The cuisine of the Cigarral

Using a recipe featuring red-legged partridge, a staple of Toledo's cuisine, Iván Cerdeño will demonstrate how his 'Memorias de un Cigarral' menu forges a regional identity by drawing on ingredients from the nearby Toledo mountains.
 
Cerdeño brings a contemporary twist to tradition by reworking Ángel Muro’s ‘diabolical recipe’, which was featured in one of the most influential books in the history of Spanish cuisine, El Practicón, published in Madrid in 1894 and reprinted numerous times. The 'diabolical recipe' — a partridge stuffed with sardines — is reinterpreted in the Cigarral's kitchen by turning the concept on its head and creating sardines stuffed with partridge.