Date of issue: 20 January 2016
Printing Procedure: Offset
Paper: Gummed
Seal size: 57.60 mm x 40.90 mm
Value of the stamps: EUR 0.57
Production: 220,000
Toledo has been elected Spanish Capital of Gastronomy during 2016, year in which, in addition, the 30th anniversary of its declaration as a World Heritage City and the 400th anniversary of the death of Cervantes is commemorated.
The Capital of Gastronomy choice has been based, above all, on the creative combination between heritage, culture and gastronomy, which is full of mixed recipes and inheritance of the three cultures that coexisted for centuries: the Jewish, the Christian and the Muslim
The cuisine of the imperial capital was already praised historically by the greatest writers such as Cervantes or Pérez Galdós, even by foreign authors such as Alexandre Dumas or Theophile Gautier. It was in Toledo also where the first cooking treat in Spanish was published, Libro de Guisados , by Ruperto Nola, in the year 1529.
Its cuisine is nourished by simple and humble products, which give rise to recipes such as stew, porridge, crumbs or pot. Among its typical dishes is hunting, both stews and pickles. It has a great wine tradition worthy of three Designations of Origin, such as La Mancha, Méntrida and Uclés.
One of the products of La Mancha known worldwide is Manchego cheese, made with sheep's milk native to the community and very present in the menus of Toledo.
Toledo presumes, in addition, to be the birthplace of great chefs that shine in its Michelin Stars restaurants and that elaborate a modern cuisine that is reinvented from tradition, local products and a unique heritage.
The current issue includes the image of marzipan, a typical Toledan sweet, much appreciated at Christmas, with a Protected Geographical Indication and which has been produced since the 8th century. Its main ingredients are sugar and almond, marcona or largueta.
Printing Procedure: Offset
Paper: Gummed
Seal size: 57.60 mm x 40.90 mm
Value of the stamps: EUR 0.57
Production: 220,000
Toledo has been elected Spanish Capital of Gastronomy during 2016, year in which, in addition, the 30th anniversary of its declaration as a World Heritage City and the 400th anniversary of the death of Cervantes is commemorated.
The Capital of Gastronomy choice has been based, above all, on the creative combination between heritage, culture and gastronomy, which is full of mixed recipes and inheritance of the three cultures that coexisted for centuries: the Jewish, the Christian and the Muslim
The cuisine of the imperial capital was already praised historically by the greatest writers such as Cervantes or Pérez Galdós, even by foreign authors such as Alexandre Dumas or Theophile Gautier. It was in Toledo also where the first cooking treat in Spanish was published, Libro de Guisados , by Ruperto Nola, in the year 1529.
Its cuisine is nourished by simple and humble products, which give rise to recipes such as stew, porridge, crumbs or pot. Among its typical dishes is hunting, both stews and pickles. It has a great wine tradition worthy of three Designations of Origin, such as La Mancha, Méntrida and Uclés.
One of the products of La Mancha known worldwide is Manchego cheese, made with sheep's milk native to the community and very present in the menus of Toledo.
Toledo presumes, in addition, to be the birthplace of great chefs that shine in its Michelin Stars restaurants and that elaborate a modern cuisine that is reinvented from tradition, local products and a unique heritage.
The current issue includes the image of marzipan, a typical Toledan sweet, much appreciated at Christmas, with a Protected Geographical Indication and which has been produced since the 8th century. Its main ingredients are sugar and almond, marcona or largueta.
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