The PLEASURE OF the GOOD TABLE
      

The gastronomy of this region gathers different culinarias influences: Andalusian, Murcian Muslim, manchega and Navarre, consequence of the presence of these cultures throughout its history and geographic situation. This wealth, along with the variety of the resources (lamb segureño, meats of hunting, inlays craftsmen, products of the orchard and excellent olive oil), defines an abundant and flavorful recipe book. The kitchen coming from an eminently rural culture, is simple and very natural.
 

The famous lamb segureño and the native trouts of the Castril river, prepared in different traditional prescriptions, very are appreciated by castrileños and visitors. Between the plates most characteristic of its recipe book they are, maimones, gachas, tallarines with hare either with perdiz, pepitoria of wedding, the potato stewed one with rice grain, the potaje of chick-peas with beets in cuaresma, pimentón of legs, guisaillo of rice or of vermicelli and migas of shepherd.

   

The inlays varied and of great quality, are frequent in measas of homes and back and olive oil establishments, emphasizing conserved of luff. By all means in olive oil that in Castril is excellent, it is a traditional ingredient of crude and cooked plates. Also the mushrooms are often present, due to the amount that is collected in the mountain range during the months of autumn