Gastronomic days of the pork of the Innocent until the 25th in the Hotel La Figuerola

Vandellòs. Costa Dorada. March 19th 2012. The Hotel La Figuerola, in Vandellòs, has entered a new era under the leadership of Llorenç Munoz and Alberto Lopez. Alberto Lopez is the grandson of renowned chef Candido in Segovia, who in the 30 recovered the ancient recipe for the preparation of pork with which, over the years, achieved fame, prestige and fame at all levels. His grandson Alberto Lopez arrives at hotel La Figuerola Vandellòs, along with Llorenç Muñoz, aiming to popularize the kitchen in our region Piglet and for this reason, until 25 March, the Hotel La Figuerola organized the First Conference of ' Piglet Candide '. Priced at 40 euros (VAT included), La Figuerola Hotel Gastronomic on this menu including a house aperitif, beans from La Granja de San Ildefonso with ear and trotters, style roast suckling pig by Candido, Sorbet La Figuerola, Punch Cake Segovia, and mulled wine Bruberry. The pig is an animal typical of Segovia should not exceed 21 days of life before being slaughtered and, therefore, their diet is based only breast milk. Moreover, Segovia was created Piglet quality brand of Segovia in order to ensure the quality and the aging process of both mothers and their piglets or piglets. The Hotel La Figuerola, in Vandellòs, is an eleventh-century farmhouse that was completely rebuilt in 2003 and was opened as a hotel the following year. Located in a unique setting in the heart of the Sierra de Llaberia, La Figuerola Hotel Golf & Spa has a pitch & putt eighteen holes, with service spa with heated indoor pool, jacuzzi, sauna, Turkish bath, showers Ice, massage, solarium and gym, two restaurants with summer terrace and meeting rooms and banquet rooms can accommodate up to 400 people. The new management of the Hotel La Figuerola, with the help of Llorenç Munoz and Alberto Lopez has been proposed to position the hotel as a landmark in the area with three objectives: as hotel weekend getaway, a place for business meetings or for big celebrations (weddings and banquets) and finally as a culinary landmark

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