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Cantabrian cuisine is the cuisine fromCantabria, an autonomous community in northern Spain. It includes seafood from theCantabrian Sea, salmon and trout from the upper basins of the rivers, vegetables and dairy products from the valleys, and veal and game from theCantabrian Mountains.
Seafood is widely used, from the entire coast and theBay of Santander in particular, includingclams,mussels,pod razors,cockles,crabs,barnacles,crayfish,snails,lobster, andsquid. Fish includesea bass,hake,scorpion fish,anchovy,sardine, andalbacore.
Thealbacore orbonito del norte is used in one of the most typical dishes of the region:marmita orsorropotún. Some of the most renowned Cantabrian dishes are hake in green sauce (merluza en salsa verde), squid with onions (maganos encebollados) and cuttlefish in its ink sauce (cachon en su tinta), and clam casserole."Rabas" [es] (deep-fried squid sticks) is the most popular snack on the coast, typically companied with a white wine or a vermouth.
Processed anchovies from the town ofSantoña are highly appreciated worldwide.
Veal is widely consumed, often from theTudanca cattle. The National Cattle Fair of Torrelavega, the largest cattle fair in Spain, is held in Cantabria. Game is also of high quality:deer,roe deer, andwild boar.Pork is a key element for thecocido montañés, literally 'mountain stew', withbeans,cabbage, and other ingredients.
Cantabrian pastries include the traditionalsobaos andquesada pasiega.Puff pastry is widely used, with different names in different regions:corbatas inUnquera andSan Vicente de la Barquera,polkas inTorrelavega, andsacristanes inLiérganes. Other notables sweets arefrisuelo [es]s andcanónigos, both ofLiébana;corazones of Liérganes, thepalucos ofCabezón de la Sal; and thetortos andpantortillas ofReinosa. Other desserts not of Cantabrian origin arerice pudding,natillas,leche frita, and fruitjams.
Dairy products includeCantabrian cream cheese;picón Bejes-Tresviso inTresviso and its neighboring town;smoked cheeses (named for specific places) such asÁliva orPido; and theQuesucos de Liébana [es], made with a mixture of cow and sheep milk.
Orujo is the Cantabrianpomace brandy.Historically,cider andchacoli ortxakoli wine were a specialty;[1][2] after a major and long-term decline, they are recovering.[citation needed]
TwoSpanish wines (vinos de la tierra) withdenominación de origen calificada (protected geographical status) from Cantabria areCosta de Cantabria andLiébana, named after the localities of their production.
