Logbook · 7 places

What to see and do in Curtis

What to see and do in Curtis (Betanzos, A Coruña): 7 places across monuments, nature, activities and curiosities, with a photo and a Google Maps location.

1 Villages · 1 Monuments · 1 Nature · 1 Activities · 1 Curiosities · 1 Historical milestones · 1 Food and drink

How far each place is from the centre of Curtis

Mount Enxameado 3.5 km
Church of Santa María de Fisteus 7.2 km

Towns near Curtis

What to see in Vilasantar 8.6 km · 7 places
What to see in Aranga 11 km · 6 places
What to see in Sobrado 11 km · 17 places
What to see in Guitiriz 12 km · 11 places
What to see in Oza-Cesuras 14 km · 4 places
What to see in Coirós 15 km · 6 places
What to see in Mesía 16 km · 12 places
What to see in Boimorto 16 km · 17 places

Spain › Galicia › A Coruña › Betanzos › Curtis

What to see and do in Curtis

Curtis
Village
Curtis is a municipality of the comarca of Betanzos, in the province of A Coruña, with about 4,200 inhabitants and its capital at Teixeiro, 50 kilometres from A Coruña. It occupies a large central Galician plateau of gentle undulations, with altitudes ranging from 642 metres at the boundary with Lugo to 450 metres beside the Mandeo river, the territory's main watercourse. Alongside numerous rural hamlets, Curtis and Teixeiro are its two most populated centres. With a livestock-farming vocation, it produces milk covered by the designation of origin of Arzúa-Ulloa cheese. The arrival of the railway in 1883 turned Teixeiro station into a junction toward Santiago and gave impetus to the settlement, which preserves its 18th-century parish church and the castros of Novo and Vilarullo.
Church of Santa María de Fisteus
Monument
A 13th-century church in the parish of Fisteus, the oldest of the four parishes that make up Curtis; the municipality also preserves the church of Os Remedios in Teixeiro, of early medieval origin and much remodelled since.
Mount Enxameado
Nature
A 602-metre summit, the highest point in the municipality of Curtis and a natural boundary with the neighbouring municipalities of Vilasantar and Sobrado, on whose slopes the Cabalar river rises. The summit is reached by the DP-3201 road, between Curtis and Santaia, where there is a geodetic vertex and two mobile-phone antennas. In 1980 two mámoas were found on the mountain, one barely 20 metres from the summit and the other 250 metres away. On a granite landscape covered with mixed stands of eucalyptus, pine, oak and chestnut, waters from its surroundings also flow down toward the Mandeo, Mendo and Deo rivers, and at the top there is a viewpoint from which much of the municipality and the neighbouring Serra da Cova da Serpe can be seen.
Treasure of Foxado
Curiosity
A set of Celtic torcs that turned up at the Foxado hillfort, one of the sixteen catalogued hillforts in the municipality, and is now kept in the Museo de Pontevedra; the municipal district also has 67 documented prehistoric burial mounds.
The Mandeo Route in Curtis
Activity
An itinerary that follows the course of the Mandeo from Teixeiro to A Ponte Mascoto, among riverside woods and old mills. It is the chief of the waymarked paths of the concello, along with that of Os Cabaleiros and that of O Enxameado.
The discovery of the Foxado treasure
Historical milestone
In 1932 there appeared at the castro of Foxado a pot with gold torcs, a bracelet and some thirty-five coins of a gold and silver alloy. The group is today kept in the Museum of Pontevedra.
The Arzúa-Ulloa cheese of Curtis
Food and drink
The concello is included in the area covered by the protected designation of origin Arzúa-Ulloa, a cow's-milk cheese with a soft paste and thin rind that here rests on a very large dairy herd. The production area, with a livestock-farming tradition between the two banks of the river Ulla, groups together twenty-four concellos in the provinces of A Coruña and Lugo; in Curtis, as in other towns of the comarca, the cheese is also simply called queixo de Curtis. With a yellow, elastic rind, a lenticular shape and weighing between 500 and 2,000 grams, it has a slightly acidic, aromatic flavour best appreciated at room temperature, between the fifteenth and fortieth day of its making.