VISIT CORNWALL FOR THE AUTHENTIC CORNISH PASTY
During our 10 day trip to Devon and Cornwall, Porthleven was our place to start exploring this second region. This is because we chose to stay 3 night at the wonderful Beacon Crag B&B. The location is superb: it rises on a green hill overlooking the sea. The panoramic view is on the meadow, sheeps and cows, Porthleven’s coast and its lighthouse. The place is also kid-friendly. We had a large room with a free cot added in it. The staff was extremely kind, they also lended us some children’s book.
Beside exploring the cosy village of Porthleven and its little harbour we visited a large part of Cornwall from there.
Here we wish to tell you about our visit to the hamlets of Penzance and Newlyn. Here we discovered – or better, re-discovered – the Cornish Pasty. We started exploring the fishing village of Penzance, still very genuine. Here when fishermen finish their day meet up for a drink in the cosy local pubs. If you wish to stop here for a snack we suggest you to try the Cornish Pasty or the biscuits made by?Lavanders deli Bakery, a family-run coffee in Penzance town centre. For their Cornish Pasties they use local ingredients, as recognized by the?Cornish Pasty Association.?On the Association website you can also find all info about the Cornish Pasty P.G.I.?and recognised retailers.
NEWLYN AND THE CORNISH PASTY
We then go on to next sea village of Newlyn. Newlyn is crossed by a?little stream which create some nice canals where you can find nice restaurants and pubs.
But we came here for one reason in particular. Our B&B owner suggested to my husband to try?Aunty Mays‘ Cornish Pasty.?This place is a nice diner in a central street. There is also some stools and little tables to taste its delicacies on site. Here?you can find a broad range of cakes too, they looked great but we couldn’t try one, too full!
The Cornish Pasty, according to its name, is a Cornwall specialty, then widespread in the entire UK. In 2013 it also gained the?Protected Geographic Indication?by European Union. To be authentic, then, it need to be produced in Cornwall. It was the ancient meal of miners, farmers, etc.?Its shape is easy to carry on and it consists of a wrapping of puff pastry – or shurtcrust pastry – depending on the recipe. Its characteristic crimp was needed by miners to?hold it even with dirty hands and it wasn’t eaten once. Inside, the Cornish Pasty contained lots of nourishing ingredients that allowed men to work?until evening. The original version contains at least 12.5% of diced or minced beef, 25% of vegetables (potatoes, onions and turnips) and spices. These ingredients go uncooked inside the pasty and then slowly baked into the oven.
My husband Stefano tried more than one: the original recipe and the chicken one. I got completely full after one! The quality was really super, much better that the average Cornish pasties we found in London.?
If you wish to continue our trip into Devon and Cornwall please read here.
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