La Vera is known for its very fertile soil, its mild climate and abundant rainfall, which makes it possible to cultivate a wide range of foods. In addition to the traditional kitchen garden, a very common practice in the region, a great deal of tobacco and asparragus is grown. A lot of farmland is also dedicated to the special bell peppers used to make the highly-regarded paprika known as ‘pimentón de la Vera.’
Traditional crops in the Tiétar area include cotton, flax, grains and peanuts.
La Vera’s traditional gastronomy can be defined as good honest cooking based on an excellent combination of simple ingredients. This leads to dishes of surprising flavour, despite the simplicity of their preparation. Bay leaves, thyme, paprika, hot peppers and garlic are among the secrets to this region’s cooking.
It is not sophisticated cooking, nor does it aspire to be, but it is nutritious and delicious. From winter stews made with a variety of pulses to the summer specialty rin-ran, the region’s cooking moves through the seasons with dishes featuring pork, codfish, game and goat.
Various recipes for tomate soup, potato soup, migas extremeñas, roast goat, stuffed trout, fig bars or lean pork in tomato sauce are just a few examples of the region’s culinary delights.