GASTRONOMIC ROUTES

FRUIT AND LIQUEUR ROUTE

Those who have seen it say that there is nothing more beautiful than the Jerte Valley when the cherry trees are blossoming.This sensitive, quiet, natural valley has all the ingredients for an unforgettable route accompanied by a simple yet succulent and authentic cuisine.

The valley, hidden in the foothills of Sierra de Gredos, sheltered from the wind and favoured by a respectful, mild microclimate, is an orchard where quince, plums, pears, figs and chestnuts grow alongside the cherries, while the forest provides raspberries, blackberries, gooseberries and mulberries.

Apart from the exporting of fruit, with over 5 million kilos of cherries and one million kilos of chestnuts, in 1989 the Association of Cooperatives of the Jerte Valley began a fruit distilling process that is now exemplary and unique in Spain.

The philosophy of the process is based on three mainstays: organic fermentation of the fruit, traditional distilling in stills and the total absence of colourings and flavourings.

The initial success of the cherry kirsch spread to include raspberry, plumb and pear kirsch and, subsequently, cherry, plumb, mulberry and raspberry liqueurs of exceptional quality. The kirsches and liqueurs of the Valley are currently one of the most prestigious and high-quality products of Extremadura cuisine. Apart from fruit and spirits, the area is rich in mushrooms, trout and kid goat.

This is a harsh, austere yet varied cuisine and is nowadays even more highly-prized thanks to the tourist attraction of the route.

Tornavacas is famous for its winter salad containing oranges, black olives and plenty of olive oil. Jerte is famous for its potato soup and raspberries with honey and cream. Cabezuela del Valle makes an unforgettable pickled trout and in Navaconcejo fried trout is stuffed with a slice of cured ham.
If you go up to Piornal when mushrooms are in season, you will find all sorts of different kinds that can be cooked in a thousand different ways, along with the delicious roast kid goat. In Hervás, after a stroll around its old Jewish quarter, you must try its caldo cano (soup) and its trout in thyme.