The Mediterranean’s best bluefin tuna tartare is prepared in Alicante

Its food “combines two of the world’s best products: extra virgin olive oil and red tunaboth from the Mediterranean”, according to Molinas, after a long career in the world of international gastronomy.

Snoring consists of: cutting tuna entirely by hand, but the cuts are not made randomly or randomly, they are made according to the level of oil in each piece of tuna. In this way, we can extract up to 25 pieces of edible tuna for different preparations: salted, canned, semi-canned, smoked… The name “Rönqueo” comes from the sound the blade makes when rubbing against the spine.

During snore, the participants were told how it was done and what the process consisted of, and the usefulness of the different parts extracted from the sample in the kitchen was explained. Depending on which part of the tuna, they have different properties and are used in different dishes. Thanks to this method, all parts of the tuna are used.

in the competition the best tartar With the exception of the tuna, which was the same for all finalists, the 11 finalists attended, who brought the ingredients for cooking and the ingredients for their presentation, and therefore came from the same part of Nicolás’ waist. y Valero is selected from pre-cut tuna.

The finalists had 25 minutes to present their preparations to a ‘blind’ jury and stayed in the next room during the preparation of the dishes. The jury valued the taste, presentation, texture, warmth and use of local products.

boiled date

Latter, Tomás Martínez from David López Local Trial restaurant (Puente Tocinos, Murcia) was the winner II International Professional Cuisine Award, with Dates from Elchewith a detail called “Fat dates, lamb dessert and pistachios”. contest sponsored by Miguel Hernández President of the University Palmeral d’ElxIts main goal is to promote Elche Date as a food and kitchen ingredient, as well as to encourage creativity and develop international culinary and pastry professionals.

“I wanted to make an Arabic version of a product as ilicitano as a date, and for this I studied the product in three details presented on the same plate,” he explained. this Young chef from Murcia The twenty-five-year-old admitted that he plans to include the winning recipe on the menu of the restaurant where he works as second chef.

six contestants selected by ejury of recipes The level of complexity in the techniques presented and used by all registrants, novelty, the match between all components of the dish, the priority of history as an ingredient, or the final presentation of the dish were evaluated.

Requirements include that participants submit creation recipes and own detailing. In addition, all the elements in the dish had to be edible.

Luis Llobregat from “Ginebre” (Petrer) won the Best Salty Tapas competition. The winner of the competition made a detail that draws attention with simplicity and balance: Sun-dried tomatoes, almonds and Petrer oil pestosemi-dried mackerel and pickled onions.

this IV Alicante Gastronomy Fair. Mediterranean lifestyle escaped from thebestofgastronomi.com, Savory Tapas Contest, in order to promote the consumption of “an excellent product and a purely Alicante tradition”. The reward for this second edition Luis Llobregat of Geneva Restaurant (Petrer, Alicante), in the words of the organizer of the competition and the chairman of the jury, presented with simple elaboration, but “very balanced”, Rafael Garcia Santos’s photo.: sun-dried tomatoes, almonds and coca de lard with Petrer oil pesto, semi-dried mackerel and pickled onions.

this II Savory Tapas Contest It brought together 11 chefs from Alicante, who work with salty meat as the main product of their preparations and stand out in the offers offered by their businesses. It was quoted in: Antonio Xavier Martinezfrom “Moments” (Alicante); Joseph PalomaresFrom “Xiri” (Monóvar), Victor Nuñezfrom “El Portal” (Alicante); davinia martinezfrom “El Casino” (Orihuela); Jewelry Penaltyfrom “Gema Penalva” (Alicante); Andres Solerfrom “Ostrarium” (Denia); Pablo Gravalosfrom “Diurno” (Alicante); George Amoresfrom “Ñam Gastrobar” (Guardamar del Segura); Patricia Sanchez “Patricia Sanz” (Elche); Cases of Joseph Louisfrom “Rincón de Capis” (Torrevieja) and Luis Llobregat, from “Geneva” (Petrer). The winner received a plaque and badge to distinguish his establishment as Best Savory Tapas of Gastronomic Alicante 2022.

During the award ceremony, Jewelry Love It reminded me that the first edition of this competition is part of the symbolic convention of lomejordelagastronomia.com held in Alicante in 2011. Rafael Garcia Santos’s photo..

“This congress shook the national gastronomy panorama thanks to its innovative ideas. In this gastronomic revolution, García Santos has taken it one step further by betting on salted meats to revive tradition and update it to new flavors with other textures, shine and creaminess as time offers during curing, drying or ripening, as well as the introduction of salt level and new techniques”, He emphasized Amor. “It is an honor to re-launch a competition for such an excellent product from Alicante as salted fish. It was the best finishing touch for Alicante Gastronomica”.

“We are reinvigorating this competition to promote the existence and consumption of an exquisite product because of its taste, texture and delicacy, and to encourage creativity and professional development in Alicante bars,” said Rafael García Santos, curator of the fair. of the gastronomic Alicante, Jewelry Love “A product competition as perfect as salted fish was the best finishing touch for Alicante Gastronomica,” he said.