La Magdalena: Camino Olvidado and regional cuisine

Three specific topics come together when planning a trip to La Magdalena: Stage 16 of the Camino Olvidado, the AREC de La Magdalena fishing area, and the cuisine of the municipality of Soto y Amío. They raise different questions: Which route is named as a stage, what boundaries define the waterway, and which products or dishes are part of the regional culinary scene? The details below will help you decide what to focus on during your trip. In Canales-La Magdalena, there is a public motorhome service area at Avenida La Magdalena, s/n.

Camino Olvidado: Stage and history

Stage 16 of the Camino Olvidado runs from La Magdalena to Riello. The Camino follows the southern slope of the Cantabrian Mountains, is considered one of the ancient routes to Compostela, and was already in use between the 9th and 12th centuries. The stage and the history of the Camino answer different questions: La Magdalena–Riello identifies the specific section, while its use between the 9th and 12th centuries places the route in its historical context. If you include the Camino in your travel plans, check the route details before your trip.

Municipality and landscape

Soto y Amío is one of six municipalities in the Valles de Omaña y Luna Biosphere Reserve. Around a reservoir along a cycling route, the landscape is considered valuable for its biodiversity; Cambrian and Precambrian formations shape it. The two geographical references answer different questions: membership in the Biosphere Reserve places Soto y Amío in its regional context, while biodiversity and geology describe features of the area around the reservoir along the cycling route.

Fishing at AREC de La Magdalena

AREC de La Magdalena is a destination for a day of fishing: the waterway within the municipality of Soto y Amío is 4.2 kilometers long and is managed for fishing under controlled conditions. The section in question extends from the upper boundary of Coto de Garaño at the highway bridge to the boundary of the impounded waters of the Selgas Reservoir at the mouth of the Villanalambre stream or ditch. Its length and two boundary points help pinpoint the section. Boundaries and fishing regulations may change; check the current rules before heading out for a day of fishing.

Culinary specialties of Soto y Amío

In Soto y Amío, chorizo, salchichón, ham, lomo, cecina, and llosco are cured using traditional artisanal methods. The villages in the municipality also serve calderetas made with lamb, kid goat, or wild boar. Potatoes, cabbage, chickpeas, and arvejos are staple ingredients in stews and soup dishes prepared with fresh and cured meats. For planning your trip, it is useful to distinguish between the cured products and prepared dishes that bring together vegetables, fresh meat, and cured meat.

Discover more destinations: Brimeda, Vega De Valcarce, Cármenes, Prioro, Cacabelos, Igüeña, Portilla de la Reina, Pradorrey

For the broader travel overview: León.