Gastronomy 

The sweetest things

Extremadura's confectionery has gradually acquired different aspects as it has been dispersed around the various districts in the region.

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  2. The sweetest things

The sweetest things

Extremadura's confectionery has gradually acquired different aspects as it has been dispersed around the various districts in the region.

Perrunillas cookies, marzipan, bollas de chicharrones (cakes made from pork scratchings), roscas fritas (ring-shaped pastries), floretas (flower-shaped pastries), pestiños (fried pastries), hornazos (pies), perrillos, sapillos or repápalos con leche, roscas de muégado (different kinds of sweet fritters)… The tradition of sweetmeats in Extremadura dates back a long way, to when Jews and Arabs left their mark, using the ingredients from their lands, and when Portuguese culinary airs had an influence on it too.

Who can possibly a resist a piece of técula mécula? Tradition has it that a bakerwoman from Olivenza found the recipe for this typical sweet of the town in a trunk. It is made from egg yolks and almonds covered in pastry. In the mid-20th century she registered it, and it has been kept secret ever since. Only its owners have access to it, and they pass it down from parents to children.

And who wouldn't swallow, almost in one bite, a delicious fig bonbon? Because this delicacy is made using top-quality produce. Extremadura produces more figs than any other region of Spain. The very best fruit is selected, in terms of both size and quality; they are treated, dried and filled with a delicious crème, nearly always hazelnut, and coated in a fine, crunchy layer of chocolate that gives the bonbon that irresistible touch.

From Castuera, turrón. The hands of the families of Castuera have worked to produce this sweetmeat made of honey, almonds, sugar and egg following traditional craft methods throughout history. They have turned the turrón into a delicious, internationally-renowned hallmark of the town.

Other sweet delicacies from Extremadura are floretas, which are made to lavish on guests in the days leading up to a wedding, communion or christening; repápalos con leche or sapillos, made using bread and eaten during Holy Week; perrunillas, cookies that are said to be convent sweets… And sweetened with honey from the north of Extremadura, which has the Gata-Hurdes Denomination of Origin. Extremadura's confectionery is so delicious you won't know which sweet to try first.

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