A gastronomic journey through Spain is proposed, featuring hot dishes prepared by Paradores and centered on native livestock breeds. The tasting is guided by Borja de la Cruz and chef David Villarino.
The dishes highlight meats from breeds such as Retinta, Avileña-Negra Ibérica, and Morucha, each linked to specific territories, and include products like eggs from the Castellana Negra hen. The gastronomic journey continues with Porco Celta and Gochu Asturcelta from the northern regions of the peninsula. In this way, the experience emphasizes the connection between breed, territory, and culinary tradition, showcasing the diversity and authenticity of these products.