Yesterday was the last day of the gastronomic event held in the capital city of Spain.
LA SIDRA.- This year Asturies was more present than ever in Madrid Fusion.
On Monday 22nd, first day of the event, we could see cider pourer Jonathan Trabanco pouring Cortina, Acebal, Trabanco, Menendez and Prado and Pedregal by La Morena, the DOP winning cider this year, in our traditional way.
Two organizations showed up this time: veteran Xixón de Sidra and DOP (Certificate of Origin) Cider of Asturies. And, on the third floor, Gaitero Group displayed their products, including ice cider 1898. “Food from Natural Paradise” was a novelty this year, offering all kind of Asturian cheeses, chorizo, wine, cider and desserts in the “Principality of Asturies” stand.
And, to finish, chef Sergio Rama, covered by food journalist David Fernandez-Prada from Gustatio, made our famous “cachopo” (two breaded Asturian veal steaks stuffed with Beyos cheese and Tineo chosco), followed by an Asturian bean stew with red mullet.
Tuesday 23rd was the key day for cider presentation. Chef Nacho Manzano and sommelier Juan Luis Garcia paired DOP cider with the best of our cuisine.
They started with Gamoneu cheese and Prado and Pedregal, by La Morena cidermill, which was poured by Natalia Alonso, chairwoman in the Asturian Cider Pourers Association. Then, it was the turn for limpets and Españar, by El Gobernador cidermill, followed by breaded hake and Pomarina and Poma Aurea, by El Gaitero and Trabanco cidermills respectively.
And, obviously, fabes (Asturian bean stew) could not be missing, this time cooked slightly hot with cockles, chicken stock, cider, sherry and seaweed.
There were also different tastings of cold meat, honey, cheeses, cider, chosco and marañuelas (typical Asturian pastry).
Yesterday, Wednesday 24th, was the last day of the event. Six Michelin-starred chefs showed the best of the Asturian cuisine in the workshop called “Cooking in Paradise. Asturian products handled by twelve hands”.
Nacho Manzano cooked Astur-Celtic pig in two varieties: fried with charcoal hints and in tuna sauce. Ricardo Sotres cooked Astur-Celtic suckling pig with a cider vinaigrette dressing.
Jose Antonio Campoviejo prepared Afuega’l Pitu cheese in ecofriendly veal sauce. And Jaime Uz elaborated a dessert made of Taramundi cheese and honey.
Isaac Loya and Marcos Morán cooked red permit: the first one combined it with avocado and ginger spheres; and Moran prepared the dish with a seaweed mayonaisse.
