SAINTS AND GASTRONOMY / 2
Teresa of Ávila and Castilian cuisine
Despite the universal character of her work, the life of Saint Teresa began and ended in the same place, the region of Castile and Leon. A place known for its quality wines, the variety of sweets, its roasts, cold meats and cheeses. Simple but delicious dishes, from the Chuletón de Avileño to the Conejo escabechado. The Carmelite reformer herself, although very austere, loved good food and rewarded her sisters with sweets that became known as Yemas de Santa Teresa.
