Logbook · 5 places

What to see and do in Lagata

What to see and do in Lagata (Campo de Belchite, Zaragoza): 5 places across monuments, nature, activities and curiosities, with a photo and a Google Maps location.

1 Villages · 2 Monuments · 1 Activities · 1 Food and drink

How far each place is from the centre of Lagata

Church of Lagata 50 m
Hermitage of Lagata 50 m

Towns near Lagata

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Spain › Aragon › Zaragoza › Campo de Belchite › Lagata

What to see and do in Lagata

Lagata
Village
Lagata is a small municipality of 113 inhabitants (INE 2025) in the Campo de Belchite, province of Zaragoza, a low-density steppe district where home slaughtering still yields longaniza, chorizo and blood sausage cured in the open air. Its houses, of masonry, rammed earth and whitewashed brick, retain a medieval feel: in 1154 Ramon Berenguer IV gave the place to Abbot Raimundo to build a Cistercian monastery, and from then on Lagata was an abbatial lordship of the monastery of Rueda, which even came to appoint the village priest. It preserves the baroque church of la Santa Cruz, the hermitage of Santa Bárbara and a fountain-and-washhouse complex. On Holy Saturday the “Huevos Fritos” (Fried Eggs) snack is celebrated by the Santa Águeda brotherhood, and it hosts the Lagata Reggae Festival, the only Jamaican music festival in Aragon.
Church of Lagata
Monument
Parish church of the Exaltación de la Santa Cruz de Lagata, a 17th-century Baroque temple and the village's most notable building, situated within its urban centre. Lagata was entirely dependent on the monastery of Rueda, and the parish was served by a priest appointed by the abbot of that monastery.
Festivities of invierno de Lagata
Activity
Lagata's winter festival is held in a village where the domestic pig slaughter still supplies longaniza, chorizo and morcilla cured in the dry air of the Campo de Belchite steppe.
Hermitage of Lagata
Monument
Hermitage in the municipal district of Lagata, a village of the Campo de Belchite where the domestic pig slaughter still supplies longaniza, chorizo and morcilla cured in the dry air of the steppe.
Longaniza and chorizo from pig slaughter
Food and drink
The domestic slaughter of the pig still provides longaniza, chorizo and blood sausage, cured in the dry air of the steppe. These cured meats, together with the household ham, accompany the migas and the spoon dishes of the comarca's winter.