The traditional dishes of Medina del Campo bring to the table their proven quality, recognised on many occasions, and a heritage worthy of mention; one of the oldest documents that refer to Castilian cuisine in medieval times come from the court of Isabel La Católica, who had stayed at Medina del Campo of various occasions, and were the so-called “Regulations of the Royal Pantry”.

Currently, excellent cuisine may be sampled with dishes of note such as roast suckling pig, baby lamb roasted in its juices and baby lamb chops in vine shoots, along with a great variety of fowl and marinated pieces that complete our most traditionally flavoured cuisine.
It is also commonplace, and even more so in the villages of the region, to celebrate the slaughter of the pig, thereby providing supplies for the whole year.

In pastry-making, of note are the cocadas (coconut candy), the different varieties of empiñonadas and pastries. In family kitchens, on certain dates, you will still find “cagadillas de gato”, “rosquillas de palo”, “torrijas de leche”, “periquillos”, etc..