We cannot forget the bread and pastries of the area, which has been able to combine tradition with modernity. These sweet artisans elaborate delicacies such as tortas de alma, sequillos, mantecados, mantecados, almendrados, misterios, carquiñoles, mostachones, harinosos, torticas finas or almojábanas.
To accompany the pasta, there is nothing like the rich, healthy and natural honey produced by several companies in the territory, which offer various types of honey: rosemary, thyme and thousand flowers…
But if there is any gastronomic product that represents Maestrazgo, it is Tronchón cheese. It has been made since ancient times and, although it is not possible to establish the date when it was first produced, we know that in the 17th century it already enjoyed a certain fame, since in 1615, when the 2nd part of “El Ingenioso Hidalgo Don Quijote de la Mancha” was published, it was mentioned in a couple of chapters. This indicates that Cervantes was familiar with Tronchón cheese, and given how slowly news traveled at that time, it must be assumed that he was already a celebrity at least a hundred years earlier. Three varieties are produced: cured goat cheese, sheep cheese and semi-cured sheep cheese.