Cantabrian cuisine

Seafood is widely used, from the entire coast and the Bay of Santander in particular, including clams, mussels, pod razors, cockles, crabs, barnacles, crayfish, snails, lobster, and squid.

"Rabas" (Squid sticks deep fried) is the most popular snack in the coast, typically companied with a white wine or a vermouth.

Puff pastry is widely used, with different names in different regions: corbatas in Unquera and San Vicente de la Barquera, polkas in Torrelavega, and sacristanes in Liérganes.

Other notables sweets are frisuelo [es]s and canónigos, both of Liébana; corazones of Liérganes, the palucos of Cabezón de la Sal; and the tortos and pantortillas of Reinosa.

Dairy products include Cantabrian cream cheese; picón Bejes-Tresviso in Tresviso and its neighboring town; smoked cheeses (named for specific places) such as Áliva or Pido; and the Quesucos de Liébana [es], made with a mixture of cow and sheep milk.