Last night, Basque chef Martin Berasategi began the 16th Segovia Cooking Week at the University’s Aula Magna.
The good work of these hard-working chefs, who put Segovia on the map (both for tourism and gastronomy) in the 1960s and 1970s, left a unique testament to their descendants.
Something is moving in Segovia and not just the spirit of the European Capital of Culture 2016. Is it possible for the wolf to come in the form of AVE?
Whatever it was, last night we saw Sego’s cuisine emerge from the ashes of its ovens.
Yesterday afternoon we had the opportunity to attend the opening of the XVI Segovian cuisine.
An event that no self-respecting chef in Segovia and the countryside can miss, and we noticed this yesterday. Everything was full of people. Let people see what is being cooked in the stoves in Segovia and let people see it.
“White-tailed salad with red wine perfume”, “Boot and lobster risotto with romesco praline”, “black partridge pudding stuffed with apple”, “Aspic with pig and oyster cheeks, beluga caviar and golden cream from oysters ”… All this and much more is what we will find in some special menus created for Segovia Cooking Week, from the 31 restaurants designated for these days.
These menus have prices that range between 35 and 65 euros (including VAT), depending on the case, but where variety, creativity and quality go hand in hand. Why not maintain this quality and variety at the same prices throughout the year?
Segovian Cooking Week is more than a demonstration of Segovian chefs.
The program includes the VIII Ciudad de Segovia competition for young chefs, a competition in which a large number of participants have already registered, coming from schools and restaurants throughout Spain.
Among the parallel activities that take place during the gastronomic days, we find competitions for wine tasting, cutting of ham and beer, a new edition of this, known as “Country Day”, which will be held in La Granja San Idelfonso, and a collection of perishable foods to be delivered to the Food Bank.
Incidentally, during the closing dinner, next April 20, a sincere tribute will be paid to the hospitable business couples formed by Eleutherio Laguna and Juanita Lomillos of Lago Restaurant; Luis Munoz and Juana del Alamo from the California restaurant; and Alberto Lopez and Angeles Curo of Mason de Candido. True heirs of Segovian gastronomy and a mirror where Segovia’s gastronomic future is viewed.
From El Aderezzo we join this honor.
By the way, we thank Santiago for his good work in the world of cooking, which he likes so much and infects us ?
More information: Segovia week in the kitchen
Thanks for reading.