Maragata cuisine 19th Gastronomic Journeys 2012
News from the “Maragata cuisine Journeys” opening at the Serrano restaurant.
DURING THE MONTH OF APRIL MARAGATA CUISINE JOURNEYS
MARAGATA CUISINE MENU
THE PICA-PICA OF SERRANO
THE cod “desnebrao” in the grandmma’s style
“Pico Pardal” chikpeas with octopus.
The “cecina” from Astorga (cried meat) up to date
MAIN COURSE TO CHOOSE FROM
The conger eel with “ajoarriero” (cooked with garlic, oil and peppers)
Stewed oxtail with mushrooms from our mountains
Stewed cheek in “prieto picudo” (red wine)
“Leche frita” in Telvi’s style (fried custard powdered with sugar and cinnamond)
The cake of the going to Santiago Pilgrim
Winery: VILLACEZAN TIERRA DE LEON (red wine), water and coffee
P.VP €25 i.v.a. INCLUDED