page_title: Province of Valladolid
section_title: Gastronomy
hierarchical_section_title: Province of Valladolid / Gastronomy
caption_attribution_description: Español: Tejas en Valladolid
context_page_description: Valladolid is a province of northwest Spain, in the central part of the autonomous community of Castile and León. It has a population of 520,716 people in a total of 225 municipalities, an area of 8,110 km² and a population density of 64.19 people per km².
  The capital is the city of Valladolid. It is bordered by the provinces of Zamora, León, Palencia, Burgos, Segovia, Ávila, and Salamanca. It is thus the only Spanish province surrounded entirely by other provinces of the same autonomous community. It is the only peninsular province which has no mountains.
  Because the extensive plain on which the province lies is strategically important to overland transport, it is a major communications hub. From a national point of view it connects Madrid with the north of Spain, from Vigo in Galicia to San Sebastián in the Basque Country, and from an international point of view, it is on the shortest land route connecting Porto in the north of Portugal with Hendaye in the south of France.
  The cuisine of the province is like that of Castile—meats and roasts occupy a central place. One of the most typical dishes is lechazo, a dish made from unweaned lambs, similar to veal.
context_section_description: The gastronomy of the Valladolid province is typically Spanish, although each area presents a different picture. In the northern area of the province, especially in the region of Tierra de Campos ("Land of Fields"), is the development of traditional sheep's cheese, among which is the cheese of Villalón de Campos, curing or cured; it is a fresh cheese also known as pata de mulo ("mule's leg"). They are also the usual garlic soup, stew developed slowly in stew to the Firelight, the lentils stewed elaborated with the variety pardina own of Tierra de Campos and pigeon or palomino made with different techniques. Within the typical cakes include the rolls of the Virgin of the sources used in Villalon of fields, the donuts of palo, appendages, oil cakes and greaves. In Medina de Rioseco you can taste the traditional sugared almonds or marinas, puff pastry cream filling and covered with sugar.
caption: Tejas with almond.
exif: {"Image Make": "Canon", "Image Model": "Canon EOS 400D DIGITAL", "Image Orientation": "Horizontal (normal)", "Image XResolution": "72", "Image YResolution": "72", "Image ResolutionUnit": "Pixels/Inch", "Image DateTime": "2009:09:10 18:06:49", "Image YCbCrPositioning": "Co-sited", "Image ExifOffset": "196", "Thumbnail Compression": "JPEG (old-style)", "Thumbnail XResolution": "72", "Thumbnail YResolution": "72", "Thumbnail ResolutionUnit": "Pixels/Inch", "Thumbnail JPEGInterchangeFormat": "6132", "Thumbnail JPEGInterchangeFormatLength": "9220", "EXIF ExposureTime": "1/30", "EXIF FNumber": "63/10", "EXIF ExposureProgram": "Shutter Priority", "EXIF ISOSpeedRatings": "200", "EXIF ExifVersion": "0221", "EXIF DateTimeOriginal": "2009:09:10 18:06:49", "EXIF DateTimeDigitized": "2009:09:10 18:06:49", "EXIF ComponentsConfiguration": "YCbCr", "EXIF ShutterSpeedValue": "160789/32768", "EXIF ApertureValue": "174021/32768", "EXIF ExposureBiasValue": "0", "EXIF MeteringMode": "Average", "EXIF Flash": "Flash did not fire, compulsory flash mode", "EXIF FocalLength": "80", "EXIF FlashPixVersion": "0100", "EXIF ColorSpace": "sRGB", "EXIF ExifImageWidth": "3888", "EXIF ExifImageLength": "2592", "Interoperability InteroperabilityIndex": "R98", "Interoperability InteroperabilityVersion": "[48, 49, 48, 48]", "EXIF InteroperabilityOffset": "5766", "EXIF FocalPlaneXResolution": "3888000/877", "EXIF FocalPlaneYResolution": "432000/97", "EXIF FocalPlaneResolutionUnit": "2", "EXIF CustomRendered": "Normal", "EXIF ExposureMode": "Auto Exposure", "EXIF WhiteBalance": "Manual", "EXIF SceneCaptureType": "Standard"}