Yes, there is no doubt that the cachopo continues with firm and fast pace his career to conquer the kitchens of Spanish territory.
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LA SIDRA.- More and more establishments are betting on this dish, proposing new fillings, overfills, meats and sizes. An example of this was the last Hall of Gourmets, where it was held for the second time “In search of the best cachopo 2018 made with Asturian Veal”, a clear sign that it is consolidating in the most important gastronomic congresses.
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Cienfuegos will offer the talk “Mieres’ kitchen as a contribution to the Asturian Gastronomy”
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Races de mazana DOP Sidre d'Asturies
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‘Taste of cider mil’, the new experience of the XIII SISGA
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Ice cider and cheese tasting
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