Gastronomic Innovation at the CANCIA RESTAURANT
In the heart of Montbrió del Camp, Montse Ferrer, Aleix Saludas and David Giné, those in charge of the Cantia Restaurant, have shown to be true pioneers in the art of cooking. After successfully celebrating the gastronomic days of the ‘Cochinillo’, they are now preparing to surprise their customers with the matured meat days.
An educational approach to gastronomy
The intention of these days is not only to delight the palate, but also to enrich the understanding of the meat. Montse emphasizes the importance of knowing the different varieties of animals and their characteristics, thus promoting a more conscious and educational culinary experience.
The importance of carnal knowledge
According to Montse, many diners do not know how to properly distinguish what they consume. This lack of knowledge may limit their ability to fully appreciate the dishes that are served. Today, food goes beyond simple nutrition; It is a way to explore and enjoy gastronomic culture.
Selection of meats: a trip for local quality
The meats chosen by these days are a reflection of the diversity and quality of local products. From little mature meats to pieces that require a longer maturation process, the restaurant has promised to use only ingredients in the region, emphasizing the importance of knowing and evaluating what the territory offers.
Maturation: key to excellence
The ripening of the meat is not a trivial aspect; It is essential for developing flavors and textures that make a difference. Montse explains that during this process, the meat loses moisture, thus intensifying the flavors and softening the muscle fibers, resulting in a higher taste experience.
Customer Preferences: A diversity of tastes
CANY Customers have a varied range of preferences regarding the cooking of the meat. The general tendency is to ask for meat to the point, although Montse warns that they often serve the less made meat in order to enhance the taste and texture, allowing diners to discover a new level of delight.
A change in programming: exclusive days
Unlike the ‘Cochinillo’ days, which lasted three days, the matured meat days will be concentrated in two days, Friday and Saturday. This decision seeks to optimize customer gastronomic experience, offering a noon and night service during these two days.
Looking to the future: expectations and news
With the beginning of the new year, Montse and his team are optimistic about the future. With good expectations for Easter, they are determined to continue innovating and improving their culinary offer. In fact, they already consider the possibility of presenting a day dedicated to Italian gastronomy, thus completing their repertoire.