The rivers and valleys of this region have transformed it into fertile land with fresh gardens that supply food for every table. In the case of the Benavente pepper, you can eat it fresh, roasted, fried, canned or stuffed. It can be filled with meat, cod or seafood. The pepper is celebrated at the regional fair that takes place every year at the end of September.
If you want to know other specialties to eat in Benavente, the Sanabria beef stews stand out, as well as the roasts, tostón, suckling pig and lamb.
It is also typical to eat pigeons, in stews with brandy and carrots, trout, crab, frog legs, and crayfish, all served with spicy or American tomato sauce.
Among the legumes, you will find the Lenteja Pardina de Tierra de Campos, the Garbanzo de Fuentesaúco and the Alubia de la Bañeza-León, all with I.G.P.
You can accompany these dishes with a Zamorano cheese, with D.O.P. and a variety of wines with D.O., such as Arribes, Tierra del Vino de Zamora, Toro, and Valles de Benavente.
During the festivals of Toro Enmaromado, visit the Prairie Mineral Fountain where they have a giant picnic to sample the local cured meats.
As for pastries, trythe typical ‘feos’- sweets with almond and eggs- and sweets made by Saint Bernard mothers like the tartas del císter and capuchina.