“After God the pot” quoted our ancestors in the Golden Age as an axiom that would later collect the Dictionary of Authorities in the eighteenth century and that we could practically bring to our days. The stews and the variants that it amalgamates enjoy today of a value enhancement, patent in the businesses that are lavished to the spoon dishes. With this same purpose emerges ‘Cuchareando’, a fair around the same and other traditional desserts that will extol the Andalusian cookbook this weekend in Seville.
From January 31 to February 2 Paseo de Colón will host this gastronomic event full of fertile stews, rich flavors and unctuous textures of the hand of some references of the city.
Specifically, there will be 13 catering businesses who will settle down over three days along the river to offer their splendid recipes. In addition to the savory dish, there will be a sweet snack that these spaces will offer.
The event has the collaboration of the Sevillian Academy of Gastronomy and Tourism together with Sevilla City Office.
Regarding its schedule, on Friday, February 31 and Saturday, February 1, visitors will be able to approach this fair from 12:30 to 20:00 hours; on Sunday, from 12:30 to 18:00 hours. The entrance fee is 4 euros, including drinks. Likewise, the dishes offered at the fair will have popular prices.
Proposals participating in ‘Cuchareando’.
- Eterno Restaurant: beans with Iberian jowl and mushroom carpaccio. Cookie and Nutella will be the dessert offered by this space, the new of chef José Luis Pastrana.
- Manolo Mayo: tomato soup and Aurora cream.
- Cervecería La Cruz: Iberian cheeks with sweet potato cream and Pedro Ximénez reduction and grandmother’s cake.
- Bar Timonel: meatballs with almond sauce and cheesecake.
- Taberna Entrecárceles: menudo with chickpeas and ham tip with mint.
- Catering Medinaceli: potato stew with choco and tocino de cielo.
- Gavira Catering: rice with choco and prawns.
- Piegallo & La Torrijada Catering: Iberian rice with mushrooms and brioche bread torrija with toffee caramel.
- Bruto Catering & Castaño, Vinos y Tapas: chickpea stew with pringá and goat cheese and pestiño cake.
- Patio San Eloy San Jacinto: chickpeas with prawns and homemade pulley with croutons.
- Patio San Eloy: bull tail lasagna and homemade pulley with croutons.
- Canela Tapas Bar: potato stew with pork ribs with palo cortao and Catalan passion fruit cream.
- 41011 Pura Cervecería: Iberian sirloin meatball in whiskey sauce.