NORTH OF SPAIN FOODIE TOUR. THE BEST PRODUCT IN SPAIN
This is an itinerary that covers three top culinary centers (Valladolid, leader in modern tapas and miniature cuisine, Madrid and Basque country) and the region of between Castilla y Leon, no doubt the biggest producers of the raw material used by the top chefs in Spain: from fresh vegetables to meat, unique pickings like black truffle and the best terroir for great wines in the country.
DAY 1: MADRID
San Miguel Market visit and Lunch.
The Mercado de San Miguel is an historic and monumental market infused with literary retrospect located in the heart of Madrid’s old quarter, an area with genuine personality and endless shopping, cultural and entertainment options. They are now writing a new page in their history with the aim of convening the finest shopkeepers, professionals, experts and enthusiasts in their respective specialties.
Their offer justifies a trip to the center of Madrid, while still maintaining the vocation of the traditional market centered on the daily shopping. It is an offer of quality, freshness and seasonal products created in response to the recently growing interest in Gastronomy that has now become a cultural phenomenon.
Dinner at Santceloni
Guadarrama to be leader in the sector within and outside Spain. Quite an achievement of hard work and desire to excel. In 2006 they obtained approval to export to the United States.
For Dinner: tapas route in Valladolid. We will taste the tapas awarded in the national competition: Los Zagales de Abadía, Villa Paramesa, Jero
Day 3: BIERZO
Bodega el Capricho (the best ox steak in the world according the New York Times), visit to the ox farm, demonstration and tasting Bierzo products and ox steak.
Dinner: RAMIRO’S COOKING WORKSHOP
Meeting with Jesús Ramiro, National Gastronomy Award 2010 and Julio Valles, Historical Cuisine Specialist.
Night at El Burgo de Osma (Soria)
Day 6: SORIA, wine and black truffle
Winery visit: Dominio de Atauta
Black truffle field excursion with dogs and tasting.
For many years, the truffle has been surrounded by mystery and secret due to its rareness, shortage, aroma and mainly due to the pleasure that gives its unquestionable gastronomic value.
Among the more than 70 different kinds of truffles, the most appreciated in the gastronomy are Tuber melanosporum (black truffle) and Tuber magnatum (white truffle) followed by other kinds of truffles of less quality. This is a very important issue when tasting and enjoying truffles
Wild mushrooms (seasonal) and game cooking.
Day 7 San Sebastián
Visit to La Brecha Market, one of the best fresh- fish market in Spain. Cooking in a Traditional “Sociedad gastronómica
Special Dinner in a TOP michelin starred restaurant.
Awarded with two stars in the Michelin Guide, Santceloni is a real gastronomic treasure we are proud of at the Hesperia Madrid.
The great Santi Santamaria was its Gastronomic Director for more than a decade, imprinting his personal touch on each dish. His legacy was collected by the Chef Oscar Velasco who, together with the Maître Abel Valverde and Somellier David Robledo, has transmitted the style and philosophy of the great teacher to the team. Oscar Velasco is currently in charge of the customized culinary line, offering his personal and innovative culinary creations. The Sanceloni menu, where the sophistication joins simplicity, is an interpretation of the best characteristics of Spain and its noble products.
DAY 2: SEGOVIA VALLADOLID
Segovia: One of the best traditional dishes in Spain in Mesón de Cándido. We will enjoy cooking and tasting the Cándido Style Suckling Pig:
Iberic Ham factory in Carbonero el Mayor: Montenevado
The history of Montenevado dates from the late nineteenth century and is projected for more than 100 years through 4 generations Teacher Ham. From their old dryers Bernuy in the Sierra de
1) Isabel La Católica ́s Cuisine
Recreating the cuisine of Queen “Isabel I de España” (his court and times) Transition from Late Medieval kitchen to Renaissance cuisine.
2) Cristobal Colón ́s Cuisine (Cuisine of Round trip)
Mutual influence of food and gastronomy between the old and the new world following the discovery of America. Startling and unknown revelations of the gastronomic history
Day 4: COOKING MEETING VALLADOLID
International school of culinary arts of Valladolid. Meeting and cooking! With Michelin starred cheffs:
Guided Tasting: Wines from Valladolid: Ribera del Duero, Toro, Rueda, Cigales…
Working with Castilian Products:
White asparagus from Tudela de Duero (Ferran Adriá- El Bulli providers)
Castilian sheep cheeses, lamb and bread
Castilian legumes
DAY 5: RIBERA DE DUERO
Gourmet Visit to Pago de Carraovejas: wine and tapas tasting. Visit to Abadía Retuerta winery, and Andoni Aduritz´s dinner in El Refectorio, 1 Michelin star.
Day 8: San Sebastian
Enjoy the old town and the traditional pintxos (tapas).