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The Camino de Santiago is much more than a pilgrimage route: it’s a life-changing experience that connects people from all over the world with history, culture, and spirituality. In 2025, more than ever, it will be a special year to embark on this adventure due to unique celebrations and the revival of cultural tourism.

This comprehensive guide will help you plan every detail of your Camino de Santiago: from choosing the best route to knowing what to pack and where to stay. If you’re thinking about living this unforgettable experience, keep reading.

What is the Camino de Santiago?

The Camino de Santiago is a network of routes that lead to the Cathedral of Santiago de Compostela, where, according to tradition, the remains of the Apostle James are buried. Since the Middle Ages, millions of pilgrims have walked these paths in search of a spiritual, cultural, or simply personal experience.

Each route offers a unique landscape, a distinct story, and the chance to connect with people from all over the world. Today, doing the Camino de Santiago is a personal challenge and a journey that leaves a lasting impression.

Main Routes of the Camino de Santiago

Although there are many paths that lead to Santiago de Compostela, some stand out for their popularity, beauty, and accessibility:

Camino Francés
This is the most traditional and popular route. It starts in Saint-Jean-Pied-de-Port in France and crosses northern Spain. Ideal for those seeking the most classic experience.

Camino Portugués
Starting from Lisbon or Porto, this route offers a gentler journey. It’s known for its hospitality and beautiful landscapes.

Camino del Norte
Running along the Cantabrian coast, this route is physically demanding, but the sea and mountain views are spectacular.

Vía de la Plata
The longest route, beginning in Seville. Ideal for those seeking solitude and peace, although it requires more physical preparation.

When is the best time to do the Camino de Santiago?

Although it can be done at any time of the year, spring and autumn are the best options to avoid extreme temperatures and large crowds. Summer is ideal if you want to meet more pilgrims and enjoy a wide range of services, but be prepared for the heat.

In 2025, special events are expected due to religious celebrations, making the experience even more memorable.

How to prepare for the Camino

Proper physical preparation is essential to enjoy the Camino. It’s recommended to start walking at least two months in advance, gradually increasing the distance.

Don’t forget to pack your backpack wisely, bringing only the essentials: comfortable footwear, lightweight quick-dry clothing, sunscreen, and a basic first-aid kit. The golden rule is not to carry more than 10% of your body weight.

Accommodation on the Camino de Santiago

Along the Camino, you’ll find various types of accommodations: public hostels, private hostels, rural hotels, guesthouses, and inns. Public hostels are usually more affordable, but they don’t accept reservations and operate on a first-come, first-served basis.

If you prefer to secure your spot in advance, private hostels and guesthouses allow bookings, though they may be slightly more expensive.

Where to eat on the Camino

One of the best parts of the Camino de Santiago is its gastronomy. You’ll be able to enjoy traditional dishes such as pulpo a la gallega (Galician-style octopus), empanada, lacón con grelos, or delicious seafood along the coast.

Most towns and cities offer affordable “pilgrim menus.”

Approximate costs of doing the Camino de Santiago

Daily costs can range from €30 to €50, depending on your choice of accommodation and meals. By staying in public hostels and eating pilgrim menus, you can complete the Camino without spending too much.

It’s advisable to carry some cash, as not all establishments accept cards.

Practical tips to enjoy the Camino

Take care of your feet: wear comfortable footwear and don’t use new boots for the first time on the Camino. Always carry a small kit to treat blisters.

Set your own pace, listen to your body, and don’t obsess over daily distance. Remember, the Camino is an experience, not a race.

The spiritual and emotional value of the Camino

Beyond the physical adventure, many pilgrims find the Camino to be a space for reflection, self-discovery, and personal renewal. Walking in silence, sharing moments with fellow pilgrims, and reaching Santiago are experiences that leave a lasting mark.

Conclusion

Doing the Camino de Santiago in 2025 could be one of the best decisions of your life. Preparing well, choosing the right route, and embracing each stage with an open mind will turn this journey into an unforgettable memory.

Ready to start your adventure? The Camino is waiting for you!

Tierra de Campos and El Camino in Palencia

Tierra de Campos is an extensive region located in the northwest of Spain, distributed mainly between the provinces of Palencia, Valladolid, Zamora and León, in the autonomous community of Castilla y León. The region covers approximately 5,000 km2 of the provinces of, above all, Palencia and Valladolid and to a lesser extent Zamora and León. The Palencia sector, with more than 2,000 km2, occupies most of this region.

This vast plain is known for its predominantly flat landscape, its rich history and artistic heritage, its rural culture and its intense agricultural activity. Considered the quintessence of the landscape of Castilla y León, with its long spaces of golden plains and gentle undulations, Tierra de Campos has been one of the largest producers of cereal (wheat and barley) since the time of the Romans. 

One of the most interesting aspects of Tierra de Campos is its architectural and cultural heritage, where you can find important historical vestiges, such as Romanesque and Gothic churches, many of them with unique bell towers. Dovecotes, traditional buildings dedicated to raising pigeons, are also characteristic of this area.

El Camino in Palencia

The Tierra de Campos region is crossed by the Camino de Santiago, and the entire province of Palencia from Burgos to León, for more than 70 kilometers. This section does not present great difficulties, since it is possibly one of the flattest areas with the least unevenness of its international route and the pilgrim who wishes to do so on this section of the route in Palencia will not step on asphalt.

The landscape on this stretch of the road as it passes through Palencia ranges from the green banks of the Carrión or Pisuerga rivers and the freshness of the Canal de Castilla to the cereal immensities of Tierra de Campos.

Artistic and cultural heritage

This province contains one of the best exhibitions of Spanish Romanesque art from the 11th-12th century, with countless churches and hermitages of great historical value. In this section of the Jacobean Way , you can also see important Gothic monuments along with the traditional architecture of Palencia, based on mud and straw.

The pilgrim will be able to find important examples along the following route:

• Itero de la Vega. It preserves the remains of a Roman Bridge and the corresponding road that passed through there. It also has a simple jurisdictional stone roll
• Boadilla del Camino, with the parish church of Nuestra Señora de la Asunciónbuilt from the 15th to the 18th centuries. Also noteworthy is the baptismal font and its jurisdictional scroll.
• Fromista. With 2 churches declared historical-artistic monuments, the magnificent Church of San Martín de Tours and the Church of Santa María de Castillo.
• Villamentero de Campos. In its church dedicated to San Martín de Tours we find a Mudejar coffered ceiling from the 16th century and, from the same century, a main altarpiece, a Plateresque work.
• Villalcazar de Sirga. Of interest is the Church of Santa María la Blanca, declared a historical-artistic monument.
• Carrión de los Condes. Important city in the Middle Ages, and of great cultural interest, with the Church of Santa María de las Victorias y del Camino, the oldest in Carrión, built around the year 1130 and the Monasteries of San Zoiloand the Royal Monastery of Santa Clara .
• Quintanilla de la Cueza. With the parish church dedicated to the Assumption and its Roman Villa from the 3rd and 4th centuries in which a collection of mosaics discovered in 1970 are preserved.
• Calzadilla de la Cueza, point of the old cobbled road (which also gave its name to this town) of which remains are preserved.  In this area there are many typical buildings such as dovecotes.

Anyone who wants to explore this region of Tierra de Campos will not only be able to enjoy the magnificent artistic and cultural heritage, but will also have the opportunity to experience the solitude, tranquillity and endless fields of these lands with a pilgrim tradition.

Written by Angélica de Diego

The Carrión de los Condes website allows you to take a digital tour of Carrion and learn about the places it passes through in detail.

https://carriondeloscondes.lovesenqr.com

Two routes, Blue and Red, cover the entire city. 

In addition to the numerous and significant religious monuments of Carrion, the 360 ​​visit allows you to virtually “visit” the interior of numerous civil buildings that may be closed to pilgrims during their schedules:

The Sarabia Theater, built in the 19th century, is an Italian-style theater that has been an important cultural center in Carrión. Its main hall, with neoclassical decoration and capacity for 500 people, has hosted theatrical performances, concerts and cultural events. Its name honors Julián Sarabia, a local benefactor.

Town Hall: built in the 16th century and renovated in the 18th, it has a neoclassical style façade. The building houses the municipal offices and is the administrative center of Carrión.

House of Culture (Old Prison): The House of Culture, located in the old 19th century prison, has been rehabilitated for cultural activities, which is why the city library is located there. It preserves elements of its original structure, such as cells and stone walls, and offers exhibitions and workshops.

The Vera Cruz Museum: The Ermita de la Vera Cruz, of late Gothic style, is known for its Renaissance altarpiece. The hermitage houses the image of Christ of the True Cross, a polychrome wooden carving, and is a center of local devotion.

Holy Week Museum is a place where you can appreciate the richness of religious tradition in Carrión. Its collections illustrate the devotion and rites of Holy Week, one of the most important celebrations in the city.

The olla podrida (Rotten Pot) is one of the most important dishes in the gastronomy of Castile, and is particularly linked to Burgos, being one of the typical dishes of this province along with blood sausage (morcilla), Castilian soup, and suckling lamb.

Its name, which may seem strange today, does not seem to refer to the ingredients being in poor condition. It is believed that “podrida” (rotten) comes from the term “poderida”, which originally meant “powerful” or “strong”, which would be an allusion to the richness and strength of the ingredients used to make it.

This plate is a kind of stew or cooked food that is characterized by its abundance and variety of ingredients. The base of the dish is usually made of legumes, mainly red beans, although in some regional versions white beans or chickpeas are used. The typical olla podrida is added with strong pork meat ingredients, such as rice blood sausage and chorizo, along with marinated, cured and smoked ingredients such as ribs, bacon, ear and snout. To make the olla a perfect dish, the delicious ball or filling (relleno), made with egg and bacon, is sometimes added.

The preparation of the olla podrida is a process that requires time and patience. Traditionally, it is cooked over low heat for several hours, allowing the meats to soften and the legume to absorb the flavors of all the ingredients. This prolonged cooking is key to achieving the final result: a substantial stew, with a thick and well-flavored broth, and meat so tender that it practically melts in the mouth.

History and Tradition

The olla podrida is considered the precursor of all the current stews and casseroles in Spain and Latin America, it is full of history and tradition and has become a symbol of Burgos gastronomy.

The history dates back to the Middle Ages in Spain. Some relate it to the “adafina”, which Juan Ruiz, the Archpriest of Hita already mentions in his “Book of Good Love” (1330 and 1343). This dish was a very nutritious meal, which the Sephardic Jews prepared a day before the Sabbath, and combined legumes, vegetables, lamb and various spices. The Christian community would have added various parts of pork´s meat to the dish, becoming our version of the olla until nowadays. 

The olla podrida was originally a dish that was prepared in large iron or clay pots, which were placed on the fire, and allowed it to feed a considerable number of people. It is already recorded in Spanish recipe books from the 16th century and the richness or poverty of ingredients in this dish was due to the possibilities of each house.

In the 17th century, olla podrida was a dish associated with the upper classes, since the ingredients became more sophisticated, including exotic meats such as hare, pheasant and deer, as well as a wide variety of spices. The writer Miguel de Cervantes, in his work “Don Quixote de la Mancha”, refers to olla podrida as a delicacy worthy of the most opulent banquets, which underlines its importance in the gastronomy of the time.

Today, olla podrida is still appreciated by those who enjoy traditional Spanish cuisine, and many restaurants, especially in Castilla and Burgos, offer it as part of their typical menu.

Written by Angélica de Diego

Morcilla de Burgos, a type of Spanish blood sausage, is one of the most iconic products from Tierra de Campos. With its deep-rooted history in Spanish culinary tradition, Morcilla de Burgos stands out for its distinctive flavor, hearty ingredients, and versatility in various dishes. 

This traditional delicacy is cherished both locally and internationally, and it plays a significant role in the cultural and gastronomic identity of the Burgos region.

A Unique Blend of Ingredients
 

Morcilla de Burgos is made from a unique combination of ingredients, setting it apart from other varieties of blood sausage. The primary ingredients include pig’s blood, rice, onions, and lard, along with seasonings like salt, pepper, and a touch of paprika, which adds to its robust flavor profile. One of the key components that distinguishes Morcilla de Burgos from other Spanish blood sausages is the inclusion of rice. The rice was introduced in the XVIII century by the Valencian´s merchants who travelled to the mountainous region in Burgos to acquire its appreciated pine wood. The rice provides a soft, slightly chewy texture and helps balance the strong flavors of the blood and onions. The blend of these ingredients is packed into a natural casing, which is then boiled or grilled, giving the sausage its rich, dark appearance.
 

The sausage's flavor is hearty and earthy, with the sweet caramelized onions and savory pork blood balancing each other perfectly. The use of rice gives it a unique mouthfeel and softens the sometimes-intense flavor profile typical of blood-based products. This combination of ingredients has been refined over centuries, resulting in a product that is both flavorful and deeply tied to the region's agricultural and culinary heritage.
 

History and Tradition
 

The origins of Morcilla de Burgos can be traced back to ancient times when resourcefulness in food preparation was essential for survival. In rural communities, no part of the animal went to waste, and the creation of blood sausages like Morcilla de Burgos allowed people to preserve food for long periods. Over time, this practical food item evolved into a beloved culinary specialty.
 

In Burgos, the production of Morcilla has become an art form, with recipes passed down through generations. While many other regions in Spain produce their own variations of blood sausage, Morcilla de Burgos is particularly esteemed for its high-quality ingredients and traditional methods of preparation. In fact, the sausage has gained such a reputation that it now enjoys Protected Geographical Indication (PGI) status by the European Union, which guarantees that only blood sausages produced in Burgos following strict guidelines can be labeled as Morcilla de Burgos.
 

Culinary Uses
 

Morcilla de Burgos is an incredibly versatile ingredient, lending itself to a wide variety of dishes. It can be grilled, fried, or baked, and is often served as a tapa (small appetizer) or included in more complex dishes like stews and casseroles. Its rich flavor pairs well with hearty vegetables like potatoes, peppers, and legumes, and it is commonly found in traditional Spanish stews such as cocido or lentejas.
 

In recent years, chefs have begun to experiment with Morcilla de Burgos in more contemporary recipes, incorporating it into gourmet dishes and fusing it with international cuisines. Its bold, savory taste makes it an ideal ingredient for pairing with a range of flavors, from tangy vinegars and pickled vegetables to rich, creamy sauces.
 

A Symbol of Burgos and the region's culinary tradition and a testament to the value of preserving cultural heritage through food. Whether enjoyed at a rustic countryside table or in a modern urban tapas bar, Morcilla de Burgos continues to captivate food lovers with its distinctive taste and rich history. For anyone exploring the cuisine of Burgos trying Morcilla de Burgos is a must.

Written by Angélica de Diego

The Camino de Santiago, trodden by millions seeking something—whether it be penance, enlightenment, or simply a long walk—has always had its talismans. The scallop shell, the staff, the gourd for water. But for those in the know, for those who dig a little deeper into the history and lore of the Camino, there’s another symbol, one that’s a bit darker, a bit more mysterious: the azabache.

Azabache is not just any stone. It’s jet, black amber, fossilized wood that once stood tall and ancient during the Jurassic period, back when dinosaurs roamed the Earth. Found in the deep, dark pits of Asturias and a few other places around the globe, azabache is unique in its depth of color and the energy it seems to carry within its glossy, polished surface.

The Ancient Mystique of Azabache

For centuries, this stone has been intimately tied to the Camino de Santiago, not just as a pretty trinket to be bought and sold, but as a protector, a talisman. Pilgrims, weary from their long journey, would arrive in Santiago and often seek out a piece of azabache, carved into a cross, a scallop shell, or even the fist of protection, known as a "figa." These small amulets were believed to ward off evil, protect from the infamous mal de ojo—the evil eye—and ensure a safe journey home.

The roots of this belief run deep. In Roman times, and likely even before, jet was prized for its supposed magical properties. Its ability to generate an electric charge when rubbed, the way it seemed to absorb negative energy, all fed into the lore. By the Middle Ages, Santiago de Compostela had become the epicenter of azabache carving, with Rua de Acibechería (the Street of Jet) in the old town bustling with artisans who worked the stone into shapes both sacred and profane.

A Tradition That Endures

Fast forward to today, and azabache is still very much a part of the Camino experience. Sure, the streets of Santiago are lined with shops selling all manner of trinkets, some real, some less so, but for those who take the time to seek out the genuine article, the experience can be transformative.

Azabache, with its deep black color, is more than just a pretty stone. It’s a fossil, a remnant of a world long gone, but one that still speaks to us today. It’s a reminder of the passage of time, of the countless feet that have walked the Camino before us, and of the many more that will follow. It’s a connection to the earth, to the past, and to something greater than ourselves.

So next time you find yourself in Santiago, wandering through the narrow streets, stop by one of the old azabache shops. Pick up a piece of this ancient stone, feel its weight in your hand, its smoothness under your fingers. You’re holding more than just a stone—you’re holding a piece of history, a piece of the Camino itself.

When autumn's chill starts to bite in Galicia, the streets come alive with the sweet aroma of roasting chestnuts. These are the famed castañas, an integral part of Galician culture and tradition.

A Glimpse into Castañas

The Basics: Castañas are chestnuts, but not just any. Galician chestnuts boast a unique sweet and nutty flavor, making them a sought-after treat in the region.

Galician chestnuts have a sweet and unique flavor, which makes them a highly sought-after delicacy in the region. According to its producers, the chestnut retains its varietal purity. There are approximately between 80 and 100 varieties of Castanea Sativa in Galicia.

The Galician chestnut obtained the PGI seal in 2009, whose specifications published in the Official Gazette of Galicia describe the characteristics of this food, as well as the processes to which it can be subjected, the treatment of the chestnut trees and the correct labeling. which guarantees that it is Chestnut from Galicia.

The Chestnut PGI of Galicia is a recognition of the history, culture, tradition and heritage of our ancestors.

The Taste of Memories

Flavor Journey: Once roasted, the castañas develop a soft, mealy texture with a sweetness that's reminiscent of both nuts and grains. It's a comfort food, evoking memories of crisp fall evenings and family gatherings.

Culinary Uses: Apart from being roasted on open fires, castañas find their way into various dishes. From rich, creamy soups and sauces accompanying secreto de puerco  to decadent desserts, they're versatile and ever-delicious.

The Heart of Galician Autumns

Festivals & Traditions: The Magosto is a traditional Galician festival celebrated in October-November. Families and friends gather to roast chestnuts, share stories, and revel in the season's joy.

Historical Roots: Chestnuts have sustained Galicians for centuries. Before the introduction of maize and potatoes, they were a primary food source in the colder months.

Walking through Galicia during the autumn months of El Camino Frances? Let the warm, comforting embrace of roasted castañas be your companion. As you savor each bite, you're not just tasting a nut; you're experiencing a slice of Galician heritage.

Picture credits: https://www.kiaoratravellers.com/la-castana-gallega/

Grelos: The Green Gold of Galicia

Winding your way through the paths of El Camino Frances in Galicia, you'll come across landscapes dotted with a peculiar leafy green plant. Meet the grelo, Galicia's unassuming superstar.

What are Grelos?
 

• The Basics: Grelos are the tender flowering tops of the turnip plant. Resembling a bouquet of dark green leaves, they've been a staple in Galician kitchens for centuries.

• Flavor Profile: Grelos have a unique, slightly bitter taste, somewhat between mustard greens or kale and rabe. When cooked, their robust flavor mellows down, offering a beautiful balance between earthiness and a subtle peppery kick.

• Culinary Uses: This green gem is often boiled and then sautéed with garlic and olive oil. It's the star ingredient in the traditional Galician dish, Lacón con Grelos, a hearty stew of ham, potatoes, and of course, grelos, as well as a traditional ingredient of Caldo gallego.

Why in Galicia?

• Perfect Climate: Galicia's cool, moist climate provides the ideal conditions for growing these greens. It's not just about the soil; it's about the soul of the region, resonating in every bite.

• Cultural Significance: Grelos are more than just food in Galicia. They represent resilience, tradition, and the bond of community.

As you take on the trails of El Camino Frances, embrace the essence of Galicia by savoring a plate of grelos. It’s not just about filling your stomach; it's about nourishing your soul with the tales of a region.

The Camino de Santiago is not only a spiritual pilgrimage but also a journey through some of Spain's most iconic wine regions. From ancient Roman roads to medieval monasteries, the route is steeped in a rich history of winemaking and monastic culture that has refined the art of viticulture.

Navarra
 

Starting in Navarra, pilgrims encounter a region where the reputation for producing exceptional wines blossomed in the Middle Ages. Vineyards in Navarra, especially in the subzones of Valdizarbe and Tierra Estella, stretch along the Camino Francés. Here, pilgrims can taste wines made from Garnacha, Tempranillo, and Cabernet Sauvignon, while enjoying the historical and architectural heritage of the region​ (Navarra Wine)​​ (CaminoWays.com)​.
 

Somontano
 

In Aragón, the Somontano region unfolds in the foothills of the Pyrenees. With sandstone and clay soils and a continental climate moderated by the mountains, Somontano vineyards produce wines with aromas of black fruits and mineral notes. Pilgrims can enjoy these wines while exploring places like Jaca, Puente la Reina, and Huesca, integrating the wine experience with the rich history and culture of the Camino​ (SantiagoTravel)​.
 

La Rioja
 

La Rioja, situated in the Ebro Valley, is synonymous with high-quality wine. This region, divided into Rioja Alta, Rioja Baja, and Rioja Alavesa, offers balanced red wines with aromas of red fruit and well-structured tannins. Along the Camino Francés, from Logroño to Navarrete, pilgrims can explore wineries, enjoy the vibrant pinchos cuisine, and immerse themselves in the winemaking culture that defines La Rioja​ (CaminoWays.com)​.
 

Arlanza
 

The Arlanza wine route, located south of Burgos and east of Palencia, is famous for its picturesque landscape and rich winemaking tradition. The vineyards, situated between the middle and upper valleys of the Arlanza River, produce wines with aromas of fresh fruit and spicy notes. Along the Camino, pilgrims can visit historic wine cellars and taste wines that reflect the authenticity and history of the region​ (SantiagoTravel)​.
 

Bierzo
 

Bierzo, with its vineyards on slate terraces, offers expressive and fruity red wines, mainly from the Mencía grape. This region, situated in a valley surrounded by mountains, has a mild and humid climate ideal for viticulture. Pilgrims can explore medieval castles and monasteries, enjoying the combination of nature and wine culture that characterizes Bierzo​ (CaminoWays.com)​.
 

Ribeira Sacra
 

Finally, Ribeira Sacra in Galicia, famous for its steep terraces along the Sil and Miño river canyons, is a testament to "Heroic Viticulture." The Godello and Mencía grapes produce wines with a powerful nose and marked herbaceous tones. Along the Camino de Invierno and the Camino Francés, pilgrims can enjoy spectacular views, visit wineries, and immerse themselves in the history and nature of this unique region​ (CaminoWays.com)​​ (Camino de Santiago: The Way Of St. James)​.
 

These six regions, each with its own personality and winemaking tradition, offer pilgrims an enriching and delicious experience. Every sip of wine on the Camino de Santiago connects travelers with the history, culture, and natural beauty of Spain.

Galicia's verdant pastures are a feast for the eyes and the cradle of some of Spain's finest cheeses. As a food writer delving into the dairy depths of this Celtic corner of the world, it's essential to understand that Galician cheeses are predominantly crafted from the milk of cows. The region's cow breeds, like the rustic and resilient Rubia Gallega (Galician Blonde) contribute significantly to the distinctive flavors of the local cheeses but other varieties such as Alpine brown and Friesian are also common in the making of cheese.

When wandering the paths of El Camino Francés, pilgrims are greeted with the true heritage of Galician cheese, where two varieties stand out, deeply rooted in the pilgrimage's history: Cebreiro and Arzúa-Ulloa.
 

Cebreiro, originating in the mountains of the same name, welcomes travelers as they pass through the ancient lands that form one of the earliest stages of the pilgrimage. The easiest way to distinguish this cheese is by its shape. It looks like a mushroom or a “chef’s hat.” No additives or preservatives are added, making it one of the artisan Galician cheeses.

Thanks to commercial documents, we can verify that the specialization around this cheese turned O Cebreiro cheese into a luxury product, one of Europe's most expensive cheeses (and the first in Spain in 1762).
 

Arzúa-Ulloa hails from the heart of Galicia, born in a land crisscrossed by pilgrims for centuries. Its creamy, velvety presence is a comforting reward after a day of contemplative trekking. It is the best known cheese and the one with the largest market share. The most common presentation is round like a disk and in a kilo. Its versatility means it works equally well fresh (accompanied by sweet flavors) or cooked (it is an ideal addition to creams and sauces or pizzas and hot sandwiches).

Both cheeses share a common source—the milk of local cow herds, which imparts a lush, grassy profile that is the hallmark of the region's dairy products.
 

While all these cherished cheeses with a “denominacion de origen” —Tetilla, San Simón da Costa, Arzúa-Ulloa, and Cebreiro—are lovingly made from cow's milk, it's their origins along El Camino that make them particularly special to the pilgrim's experience.

San Simón da Costa

The name comes from the parish of San Simón da Costa in Vilalba. The milk production and cheese production area covers the municipalities of the Terra Chá region of Lugo and is a cheese characterized by its smoky flavor and conical shape. The cheese is smoked with barkless birch wood, used for manufacturing clogs in the region, from which birch shavings were obtained as a by-product.

Tetilla

This cheese is one of the best sellers, covering the largest production territory and made with milk from Galician blonde, Friesian, or Alpine brown cows, fed traditionally. Its flavor, slightly acidic and with a mild salty touch, milky aroma, buttery consistency, makes it work in all types of dishes. Its name is due to its resemblance to a nipple, traditionally molded by hand and then placed in molds where it is pressed and obtained its characteristic shape.
 

These cheeses don't merely represent local fare; they are a symbolic nourishment for the traveler's soul. It's worth noting that while a pilgrim's journey is filled with discovery, how one can enjoy these cheeses is shaped by the nature of the voyage. 

Rather than suggest recipes or preparations, I urge pilgrims to savor these cheeses as they are offered along the way—in local stores and dishes where they shine as the stars, whether melted atop a slice of crusty bread, gracing a plate of pimientos de Padrón, or accompanied by a glass of robust Mencia wine from Ribeira Sacra .

Alas, in the Ways Market, we must respect the perishable nature of these fresh cheeses, their need for careful handling, and the cool climate they require. Hence, we encourage every traveler on El Camino to seek out these cheeses in the towns and villages where they originate. Whether it's the buttery Arzúa-Ulloa in the eponymous town of Arzúa or the distinctive Cebreiro in the mountains from which it gets its name, these cheeses await your discovery.

Embrace the opportunity to taste these dairy delights as part of your pilgrimage. Let each cheese be a culinary relic, a memory of your journey, and a taste of the Camino that, while it may not accompany you home, will forever remain etched in the palate of your experience.

Other resources in Spanish or Galego: https://blog.mundo-r.com/es/quesos-gallegos/#:~:text=Su%20queso%20se%20elabora%20con,un%20%E2%80%9Csombrero%20de%20chef%E2%80%9D.

Galicia, a land of mysticism with Celtic origins, weaves its social calendar around four celebrations that are the soul of its community: the Feiras, Magosto, Carnaval, and Fiestas Patronales. Each of these festivities is a vibrant expression of Galician culture, a kaleidoscope of colors, flavors, and sounds that blend with history and tradition.
 

Feiras: The Marketplace of Galician Life
 

The feiras are markets that become the throbbing heart of the villages, where the produce of the land, craftsmanship, and gastronomy are proudly displayed. It is here where pulpo á feira (fair-style octopus), artisanal bread, and garden products find their showcase to the eyes of both locals and visitors.

Magosto: The Flavor of Autumn
 

Magosto is the celebration of the chestnut, a fruit that accompanies the November nights and is enjoyed by the warmth of bonfires. This festivity is also a tribute to the new wine, that first sip that anticipates the coming harvests.
 

Carnaval: A Display of Fantasy
 

Galician Carnaval is pure diversity. In February and March, every corner of Galicia dresses up in history and legend, showcasing traditions that vary from one village to another but always invite collective participation and revelry.
 

Fiestas Patronales: Devotion and Folklore
 

Fiestas Patronales are the spiritual heart of the celebrations. Beyond the religious aspect, these festivals are a stage where folklore and gastronomy take center stage, where ancient traditions resurface so future generations do not forget their origins.
 

Celebrations in Specific Locations
 

In Pedrafita do Cebreiro:
 

• Feira Days: Celebrated on the 5th and 21st of each month.
• Annual Cattle Fair: Held on the third Sunday of September, focusing on cattle and regional products.
• Cheese Fair: Takes place during Holy Week, notably on Good Friday, honoring local cheese.
• San Antón Fiesta: June 13th, the patron saint's day of the parish.
• Santa María La Real Pilgrimage: The area's most important pilgrimage on September 8th and 9th.
   

In Triacastela:

• Feira Days: The fair takes place on the 28th of each month.
• Annual Craft Fair: An event coinciding with Holy Saturday.
   

In Samos:

• San Bieito Fiesta: Celebrated on July 11th, lasting four days with various activities, including "Pilgrim's Day."
• San Roque Pilgrimage: On August 16th, with outdoor activities in Santalla de Lóuzara.
   

In Sarria:

• Feira Days: On the 6th, 20th, and 27th, traditional fairs deeply rooted in centuries of history.
• Celta Pig Fiesta: Between January and February, a celebration of local gastronomy preceding Carnival.
• Noite Meiga: The last Saturday of August, a night of magic and tradition.
   

In Paradela:

• Feira Days: The fair is celebrated on the 15th of each month.
• San Isidro Fiesta: May 15th, a tribute to the agricultural world.

In Portomarín:

• Feira Days: Transformed by the fair on the 9th of each month.
• Aguardiente Fiesta: At Easter, celebrating the local distilling tradition.
• Cristo Fiesta: The first Sunday of September, the town's patron saint celebration.
   

In Palas de Rei:

• Feira Days: On the 7th and 19th of each month.
• Arzúa-Ulloa Cheese Fair: A biannual fair alternating with Monterroso, celebrating local cheese.
   

In Monterroso:

• Feira Days: On the first day of each month.
• All Saints' Fair: On November 1st, one of Galicia's largest fairs.
   

In Melide:

• Feira Days: The last Sunday of each month.
• Melindre Fiesta: The second Sunday in May, celebrating traditional pastries.
   

In Arzúa:

• Feira Days: On the 8th and 22nd of each month.
• Cheese Fiesta: In March, an exaltation of the famous Arzúa-Ulloa cheese.
   

In O Pino:

• Gallo Piñeiro Fiesta and Horse Show: In August, celebrating avian and equine traditions.
   

Each locality has its own essence and celebrates unique events inviting strangers and locals to reconnect with their roots and Galician identity. The municipalities collaborate to revitalize these festivities, thus preserving the folklore and gastronomic richness.

As a reference in Spanish the Mancomunidade website holds an extensive description for each of the “concellos” along Camino Frances in Galicia including the dates and celebrations in each. : https://www.caminofrances.org/es/index.html 

Embark on a culinary journey along the Camino Francés in Galicia, where every dish tells a story of tradition and the lush, rugged landscape that shapes its unique flavors. 

In this post, we'll dive deep into the heart of Galician cuisine, exploring iconic dishes like Pulpo a la Gallega and the beloved Tarta de Santiago, with exclusive insights from local chefs and expert tips on where to savor these authentic flavors.
 

Pulpo a Feira

One of Galicia's most emblematic dishes, Pulpo a la Gallega, also known as polbo á feira, features tender octopus seasoned with paprika, rock salt, and a drizzle of olive oil. This dish is rooted in the region's maritime heritage, showcasing the freshness of the Atlantic. 

The octopus is cooked to perfection, often in large copper pots by expert pulpeiras (octopus cooks), and served on wooden plates that enhance its earthy flavors.

Travelers can enjoy the best Pulpo a la Gallega in Melide, a town renowned for its pulperías like Pulpería Ezequiel. For another authentic experience, visit Pulpería Luis in Sarria.

In Galicia, the simplicity of the ingredients combined with the mastery of preparation elevates this humble dish into a culinary delight that you can enjoy in the local feiras (markets), which are vibrant events where the community gathers to celebrate and sell local produce, livestock, and crafts. Feiras are celebrated on specific days of the month in each village.

Tarta de Santiago

This almond cake, distinguished by the Cross of St. James dusted on its surface with powdered sugar, is more than just a dessert; it's a symbol of the Camino's religious and cultural significance. Made with finely ground almonds, eggs, and sugar, Tarta de Santiago offers a rich, nutty flavor that echoes the simplicity and spirituality of the pilgrim's journey.

The best places to try Tarta de Santiago are the small cafes and bakeries in Santiago de Compostela, such as Café Casino or Pastelería Mercedes Mora. These spots provide a taste of the cake and a warm, inviting atmosphere to rest and reflect on the journey. 

Another Galician almond treat is melindres, delicate glazed cookies which are perfect with a cup of coffee or tea after a long day's walk and with a DEO (Denominacion de Origen) in Melide. 
 

Other Must-Try Dishes
 

Empanada Gallega: This hearty pie, filled with meats, fish, or just onions and chorizo, is perfect for pilgrims on the go. The different types of crust (more flaky in some ears, more like bread in others) and rich filling make it a satisfying meal any time of day. Try it at Casa Alongos in Melide, where they bake empanadas fresh daily using traditional recipes.
 

Caldo Gallego: A warming soup made with white beans, potatoes, grelos (turnip greens), and chorizo, this dish is a staple during the colder months and provides a comforting reminder of home cooking. Grelos add a slightly bitter, earthy flavor that is essential to the authenticity of the soup. Sample it at Mesón do Pulpo in Palas de Rei, where it's served with a side of local bread.

Raxo: Succulent pork loin cubes marinated in garlic, parsley, and paprika, raxo is a popular tapas dish in Galicia. Enjoy it at Tasca A Troula in Portomarín, where it's paired with local wines.

Where to Dine Along El Camino

Each of these dishes represents a part of Galicia's soul, and the best places to experience them are often tucked away in small towns along the Camino Francés. From bustling market squares to quiet street-side cafes, the region offers diverse dining experiences that reflect its rich gastronomic heritage.

Embrace the flavors of Galicia as you walk the Camino Francés. Each meal is not just nourishment for the body, but also for the soul, enriching your travel with a unique connection to the place, the genuine products, and local traditions that can only be experienced here. 

Whether you're indulging in a slice of Tarta de Santiago or sharing a plate of Pulpo a la Gallega with fellow pilgrims, these culinary experiences are an integral part of the Camino journey. 

To remember some of these flavors later, when you are back home, visit the Ways Market and we will send these original products over to enjoy with family and friends while you tell your stories on El Camino. 

The good food will ensure a captivated audience.  

Hey there, intrepid souls and savvy wanderers gearing up for the epic traverse of El Camino Francés through the diverse landscapes of Galicia. Buckle up, as we delve into mastering the elements, tackling the undulating terrain, and safeguarding your health on this historic pilgrimage.
 

Weather Whims on the Way
 

El Camino in Galicia is a testament to the old saying, "If you don't like the weather, wait five minutes." From dense morning mists in the valleys to sudden sunny spells that could give the Sahara a run for its money, Galicia throws it all at you. Your mantra? Layer, layer, layer. Equip yourself with breathable, waterproof gear to stay dry and comfortable. Throw in a lightweight thermal for those unexpectedly brisk mornings or late evenings when the wind decides to join your journey. Remember, the weather not only tests your wardrobe choices but also your spirit!
 

Terrain Tactics
 

The terrain of El Camino can be as varied as the pilgrims who walk it. From serene flat paths that meander through picturesque villages like Sarria and Portomarín, to rugged, heart-pounding ascents through secluded forests near O Cebreiro, you need to be prepared for all ground situations. Invest in a sturdy pair of boots that have been broken in pre-Camino to avoid blisters that can turn your spiritual journey into a painful ordeal. Consider trekking poles to give your knees a break during those descents, such as the ones you'll face on the way down to Triacastela, and to provide extra stability on loose gravel.
 

Health on the Hike
 

Walking the Camino is not just a physical endeavor but a holistic journey. To keep your body as resilient as your spirit, start with some pre-Camino training. Incorporate long walks into your routine, gradually increasing the distance to build stamina and condition your muscles.
 

Hydration is your holy grail on the trail. Drink plenty of water, and don't wait until you're thirsty. Keep snacks handy to fuel your body with quick energy boosts—think nuts, fruit, and energy bars that don't weigh down your pack but lift your spirits.
 

Listening to the Locals and Learned Pilgrims
 

The road to Santiago is paved with the wisdom of those who have walked before you. Engage with experienced pilgrims and heed the advice of local guides. They can provide invaluable insights into navigating the less trodden paths, where to find the best local meals to replenish your energy, and how to tackle unpredictable weather patterns with grace and grit.
 

Common Injuries and How to Prevent Them
 

Blisters, sprains, and muscle strains are the most common souvenirs pilgrims inadvertently collect. To avoid these, pace yourself. It’s not a race to the cathedral. Stretch regularly, especially at the end of each day, to keep muscle pains at bay. Learn basic first aid for blisters—moleskin patches can be a savior!

A lightweight first-aid kit equipped with essentials such as band-aids, antiseptic, tape, and anti-inflammatory medication should always find a spot in your backpack.
 

Final Word of Advice
 

Navigating El Camino is about embracing each step, each weather change, and each hill with a smile. It's about finding your rhythm in the symphony of walking sticks clicking against the ground, rain tapping on your poncho, and the wind whispering through the eucalyptus trees.
 

So, lace up those boots, adjust your pack, and set forth with confidence knowing you're prepared for the capricious climes, the challenging climbs, and the physical demands of El Camino. And remember, every challenge faced is not just a test, but a tale to tell when you finally reach Santiago de Compostela. 

Safe travels, future legends of the Camino!

Rectoral de Gundivós: A Living Museum

Nestled in the heart of Sober, Galicia, stands the historic Rectoral de Gundivós—not just a monument, but a living testament to the millennia-old Galician pottery tradition. This emblematic space, once a parish rectory, is now transformed into a dynamic hub, aiming to revive and perpetuate the revered art of Gundivós ceramics.

A stroll through the Rectoral offers a mesmerizing journey through time, with each corner echoing the tales of master craftsmen, their timeless techniques, and the very soil of Gundivós that gives life to their creations. Pottery in Gundivós began in the 15th century and has remained almost unchanged to this day. By the mid-20th century, the mass sale of plastic began to replace these pieces, nearly leading to their disappearance. The revival was thanks to a group of emigrants who, in the late 1970s, dedicated themselves to revitalizing the craft of "cacharreiro."

Elías González: Breathing Life into Clay

When speaking of modern guardians of Gundivós pottery, Elías González's name shines brightly. A maestro in his own right, Elías doesn't merely mold clay; he weaves stories, traditions, and a deep-rooted passion into every piece he creates.

Descended from a lineage of skilled potters, González's connection with his craft is almost spiritual. He is not just an artisan but also an educator, fervently committed to passing on his knowledge to the younger generation. In the echoing chambers of his workshop, one can witness the melding of age-old techniques with contemporary aesthetics, creating pottery that is both timeless and modern.

González's hands deftly shape the clay, with every twist, turn, and imprint echoing the traditions of Gundivós ceramics. His works, whether classic wine jars or intricate decorative pieces, are sought after not just for their functionality but also for the rich heritage they represent.

A Collaboration of Tradition and Modernity
 

What makes Rectoral de Gundivós and Elías González's partnership unique is their shared vision. While the Rectoral provides a tangible space celebrating the ancient pottery tradition, González breathes life into this vision, ensuring that each artifact stands as a testament to the legacy of Gundivós ceramics.
 

Their joint workshops, exhibitions, and interactive sessions ensure that visitors don't just see or buy pottery; they experience the soul of Gundivós craftsmanship. It's a sensory journey—the earthy scent of wet clay, the rhythmic hum of the potter's wheel, the heat of the kiln, and the final, mesmerizing product.
 

The Revival of a Tradition
 

The pottery tradition of Gundivós was at risk in the 20th century due to the introduction of plastic and glass. However, thanks to the efforts of individuals like Elías González to revitalize the Rectoral de Gundivós, one of the four remaining active traditional pottery centers in Galicia, this site offers some of the most primitive pottery on the Iberian Peninsula, characterized by its distinctive black color. This is the only low-wheel pottery still preserved in Galicia.
 

The Legacy of Agapito
 

Elías González learned this craft from Agapito, one of the few remaining potters, and decided to make it his way of life. By rehabilitating an 18th-century building, "La Rectoral de Gundivós," he linked the craft to the tourism of the Ribeira Sacra. In the Rectoral, besides the pottery workshop, he equipped a room for conferences, another for the exhibition of ancient pieces, and another for sales. The rectory is today a comprehensive project where one can see a traditional pottery workshop in operation, acquire unique pieces, and understand this precious tradition.
 

Conclusion

In a world racing towards the future, Rectoral de Gundivós and Elías González serve as poignant reminders of the beauty in our past. Through their relentless efforts, the ancient craft of Gundivós pottery is not just preserved but celebrated, ensuring that future generations can touch, feel, and cherish this piece of Galician history. The pottery of Gundivós in Galicia is truly a gem of Europe's artisanal heritage. This ancient tradition, rooted in a historic wine-growing region, is a living testament to the connection between the land, culture, and craftsmanship.

Preserving Tradition in Every Bite: Embutidos la Abuela Delfina

Nestled in the charming village of Cancelo, Galicia, lies a confluence of tradition and innovation, where flavors and legacy merge. Embutidos la Abuela Delfina, helmed by Yolanda Cela and Miguel Rubio, stands as a testament to passion, craft, and a deep reverence for the land's offerings.

A Love Story With the Land

Yolanda, a beacon of female empowerment in Galicia's agriculture and livestock industry – a realm where women lead, offers a refreshing change from the male dominance observed elsewhere in Spain. Together with Miguel, Yolanda revives his grandmother Delfina’s treasured recipes, ensuring each product serves as a bridge between eras. "Ni aditivos, ni químicos, ni procesos artificiales." Their commitment to eschewing additives, chemicals, and artificial processes signifies a purity akin to the love that fuels their endeavor.

A Testament to Quality

Embutidos la Abuela Delfina is more than just a brand; it's a flavorful journey through time. Upholding Delfina's authentic recipe that shuns artificial additives, the duo cherishes the natural oakwood curing processes, bestowing upon their chorizos a flavor that evokes memories of home and heritage.

Craftsmanship Defined

Blending time-honored techniques with innovation, Yolanda and Miguel are a testament to the potential of traditional methods in birthing groundbreaking products. Their unwavering dedication ensures production only during the matanza season, prioritizing unparalleled quality. This unique approach has carved their niche in gourmet stores, fairs, and Facebook Market.

Embracing Rural Roots and Modern Platforms

With urban allure often sidelining rural locales, Cancelo stands resilient. For Yolanda and Miguel, the countryside isn't merely a backdrop but an integral element of their creation. Their new factory, situated beneath their abode, isn't just a symbol of business growth, but a beacon of their unwavering faith in rural life. Triacastela's crisp mountain air aids in the natural curing, infusing the chorizos with a flavor exclusive to the region.

Pilgrims traversing the Camino through Triacastela now have a culinary treat awaiting them. However, the duo's vision isn't just limited to the physical realm. Venturing into the digital space, they aim to bring their treasured products online, ensuring that everyone, near or far, can savor a piece of Galician tradition.

The Journey Ahead

With the challenges of the pandemic behind them and their regular presence at fairs, Yolanda and Miguel are now focused on expanding their reach. Their zeal ensures not just the creation of exemplary products but a heartfelt connection with their audience.

In Conclusion

Embutidos la Abuela Delfina champions the time-honored traditions of Galicia. Yolanda and Miguel's unwavering dedication is a shining example of how cherishing our roots while embracing the future can lead to unparalleled success. Their tale is an inspiration, underscoring that within tradition lies the blueprint for tomorrow's triumphs.

At the heart of Sarria, Lugo, lies Rua do Porvir (Future Street)– not merely a street, but a living museum. A delightful paradox resides in its name, "Porvir," "the future," even as it stands as a custodian of Galicia’s rich past. On this street, every antiquarian is not just a female store owner but a guardian of the local history book.

Carmelina Calzada - Antigüedades Manuel Calzada The story of Calzada's antiquities began in 1963 when Manuel López ‘Calzada’ was inspired to “buy things,” a passion echoed by his daughter, Carmelina Calzada, today. Establishing themselves as the pioneers, their shop on Rua do Porvir intertwines the present with relics of the past, a testament to time's enduring essence.

Carmen Rodríguez - Antigüedades Porvir 39 With 34 years under her belt, Carmen's journey in the world of antiquities is a testament to her undying love for the past. She believes in the tactile memory of history, emphasizing that an online presence can't replicate the tangible connection felt in her physical store.

Rosa Rodríguez - Antigüedades Echevarría Safeguarding the legacy initiated by Juan Echeverría over two decades ago, Rosa's establishment has evolved with time. Once focused on procuring individual artifacts, they now serve antique enthusiasts from Galicia to the far reaches of the world, with Trastos Sarria bridging the digital divide.

Lola Ribeira - Antigüedades Lola Ribeira Lola reminisces about the bygone era, “We once had ten antique dealers here, all clustered on this very Rúa do Porvir.” Beginning her journey 25 years ago as an amateur Lola's passion has made her a cornerstone of Calle Provir’s legacy.

Embracing the Paradox 

The intrigue of Rúa do Porvir lies in its embrace of the juxtaposition - a street named after the future, dedicated to cherishing the past. Through the dedication of its matriarchs, Rúa do Porvir offers a haven where time stands still, allowing visitors to revel in the tales of yesteryears.

As one treads the path of El Camino Frances, Rúa do Porvir stands as a beacon, inviting all to explore Sarria's rich tapestry of history. Amid the modern hustle, the street and its guardians – the antiquarians – are poignant reminders of the timeless beauty of traditions and memories.