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GASTRONOMY

Because of its nearness to the fishing ports, Caldas has an excellent market where you can buy very fresh shellfish and fish, and don't forget the trouts and eels from the rivers. There is also good meat (cattle and hunting) together with all kind of vegetables from Salnés Valley.

The following products are worth mentioning by tradition and history:

BAKERIES: bread, butter loaves, "fanchucos" (two small pieces of bread put together), "cornechos", corn bread and a great variety of pies.

TROUTS FROM RIVER UMIA they are mainly prepared with some ham or in the oven. There are also salmons and "reos" (another kink of trout).

LAMPREY: you can taste it in a pie or in a stew Caldas lamprey pie is praisenworthy.

"Empanada" of lamprey

DESSERTS: we have to mention "O Roscón": it is a sort of sweet bread made of eggs, flour, butter and sugar. Its shape is very peculiar and its festival is celebrated in April. We can also find very good spong-cakes and Easter "bolos".

"Empanada" of mill with wine

"Roscón", bread and "fanchucos"

WINES: Ribeiro, Albariño and "País" (the typical one of the region) which you can accompany with good "tapas" (snacks): ourella (pork ears), zorza (seasoned pork), chourizos (a kind of sausage), etc... in any of the several bars and inns of the village.

There is also a typical drink called "augardente" wich is home-made by a craft process. For many years and during winter months, people from Monforte have installed their "alambiques" under cover and they have spent nigths and days there destilling this liquor. At the same time the owner of the house, neighbours and the "augardenteiros" themselves met informally and talk.

Sometimes this liquor is mixed with some aromatic herbs. Six hours (aprox.) of distillation are needed to get 16 litres of liquor. With "augardente" a bit of sugar, and some red wine, you can prepare "queimada" which is an art for the ones who use to do it.

OTHERS DISHES: We can also find good "cocidos" (veal, pork, bians, potatos and cabbage), "callos" (typical stew) and "lacón con grelos" (por upper leg and green vegetables).