Get to know the real flavours of Spain with these series of gastronomy workshops. Instituto Cervantes Dublin has prepared four sessions focus on some of the most valued products by Spaniards: canned seafood, olive oil (and olives!), charcuterie and cheese, all of them with some wine pairings you will find enticing to say the least.

This tasty journey will start next 18th September with a masterclass devoted to canned seafood and one of the most fortunate pairings when it comes to Spanish wines: Albariños and Cava. Chef Blanca Valencia will take attendees through this country’s history to understand why canned food ranks highly on the list of gastronomic experiences: from the city of Cadiz, where the first manufacturing sites of salted tuna where found a tradition that has evolved and survived to our days, via the evolution of the canning industry in Northern Spain and its contribution to graphic design. TV ads, and some memorable canning industry advertising design in Spain will also be part of this wide and curious food landscape.

There is no better way to understand how delicious food is until you taste it. Hence why, the participants will try some of the products and will try their hand at preparing very basic pintxos using canned fish and seafood such as cockles and wakame, cherry tomatoes stuffed with ventresca (tuna belly), gilda pintxo (olive, anchovy, pickled chili). This foodie experience wouldn’t be the same without the perfect drink, so the workshop will try what is considered the closest to the perfect pairing whenever seafood is involved: Albariño wines and Cava.

 

Information:

Dates: 18/09/2018 (Tuesday) from 18:30 to 20:30.

Venue: Instituto Cervantes (Dublín) – Auditorium. Lincoln House, Lincoln Place, D2.

Comments: In English. Booking in advance required. Fee: €25/each session. Register in the four gastronomy workshops we offer this Autumn and get your free library membership card for a year.

Website: https://cultura.cervantes.es/dublin/en/Cocina-espa%C3%B1ola-en-el-siglo-XXI:-Conservas-de-pescado,-albari%C3%B1os-y-cavas/122062

 

About Blanca Valencia

Blanca Valencia was born in Spain and raised in Latin America. She has a Grand Diplome ( https://www.cordonbleu.edu/london/grand-diplome/en ) from Le Cordon Bleu (London) (https://www.cordonbleu.edu/london/home/en ). Among other places, she has developed her professional career in Books for Cooks (London), El Bulli Hotel (Seville), El Alambique cooking school (Madrid) and has worked with iconic Spanish food brands through her work for a specialty food importer (Chicago). Her classes combine cooking, history, economy and pop culture.

 

About Instituto Cervantes Dublin

Instituto Cervantes Dublin is the Spanish cultural centre in Ireland. This organization brings Spanish culture closer to Irish society through a wide range of language courses and cultural activities, most of which are offered free or at reduced rates. Its cultural events range from music, cinema, visual arts, to Spanish dance, history or gastronomy, combining the traditional and the more contemporary art expressions to satisfy the interest of a public with different tastes. Instituto Cervantes was created by Spain in 1991 to promote and spread the Spanish and Hispanic-American culture. It is currently present in five continents with over 70 centers that spread out across the globe.