Vega Baja’s roots are on display at a new “Menjars de la Terra” event

On this occasion, the place chosen to enjoy the flavors of Vega Baja was Finca Pico del Águila in Orihuela. Thanks to the enviable views and the different areas into which this hotel complex is divided, it was possible to enjoy an exquisite menu consisting of “dishes made with local products”, as explained by the chef and manager José Antonio López Cabrera “Pipi ». His aim is to “reference bread, sausages from our butchers and artichokes The aim was to show “the roots of our Oriola land” through “the garden from which it was taken”. And we can say that they undoubtedly achieved their goal.

exquisite menu

The welcome cocktail, served to the table with the prevailing wind, consisted of a dozen varieties of local bread and butter brought from Benejúzar, along with the wide variety of sausages Pipi mentioned. Also served were “Camarrojas focaccia with sardines”, “Chinese bread with fried vegetables with grilled pastor” and “Mini balls from Vega Baja”. A show that will appeal to the tastes of more than eighty people who do not want to miss this culinary event.

In case they forgot where they ate, they were served “flower salad with guacamole, mini artichokes, pine nuts and lemon vinaigrette” and “Sepionet gratin with artichokes with pesto.” Artichoke, one of the most distinguished and extraordinary ingredients of the regional cuisine, was included in the dishes prepared and served with attention to the small details that make a difference.

As the main course, we tasted “Cod stew with local vegetables”, which the chef himself admitted that he learned from his mother, who was born in Elche, where the same dish is very typical. And finally, the lemon sorbet “made” at Finca Pico del Águila.

The dessert offered to sweeten the palate and close this unique menu was “Almond, egg yolk, meringue and cinnamon sponge cake”. Moreover, Alicante Wines DOP, through its Altos de Orihuela wines, once again took part in this extraordinary event, ensuring, if possible, even greater prestige and quality.

Recognized by Citizen Safety and Mobile Park Council Member Mónica Pastor, this diverse and complete menu showcases “the richness of each product we find in the towns that make up Vega Baja, managing to enhance its offering.” It represents us among the extraordinary flavors of orchard perfection.

Bet on gastronomy

The collaboration between INFORMACIÓN and the Provincial Council of Alicante was fundamental in the realization of the “Menjars de la Terra”, which also has the support of the different Appellations of Origin of the province. Thanks to this initiative, the region is toured while advocating the main goal of highlighting the gastronomy of the region.

The culinary days in Vega Baja don’t end there, but continue to be celebrated throughout the rest of the week. They continue tomorrow at La Caña restaurant in Daya Vieja. On Thursday, February 29, it is the turn of Silvino restaurant in Almoradí, which stands out with its authentic and traditional cuisine. On the last day, Friday, there will be a tasting of the offer of Las Columnas in Torrevieja, where you can experience a new gastronomy.

It should be noted that these gastronomy days are open to the public to anyone who wants to benefit from the menus specially prepared for this day. To have a day full of unique flavors, all you have to do is contact each restaurant and make the relevant reservation. Entertainment.