Castilla y León The cultural importance of food has been understood for centuries in Castilla y León, and has played a part in making the region a popular tourist destination. Though each of the nine provinces has its particular specialties, many recipes cross provincial borders, for example, Cocido. This hearty dish is served in three parts: first a rich broth simmered with noodles; second, garbanzos and potatoes; and finally a variety of meats, sausage, chicken, and meatballs or dumplings. Sopa Castellana, a savory soup made with bread, ham, poached egg, and garlic is another such recipe. León's culinary history goes back to the lords and rich monasteries of the Middle Ages, and few provinces offer such plenty and diversity. Fifty commercial enterprises alone are involved in making Cecina de León, a centuries-old recipe for cured, dried and smoked beef. Once a hub of textiles and cattle, Segovia is now a culinary center as well, known for its wood-burning roasting ovens and the high quality and perfect preparation of its Lechazo, baby lamb, and Cochinillo, suckling pig, which is roasted until the exact moment it can be separated into servings with the edge of a plate.
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