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Stamp

Issue

Burgos 2013. Capital Española Gastronomía

  • Issue date: 23/01/2014
  • Printing Process: Offset
  • Paper: Engomado
  • Size of stamp: 57,6 x 40,9 mm
  • Sheet effects: 16
  • Postal value of the stamps: 0,54 €
  • Print run: 220.000

Burgos 2013 Gastronomía

BURGOS, SPANISH CAPITAL OF GASTRONOMY 2013
 
            A jury consisting of eleven experts on gastronomy and tourism has chosen Burgos as the Spanish Capital of Gastronomy for 2013. The nomination is backed up by the prestigious US newspaper, the New York Times, which considered Burgos to be the Best Tourist Destination in Spain in 2013 and 25th in the world.
            The culinary venture came into being in 2011, when the Spanish Catering Federation and the Spanish Tourism Journalists and Writers Federation decided to promote gastronomy as a tourist attraction in Spain and abroad. The award recognises that the quality of the city's gastronomy excels in all aspects, from creative cooking to the wealth of products.
            During this gourmet year there have been competitions for savoury tapas (snacks) and sweet tapas made with local liqueurs; also an artisan cheese contest, organised by the Spanish Cheese-makers' Network, with over 150 varieties sent in from all over Spain, 24 of which were protected Designations of Origin.
The gastronomy of Burgos offers a wide range of local products that are outstanding for their quality. Therefore, it is no secret in the city that you can enjoy a tasty tapa or delicious set meal, washed down with wine from the Ribera del Duero or D.O. Arlanza. As well as gastronomy, Burgos invites you to admire the art of its Gothic cathedral, a World Heritage Site, the arches and gates entering the old town, pedestrian streets, tree-lined walks and the most surprising spots. As for culture, there is the Museum of Human Evolution taking you on a journey to the past and the origins of man in Europe, with a display of the remains found in the archaeological site of Atapuerca.
The stamp depicts a still-life of typical dishes such as black pudding, olla podrida, made with pinto beans, chorizo sausage and lamb, a variety of cheeses and a glass of local wine

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