The cuisine of Fermoselle, due to the oils made locally with manzanilla olives, has acquired a unique local touch amongst other towns in the Zamora province. It is with this oil that they make ajilimójili, a dressing based in olive oil with guindilla pepper, vinegar and garlic, which is used in the roasts of baby goat and lamb that are typical to the province. It is also used for barbecued ribs, which are roasted over a slow fire burning grape branches, then seasoned with ajilimójili.
Other typical dishes in Fermoselle are cod a la tranca or tío (a piece of cod loin served with a garlic and paprika sauce) and rice a la zamorana, which is made with pork, blood sausage, torreznos and sweet Benavente pepper.
As for legumes, there is the Garbanzo de Fuentesaúco, a kind of chickpea with I.G.P. During carnivals it is customary to eat periquillos, a flour-based dough with a touch of liquor, as well as preñados or hornazo buns, which are bread rolls stuffed with blood sausage, bacon, chorizo, pork loin and boiled egg.
Accompany your lunch in Fermoselle with a bit of Queso Zamorano, cheese with D.O.P., and wash it all down with one of the great variety of local wines with D.O., such as Vino Arribes, Tierra del Vino de Zamora, Vino Toro, and Vino Valles de Benavente, in addition to the locally made coffee and blackberry liquors.