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Wanted: 300 Spanish chefs sought for Italian restaurants… in Britain

An offer Spaniards can't resist? British restaurant chain Bella Italia is apparently on the hunt for fresh talent for its Italian kitchens - but from Spain.

Wanted: 300 Spanish chefs sought for Italian restaurants... in Britain
Archive image of a restaurant kitchen in Spain. Photo: Rafa Rivas / AFP.

A recruitment agency's announcement on Monday gave hope to job-seeking chefs in job-poor Spain: 300 open positions for a major Italian restaurant chain in the UK.

The Spanish agency, Linkers,  confirmed to The Local that the advert was for Bella Italia and that the company had its eye on Spaniards because they needed people familiar with Mediterranean cuisine.

“The food is more Mediterranean than just Italian, so they are looking for people who know how to cook Mediterranean cuisine,” Linkers CEO David Basilio told The Local.

“Italian food is very similar to Spanish. We have a lot in common.”

Positions for head chefs, assistants and managers are available in Bella Italia's kitchen with applicants required to have a “sufficient level of English” to work with others as well as three years of experience in a kitchen.

“The big problem is the language. Many Spaniards don't speak English.”

At least 15 candidates will be selected each month until the vacancies have been filled. Within the first two days of posting the ad, Basilio said that between 700 and 800 people had applied.

“Fundamentally, it's a great plan for your career,” Basilio said. “In Spain, restaurants open and close.

“Spain is losing this generation. More and more are moving away,” Basilio continued. “The companies aren't able to serve this generation of chefs. But then in some years, they will return.”

Spain is renowned for its top chefs and seven Spanish restaurants made it onto the prestigious World’s 50 Best Restaurant list last year – making it the country with the highest number of ranked eateries.

But why is the restaurant chain seeking workers from abroad?

 “British people prefer to work at front of house, like at the bar, and not in the kitchen,” Basilio said.

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FOOD AND DRINK

Why do they pour cider like that in Spain’s Asturias?

The green northern region’s drink of choice is cider but it’s the method waiters have of pouring it from a great height that catches the attention of ‘out-ciders’.

Why do they pour cider like that in Spain's Asturias?

They say Asturian blood is 50 percent water and 50 percent cider, and given the 40 million bottles produced every year in the region, it doesn’t seem too hard to believe.

However, it’s the method of serving cider in Asturias which really captures the imagination. 

The bottle will either come attached to a contraption which sucks up the cider and splurts it into a wide but thin-rimmed glass.

Or the waiter will come out every few minutes to grab your bottle and glass, lift the former high up with one arm and the latter down low around waist height before pouring some of the cider into the glass from at an arm’s length. 

There’s even a verb for this action – escanciar – to decant.  

The objective is for the cider to be shaken and aerated so that its natural carbon dioxide ‘awakens’.

When it is poured from above and hits the glass, carbon dioxide bubbles are produced that make the aroma of the cider come alive.

It’s good and normal for there to be splashback when pouring Asturian cider, but the aim is still to get most of it in the glass. (Photo by MIGUEL RIOPA / AFP)

These bubbles go away quickly so once served, the customer should quickly drink the culín (small bottom) up in one swig. 

The action of escanciar imitates how cider would be traditionally served when it went directly from big oak barrels to the glass, as cider has been the drink of choice in Asturians since before Roman times. 

READ ALSO: Why Spaniards’ habit of drinking alcohol every day is surprisingly healthy

This is after all natural cider which doesn’t come with the sugar, additives and pre-carbonated mixes of brands such as Strongbow, Magners or Kopparberg.

“It took me some time to get the hang of pouring cider, I missed the mark a lot, and my arm used to get very tired at first,” a Latin American waitress at a bar in Gijón told The Local Spain. 

Many sidrerías (cider houses) and restaurants have cylindrical tubes on wheels where escanciadores (the waiters in charge of pouring cider) can put the glass in to avoid making a mess on the floor or splashing customers, as there is always some splatter even if they don’t completely miss the mark. 

A waiter pours cider for customers at a cider bar in the northern Spanish city of Oviedo (Photo by RAFA RIVAS / AFP)

The more old-school chigres (cider house in Asturian) prefer to have sawdust all over the floor to absorb the spilt cider.

To pour, tirar (throw) or escanciar (decant) cider like an Asturian, you should tilt the bottle slowly from above and aim for the cider to hit the top part of the inside side of the glass, which has to be held at a 45-degree angle. It’s this that brings out the effervescence out in la sidra natural.  

So when you visit the beautiful region of Asturias and you tuck into their famously ample servings of fabada asturiana (Asturian bean stew) or cachopo (meat, cheese and ham all together in breadcrumbs), washed down with one or two bottles of sidra, now you’ll understand what’s behind this eye-catching tradition.

READ ALSO: Eight fascinating facts about Spain’s Asturias region

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