Santibáñez de Valcorba is a municipality located in the province of Valladolid, Castile and León, Spain. It is located 28 km (17 mi) from Valladolid, in total valley Valcorba.

In the chorus there is a low ceiling paintings from 1400 to eggs, clear examples of the culture of the time.

Santibanez of Valcorba has a medieval origin. From then until today, has been the presence of human settlements in different periods as the Bronze Age, Iron Age and in Roman and Visigothic stages. Aware of this because of the important archaeological remains encontrados.En the Cerro del Castillo, before it disappeared and there, there was a hill-fort dating from the first Iron Age. During the tenth century was a disputed territory, then of the Muslim invasion. Around 1903 was a final reorganization of the territory. The village of Cuellar was charged with repopulating the area. In a document dating from 1111, already referred to the town where I Urraca Queen of Castile, daughter of Alfonso VI, it donated the land and the house that he was the abbots of the church of Santa Maria de Valladolid. This fact is reflected in a letter written by the Queen on January 7 of 1111. From then on, was the site of the town. During the sixteenth century was an urban growth due to the economic boom. The nineteenth century is marked by a phase of industrialization. In Santibáñez improved communication channels. The construction of a bridge over the Arroyo Valcorba. From the twentieth century (especially in the 60s) there was a rural exodus to the capital of Valladolid, and later return from the'90s.

In this beautiful village of Valle del Valcorba stems ancient cooking technique that has been preserved until today. According to research in the "Tratado sobre el Pincho de Lechazo Churro", reflects that this tradition started hundreds of years ago developed into Santibáñez. Have to go back to the days of nomadic pastoralism, where the skewer of milt are fully cooked ground with sticks shoot in which pricked the meat into small pieces milt. It was with those branches with which they were preparing the coals to roast meat. The tradition was growing among the population and improved technology. Today, the milt of barbecue skewer on the grill to shoot in the town is marketed and is widely known in much of the province.

Every year in March a few gastronomic days are made to exalt the product, which have great reception from the audience. In the neighboring towns of pincho milt is also marketed, but with variations, since the process is done with wood roasted oak can vary the taste of meat. In any case, is another way to make this precious culinary technique santibañense.

The village belongs to the group called "Montevalduero. In the case of Santibáñez, you can do a route called "The resin", which is well signposted. It is ideal for enjoying the landscape by hiking and mountain biking. You can find more details on this route at the website: www.montevalduero.com

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Wikipedia