Page 55 - DreamScapes Magazine | Winter/Spring 2023

TIME-HONOURED, SUSTAINABLE CULINARY TRADITIONS LIVE ON
in Spain
From Field to Table, Immersive Experiences Dish Local Entrées
BY MARY LUZ MEJIA
My mother’s great-grandfather was from Castilla y León— that central Spanish region known for fine cheeses, wine, jamon (a.k.a. ham) and majestic castles. When I travelled to the land of my maternal ancestors, discov- ering what might have been on my gran abuelo’s plate or glass was a revelation.
Spain is much more than a “sun and beach” destination. It’s a country with unique regions, geography and cultures steeped in proud, time-honoured culinary traditions that span generations. From artisanal cheeses and biodynamic wines to other edible gems, getting to the heart of Spain’s sustainable culinary wonders comes alive when visiting organic, sustainable farms, restaurants and mar- kets and meeting the people who bring the customs of their ancestors to life.
To ensure this, the Spanish government has made sustainable gas- tronomy and cultural tourism a national priority that preserves its natural and cultural heritage. This is, according to Turespaña, the third most important tourism sector in the country. Their data shows that the number of tourists visiting for its gastronomic, cultural and wine- related activities is increasing. Sharing the country’s rich patrimony with visitors means local ingredients, dishes and agricultural practices live on for generations and that agrarian challenges, such as rural depopulation, reverse.
In rural Zamora, for example, Felix Vicente Pastor—considered one of the country’s most outstanding cheesemakers—keeps the art of shepherding and cheese-making flourishing at his family’s artisanal dairy. This family operation handles every detail, including sourcing milk from its herd of Churra sheep, a Castilian breed. Slow-ripened (6–12 months) in high-humidity cellars, Pastor’s Zamorano cheese offers a flavour that’s intense without being overwhelming. You’ll taste notes of walnut, grass and cream in this piquant cheese—perfect with a crusty loaf of bread or with some of the region’s ham, olives and a bottle of red, like the full-bodied Toro DO from the nearby town of the same name.
STAY AND DINE IN
SUSTAINABLE STYLE
The stunning 12th-century Abadía Retuerta LeDo- maine near Valladolid is a former monk’s monastery turned winery and estate/luxury bou- tique hotel. Surrounded by thousands of pine trees planted by the current stewards, across the property’s 700 hectares, you’ll see scattered bee- hives producing organic honey that sweetens hotel pastries and more.
In wine production, the vintner’s goal is to distill the essence of the rich landscape into their spec- tacular wines. In fact, they chose not to plant vines that would grant them an official denominación de origen status, insisting that the wine should speak for itself. And it does! Spain’s highest honour—the Vino de Pago that certifies singular estates as Pro- tected Denominations of Origin—was bestowed on Abadía Retuerta last summer.
WINTER/SPRING 2023 DREAMSCAPES 55
PHOTOS: ABADÍA RETUERTA | HACIENDA ZORITA | TOURIST OFFICE OF SPAIN