Cantueso Periana SL,

29710 Periana (Málaga), Andalucía, Spain

Our Team of 2019

Posted on July 1, 2019
The team

At Cantueso we are very proud of our team who work so hard in serving the public both in the restaurant and cottages and we would like to introduce them to you.

L to R: Antonio, Ana, Eva, Cipri, Lucia, Nicky

Antonio (front of house) is well known to our visitors as he has spent several summers with us. Antonio is a mine of information about the area, spanish food, and wines, so his knowledge is put to good use helping our many overseas visitors. Other times he has his own bar in the village.

Ana (front of house) - is here for her third year with us, running things out front with Antonio. Her winning smile and efficiency makes her very popular with guests. In real life she is a music graduate waiting for a teaching job in schools.

Eva (head chef) - for several years Eva has worked at Cantueso as sous chef and this year stepped up to the head chef role. She is very passionate about using fresh local ingredients and that all dishes must be "home" cooked. Nothing is bought in, and she has introduced lots of new dishes to the menu.

Cipriano is a student assisting Eva in the kitchen for the summer. Cipri is studying at the Malaga cookery school and brightens up the kitchen with his colourful dress sense, and is keen to use his training in a practical situation.

Lucía (head of housekeeping) - was already here when we took over in 2007. She has been invaluable during our many refurbishments, and makes sure that all ten cottages and the apartment are always properly prepared for guests.

Nicky (the boss) say no more!

All the team are Periana locals and work hard to maintain our number one spot in the area. They look forward to meeting you.

Posted in - Cantueso Cottages - Food & Drink - Periana - Restaurante Cantueso

Route of the Millennium Olive Trees around Periana

Posted on June 4, 2019

 

Rutas de los Olivos Milenarios de Periana

We have written before about Periana Gold the verdial type olive oil produced in the village cooperative and it will interest walkers and lovers of the countryside to see that three new walking routes around the olive groves have been established.

These walks are designed to show off some of the district’s ancient trees, one of which is thought to be over 1500 years old. Several others exceed a thousand years and all have been calculated by measuring the girth of the trunk one and a half metres from the ground. Each metre is thought to equal between 200 and 250 years. The oldest to be seen on the walk is known as “El Chato” with a girth of 7.4 metres. Various other wonderful specimens to be seen are known as “The snail”, “The shelf” and “Box Office” all names describing the shape of the trees.

One metre of girth equals 200 to 250 years of age

 

The three routes vary in length and will take between 1.25 and 2.00 hours. The olive oil cooperative are offering guided tours or you may walk independently using maps provided, a link is here. You will see that the routes can be walked separately or joined together for a much longer hike.

The closest route to Cantueso is called “Ruta Cortijo Blanco – Rio Seco” and is 6.3 Km long and should take 1 3/4 hours. In fact Cantueso is along the route so you may start and finish here and no doubt need a cooling drink at the end ? Please make sure that you go prepared for walking in warm weather with proper shoes and plenty of water.

The cooperativo has also produced a special limited batch of Millennium oil using olives from the ancient trees. It can along with several other types be purchased from the cooperative shop in Periana.

For more information on walking in Axarquia see our website walking page here.

And if you are interested to read more about Periana’s Olive oil please see our previous blog here.

Olive trees seem to thrive when their roots are restricted.
Posted in - Cantueso Cottages - Periana - Things to Do - Travel

Video

Posted on June 1, 2019

The Festival of San Isidro Labrador

Posted on June 5, 2019
Villagers Donate Grain from their balcony (photo courtesy perianaypedanias.blogspot.com)

During May guests at Cantueso were able to join in the village festivities in celebration of "San Isidro" an annual event lasting several days with lots of fun for all ages.

San Isidro Labrador is the patron saint of Periana and once a year the inhabitants celebrate a successful harvest with a procession through the streets taking several hours and after which the parties start.

The history of the procession is said to date back to a time when a there was a poor summer with little rain and a resultant low yield harvest. The local farmers paraded the statue of St Isidro though the fields and afterwards the harvest improved and subsequently the grateful villagers were inclined to give their weight in grain every year in thanks.

Stewards carrying the Staute around the village (photo courtesy perianaypedanias.blogspot.com)

This is the basis of the procession which today stops under any balcony in the village displaying a decorated shawl or blanket, and the householders pour sacks of wheat into the waiting carriage below. The image of St Isidro, adorned with spikes and red and white carnations is specially constructed so that grain poured from above passes through a funnel into a hopper below. This hopper holds about 500 kilos of grain and when full is put into sacks which will eventually be sold and the proceeds used to defray the cost of future celebrations.

Years ago only the rich could afford to donate wheat (never any other grain) as many families only had enough for their own families, but nowadays many villagers are pleased to take part as a thanks for their families health and prosperity.

 

The procession was previously in the control of four stewards and their wives always newly married and childless. However it now usually needs ten to fifteen stewards to carry the statue and it is they who control the day’s events and work throughout the year planning and organising.

The original statue of St Isidro was destroyed along with the church in the Periana earthquake of 1884 but subsequently replaced, and during the civil war it was hidden by a quick thinking villager and so survived those troubled times.

Apart from the religious events, Periana has its local holidays for all of the days that the pilgrimage lasts for. From first thing in the morning till the early hours of the next day there'll be more than enough time to taste some of the region's products, eat with friends, drink some wine and enjoy a whole range of acts and events that have been prepared.

THE FINALE
On Saturday the finale, called a Romeria, starts with a procession from the village centre down to the shores of Lake Vinuela. In the lead there are Spanish horses and decorated tractors and even a cart drawn by Oxen. The villagers, many in traditional dress, follow on foot singing and dancing, no doubt in order to work up a thirst for the drink stops along the way. After a good few hours they reach the lakeside and there is music, dancing, BBQ´s and lots of fun lasting well into the night. And for the hardy few the procession returns the next day, albeit at a slightly slower pace, as of course it is uphill!

Villagers make their way to the picnic spot by the lake

 

A decorated Ox cart leads the procession

You can see the latest view of Periana and Lake Vinuela from the live webcam at Restaurante Cantueso or go to the main web site.

Are You Intolerant?

Posted on April 4, 2019

New Laws on food labelling of allergens for restaurants and food providers

At Cantueso we have long been able to help people who suffer from allergies and food intolerances because fortunately we produce all our own dishes and do not rely on bought in pre-prepared products.

However new regulations from December 2014 will cause considerable work as it will mean that we have to ask all suppliers of a raw ingredient to similarly identify what is in their product. Even the wine or oil we cook with will have to be analysed for the allergens.
It is estimated that 1-2% of adults and 5-8% of children are affected. This equates to millions of people throughout Europe with a food allergy, but does not include those with food intolerances. This means the actual number of affected people living with a food allergy and/or a food intolerance is considerably higher. (Interestingly when people in the UK were asked about allergies 20% claimed to suffer!)

An allergic reaction can be produced by a tiny amount of a food ingredient that a person is sensitive to (for example a teaspoon of milk powder, a fragment of peanut or just one or two sesame seeds). Symptoms of an allergic reaction can range from mild symptoms such as itching around the mouth and rashes; and can progress to more severe symptoms such as vomiting, diarrhoea, wheezing and on occasion anaphylaxis (shock).

There is no cure for food allergy. The only way to manage the condition is to avoid food that makes the person ill.
When we re-open Restaurante Cantueso on the 20th March 2015 after our winter break, we will have available on request, a menu with the allergens shown and a member of staff to advise.

In the past we have helped many families who come to Cantueso with children (who it seems suffer in greater numbers than adults) and made sure we cook dishes for them that are safe to eat.
No doubt we will also have diners again who tell us they are lactose intolerant and carefully select their starter and main but when they see Carmen’s home made desserts, they look thoughtful and say “well I suppose a little won’t hurt” ? !

The new laws for food businesses relating to the labelling and provision of allergen information centres around a list of the 14 most common triggers.

• Cereals containing gluten namely wheat (such as spelt and Khorasan wheat), rye, barley, and oats.
• Crustaceans and products thereof (for example prawns, lobster, crabs and crayfish)
• Eggs
• Fish and fish products
• Peanuts
• Soy beans
• Milk and milk products (including lactose).
• Nuts (namely almond, hazelnut, walnut, cashew, pecan nut, Brazil nut, pistachio nut and Macadamia nut (Queensland nut)
• Celery
• Mustard
• Sesame seeds
• Sulphur dioxide and sulphites
• Lupin seeds
• Molluscs for example: mussels, clams, oysters, scallops, snails and squid.