Moors and Jews alike left their mark on the local confectionery and pastries, good examples include the amarguillos (almond cookies) and mazapanes (marzipan) from the Convent of Santa Mar’a de Due–as, and the buns and biscuits made by the nuns in Alba de Tormes, to say nothing of the bollo maim—n, a kind of sponge cake.
A comprehensive list of cakes, biscuits, sweetmeats and the like made in the area would be too long to print here. Naming a few will however make the task of spotting them that much easier: roscas (doughnut-like rings), quisquillas almendradas and arrope (grape syrup) from La Alberca; almendras garrapi–adas (candied almonds) from Alba de Tormes; Obleas (wafers), perrunillas (oval or circular cinnamon-and-lemon flavoured biscuits), repelados, duquesitas, hojaldres (puff pastry) from Ledesma and Santillán; obispos from Yeltes; and empi–onados and huesillos (fried finger-shaped pastries) from BŽjar...and so on.
Many good restaurants are to be found en route, where the region's varied fare may be enjoyed to the full. Bars abound, and the custom of tapeo (ordering a mix of snack-like servings, known as Tapas) is almost a "must" in and around the Plaza Mayor, with the Arco del Toro, Calle Clavel and Plaza San Julián, etc., being other areas where local specialities are served.