Morella: beauty and gastronomy of Castellón
Discover Morella one of the most charming and beautiful villages in Castellón. Visit the town and its surroundings and enjoy the delicious dishes of its cuisine.
TRAVELLING WITH TASTE
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The Castellon regions of El Ports and El Maestrat invite you to enjoy thetranquillity and warmth of their towns, to wander through their forests,scattered with crags and gullies, and to discover the area’s rich gastronomy,whose main ingredients are its cheeses, truffles and mushrooms.
Morella is the best-known settlement in the area. Its sixteen towers, 6 gates and almost 2 kilometres of town walls create a unique ‘skyline’ that is crowned by its impressive castle, which endows it with a well-deserved historic-artistic distinctiveness.
Apart from the nearby towns of Forcall, Cinctorres, Olocau del Rey and Zorita del Maestrazgo, all within the region of Els Ports and all with their own historical and cultural attractions, it is worth including other picturesque localities of the neighbouring El Maestrat region on your tour. Ares del Maestrat rises above the flanks of an enormous stone hillock, and a few kilometres away is the unusual Villafranca del Cid. Also, nearby, although within the province of Teruel, we also recommend Iglesuela and Cantavieja.
Gastronomía
The local gastronomy is another attraction to keep well in mind during your trip away. This is a traditional cuisine with medieval origins, passed down through the generations, and based on the produce of the land. Of course, every season has room for a dish which is endowed with the unique aromas of black truffle or mushrooms.
Menu
Appetisers
In a typical menu of the Castellon interior there are always good starters. These appetisers must always consist of traditional cured meats, delicious artisan sheep and goat cheeses, - the locality of Tronchón from which this variety gets its name is not too far away-, home-made pates or some Morellan croquettes.
In a typical menu of the Castellon interior there are always good starters. These appetisers must always consist of traditional cured meats, delicious artisan sheep and goat cheeses, - the locality of Tronchón from which this variety gets its name is not too far away-, home-made pates or some Morellan croquettes.
Main dish
The main dish consists of meat, to build up your strength and to warm you up: soup with meatballs, baby goat ribs coated in breadcrumbs, roast, stone-cooked or stewed veal… Wild meat is also very traditional: boar, roe deer, venison, fallow deer, rabbit, hare and partridge. It is usually prepared in an escabeche marinade, in a stew or chargrilled, and is accompanied by seasonal mushrooms.
Dessert
The dessert comes in the shape of the flaó, a sweet pastry filled with requeson (a type of ricotta) cheese and almonds, and tourists fall in love with it right from the first mouthful. If you prefer a more classic dessert, for which you require a spoon, you could choose the traditional junket which is prepared in this region.
