The gastronomic tradition of Castilla y León through the Way
For fourteen days, the Way crosses Castilla y León, a land with a strong gastronomic tradition that allows the pilgrim to gather strength to face the route to the tomb of the apostle Santiago. The Autonomous Community has an extensive popular recipe book and a great
Recipe: Olla podrida
The olla podrida is one of the most typical dishes in the gastronomy of Castilla y León, specifically in the province of Burgos. Although in other provinces the main ingredient of this dish is chickpeas, it is typical in Burgos to use red beans from Ibeas
Recipe: Yolks of Burgos
The yolks of Burgos are a traditional sweet from the gastronomy of Castilla y León. It is believed that they were first made due to the abundance of eggs in the area during the Middle Ages. It is now known that the first time this recipe
Beyond the Way: Indispensable sites in Castilla y León
The extension of Castilla y León makes it a territory with a very rich biodiversity and a lot of nature to enjoy. Pilgrims who have time to extend their journey and deviate from the traditional itinerary can visit some of the most precious enclaves of Burgos,
The biodiversity of Castilla y León through the Way
Through the town of Redecilla del Camino, the Way of Saint James enters Castilla y León to cross its territories during sixteen stages. The Jacobean Route leaves behind the landscapes of La Rioja and enters the Castilian plateau, crossing Burgos, Palencia and León.
Burgos: network of municipal hostels in Castilla y León
The Pilgrim's Way is a spiritual journey, but it also involves physical effort. Therefore, rest is one of the fundamental keys to face each day. The Community of Castilla y León offers a network of municipal hostels exclusively for pilgrims.
The French Way 13: from Burgos to Hontanas
Pilgrims who start the Way of Saint James in Saint Jean Pied de Port face their thirteen stages. A journey of thirty-one point one kilometres that you can shorten by finishing the stage in Hornillos del Camino.
