The journalists from Evasões traveled through the region looking for the best flavors from Trás-os-Montes and they were in love with CAISDAVILLA.
Maize with ribs in "Vinha D'Alhos", pan-seared "transmontano" lamb with rosemary, were some of the proposals of chef Daniel Gomes that were tasted and approved with delight. According to the journalist Luísa Marinho, the lamb "catches the eye for its balance and distinguishes itself by confection."
Evasões exalts the abundance of "transmontana" cuisine and the places that present traditional flavors, but also those that combine tradition and modernity. In the words of Dora Mota, editor of the magazine, "what we have tried to achieve in this cover theme was to give some examples of this creative energy - that which comes from the past, from centuries, of a very imaginative livelihood kitchen; and of that which exists today. "
CAISDAVILLA emerges as a major example in this regional summary. An honor and a responsibility.
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