Castilla y Leon

An example of the Roman splendour of Castilla y Leon is the famed 2nd century Aqueduct of Segovia, situated on the border with the capital province of Madrid. However, in a mix that is very representative of the region as a whole, the ancient grandeur of Segovia neither begins nor ends with the aqueduct. There are remnants of city walls that date to the 8th century, churches from the 11th and 12th centuries, a great cathedral from the 16th century, and the Alcázar of Segovia, a 12th century fortress.

Indeed, castle-lovers could spend weeks exploring the Castillian and Leonese hinterlands and still not visit every one of the magnificent medieval fortresses of the heartland of Reconquista country. Just to name two more, there is the magnificently crenellated Templar castle at Ponferrada and the imposing walls of Avila. Perhaps the best way to see much of this region's rich medieval heritage is to mount a bicycle and tour the Way of Saint James, an old pilgrim route that passes through the provinces of Burgos, Palencia, and León on its way to Galicia and the Cathedral of Santiago de Compostela, where the remains of the apostle James are kept.

Another rich historical site in Castilla y Leon is the city of Salamanca. The city is widely considered one of the most spectacular Renaissance cities in Europe, and it has the palaces, churches and plazas to prove it. Napoleonic buffs will also take interest in the outlaying countryside, where the Duke of Wellington routed a French Army in 1812.

Castillian and Leonese cooking is based around its stews and its meat. They are very fond of roast lamb or pig, broiled veal, and much as everywhere else in Spain, their excellent ham. The region is also known for its love of beans, simple garlic soups, and the sheep's milk queso castellano (literally "castillian cheese"). For a mid-day snack, try the empanadas. However, Castille y Leon is such a large region that there are regional dishes within its larger culinary culture. If you are in Salamanca or Avila, try the hornazo, a meat pie made with spicy sausage and pork loin. In Leon, look for botillo, or pig intensine sausage stuffed with garlic, pepper, salt and other spices. Always wash down such foods with a glass of fine Castillian wine.

Castilla y Leon is one of the best-connected regions of Spain. The country's major international airport in Madrid sits just outside the eastern borders of the region. Inside Castilla y Leon are secondary airports at Salamanca, Burgos, Leon and Valladolid. The airports and Salamanca and Valladolid handle international charter and budget airline flights. As the largest region in Spain (indeed, the largest sub-national region in all of the European Union), Castilla y Leon borders on virtually every other autonomous community in northern and central Spain, such as Asturias, the Basque Country and Extremadura, and thus offers good access to much of the rest of the country by car.