05-12-2013
Left, 34-year-old Marcos Morán with his father Pedro, 60, the two generations running restaurant Casa Gerardo in Prendes, in the Principality of Asturias, in Northern Spain, tel. +34.98.5887797. «Marcos wrestles with the devil he has in himself and with the diplomatic wisdom of his father», wrote Spanish journalist Rafa Santos
Luxurious valleys, narrow canyons, impervious tops, woods that descend to the sea where the waves pour down on the irregular coast, sometimes steep but offering, here and there, small beaches of thin sand. The incredible landscape of Asturie, so little Spanish yet so fascinating, is the cover of a natural world that supplies excellent raw materials, from both sea and countryside. However – the same goes for Galicia and Cantabria, the two comunidades autónomas “sisters” – such an incredible, perhaps unique richness of gastronomic products has never produced any avantgarde cuisine, in comparison to that of Euskadi, the Basque region what is so similar from an environmental point of view; over here, good food is only a matter of tradition because it represents a simple occasion to share, and thus found (and still does) its acme in the meals based on Asturian fabada, a soup made with fabes, large white local beans with a thin skin and a buttery texture, in a tasty pork stock, paired with the three traditional local cuts: chorizo, morcilla and pancetta.
Morán's fabada, an interpretation of the great Asturian classic, made with the big white local beans in a pig meat broth, with chorizo, morcilla and bacon
Casa Gerardo, 75 euro for a tasting menu
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief