantly. salt Garnish with the fried garlic and peppers and serve. Eat together with fried eggs.