La Cova, the restaurant most sought by the Spaniards in Florence, celebrates Andalusia
Thursday 28 February live music, jamòn and tapas typical of southern Spain
On the occasion of the Dia de Andalucia, the tapas bar presents the new menu,
created thanks to research "in the field" and in the kitchen, direct relationships with small local producers, frequent trips hunting for gastronomic specialties and wine labels that can not be found
To breathe and enjoy the Spanish atmosphere just steps from Piazza Pitti
An evening to breathe in Andalusia a few steps from Palazzo Pitti and the Boboli Gardens: Thursday, February 28th from 6.30 pm La Cova Tapas Bar , a Spanish restaurant particularly well known in Spain, which overlooks the red 19 of the slippery of Pitti, celebrates the Dia de Andalucia , with live music, tastings of jamòn and tapas typical of the south of the Iberian Peninsula.
In fact, all the varieties of ham selected by the owners of La Cova directly "on the field" come from Andalusia : Jamòn Serrano Gran Reserva , aged over 20 months, originally from the Sierra de Los Pedroches (Cordoba), Jamón Ibèrico Cebo Jabugo , seasoned over 24 months, of the area of Huelva, Jamón Ibèrico de Bellota , produced by pigs fed exclusively with acorns and grass and matured for more than 30 months, always in the area of Cordoba. But sitting at the counter (the "bar") of La Cova, which follows the style of the famous Spanish tapas bars, it is possible to make a wider tour of gastronomic Spain: from Catalonia to Galicia, from Madrid to Granada, passing through dialects, spices and different regional cuisines.
At the bar you can choose between an ever- changing variety of pintxos , typical of the Basque Country: far more than just croutons, the pintxos derive their name from the toothpick from which they are "stuck", they have as a base a small slice of bread, topped with ingredients which can also require long preparations. This is the case of pintxos with queso cabral, nues y cebolla caramelizada ( goat's cheese, walnut and caramelised onion in Jerez ) or that with espuma de mantequilla y Anchoa del Cantabrico ( butter of Cantabrian butter and anchovy ).
At the table you can order more than one dish to share with the diners, as a Spanish custom, starting from the highly requested Bomba de jamòn with mojo picòn (potato croquettes and serrano ham served with a particular Canarian sauce), to the inevitable Patatas Bravas (fried mountain potato served with aioli sauce and Salsa Brava), from Bacalao frito with original recipe of La Cova (codfish breaded with corn-flakes and served with aioli sauce), from the classic Tortilla of the day (with ingredients that vary depending on the season), to the surprising Camembert crujiente (with almond grains, fried and served with raspberry jam).
Among the most complex recipes, the Rabo de Toro a la Cordobes , a bull's tail cooked over a low heat for at least four hours with wine and spices typical of southern Spain. But also a more affordable Pincho moruno de pollo , or a pair of grilled chicken skewers, hides a long marinade in an "adobo" based on paprika and pimenton dulce , an Arabic spice used in ancient times to preserve food.
The continuous search for recipes that respond as much as possible to Spanish culture and the direct relationship with small local producers has meant that La Cova has made a name also in Spain: the four owners, in fact, go several times a year from 'other part of the Mediterranean in search of excellent raw materials, but also of customs, ways of saying and ways to propose food representative of the different regions of Spain: Andalusia, Catalonia, Galicia, Castilla, La Mancha and Basque countries find equal space on menus and are a destination for constant travels.
The same name La Cova recalls a particular area, Catalonia: it means "cave" and is inspired by the most reserved room of the room, with vaulted ceiling and walls of stone and brick, suitable for tastings and private events. The restaurant, in fact, is a succession of different environments, each with personality and evocative of one of the various souls of Spain: solar, melancholic, seductive. Everyone is free to choose in which atmosphere to eat a bite or to drink a personalized cocktail or a glass of tinto de verano , sangria or wine from Rioja or Ribera del Duero.
Even wines, liqueurs and beers are imported directly from the owners and not without bureaucratic complications. But with the result of being able to offer a high quality product that is difficult to find in Italy, at reasonable prices.
This page may have been translated using the Google automatic translate engine; please excuse any mistakes this translation might have.