seminar sessions at Instituto Cervantes Individual session

Tickets £30. Concessions £24 (20% discount) for ICL members, senior citizens, full- time students and ES40 holders. The discount will apply until the Thursday before each session and until 12noon. Further information and enrolments: [email protected] | 0207 201 0752 In#1. Spa frinish 7with nov, simultaneous 6:30pm translation into English History and context of Spanish

The first session of these workshops will start with an introduction of the diverse and varied gastronomy of . How its geographical and different regional climates have influenced it as well as the people who have inhabited it through the centuries. The tradition and culture of : The importance of within Spanish society. The legacy, development and influence of in the world. Saffron, , oil, legumes and cereals: special attention will be given to the most unique ingredients of Spanish cuisine and their use.

Tasting of different regional Spanish products will follow.

This session will be taught by Miguel Flavián, an expert on Spanish products and a member of the staff at . #2. fri 14 Nov, 6:30pm Spanish and Liqueurs

Spain is very well known around the world for the good quality of its production, which combines the knowledge of an ancient tradition and the most advanced techniques. In this session there will be an introduction to the regions, the grape varieties and their characteristics and the history of the production and marketing of Spanish wines. The last part of the workshop is will be will focus on and Cava, followed by a wine tasting of the wines from different regions of Spain: red and white. In addition there is going to be a mention on the wines that will be tested in the practical workshops. This session will end with an approach to the traditional Spanish liqueurs: anise, and orujo.

This session will be taught by Alfonso Martín-Delgado, former sommelier at Restaurant Zalacaín in , and currently a sommelier at the Savoy Hotel in London. With the participation of Bruno Murciano, winner of the “Best Spanish 2008 Sommelier” head sommelier at the Ritz Hotel in London, and consultant specialized in this subject. #3. fri 21 NOV, 6:30pm Charcuterie and spanish cured ham

In this session we are going to talk about the importance of the dry sausages meat and ham in the Spanish gastronomy and in the Spanish way of living. We will address issues related to the history and tradition, like the way pigs are slaughter, the process of making sausages in the different regions. The varieties of Iberian meats, how to cut a ham, will finish with a food tasting hams and sausages.

This session will be taught by staff from Hispania Restaurant and the expert ham artisan Javier, Who has collaborated with Tozino Restaurant and other London establishments. #4. fri 28 nov, 6:30pm SPANISH

Introduction to the Spanish cheeses, highlighting the difference of cheeses within the different type of milk that has been used to make them – cow, sheep or goat – and the varieties among the different Spanish regions. Also there will be a mention about Spanish cheeses with denomination of origin.

Followed by a food tasting of a variety of Spanish cheeses.

Session given by staff of Hispania Restaurant and Javier Fernández Hidalgo, former Secretary of the Association for the Promotion of Spanish Quality Cheeses (APQE) and director of Hispania Restaurant. WORKSHOP SESSIONS AT HISPANIA RESTAURANT Individual session

Tickets £50. Concessions £40 (20% discount) for ICL members, senior citizens, full- time students and ES40 holders. The discount will apply until the Thursday before each session and until 12noon. Further information and enrolments: [email protected] | 0207 201 0752 Places are limited to 15, applications are processed in strict order of reception. In Spanish

All the gastronomy workshops at HispaniaEl Bulli Restaurant will be given by Ivan Ortiz. He studied at the catering School of Madrid. He continued learning at the legendarySula Restaurant , (Ferran Adria). From there, he became second chef at the NH Marbella Hotel (5*), and from there he moved to Restaurant, Madrid, as a second chef and later as a Head Chef. Since last year he is the chef at Hispania Restaurant London, working closely with Mark Moran, who is the executive chef at #1. Sat 8Hispania. nov, 11:30Am and Tapas

The “culturetapas of sharing food” is a very common thing in Spain when you go out with friends to eat. Using preserved food when preparing top gourmet . Making recipes with anchovies and from the North of Spain. The art of and preparing ; preparing hot and cold tapas and how to prepare some more complex classic tapas – – and modern tapas eg: Cuba Libre de foie –. #2. Sat 15Pairing Nov, wines 11:30am with the different tapas that have been prepared Starters, legumes and fish

Cold soups: how to prepare a , and soup. Description and uses of legumes in Spain. the following recipes lentils; cooking fish at la “espalda style” and mussels a la “marinera”.

Pairing wines with the different dishes that have been cooked. #3. Sat 22 NOV, 11:30Am RICE AND VEGETABLES

pisto From the gardenarroz negroto the table, preparing dishes based on vegetables – from La Mancha region and from Cataluña. Cooking a paella and .

Pairing wines with the different dishes that have been cooked. #4. Sat 29 NOV, 11:30Am and new cooking techniques

Classically based recipes and the importance of traditional methods when preparing torrijas and cheesecake at Hispania Restaurant. New cooking techniques such as low-temperature cooking meatballs; molecular gastronomy: examples with olive; elaboration of cream brulé with siphon foam style.

Pairing wines with the different dishes that have been cooked.