Well here we are again, with a brand new year before us, and what better way to start the year than with a look at one of my favourite places. I have wanted to share the Tena valley in Spain with you for some time. I did publish one article last year with a recipe from the area, Sopetas and other Spanish alcoholic beverages!, but I hardly did the place justice. I have visited the valley a number of times over the last 25 years, and although it hosts a couple of my favourite places, on reflection I have not been there as often as I would have liked. Perhpas I do need a New Year’s resolution after all?
Of the larger towns in the valley floor, the most beautiful one for me has to be Sallent de Gállego, in many ways hidden at the very head of the valley. On the road that winds up through the valley nothing can be seen of the town, then there is one last tunnel, one last bend, before one of the most splendid of views, the reservoir of Lanuza and in the distance, the Foratata mountain with Sallent at its feet. Many of the postcards of the area portray this scene, and for good reason.
Although the town of Sallent is at over 1300m (4,250ft), a reasonable height in itself, those of you who know me however won’t be surprised when I say that I am always keen on going uphill, be it cycling, running or walking. To that end there are a couple of spots that I particularly like that are at an even higher elevation. The first place I would mention is the Arrieles tarns. At some 2240m (7,350ft) above sea level it is quite a hike, but the last tarn right on the border with France is a joy to behold. Cradled between the nearby peaks like a glassy jewel, its ice-cold waters make an excellent spot for a cooling dip after the long hike! ………
………. There are many, many more spots in and around the village that really are worth a visit, but all this climbing up and down mountains does leave one with somewhat of an appetite. What way better therefore than to assuage one’s hunger than with the Olla Tensina, a typical dish from the Tena valley…..
To read the rest of the article and to see the recipe please click here.