1st Spanish Gastronomic Week in Argentina

A group of Spanish chefs has conquered Buenos Aires with tempting dishes such as beans with clam, shrimp or cockle pie during the 1st Spanish Gastronomic Week in Argentina.
“It’s such a success; the restaurant is crowded at any time.”, explains Alfonso Santiago, from Asturias, who has landed in the Argentinian capital city with a huge load of beans (fabes) to introduce one of the most delicious dishes of the Spanish cuisine.

During his first experience in the country, he has not only cooked for his guests, but also has taught lessons and revealed some of his “secrets”, such as the touch of the marinière sauce or the exact boiling point of the famous fabes he serves in “Palermo”, his restaurant in Tapia de Casariego (Asturias).

Also, Beatriz Sotelo and Xoan Crujeiras, one- Michelin-star awarded due to their career at their restaurant «A Estación de Cambre», in La Coruña, as well as Óscar Velasco, from «Santceloni» in Madrid, have thrown themselves into showing the Spanish culinary richness beyond typical dishes such as paella, stew or gazpacho, without focusing in the complexity of the most cutting-edge trends.
“Recently, Spanish cuisine has reached a really high level and gastronomy has become a driving force”, Crujeiras points out.
“We work with natural and local products, we don’t disguise them”, Beatriz Sotelo explains Efe. She has shown a menu in the gastronomic week in which the main role has been given to the traditional cockle pie from Galicia and to the beef “tataki”, a tribute to the Argentinians’ passion for beef.
Nowadays, “the public doesn´t want so much sophistication, part of our guests don’t want us to work the product excessively”, adds Santiago, who has made the most of his visit to introduce the great variety of cheese produced in Asturias.
All in all, 18 top restaurants from Buenos Aires and one from the city of Mendoza (west) have joined into this proposal, which will finish tomorrow (Sunday)
Over the tables of the restaurants there has been a parade of shrimp, pintxos, stuffed potatoes au gratin, marinated salmon,hake in brine, pollock and even the famous torrija (French toast) for dessert.
But Spanish cuisine does not only live on bread, and, together with the tastings, the call has also include a large programme of complementary activities to be held in collaboration with the culture office of the Spanish Embassy and the Spain Cultural Centre in Buenos Aires.
Neither have the movies been absent, with a season devoted to gastronomy showing the documentaries «Mugaritz BSO», by Felipe Ugarte and Juantxo Sarton; «El Bulli: Cocking in Progress», by Gereon Wetzell, about the closing down of Ferrán Adriá’s restaurant and «Perú knows: Cuisine as a social weapon”, by Jesús Santos

The films “Tapas”, a coproduction with Argentina by Juan Cruz and José Corbacho; «Bon Apetit», by David Pinillos, and «18 meals», by Jorge Coira complete the movie offer.
Gourmets may have also enjoyed the exhibition about books related with Spanish cuisine, shown in the Spain Cultural Centre in Buenos Aires, or taken part in any of the round tables about gastronomy and literature.

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