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Learn how to make the most of seasonal bonito, from classic preparations to bolder combinations, in an intimate and practical course. Menu: Tomato salad with confit belly; Bonito carpaccio; Our version of Marmitako; Bonito scallops with garlic and parmesan foam. Up to 8 people, taught by Samby Adaro. Duration 3.5 hours with materials, ingredients, and drinks included. Includes meal with drink and apron. Only for those over 18 years old.
Schedule: 13:00–16:30 Price: €60. Book on the website. Where: Cookcinando, Cam. Claveles, 147, Gijón.