Fired up for suckling pig, a Spanish tradition
On any given day in a 14,000 pound, wood-fired oven from Spain, suckling pig roasts for hours at the Bellmónt Spanish Restaurant of Florida. The savory aroma fills the Coral Gables kitchen with tradition as recipes and methods dating back to 18th century Madrid come alive in the hands of entrepreneur restauranteurs Sergio Catalina Bellmónt and his wife Claudia Romero. “It was our mission to have traditional cuisine on our menu and to cook in the wood-fired oven we brought…