{"id":8650,"date":"2023-12-22T21:45:38","date_gmt":"2023-12-22T21:45:38","guid":{"rendered":"https:\/\/entre-cepas.com\/?p=8650"},"modified":"2025-12-09T14:58:09","modified_gmt":"2025-12-09T14:58:09","slug":"gastronomic-event-land-of-flavor-castile-and-leon","status":"publish","type":"post","link":"https:\/\/entre-cepas.com\/en\/jornada-gastronomica-tierra-de-sabor-castilla-y-leon\/","title":{"rendered":"GASTRONOMIC DAY LAND OF FLAVOR."},"content":{"rendered":"
\"Tierra
Bego\u00f1a Rodrigo, LA SALITA (Valencia); Alvar Hinojal, ALQUIMIA (Valladolid); and Javier Labarga, Vice President of the Valladolid Chamber of Commerce
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Enjoy a gastronomic day with Land of Flavor<\/a> <\/strong>and the International School of Cooking of Valladolid<\/a> <\/strong>It's one of the perks of our job. Add to that a menu prepared by two Michelin-starred chefs, and the privilege becomes a true gift.<\/p>\n\n\n\n

Let's start from the beginning, because this day took us to visit several producers in Castile and Le\u00f3n and to learn firsthand about the quality of the products protected by the guarantee seal. LAND OF FLAVOR<\/strong>. <\/p>\n\n\n\n

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This project began in 2009 with the aim of boosting the agri-food sector in Castile and Le\u00f3n. More than 900 companies and 6,000 products now feature the yellow heart on their packaging.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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The first stop took place in PROTOS<\/a>,<\/strong> Pe\u00f1afiel (Valladolid). It was pouring rain, but the downpour didn't stop us from enjoying a wonderful visit to this winery, which was the first to be established in what would become the Ribera del Duero Designation of Origin, to which it generously lent its name. It was founded in 1927 by eleven winegrowers from the area, and those first wines<\/a><\/strong> They had already won a gold medal at the 1929 Barcelona International Exposition. In 1970, construction began on an aging cellar in the mountain that supports the castle, with more than 2 km of labyrinthine galleries. In 2008, the new winery was built, designed by Richard Rogers, winner of the 2007 Pritzker Architecture Prize, and equipped with the latest technology for producing high-end wines. The original winery, dating from 1927, became the AGORA OF PROTOS<\/a><\/strong>, PROTOS, a wonderful restaurant and wine bar that preserves the essence of its founders. Today, PROTOS also produces wines in the Rueda and Cigales DOs, and its motto remains: \u201cTO BE FIRST.\u201d<\/p>\n\n\n\n

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\"Protos<\/figure>\n<\/div>\n<\/div>\n\n\n\n
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We resumed our route to reach Valladolid, to the facilities of THE FISHERMAN OF VILLAGARCIA<\/strong><\/a>, There, \u00d3scar was waiting to let us sample his wonderful creations: smoked sardines, pickled sardines, sardines in p\u00e2t\u00e9\u2026 A handcrafted process that this family business has been developing since 2014. It begins with the purchase of raw materials from Galicia. The product is frozen to prevent anisakis and then thawed naturally. The heads are removed, the sardines are cleaned, and the bones are manually removed to obtain uniform fillets, which are then smoked and packaged in the same facilities. This care and attention to detail is reflected in the excellent quality of their products. In addition to their smoked sardines, which are their star product, their website offers other gourmet products such as anchovies, whitebait, p\u00e2t\u00e9s, mussels, scallops, baby squid, bonito, octopus, and excellent extra virgin olive oils.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"International<\/figure>\n<\/div>\n\n\n\n
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\"International<\/figure>\n<\/div>\n<\/div>\n\n\n\n

The destination of our trip was the INTERNATIONAL SCHOOL OF COOKING OF VALLADOLID<\/a><\/strong>. Its modern facilities, spanning 3,000 m2 across three floors, house a pastry and chocolate classroom, a bakery classroom, a food preparation room, a cold storage room, a roasting classroom, and a spacious and spectacular kitchen, as well as the first tasting room certified by ISO 8589:2010 Sensory Analysis \u2013 General Guidance for the Design of Test Rooms. There, we were greeted by its director and our star guests, chefs Bego\u00f1a Rodrigo, from the restaurant THE LITTLE ROOM<\/a><\/strong> (Valencia) and Alvar Hinojal from the restaurant ALCHEMY<\/a><\/strong> (Valladolid) to treat us to a menu showcasing local produce. Products from Castile and Le\u00f3n were the stars of the wonderful dishes, each one a unique interpretation of the chefs. <\/p>\n\n\n\n

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Menu in homage to Tierra de Sabor<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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We were able to taste the following dishes: <\/p>\n\n\n\n

Smoked sardine, Beetroot \u2013 Alvar Hinojal
Roots and tubers tartlet -Bego\u00f1a Rodrigo
Autumn broth with rabbit terrine \u2013 Bego\u00f1a Rodrigo
Lamb, Masala, Mango \u2013 Alvar Hinojal
Prawn, Green Tomatillo \u2013 Alvar Hinojal
All I pebre de pi\u00f1ones, panceta y cecina \u2013 Bego\u00f1a Rodrigo
Seasonal mushrooms, egg yolk, leek
Alvar Hinojal
Parsnip and carbonara pata de mulo - Bego\u00f1a Rodrigo
Pickled rice with local sausages \u2013 Bego\u00f1a Rodrigo
Duck, Curry, Salsifi \u2013 Alvar Hinojal
Figs and cheese \u2013 Bego\u00f1a Rodrigo
Sheep, Red Fruits, Pecans \u2013 Alvar Hinojal<\/p>\n\n\n\n

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To end the day, Bea and Clara from GOLD OF THE DUERO<\/a><\/strong> They explained their interesting beekeeping project to us. Their hives are located in the El Carrascal forest, a protected natural area. Their honeys are unique and produced in limited quantities, since the entire process, from harvesting to bottling, is done manually and using traditional methods.<\/p>\n<\/div>\n\n\n\n

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Bea and Clara de Oro del Duero<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

It was a super interesting day, which wouldn't have been possible without the professionalism and expertise of MATEO & CO.<\/a><\/strong> Thank you Lola and Sara for your organization\u2026 and for those warm churros with chocolate!!<\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

Disfrutar de una jornada gastron\u00f3mica con Tierra de Sabor y la Escuela Internacional de Cocina de Valladolid es uno de los privilegios que entra\u00f1a nuestro trabajo. Si a eso le a\u00f1adimos un men\u00fa preparado por dos chefs Estrella Michel\u00edn, el privilegio se convierte en un verdadero regalo. Empecemos por el principio, porque esta jornada nos […]<\/p>\n","protected":false},"author":1,"featured_media":10456,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[50,48],"tags":[85,86],"class_list":["post-8650","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bodegas","category-gastronomia","tag-gastronomia","tag-vino"],"_links":{"self":[{"href":"https:\/\/entre-cepas.com\/en\/wp-json\/wp\/v2\/posts\/8650","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/entre-cepas.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/entre-cepas.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/entre-cepas.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/entre-cepas.com\/en\/wp-json\/wp\/v2\/comments?post=8650"}],"version-history":[{"count":1,"href":"https:\/\/entre-cepas.com\/en\/wp-json\/wp\/v2\/posts\/8650\/revisions"}],"predecessor-version":[{"id":10457,"href":"https:\/\/entre-cepas.com\/en\/wp-json\/wp\/v2\/posts\/8650\/revisions\/10457"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/entre-cepas.com\/en\/wp-json\/wp\/v2\/media\/10456"}],"wp:attachment":[{"href":"https:\/\/entre-cepas.com\/en\/wp-json\/wp\/v2\/media?parent=8650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/entre-cepas.com\/en\/wp-json\/wp\/v2\/categories?post=8650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/entre-cepas.com\/en\/wp-json\/wp\/v2\/tags?post=8650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}