Without a doubt Valladolid’s bread is among the best in Spain. It’s quality, and the way it’s made, haven’t changed in centuries. And it’s earned the bread a reputation for being one of finest in all of Europe. A curious fact: in 1563 the Fúcares, a rich family of bankers to the Crown, paid a master baker by the name of D. Francisco Mateo to teach fellow bakers in Andalucia how to make his bread. Among the types of bread from Valladolid some stand-outs include: Canteros bread, Lechuguino, Cuadros, Fabiola, Picos and Rústico, or country bread.