From May 14 to June 4, 2020, the Instituto Cervantes in Naples presents “The history of Spain in its gastronomy”, a series of four online meetings, live and weekly, with the chef Juan Carlos Benito.
DDuring each session scheduled for Thursday from 16 to 17 pm, the renowned Castilian chef will prepare a typical dish from the Spanish gastronomic tradition. In addition to showing us the various phases to arrive at the final product, he will tell us the history of the dish, its origins and tradition, reflecting, in this way, on the historical era and the social context in which it was born.
The different recipes proposed for the four meetings are: Our version of Castilian soup (May 14); potato tortilla and its mini version (May 21); salmorejo with cubes of Iberian ham (May 28); cod in green sauce (June 4).
Castilian or garlic soup – the protagonist of the first meeting – is a typical dish of the gastronomy of northern Spain. It is a soup of humble origin, which has numerous variations, depending on the economic possibilities of the family and the tastes of the cook. A dish suitable for the harsh winters of the north of the Iberian Peninsula and a source of energy for work in the fields.
The recipes proposed will tell, through an ideal path, the different Spanish regions from north to south, passing from traditional gastronomy to modern cuisine. Naturally, the more scientific aspect of the question will not be neglected, also touching on purely nutritional themes.
The public, participating in the live meetings via the Zoom platform, will have the opportunity to ask questions and interact with the Grumer chef. Participation is free, but to access it you must request the link and password at the email address: [email protected].
Juan Carlos Benito Ciria (Soria, 1982) is a young and brilliant Spanish chef, Ferran Adrià's collaborator in 2005/2006, at the Hotel El Bulli. After his academic training, he perfected his preparation by participating in specific courses and important competitions. Among these, we remember the technical improvement courses in creative cuisine, pastry, and the VI and VIII Concursos de Cocina de la Feria de la Trufa de Abejar, in which he ranked first. Talent, creativity and technical solidity are the characteristics that continue to distinguish his professional career.
For information: Instituto Cervantes tel. 081 195 63311 [email protected].
Article published by Regina Ada Scarico on May 11, 2020 - 16:47 PM
