Touring a land through its gastronomy reveals much more than the pure delight of enjoying. Going in search of gastronomy implies discovering new landscapes, producers, ways of living, traditions, the character of a people, their love of the land. Our mobile home It is the perfect way to arrive, enjoy and bring us some of the products of the land.
In the interior of Castellón there are authentic jewels, and some towns in the Alt Maestrat have made these products one of their main heritages. Now in autumn those flavors are put more in value.
Far from the big names that all come to mind, there are small treasures still sheltered from the great masses and that offer an enjoyment that feeds not only the taste and the body, but also the soul. Welcome to Alt Maestrat and its gastronomy.
A good place to start is Catí. The treasure of the Maestrat. This medieval village is also grazing land and cheese tradition. The goat and sheep milk cheeses from these lands are among the best in international competitions. The Catí Cattle Cooperative is responsible for developing and marketing these jewels of the High Master.
The varied flora of the area is said to be responsible for the good quality of their milk. The varieties of cheeses made with these milks leave products such as Goat skin, the Soft diaper, the Rosemary Goat Raw Milk and a variety of organic cheeses what have they been worth first prize at the World Cheese Awards and from International Organic Cheese Award among others.
On the outskirts of town, there is another jewel of the land that is well known throughout the region. Producers like Nougat Blasco Since 1915 they have been making nougat and marzipan by hand since 1915, give Catí the honor of being the standard bearer of Alt Maestrat nougats. It is the paradise for those with a sweet tooth who value raw materials. The caramelised almonds, marzipan, bread and figs, Cádiz bread, glory cakes, yolk cakes, polvorones and the delicious walnuts with cinnamon fondat are some of the reasons why it will be difficult for us to leave Catí.
If we spend a few hours in Benassal, we also have jewelry to take with us. The elegant Benassal and its spas offer us, how could it be otherwise, products worthy of a gourmet. Water, the pure essence of life, and the truffle, the rough diamond of the earth.
The Benassal mineral water comes from the spring Source In Segures. A source of water that the minerals filter and offer a very special water. The water of Benassal has the label of mineral-medicinal water since 1928 nothing more and nothing less.
Apart from being able to enjoy a few days at the spa, thanks to marketing we can take home this gift of nature. Both in gourmet, standard and family format.
The other jewel of Benassal are its black truffles for the great Michelin stars for more than half a century. The mountains of Benassal have kept this black diamond in their bowels for centuries. Before it was not well known at a popular level, only in haute cuisine, but now these mushrooms from the oaks and holm oaks of Benassal have achieved popular fame.
Some agrotruferos like Demetrio Ferrando He is one of the drivers of truffle farming in the area and now, his three daughters are the ones who have taken over and offer quality truffles beyond our borders.
What if Crib, it is proud of its architecture, it can also be proud of its producers. The romantic Culla could not offer us two products so related to love. Honey that sweetens the senses and the bread, that symbol that feeds families and hearts.
Since 1880, beekeepers have been known in Culla, in those hives, before cylindrical cork that were transported with mules at night. Beekeepers like Honey and Flavor family de Culla already transported their hives to places like Teruel and Benicassim to collect the best thyme and orange blossom honeys.
The ways of working have changed, but the love that this land has for its bees has not. The result? Some sublime honeys, the fruit of love for nature.
If to this we add a wonderful bread, with several bakeries in the region, the day can be perfect. The office of Luis Moliner It’s a good example.
If there is a town that can be considered a pantry, it is Albocasser. Apart from its rich cultural heritage, Albocasser also delights us with three jewels of products. Their olive fields they’re famous. Castellón is a land of ancient olive trees and in Albocasser there is approximately 20 percent of olive cultivation. A extra virgin oil that its inhabitants began to produce in a cooperative, with traditional methods and that has served to promote rural tourism and prevent the depopulation of the area.
There are also his wines. Inside of IGP Castellón and from the Sant Mateu wine region, the Albocasser wines. They are easy, generous and perfect wines for garden afternoons and chat. Because life has to be lived with quality.
And in that gathering can not miss some good almonds. Because if there is any product that Albocasser has been known for since time immemorial, it is the almond. The Maestrat is a land of nuts, and Albocasser, of almonds. They have their own fair, the Ametla Fair, to publicize this high quality product.
Something similar happens with lambs of Ares. This gastronomic adventure through the Alt Maestrat has its end in Ares del Maestrat, one of the most beautiful towns with the richest heritage in the Valencian Community. Lamb breeding is ancestral in Ares, and the forest and its flora give very good rabbits.
With these two claims, coming to visit Ares becomes even more pleasant. The rich and aromatic grasses that grow here make these two varieties of meat a sublime and healthy product where they exist. The rabbit with snails is one of the most popular dishes in the town, and the lamb chops with aioli they are not left behind. Although the ways of eating and tasting these two meats in Ares seem endless.