Spanish cuisine is extraordinarily diverse, with an eventful history. The regional distinctions are extremely striking. The local food enjoyed in Castilla-La Mancha is strongly influenced by the climate and based on prolific vegetable cultivation, sheep breeding, and hunting. The traditional clay pots are omnipresent and used for storing, cooking and serving the food. Bread, olive oil and garlic form the foundation of Castilian cuisine. They are joined by aubergines, which are widely grown, lamb, and the partridges, wild boar or rabbits that are brought home from the hunt. The food is countrified and extremely aromatic, and is excellently complemented by the full-bodied wines cultivated in the region.

Below you will find some recipes which are typical for the region and which form a wonderful complement to "Rasgón de Maria" wines. We hope you enjoy them - ¡Buen Provecho!