The northern region of Cantabria is known as "Green Spain." (Photo: Cantabrian coast line image by lhaxton from Fotolia.com )
Cantabria, the northern region atop the Spanish peninsula, looks a little like parts of the British Isles, and is often called “Green Spain.” But any similarity ends when visitors walk into a tapas bar or local restaurant. The beaches and coves along the shore may resemble the British coastline, the valley fields and mountain meadows may be green from abundant rainfall, but the culinary flavors of Cantabria are vibrant and rich, spicy and bold.
Seafood
The cuisine of Cantabria stars the rich bounty of the Atlantic ocean. The waters of the Bay of Biscay are notoriously dangerous and deep, but the seafood harvested by fishermen -- crabs, lobsters, clams, crayfish, king prawns, mackerel, sea bass, sardines and bonito -- all find their way to the table. Sardines are served simply grilled or baked, accompanied by a sauce made from anchovies, olive oil and lemon juice. Sorropotun is a Cantabrian comfort food made from bonito cooked with onions and potatoes.
Meats
The abundant rainfall and the warm currents of the Gulf Stream give the region a temperate climate, nurturing green, abundant grazing areas on the coastal plain and hillside meadows. Cantabria is a top milk-producing region and home to the famed Tudanca cattle which graze on wild herbs and grasses, producing a lean, flavorful meat. Veal and milk-fed lamb also star in regional dishes, plus venison, game and wild boar. This would not be Spain without pork on the menu, including a smokey chorizo sausage flavored with Spanish paprika and a spicy morcilla (blood sausage).
Regional Specialties
Cantabria is known for its stews, comforting in the area’s rainy weather. Marmita is a fisherman's stew that includes tuna or sardines cooked with potatoes, peppers, onions, garlic and tomatoes, the peppers reflecting the influence of the nearby Basque country. Cocida Montanes is made from dried beans, bacon, salt pork, chorizo, morcilla, a pig's ear, cabbage, onion, garlic and paprika. Hake in green sauce is another local specialty. This is lighter fare; the hake is breaded and fried, topped with clams and a sauce made from asparagus and parsley.
Cheeses
Cantabria is a major milk production center and several regional cheeses have been given protected status by the European Union, designed to guarantee authenticity. Perhaps the most famous is Picon, a mountain cheese made in the area around the villages of Bejes and Tresviso. Artisans combine sheep, cow and goat's milk using methods developed 1,000 years ago and age the cheese in limestone caves. It is often served atop grilled Tudancan steaks, melting into the meat.
Desserts
Spaniards like to say that the people of Cantabria are known for their sweet tooth. The rich milk and cream of the region is used to make custards. Cheesecakes from the Pas Valley and puff pastries sprinkled with sugar are other regional specialties. Cantabria is not a major wine-growing region. Meals often end with a glass of the potent orujo, a distilled spirit that locals believe aids digestion.
References
Writer Bio
Robin Thornley has been a successful writer for more than 25 years, penning articles for national magazines, newspapers and websites. She specializes in a variety of topics, including business, politics, lifestyle trends, travel and cuisine. She also is the author of two guidebooks.