The Instituto Cervantes of Naples presents: “The geography of Spain through tapas” with Chef Juan Carlos Benito
From March 8th to 29th from 16pm on the Zoom platform | Free access
Tapas are one of the elements that have contributed to the worldwide fame of Spanish gastronomic culture. The Instituto Cervantes of Naples with chef Juan Carlos Benito, from Grumer, in Soria, proposes a series of 4 meetings from 8 to 29 March 2021, entitled "The geography of Spain through tapas". Four meetings with the different preparations and ingredients of tapas, based on the various geographical areas of Spain, which represent a tasty way to learn about the cuisine and culture of the country. The public, participating in the meetings live via the Zoom platform, will have the opportunity to ask questions and interact with the Castilian chef.
The first appointment, Monday, March 8 at 16.00:XNUMX p.m., is with the Basque Country whose tapas, the traditional guild, the montaditos based on pan txaca and the wedding, will meet the main ingredient of the region: fish. It is no coincidence that the Basques were known as great whale fishermen, but today they enjoy world fame thanks to their cuisine.
The series of meetings continues on March 15 with Andalusia, the most populous autonomous community in Spain. Chef Juan Carlos Benito will teach us how to prepare both the popular fritura andaluza (Andalusian fry) and the different types of fish marinades in Sevillian cuisine.
On March 24th it will be the turn of the Mediterranean with tiger mussels, a delicious creamy mixture breaded and fried served in their shell and fried aubergine, a typical dish of Middle Eastern cuisine, where it is usually eaten as a “meze”.
The last stop (March 29) features the Hinterland, where we will get to know the torrezno soriano, a cut of marinated bacon, rested and then fried, the croqueta, a mixture of minced meat of various ingredients and béchamel sauce, dipped in egg, breadcrumbs and then fried and the patatas bravas, accompanied by the typical brava sauce.
To complete the tapas tasting, the chef will present some local wines to pair with the different and tasty courses.
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.
All meetings are free to attend and will be held online via the Zoom platform with simultaneous translation. To access them, you must request a link and password at the email address: cultnap@cervantes.es.
For information and registration: www.napoles.cervantes.es – tel 08119563311.
Article published on March 4, 2021 - 17pm
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