Miniguías Ruralandalus

Hornachuelos

The gastronomy of the area is represented mainly by the dishes based on the hunting as the stew of venison, wild boar, as well as the rabbit broth. We must not forget the white wine of the region, which is made in bodegas, or its variant called Vino de Balsa. Other typical dishes of the area are emborrizado, sparrows or sauce of thistles.