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domingo, 5 de febrero de 2012

GASTRONOMÍA EN CEDILLO

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Está basada en los productos del lugar preparadas según la tradición, río sopas de peces, agricultura sopas de patata con higos y ganadería, la tortilla de Semana Santa, matanza como el arroz de hígado y cachuela, cabrito y la chanfaina, en repostería según el gusto portugués, filloses (típicas de Navidad) y la tiselá, (una especie de flan de huevo al horno).

domingo, 25 de diciembre de 2011

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