In February, Central Lechera Asturiana launched a new collaborative creation project within the Asturias hotel industry: to find the cream-based sauce that best evokes traditional Asturias flavours. After a meticulous selection process and blind tastings in which professionals, food critics and nine Michelin-star chefs participated, \u201cGrilled Apple Sauce\u201d was selected as the winning recipe.<\/p>\n
Reflecting the traditional flavours of Asturias with the flavour perhaps most representative of the Principality, the apple, in a sauce made using roast apple, an ingredient with a long-held tradition in the region. These are some of the values that led to Sergio Vi\u00f1a Rosa\u2019s creation being proclaimed as the best \u201cSalsa de Asturias\u201d (Asturias Sauce) with a cream base from Central Lechera Asturiana.<\/p>\n
Sergio Vi\u00f1a is the chef of La Pradera Campanal, a restaurant in Santa Eulalia de Nembro (Luanco), founded by his grandparents in 1960, offering the most traditional recipes of Asturian cuisine.<\/p>\n
The finalists selected by the judging panel were: Afuega\u2019l Pitu Tineo and Cangas Wine Sauce by Carmen Fern\u00e1ndez Parrondo from Hotel Palacio de Mer\u00e1s (Tineo), and Llanes Forest Sauce by Jos\u00e9 Miguel Naves G\u00f3mez from La Provenzal Restaurant (Llanes).<\/p>\n
The creation of the \u201cSalsa de Asturias\u201d (Asturias Sauce) was open to all gastronomy professionals in the principality, with the requirement that the recipe has a base of cream from Central Lechera Asturiana and no artificial ingredients, to comply with the brand\u2019s all-natural commitment.<\/p>\n
In a first phase, the projects were evaluated by the Asturias Gastronomic Critics Association and by members of the dairy company\u2019s R&D Department in a blind tasting, from which twelve semi-finalists were selected. The second phase of the contest was held at the 3rd Gastronomic Clinic of Asturias, in which accredited gastronomic professionals selected the three finalists. The final phase took place within the framework of the 12th Asturias Pinchos and Tapas Championships, where a special judging panel, made up of relevant figures from the world of gastronomy, including those from the nine Michelin star restaurants of the principality, who selected the creation by Sergio Vi\u00f1a as the \u201cLa Salsa de Asturias\u201d (The Asturias Sauce).<\/p>\n
The winning recipe receives a cash prize of 5,000 euros and the possibility of being marketed by Central Lechera Asturiana.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sergio Vi\u00f1a, chef at La Pradera del Campanal, in Luanco, wins the Central Lechera Asturiana contest.<\/p>\n","protected":false},"author":1,"featured_media":22973,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-5638","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"yoast_head":"\n