Castilla-La-Mancha

This region is located south of Madrid and occupies what was the southern part of the ancient kingdom of Castille, including the area known as La Mancha, universally famous as the setting for Miguel de Cervantes great novel ‘Don Quijote de la Mancha’.

The terrain can be divided into two distinct parts: the plateau, an extensive, flat land with very few mountains, and the mountainous areas, which encircle the plateau around the region’s borders, including the foothills along the massifs of the Central mountain range, the Iberian mountain range and the Sierra Morena. 

Toledo is crammed with monuments, and nearly all the different stages of Spanish art are represented with Moorish-Mudejar-Jewish buildings; Gothic structures, such as the splendid cathedral; and Renaissance buildings. Toledo was also home to El Greco, and many of his paintings are displayed in the Museum of El Greco. 

The region of Cuenca is surrounded by mountainous, craggy countryside, with the city itself home to extraordinary houses which hang over the cliff tops of the deep gorges. One of these has been converted into the Museum of Abstract Art. In the heartland of La Mancha, through the region of Ciudad Real, you can follow the Ruta de Don Quijote and see the famous windmills at Campo de Criptana.

Castilla-La-Mancha has five provinces: Albacete, Ciudad real, Cuenca, Guadalajara and Toledo. 

Places of interest

Almagro: home of international theatre festival.

Albacete: renowned for its knife-making industry, 16th-century cathedral.

Guadalajara: preserved Moorish walls, 10th-century bridge, Santa Maria la Mayor, 15th-century Duque del Infantado Palace

Cuisine of the region

Local produce features heavily: aubergines, garlic, peppers, tomatoes, olive oil, meat, including both game and farm animals. Wine from La Mancha, Valdepeñas, Méntrida, Almansa, Dominio de Valdepusa and Finca de Elez.

Alajú: an almond and nut pastry.

Bizcochás de Alcázar: a tart soaked in milk with sugar, vanilla and cinnamon.

Caldereta manchega: lamb stew.

Morteruelo: pâté made of pork and game birds.

Pisto manchego: a type of ratatouille with tomatoes, red and green peppers, courgettes, usually served hot as a side dish. 

Tiznao: filleted cod which is flame-grilled in an earthenware dish with pepper, tomatoes, onions and garlic.