This edition was the most active one regarding tastings and contests.
LA SIDRA.- Gourmet’s Hall closed its doors and the organizers state that this was “the best edition”. “With 4 pavilions, 1.630 stands, 40.000 producs, 1.300 novelties, 93.346 professional visitors, 2017 will be remembered as the gastronomic year”, they explain. For Asturies is going to be remembered for many reasons. One of them is that for the first time there was a state-wide contest organized by asturies called “Looking for the best cachopo with Asturian veal”, which got the attention ofr critics, press and chefs from all along the territory, apart of having the presence of Asturian restauranteurs as those from Casa Eutimio –winner cachopu–, Mesón asador Eduardo –second place–, La Talamera –third place–, el Llar de Viri, Les Tables del Campillín, La Mar, Morena, El Ñëru, La Bolera and Casa Cortina.
On the other hand cider was a protagonist among the activities of Asturies. Especially because there was much innovation. Trabanco presented the new image of Poma Áurea, which was well appreciated. Castañón Cider Mill presented its new ‘frizzing’ cider, Xiz, which got quite good critics by gastronomic professionals and also from the public that could taste it. Finally Cortina presented its new Ice Cider which was finalist in the Hall’s awards for its impressive presentation and look.
And as now is usual, Asturian cheeses were awarded once again. La Peral with their new blue cheese “Peñoceco” got the third place in the “blue cheese” category, and the well known and awarded “Los besos del Rei Silu” got the silvver medal in the “pasties” category. “We are very happy, this hall gives you visibility and this is why I encourage other Asturian cheese producers to come. Asturies has many other good cheeses and if they participated surely we would get more prizes” said Pascal Cabaño from El Rei Silu.
