A beautiful, quiet and very walkable city. With its 66,000 inhabitants, it can boast of being a small city but big in history, culture and heritage offering.
Zamora
Zamora
A destination that has very good heritage resources. The best urban Romanesque on the peninsula with more than twenty buildings of this type. The Duero, the great river of Castile and Portugal presiding over the city and tourist icon of Zamora. The cathedral and its gallon dome… the delicate modernist touch, the great medieval legacy with countless characters, stories and legends, Dª Urraca, King Alfonso VI, the Cid Campeador or the Cerco de Zamora and next to them, the recently inaugurated Castillo de Zamora and the Baltasar Lobo Museum, uniting history and art as a whole.
Zamoran artists with international projection of which Baltasar Lobo and Coomonte are an example. Along with them are the poets, among whom Claudio Rodríguez and León Felipe stand out in a special way. Art in its purest form combined with a gastronomic and landscape quality worth knowing.
Resources that Zamora is converting into contemporary, relevant tourism products, full of emotion and provocative of experiences. Resources, which together with the quality and versatility of the tourism industry – accommodation, restaurants, commerce – and a great quality/price ratio, one of the most competitive in Spain, make it possible to create open and plastic offers that can be suitable “almost a la carte”, to the demands of a very specialized and segmented tourism.
Zamorano Cheese (DOP) is made with raw sheep’s milk. Its maturation for cheeses weighing less than 1.5 kg. must be at least 60 days; 100 days for those who exceed this weight. It is characterized by its cylindrical shape with a diameter of 24 cm and a maximum height of 14 cm, with a maximum weight of up to 4 kg.
Its hard, well-defined bark ranges from pale yellow to dark gray. The paste, firm and compact with some small eyes, ranges from white to ivory. Characteristic aromas and flavors of fresh sheep’s milk, with touches of butter and hay in the younger ones until reaching flavors of well-evolved milk curd with nuances of nuts as maturation progresses, with more intense and developed flavors in the older ones. cured and with a long persistence on the palate.
Every year, the last weekend of August takes place in Arenas de Cabrales (Cabrales, Asturias) the celebration of the Cabrales Cheese Contest, with exhibition and demonstrations of the elaboration [...]
