Typical products and food of Soria

Typical products and food of Soria


One of the greatest pleasures of making tourism is certainly gastronomy. Our city not only has monuments in its streets and squares but also in its cuisine. If there is a good way to conquer the visitor it is to offer as a reward after touring the city walks, a pleasant dining experience.

Good example of the best Spanish table, traditional soriana cuisine, as the same adjective indicates is based in a kitchen of simple processing, whose excellent raw material needs no more dissimulation, good hands, proper stove and some fresh water .

The tradition coexists with new ways of understanding cuisine, where recipes are reinvented and updated. Despite their differences, they share a common basis: the use of the best products. The union of both draws a landscape of widely delicious flavors.

Soria’s cuisine offers a variety of traditional products in recent years has been enriched with new raw materials quality and identity.



Temptations shaped in strips of pancetta adorn display cabinets and bars of bars and restaurants in the city. The torreznos or torrenillos are marinated bacon strips and fried in a special way to get a crispy crust as possible. Appetizing snack and excellent feel, good at any time and has become a star of the sorianos lunches.  More information: www.torreznodesoria.com


Prepared in the traditional manner and with a controlled production which guarantees its excellent quality, it was the first soriano mantequeilla product awarded the Designation of Origin seal. Salty, sweet or natural, this exquisite milk derivative is known more than justified in the national restaurant scene and is easy to find in bakeries or grocery stores, packaged or in pots, cans or rolls.

More information www.mantequilladesoria.com


Mycology in our land, one of the most privileged areas of national geography. There are various species that flood forests in the province as oyster mushrooms, senderillas, amanita caesarean, mushrooms … but certainly are two that deserve special attention: milk caps and boletus.

Boletus is currently very popular, consumption and demand has expanded greatly to be an excellent edible. It includes numerous varieties (edulis, aestivalis, Pinicola …) that spring from September to November depending on frost on pine forests. The size of their your hat can be spectacular but the most popular are the smaller white retaining part of the sponge.

The possibilities offered by preparation in the kitchen are endless with the only limit of our imagination.

The níscalo is popular for its easy recognition and abundant fruiting. It is red-orange with darker parts sometimes depressed in the center and edge rolled down in concentric circles. Usually found in young coniferous forests. Like the boletus is very versatile as a culinary ingredient.


The peculiarities of soil, altitude and climate of Soria expressly assigned a suitable land for the production and cultivation of truffles, placing the province as one of the areas of Spain with more cultivated hectares, between 1,400 € and 1,800 €.

The collection of Black Truffle Soria (Tubermelanosporum) is from early December to mid-March. To search them trained dogs  are used and they are extracted without removing the ground too much.

For centuries it has been a symbol of distinction in the kitchen and popular in haute cuisine but it has been a few years ago when it has assimilated better aroma and form of cooking along with other foods to enhance its unique flavor; and no doubt that the “Black Diamond Soria” is a real culinary treat very fashionable in the dining scene today to everyone.



There are no vineyards in the city, but in the province. And those wines that are under the Designation of Origin Ribera del Duero are the ideal companions for any of the sorianos dishes or products. Bodied wines, refined and named more than consolidated.

In total, there are 19 municipalities in the province that make up the Protected Designation of Origin “Ribera del Duero” and in them we find wineries with vineyards that market rose wines, white and red wines of excellent quality.

The special climatic conditions that characterize the growing grapes in the Ribera del Duero, (very dry and windy weather, harsh winters with frequent frosts) play a fundamental role in the development, growth and maturation of the plant.



CRUMBS OF SHEPHERD ("Migas de Pastor")

Inheritance of a pastoral past, this traditional dish is installed strongly in the soriana gastronomy. Its development of a raw material as simple as bread, chopped, it is braised in the pan along with paprika, butter and garlic. Sometimes bacon or chorizo are also added, but the real sorianas ones are served with grapes.


It is the most typical recipe of the province, especially in the area known as Pinares de Urbión, although given the past merinero city can also be considered a capital dish. Proof of this is that in the Festival of San Juan on “Sábado Agés” bull meat is auctioned in the twelve “cuadrillas” and  it is still present in the tradition of the snack at San Polo on “Lunes de Bailas”.

Meat, onion, garlic and some tomatoes simmered, traditionally in bronze cauldron and wood fire, resulting in a blunt plate.


Acquaintances are outside provincial boundaries Soria chorizos, which are benefiting from this cold and dry weather in healing. Chorizos, sausages, hams, loins marinated, … are part of a long list of pork. Exquisite taste, are a tasty souvenir of your stay in Soria.


Again referring to the pastoral past in this dish so ingrained in all the Duero Valley is made. Several are the kitchens in the city to prepare the lamb by hand.


Many and quality are the baked goods that are made in the city and establishments engaged in it. From of the Clarisas of Santo Domingo, to own candy of each event or season (holy bones, French toast, roscones de reyes…) not to forget the costrada cake that is always prominently in the patisseries. We could say that Soria is also a “very sweet” city.


Typically Easter, consists of a combination of wine, lemon zest, sugar and cinnamon mixed, resulting in a delicious drink and easy to find these days of Easter in a large number of establishments in the city.