Description of Pisto Manchego | Tclm

Tomato, pepper, onion, garlic and zucchini. Vegetables are slowly poached, with olive oil, to let it rest afterwards, for half an hour, before being served. This is the basis of one of the most well-known dishes in La Mancha gastronomy, which have spread nowadays all over the rest of Spain under many variations.

But only in our lands you can enjoy its special texture, and those variations that add mashed garlic with cumin, or small pieces of pork loin, which leave the recipe at its purest origin keeping only tomato and pepper… Pisto is as diverse as Castile-La Mancha itself, although whoever have left it without tasting it will have to say that he has not visited it.