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Innovating in the espicha

El Duque restaurant offers typical dishes with a touch of avant-garde to celebrate in style

For Asturians there is no better way to celebrate – whatever – than … with an espicha (Asturian popular drinking meeting)! Cider and good food come together in frank harmony to make us enjoy big time with our family and friends, while creating the perfect environment for our throats to sing songs that make us come together even more. The espciha, then, is one of the most entrenched cultural manifestations in our land and gives a good account of the products offered by Asturies. But our chefs also know how to innovate in this area.

And in the El Duque restaurant they have been able to do it with the respect they have always maintained for Asturian cuisine. “We don’t want to lose what is here. Formerly it cooked very well, with very good products, such as pig’s trotters, corns, stewed tongue, it was known to cook. All very well presented. We want to honor that kitchen ”explains Pedro Baldó, one of the restaurant’s owners and adds:“ we don’t have to copy anything to other kitchens, that would be a big mistake. We have an excellent kitchen base and many times we don’t know how to take advantage of it.

For this reason, in El Duque they have devised a “special Asturian menu” based on a “typical” espicha but with avant-garde touches. Some of the proposals are: ‘Black pudding and apple candies’; ‘Creamy rice casserole with squid’; ‘Pork mini-chips’; ‘Parmesan cecina and gratin minitosta,‘ Ham bonbon with tomato bread ’, Iberian ham croquettes; ‘Miniburguer extra class’, or ‘Andalusian Salmorejo Chupito’.

The full article can be found in the magazine LA SIDRA number 191.

* Photos: David Aguilar Sánchez

 

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