Editing Province of Valladolid (section)

=== Cuisine ===
[[File:Plato de lechazo, Valladolid.jpg|right|thumb|220px|Roast [[lechazo]], is a very typical dish from the province, as well as others such as roast [[suckling pig]].]]
{{Main|Cuisine of the province of Valladolid}}

The gastronomy of the Valladolid province is typically Spanish, although each area presents a different picture. In the northern area of the province, especially in the region of [[Tierra de Campos]] ("Land of Fields"), is the development of traditional sheep's cheese, among which is the cheese of [[Villalón de Campos]], curing or cured; it is a fresh cheese also known as ''[[Pata de mulo cheese|pata de mulo]]'' ("mule's leg"). They are also the usual [[garlic soup]], stew developed slowly in stew to the Firelight, the [[lentils]] stewed elaborated with the variety pardina own of Tierra de Campos and [[pigeon]] or [[palomino]] made with different techniques. Within the typical cakes include the rolls of the Virgin of the sources used in Villalon of fields, the donuts of palo, [[appendages]], oil cakes and [[greaves (food)|greaves]]. In Medina de Rioseco you can taste the traditional sugared [[almond]]s or marinas, puff pastry cream filling and covered with sugar.

==== Wine ====
[[File:Barricas Bodega Viña Sastre - Hermanos Sastre Ribera del Duero.JPG|right|thumb|220px|Barrels of a winery with the [[Ribera del Duero]] protected designation of origin.]]

Wines from the province of Valladolid are among the best in the world due to its taste and quality. An example of the fame of these wines is due to [[Vega Sicilia|Vega Sicilia winery]]. The province has 5 wines with [[Denominación de origen|denomination of Origin]]. Wines of [[Rueda (DO)|Rueda Denomination of Origin]] were considered as the wines of the court at the time of the [[Catholic Monarchs]]. For its elaboration is used the range of [[verdejo]] grape and to a lesser measure both the [[Sauvignon blanc]]. Under this appellation wines there are [[white wine|white]], [[sparkling wine|sparkling]], [[red wine|reds]], [[rosé wine|pink]] and [[liqueur wine|liquor]].

For their part, the wines of [[Ribera del Duero]] are elaborated with the ink on the country and you can taste red wines young, [[reserve wine]] and [[old vine]]. Wines of the [[Toro (DO)|Toro Designation of Origin]] are mainly white, [[rosé]] and red, the wines of [[Tierra de León (DO)|Tierra de León Denomination of Origin]] are white, rosé and red and finally, there are the rosé of the [[Cigales|Cigales denomination of Origin]].

<gallery class="center">
File:DO Cigales.svg|[[Cigales|Cigales denomination of Origin]]
File:DO Ribera del Duero.svg|[[Ribera del Duero]]
File:DO Rueda.svg|[[Rueda (DO)|Rueda Denomination of Origin]]
File:DO Toro.svg|[[Toro (DO)|Toro Designation of Origin]]
File:DO Tierra de León.svg|[[Tierra de León (DO)|Tierra de León Denomination of Origin]]
</gallery>

==== Meat ====

The province is also famous due its meats, mainly [[lechazo]] (veal or lamb), [[suckling pig]], [[steak]]s, [[meat chop]]s, [[veal ribs]], [[pork ribs]], [[black pudding]], or [[embutido]]s. There are numerous restaurants that specialize in lechazo and feature ''hornos de leña'' (wood-fired ovens or wooden stoves), in which the [[lamb and mutton|lamb]] is roasted. The typical restaurant where the meat is traditionally cooked is called ''mesón castellano'' (Castilian tavern).

==== Bread ====
[[File:Trigo.jpg|thumb|Variety of [[Durum wheat]] (''Triticum aestivum''). Due to the climate, the predominant crop is [[dryland farming]] ([[barley]], [[wheat]], [[avena]], [[rye]] ...).]]

Bread made in the province of Valladolid has a great tradition that goes back to the ninth century (see also: [[History of bread]]). In fact, Holy Roman Emperor [[Charles V, Holy Roman Emperor|Charles V]], during their retreat in the monastery of Yuste, made him get the bread in Valladolid and during the 16th century the master bakers members were financially supported by the Crown.

The typically Castilian bread receives the name of "Candeal bread", "sobao o bregado" ("sobao or labored"), because since remote times in Castile the wheat variety most used is the [[durum]]. It is a thin crust of bread and lightly toast, miga very white and compact with a fine texture and distinctive flavor. This type of bread is suitable to accompany [[red meat]]s, [[stew]]s or [[legume]]s accompanied by wines from the province. Traditionally it is made by hand, with an amassed slow fermentation and a prolonged, finished cooking in the wood-fired oven.

Under this denomination, fall different varieties; among them the most prominent is the variety of "lechuguino bread", characterized by its typical drawing and care that gives the name to the variety, since it was formerly known as, especially in rural areas, "lechuguino" to those people who were overly arranged.

Other varieties are the typical bread of four beds, with a characteristic splitting of the earth on which the central part is separated from the four masons or edges, the bread of tables, the bread of pulley, with a slit made with a [[Twine|string]] that imitates a [[pulley]], the white bar or peaks and the [[Fabiola (bread)|Fabiola]], created in 1961 by a baker from [[Valladolid]] in honor of [[Queen Fabiola of Belgium]].

Other types not so traditional in the province but very consumed in the zone are the rustic bar and the bar of flame, that in Valladolid takes the common name of toolbar riche.