The gastronomy of this land is very closely linked to the territory. The raw material used to prepare these products are grown or bred by the locals, using traditional methods and respecting the natural medium where they all live together.
Friends and relatives enjoy pleasant conversations around the table, and the taste of homemade food prepared with the patience and care required, just like the master cheese-maker waiting for his cheeses to cure; or the wine-maker for his wines to ferment and rest for the necessary time to be perfect in nose and mouth.
Quality requires time and the rural world is used to waiting and later enjoying the results. The rhythm is set by nature. Meanwhile, the field offers some living scenes: hundred year-old olive trees, with extensive farming, with their twisted trunks and brownish-grey coloured perennial leaves, which are displayed at their impressive crowns. The vines, trellised today, mutate throughout the year. But, it is in September when everybody looks at them. It is then when bunches of grapes get darker as they ripen in the sun. Maybe in the distance, a flock or herd can be seen grazing in the meadow or on the side of a small hill, peppered with aromatic plants, which will later turn their meat, milk or cheese into an exquisite delicacy.