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Pedro Morán introduced a second significant change to the family recipe for "fabada," using fresh beans as a matter of course instead of the traditional dried ones. On the tasting menu, "fabada" is served as one of the final dishes, just before dessert, which is another innovation of theirs.

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  • Title: The fabada from Prendes
  • Location: Prendes, Spain
  • Original Source: Fotos realizadas para el libro de Montagud Editores: “Casa Gerardo. Cocina Contemporánea Asturiana.”
  • Rights: MONTAGUD EDITORES ®Mencia Gastronomia S.L.
  • Restaurant: Casa Gerardo
  • Photographer: Mikel Ponce
  • Chef: Pedro and Marcos Morán

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