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
Garlic soup or ''sopa castellana'' is a typical dish of the gastronomy of Castilla y León and Castilla-La Mancha. The province of Palencia has its own recipe, a simple dish that is ideal for the pilgrim to regain strength during the Way of Saint James.
Vegetable stew is one of the traditional dishes in the gastronomy of Castilla y León, specifically in the province of Palencia. Palencia has the fertile lowlands of the Carrión river, where the vegetable gardens offer seasonal vegetables all year round.
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,
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.
The Jacobean Route 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.