Gastronomy
The
cuisine of the low Martín shares many of the characteristics of the
cookery found in central Spain and in most part of Aragón. Fresh vegetables,
lamb, pork and its cold meats, and olive oil are its main ingredients. With
regards to desserts, flour, sugar and, once again, oil, are the basic components
of their confectionary, which is made in the town ovens following traditional
methods.
The Bajo Martín can boast the most emblematic foodstuffs in Teruel, such as the oil from Bajo Aragón or the peach from Calanda, both under the Designation of Origin (DO) Bajo Aragón.
Cheese is another outstanding product of the Bajo Martín. In fact, Samper de Calanda has a well-deserved reputation as the village of Aragonese Cheese.
The land around the low Martín is included within the geographical
area labelled Wines of the Land of Bajo Aragón. In this area we can
find both indigenous varieties of grapes (romero de Híjar, royal de
Alloza or teca) with other more prominent types such as garnacha, muscatel,
merlot or syrah
.
