Cantabrian cuisine is the cuisine from Cantabria, Spain. Thanks to the geographical location of this region, this cuisine comprises a select list of ingredients: fish and seafood from the sea; salmon and trout from the upper basins of the rivers; vegetables, legumes and cow milk from the valleys; or veal and game from the mountains.
Fish and seafood
Seafood is widely used, from the entire coast and the Bay of Santander in particular, including clams, mussels, pod razors, cockles, crabs, barnacles, crayfish, snails, lobster, and squid. Fish include sea bass, hake, scorpion fish, anchovies, sardines, and tuna.
The tuna or bonito is used in one of the most typical dishes of the region: sorropotún or marmita.
Some of the most renowned Cantabrian dishes are hake in green sauce, squid with onions and squid ink maganos encebollaos, and clam casserole.
Cantabrian pastries include the traditional sobaos and Quesada Pasiega. Puff pastry is widely used, with different names in different regions: Corbatas in Unquera and San Vicente de la Barquera, Polkas in Torrelavega, or Sacristanes in Liérganes.
Dairy products include Cantabrian cream cheese, Picón Bejes-Tresviso in Tresviso and Bejes, smoked cheeses such as Áliva or Pido, and the Quesucos de Liébana, made with a mixture of cow's and sheep milk.
- Fernando Barreda (1947). The chacoli Santander in the 13th to 19th centuries (1st, 1st reprint 2001 edition). Maxtor Editorial Library. ISBN 84-95636-84-0.
- "In fact, chacoli until the late 19th century a widespread product in the Cantabrian, and half a century and the production of the province of Santander-today, autonomous community of Cantabria, quite widely exceeded that of the Basque provinces, according to data collected Huetz Professor of Bordeaux Alain Lemps in his landmark study 'Vignobles et vins du Nord-Ouest de l'Espagne'. ""The txakoli of Burgos Valle de Mena wants OJ"(2005). Retrieved on 19/01/2008.