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Charra Veal. The essence of the dehesa
The Charra Veal is under the Certification Mark of the same denomination that makes reference to fresh meat of beefs, born, bred and fatten in Salamanca.
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The Day of "El Calderillo"
The calderillo is a simple popular stew, typical of the city and province of Béjar. Among its ingredients, the most important are veal meat, potatoes and vegetables, all of them simmered with the essential touch of patience and skill.
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The Camino Natural Vía Verde de la Plata, from Carbajosa de la Sagrada to Alba de Tormes
The route is about 20 kilometres long and crosses the municipalities of Alba de Tormes (declared Historical Site), Terradillos, Calvarrasa de Arriba, Arapiles and Carbajosa de la Sagrada.
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Wicker Interpretive and documentation centre
This centre is located in the former masters' houses of Villoruela, and it aims at future preservation of the history of the fundamental production activity in the municipality until not long ago: the wicker.
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Hornazo of Salamanca. The best traditional flavour
Fiesta and hornazo go frequently together in Salamanca. But the real celebration that gathers both is the Lunes de Aguas (Watery Monday), when local people go out for picnic to celebrate the end of Lent and Holy Week.
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Chickpea from Pedrosillo: the perfect chickpea
The fame of the chickpea from Pedrosillo gets that far that in the rest of Spain other types of small chickpeas are also named pedrosillano chickpeas. They come from the municipality of Pedrosillo el Ralo, in the region of La Armuña, though they are also cultivated in the bordering villages.
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Teresian Route: from Ávila to Alba de Tormes with Teresa of Jesus
The route "From the craddle to the grave" links the cities of Ávila and Alba de Tormes, both Teresian by excellence, thus offering the pilgrim a historical and spiritual tour after the footprints of the Restless Saint.