Damián Cienfuegos from the cider bar Las Trés Andaricas contested in Gourmetapa while the Asturian cheeses El Beso del Rey Silu, Rey Silu colloráu and Casín d’El Vieyu Mundiu got to the finals of Best Cheese of Spain.
THE CIDER.- The Hall of Gourmets was born to turn into the main European event around delcicatessens. The most innovative products of the worldwide gastronomy are in this space where producers and cosumers make business and know the novelties of the sector. During these 30 days it turned also in the perfect frame to display the best of the State.
And today Asturies participates in one of the gastronomic contests of the Hall, the IV Gourmetapa Estrella de Galicia Championship. Today 6th of April was the turn of Damián Cienfuegos from Las Trés Andaricas restaurant from Valdréu with the snack: risotto of wild chicken. However he could not reach the award with his creation.
On the other hadn three Asturian cheeses got to the finals of Best Cheese of Spain: Besu del Rey Silu, Rey Silu colloráu and Vieyu Mundiu’s Casín cheese as third classified.
Apart of Asturian ciders there were also from Asturies of Santillana, Czech, Galicians and Basques, Somarroza, Opra, Maeloc and Perritegi, respectively. All of them agree that the cider market is in expansion and it should be highlighted its feature of natural beverage.
Regarding the restaurant field, Viri from Llar de Viri once again attended this event, as well as the chef César Román from the high kitchen cider bar A Cañada DELIC experience, recently reopened in Madrid last week. This establishment made its won cider “La Penúltima” with apples from the Asturian basins, of which we will speak in coming releases.
