With the opening of the Galician Sea-Lamprey Season 2013 just around the corner on January 15th, I thought it only right and fitting that I talked to Nito Calviño of Casa Calviño in As Neves (Pontevedra), one of the ‘consecrated temples’ of Sea-Lamprey cuisine on Galicia’s River Miño. I have to admit that the first…
An epiphany moment, which, after nearly twenty years of gastronomic adventures in this gorgeous corner of Spain, is an achievement in itself. That special occasion calls for a mariscada como Dios manda, as the Galicians will tell you. So what does this actually mean? Something about God ordering seafood platters? Well, yes. A seafood platter…
Ingredients Parrochitas or Baby Sardines Flour Green beans Lechuga de Mar Porto Muiños (Sea Lettuce) Cured Spanish ham Garlic Potatoes Pimentón (Spanish paprika) Extra Virgin Olive Oil Mayonnaise Fresh orange juice Method Soak the sea lettuce to remove the salt, changing the water several times and cut into fine julienne strips. Dust the parrochitas or…
Tarta de Santiago, Galicia’s most famed dessert, was not long ago declared, in gastronomic terms, a protected species. The designation itself, known as an IGP which stands for Indicativo Geográfico Protegido, is basically a tool which affords this most Compostelan of desserts a means of protecting its image and reputation in the modern world. The…
UBI EDO, UBI EDO, repeated Ángeles, the guide assigned to me by the Oviedo Tourist Board. I repeated the words back to her, parrot fashion. It all began here in 761 she proudly declared. Fair enough, I thought; it must be the ancient rendering of the name Oviedo, a fairly close approximation of the modern…
