Chef
Paolo Casanova
- Discipline
- Chef
i. Biography
Cocido Maragato is a received León form built on reverse order service and the grammar of meat, legumes, broth, smoke, and cure. At Coscolo, Paolo Casanova works that form through local sourcing and preparation kept close to the stove.
Formation
Today, Paolo Casanova is Executive Chef of Coscolo.
Where They Are Now
Traditional Cuisine sets the working frame at Coscolo in Castrillo de los Polvazares, Spain, where Paolo Casanova is Executive Chef. The kitchen’s focus is Cocido Maragato, treated through its local structure of meat, legumes, broth, smoke, and cure. House-smoked, house-cured, locally sourced ingredients give the restaurant its own hand in the making of charcuterie and meat products. Bringing that work onto the property keeps more of the dish’s character inside the kitchen’s control. Tradition here is handled as process, not display. Ingredients from the surrounding Maragatería are smoke-cured, cured, and prepared on site, tying the dish to nearby supply and to the labor required before cooking begins. The Coscolo version of Cocido Maragato is shaped by proximity: local produce, in-house preparation, and the slow transformation of meat products before service. The famous León dish is not only cooked at Coscolo; much of its character is made there.
Career - Executive Chef — Coscolo, Castrillo de los Polvazares, Spain
FAQ What is Paolo Casanova's present role? Paolo Casanova is Executive Chef of Coscolo. What is Paolo Casanova known for? Cocido Maragato, León's famous reverse-order stew of meat, chickpeas, and broth.
