The Diputación de Zamora has announced the third edition of the 'Cocinando con castañas' competition, which will run from 5 to 15 November. Fourteen local establishments will offer a variety of tapas, menus, and desserts featuring chestnuts, a key product in the region, which boasts 12,000 hectares of chestnut trees primarily located in the northwest areas of Sanabria, Aliste, and to a lesser extent in Tábara and La Carballeda.
José Ángel Ruiz Rodríguez, the Deputy for Agriculture and Livestock, highlighted the economic significance of chestnut cultivation, stating, "The promotion and utilisation of chestnuts, from harvesting to processing, alongside gastronomic, cultural, and nature tourism, serves as an important source of income for families in our province."
Some of the creatively named dishes that will be featured include 'Estofado con sabor de otoño' (Autumn-flavoured stew), 'Áurea, la luz del otoño' (Áurea, the light of autumn), 'Magosto', and 'Dulce otoño' (Sweet autumn).
The competition is organised by the Diputación de Zamora and the Asociación Zamorana de Empresarios de Hostelería (AZEHOS) to promote the use of chestnuts in local cuisine, boost tourism, encourage consumption of this product, and generate wealth in the province. Natalia García, manager of AZEHOS, expressed gratitude to the Diputación for supporting such initiatives, emphasising that "what distinguishes our province in terms of hospitality and tourism is the product. Chestnuts are a very local autumn product, and these tapas, menus, and desserts featuring chestnuts as the star ingredient set us apart from other provinces."
García encouraged residents to visit the participating establishments throughout the province and sample their creations, noting that prices will vary according to each establishment's discretion. She also remarked on the unique nature of the menus, stating that while chestnuts are versatile, they are challenging to prepare, requiring careful handling and peeling. However, the effort results in spectacular dishes, as evidenced by previous editions of the competition. "There are truly excellent creations that surprise diners and go beyond the traditional roasted chestnut," she concluded.
