Zamora celebrates the festivities of St. John and St. Peter

The festivities of San Juan and San Pedro are one of the most important dates in the festive calendar of Zamora. A week in which the city dresses up to enjoy its neighbors and the many visitors who come to the capital for this reason.

These days are a perfect excuse to taste the gastronomy of Zamora, rich in products and variety. As it could not be otherwise, cheese occupies one of the most privileged places in this list. As a tapa accompanied by a good wine or as a starter, any time is good for its consumption.

Among the festive program that is repeated year after year, highlights include activities such as the Crafts Fair, the Garlic Fair, the Day Fair booths, the bullfighting fair, concerts, musical performances and a varied program that culminates with the fireworks on June 29.


Zamorano cheese: the unique Zamorano Cheese Denomination of Origin covers cheeses made and cured in the province of Zamora with milk from sheep belonging to the breeds known as Churra and Castilian. Of great prestige and recognition at international level, it has been endorsed by the numerous awards obtained in recent years.

Arroz a la zamorana: one of the most characteristic dishes of Zamora’s gastronomy, although it is also consumed outside of it. Strong and hearty, it has several meats, such as sausages, ham, bacon, chorizo, chorizo, pork ear and pig’s trotters.

Garlic soups: made in an earthenware casserole, where they can also be eaten, they are made with water, dry bread, garlic, eggs, paprika, olive oil and salt. It is a typical dish of Zamora but also of other provinces of Castilla y León.

Cocido zamorano: made with chickpeas and different vegetables, such as potatoes, cabbage, leeks and carrots.

Bacalao a la tranca: it is made with previously desalted cod. Afterwards, it is cooked for five minutes and then sautéed in olive oil with garlic and paprika. Serve with the cod.

Dos y pingada: typical of Easter, it is also consumed during the rest of the year. It consists of two fried eggs along with two or three lean pork cuts pan-fried with a piece of bread to accompany the dish.

Veal from Aliste: meat from this area of Zamora.

There are many sweets, but among them the following stand out: the cañas zamoranas, the aceitadas, the rebojo zamorano, the flores de carnaval, the bollo maimón and the amarguillos.


The city center is the epicenter of the week-long festivities in the city. The booths of the Day Fair, which this year celebrates its eleventh edition, consist of a total of 20 booths spread between the Plaza de la Marina, Plaza de Castilla y León and Plaza Maestro Haedo.

Hundreds of pinchos and tapas are served daily in this space where hundreds of residents of the city as well as visitors from the province and tourists who do not want to miss this festive week. Its regular opening hours will be from 12:20 to 00:30 hours.

These twenty are distributed between the squares of the Marina, Castilla y León and Maestro Haedo. A perfect time to enjoy a plate of Zamorano cheese with family or friends who meet again in the city to celebrate the festivities.

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