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The traditional cusinevolver

THE WISDOM SLOWLY COOKED

The heart of the countryside beats in the cottages, crops, livestock cows, sheep and pigs, grazing, hunting and fireplaces. A perfect climate for meat and dry sausages, a rich environment full of herbs, mushrooms, truffles, dried fruits, in which the honey and milk are produced in order to make cheese, the unique curd of Morella or the requesón cheese used in the preparation of flaó. These are, among others, the ingredients found in a kitchen of medieval origin, marked by the cold temperatures of winter: it is a typical gastronomy of the countryside areas that has passed from generation to generation. 

Meat plays a very important role in the kitchen because there are a wide variety of products: beef, lamb, pork, wild boar, and birds such as chicken, quail or partridge. The meat is often prepared grilled, baked and stewed, with spices, dried or with fresh vegetables, almonds, herbs and mushrooms. It is also found stuffed and flavoured with truffles, such as stuffed lamb with truffles, chicken and rabbit with truffles. Not to mention the pickled poultry and other dishes such as partridge with cabbage, rabbit with snails or pork feet in almond sauce. In the meat we discover a world of flavours: ham, sausages, blood sausages, chorizos, or the popular "bolo de Morella", a very tasty round piece of meat that can be found in the butchers of the city. But the cecina is undoubtedly the queen of the charcuterie. Smell, colour and flavour are the attributes of this cured cow meat. Its size is amazing, because we're talking about huge pieces of meat hanging in the shops Morella.

 

 

Morella follows a gastronomic calendar that is linked to cultural traditions and festivities. Among other specialties, we should remark the pilotes de Nadal: medium size meatballs prepared with family recipes, which taste different from each other, but they all are a pleasure for the senses. They are cooked with bread, ham, eggs and garlic. They are served in a broth and they are eaten at Christmas and during Carnival. Finally, we can't forget the Panoli, a dessert prepared for the feast of Sant Antoni, made of grease, oil, brandy and pumpkin jam. To celebrate the Rogativa to Vallivana, we drink Rogativa tee, made with mountain tea and brandy, and during Easter we prepare delicious salted roscas, filled with pork, sausage with pine nuts and red pepper.

 

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