Arraigo: slow-fire cooking at Posada de Llanera

When you enter the kitchen of a restaurant and what you see there are pots and pans on the fire and what you smell are the aromas of good stews, you already know that you are unlikely to eat badly. That happens in…

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About the author
Carlos Maribona

Carlos Maribona, journalist. He has developed his entire professional career at the newspaper ABC, of ​​which he became deputy editor. He is currently the newspaper’s food critic. Columnist also in XL Semanal de Vocento. Professor at the San Pablo CEU University. National Gastronomy Award among many other awards.