MONASTERIO DE PIEDRA
The 13th century walls of the Monastery hide more than 800 years of history since its Consecration in 1218. Within these walls, you can admire the main characteristics of the Cistercian architecture.
The Church, with an annexed cloister, is the central building. Around this cloister, the different monastic dependencies are arranged: Chapter Hall, warehouse, ancient kitchen of the monks, Refectory (monks dinning room), and Calefactory or heating room.
In Monasterio de Piedra you can also visit the Wine Museum (part of the Wine Route D.O. Calatayud), a display of real Carriages of the 19th century, and an interesting exhibition about the History of Chocolate, very related with the history of the Monastery.
WINE MUSEUM D.O. CALATAYUD
Wine is part of the history of the Calatayud region since the 2nd century BC.
At the end of the 13th century, the monks of Monasterio de Piedra promoted the planting of the vine in this area, and their wineries prove its importance in the surrounding lands.
Monasterio de Piedra currently houses the Wine Museum D.O. Calatayud, which is also included in the Calatayud Wine Route.
MONUMENTAL VISIT
On the tour of the monumental area you will discover the old cloister, around which are the different monastic rooms: the chapter house, the abbey church, the cellar and cellar, the old kitchen, the refectory and the heater. A monumental complex that brings together different styles: from gothic to baroque, through mudejar and renaissance.
The Cistercian monastery also houses the Exhibition of the History of Chocolate (Monastery Cuisine), the Carriage Room, the Reliquary Triptych Reproduction (in the Refectory) and the D.O. Calatayud.
Through information panels and QR codes, they will be able to access information on each of the points of interest.
THE HISTORY OF CHOCOLATE IN THE MONASTERIO DE PIEDRA
According to history, it seems that it was a monk from Piedra whom after having tavelled to the Americas, brought cocoa to the Monastery. Here they cooked it for the first time in Europe, and started to discover its tasty flavor around the mid-16th century. It is documented that in the 18th century, cocoa was already an important ingredient of the regular diet of the monks and their guests.
Exhibition “The History of Chocolate in Piedra”
Located in the old kitchen used by the monks, it reviews the history of chocolate at Monasterio de Piedra, which since the 16th century was here usually prepared and enjoyed.
