Siberia Extremeña integrates the following populations:



Imperates in the villages of this region a simple physiognomy, not without pleasant surprises for those who do not know, remnants of admiration present in parishes and altarpieces, monumental ensembles, haughty fortresses, ornate fountains, plazas and arcades, beautiful masonry, vaults and coffered ceilings. A secluded land, the region of La Siberia perfectly combines the fusion between the cultural and the natural, the monumental and the wild, marveling at one's own and others, fascinated to such an extent by some, that Adelardo Corvasí himself, a painter from Badajoz , cataloged of "continuous surprise" and "separated lands that possess unsuspected beauties".


The customs and traditions that still prevail in La Siberia suppose a mixture of religious and pagan festivities. Among the first we find all kinds of pilgrimages, processions, Corpus and similar. Of the latter we find bonfires, carnivals, dances, parties of fifths and parties such as the "Enramás" or variants of the "Fiesta del Tizne", constituting all this diversity a rich amalgam of folklore and popular culture.


The typical gastronomy of La Siberia , takes advantage of the cinegetic richness of its natural landscapes for culinary elaborations such as stews of venison meat and wild boar, without neglecting livestock fauna like the pig. You can not miss the almost ubiquitous "escarapuche" , originally from Peloche, but spread throughout the region. Each locality tends to attribute a dish of its own; thus, in the case of Villarta we find the "tasajo", while Talarrubias delights the visitor with its "salmorejo". For the rest, we find culinary elaborations spread throughout the Siberia Extremeña: Migas, stews, varied soups, pistos and similar. There is also a great pastry tradition, with desserts such as candelillas, flowers, mantecados, donuts and cakes. One can not conclude this gastronomic review without highlighting the imp ortancia having manufacturing of certain foods, such as honey in Fuenlabrada and Montes or olive oil and cheese Castilblanco, which stand in real engines of economic activity of those localities dedicated to its elaboration. They also make drinks such as pitarra wines, the mixture of must and brandy called "Gloria" or the so-called "Chapurrao" from Puebla de Alcocer, and which mixes brandy, cinnamon sticks, saffron, lemon verbena and sugar.