Asturias is famous for its food. Carmen has been running her guest house in Villandás for a dozen years and every summer people come from all parts of Spain to escape the heat of the meseta, to relax and walk in the mountains and to try the food. There are Asturian restaurants in the main cities of Spain, but there is nothing quite like eating the bean stew right next to where the beans are grown, the salmon or trout right by the rivers they come from, the hazelnut and walnut pastries in the shade of the hazelnut and walnut trees.
Shakespeare in the Mountains is primarily about reading, but eating well is an important part of setting yourself up for a good reading, isn’t it? And we eat well here! We have an organic vegetable garden which has been growing over the past few years as we have taken organic farm volunteers (Woofers) to help us with the project. We can think of nothing better than going straight out into the garden to pick the salad that will accompany our main dish.
We are also lucky to be have Amand with us who will be the person responsible for cooking and preparing our food. He has worked in restaurants of real category and owned his own restaurant in the past, even though his main vocation is as an actor. He believes passionately that the quality of the ingredients is what makes the food good and has his own micro-business making bread- all kinds of bread from the typical spelt bread (pan de escanda) to wheat, potato and rye breads. We are in good hands.
I have prepared menus that will give us a taste of the main dishes of the region including the famous white bean stew, fabada, fish dishes, meat from the cattle that range the mountains around us and plenty of fresh vegetables. I honestly believe that you do not eat this well in a restaurant.
We take care of food intolerances and allergies as well. Fill in the application form to let me know a little about yourself.
In the meantime here are some links to get you started thinking about food:
Paul Richardson in The Guardian
The New York Times on Asturian cheeses
John Perry at Catavino on Asturian cider culture