lolo He is aware of all the details, nothing escapes him. He is the first to open the restaurant. gastronomy days “Menjars de la Terra” in the regions l’Alcoia, El Comtat and Foia de Castalla. More than forty years devoted to gastronomy, its world, its life. First of all, he was the DJ of the first nightclub opened in Turkey. alcohol. His journey, which he started in the kitchen in a cafeteria, has come to this day more than forty years later. “I remember one of the first dishes they asked me for: a covered soup. And we didn’t!” And what did he do? as good as good alcoholic Another dish that dazzles with its combative and determined capacity. She remembers with a smile. His favorite thing is to go to the market to buy his raw materials. In fact, whenever he travels, he gets the opportunity to visit them. The last one points out that he is “very belligerent” from Naples (Italy). “My mother had a shop in the bazaar. I grew up there. I would quit school and not go until they closed. And if I didn’t have class, it’s there all day. That’s what I love the most!” pericanOne of the typical dishes of any picaeta in Alcoy.
touring the province
“Menjars de la Terra” continues touring the province of Alicante. was the first Upper and Middle Vinalopóafter that L’AlacantI, Baix Vinalopo And Vega Baja. And this week it’s the turn of Alicante Mountain, rich in tradition and culinary diversity.
Olleta, borreta, pericana, both sweet and savory coca, bajoques farcides… Alcoy is the city of bridges, but it’s also the city of bridges. flavors. In fact, this is where stuffed olives were invented. And more. we can’t forget you traditional drinkslike coffee liqueur or herbero. Meat pies, pelaillas, wraps, sweet potato pastis…
Gastronomic days “Menjars de la Terra” organized by INFORMATION, Support unconditional Alicante County Councilvalues gastronomy, soil products and the sea and the business of hoteliers. These conferences go beyond gastronomy.
There is no such meeting of these features that travels the whole province with its taste and raw materials without forgetting its tradition and heritage. Because white shore “Menjars”, a land of contrasts from the sea to the mountains, gives you the opportunity to experience a unique flavor explosion around a good table with the best products of the region. Actually, Denominations of Origin Regulatory Councils has a special role in the province.
Therefore, the President of the Alicante Provincial Assembly, Carlos MazonThose present at the event valued the resurgence of “Menjars” because “these conferences connect us with the best of our past to reflect it right. kitchen leadership than it should be. We collect the best and carry them to the future.” In addition, the president insisted that “by consuming only 5% more products than the state of Alicante, we will help create and sustain more than 50,000 jobs. So I invite you to enjoy and reflect what is ours. our menus».
Alcoy, starting point
The gastronomic meeting “Menjars de la Terra” in this fifth phase has been the starting point. alcohol. Surrounded by nature in a city known internationally for its capacity for entrepreneurship and resistance. It is something that has been transferred to the hotel and gastronomy field, as confirmed in Lolo. Authenticity has been tasted in each of the dishes prepared by Lolo’s culinary team, as it is synonymous with Alcoy. culture and tradition. But also art and taste.
mayor of Alcoy, Toni Frenchemphasized the importance of these conferences, which gave the opportunity to share the culinary culture. «We are lucky to live in a province that is rich in many ways, but gastronomically it is absolutely extraordinary. And this district and Alcoy, even more. Because the history of this municipality is told through its cuisine. As a working-class city, we knew how to take advantage of everything the land gave us. And that turns into culinary art.
If the President of BİLGİ Club; Tony CabotAntonio González remembered Pomata. journalist BİLGİ started this project 40 years ago. “Pomata has been shared many times at Lolo’s home to satisfy the gastronomic curiosity of this region, these are the ones that have emerged only thanks to journalists kicking the streets, roaming towns and corners on the basis of profession and business.”
Cabot also referred to a column by Pomata entitled “Cocina Alcoyana” (published in INFORMATION on May 11, 1992). “He wrote that Alcoy’s kitchen was inspiring. It is therefore essential to delve into their culture’s traditional annals to revive some of the roots of popular cooking that goes beyond famous dishes. olleta, bajoca farcida, borreta or arros caldos».
This week, Menjars de la Terra will give us the opportunity to enjoy Mount Alicante, where the almond trees are already blooming and the cherry trees are starting to offer a unique view of their blossoms. whiskeyin Castile, New Scraper in Cocentaina, RQR in Ibi and Raco del SetStoves are ready in Balones. Entertainment.
Source: Informacion
Barbara Dickson is a seasoned writer for “Social Bites”. She keeps readers informed on the latest news and trends, providing in-depth coverage and analysis on a variety of topics.