Let your taste buds be transported to Madrid as the Instituto Cervantes introduce two new Spanish cuisine workshops where culinary expert Blanca Valencia guides you through: Spanish​ ​Food​ ​in​ ​the​ ​21st​ ​Century: starring Ibérico ham & Spanish Cheeses

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The Instituto Cervantes are hosting two mouth-watering workshops in the coming weeks to champion such delicacies as Ibérico ham and all thing’s Quesos (cheese).

They will be presented by Blanca Valencia a Spanish native and vastly experienced culinary expert with a Grand Diplome from Le Cordon Bleu (London), Ferran Adria’s El Bulli (Seville) and El Alambique cooking school (Madrid).

 

Ibérico ham

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The first workshop is set to take place on 17th of October, and will be focused on traditional Spanish Charcuterie with an emphasis on Ibérico ham. Blanca Valencia will introduce attendees of this class to the amazing history of Spain’s most famous charcuteries.

Where all attendees will be invited to taste Ibérico products like chorizo, jamón, sobrasada and lomo and the class will make a quick salmorejo garnished with Ibérico ham. In English.

Tickets are on sale for €20 per person and can be purchased here.

For more information on this workshop please click here.

 

Quesos (Cheeses)

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The second workshop will take place on 17th of November, and will be showcasing all the cheesy delights that Spain has on offer, creating the ultimate Spanish cheese-lover’s paradise.

With the guidance of Blanca Valencia attendees will delve into the cheese world and analyse the historic impact of esparto grass and its millenary culture in Spain, where it is so abundant, and cheese making.

To book your ticket in advance please click here here.

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