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Article: Ribera and food.
- Article from:
- Wines & Vines
- Article date:
- November 1, 2000
- Author:
CopyrightCOPYRIGHT 2000 Wines & Vines. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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You can eat very well in Ribera del Duero, part of the area the Spanish call the zona de los asados, or the region of roasts. Large wood-fired brick ovens are an icon of the region's restaurants and are the visual equivalent of the open kitchens which became so popular in the U.S. in the 1980s. You can watch the chefs deftly wielding long wood or metal paddles, skillfully moving the roast lamb or baby pig, which are the specialties of the region, around inside the oven. The animal is normally split in half or quarters, basted with lard or olive oil and slow roasted until the meat is falling off the bone.
We found a classic dish, lachazo asado, milk-fed baby lamb ...