Silvino explores the essence of Vega Baja with a menu with a distinct orchard character

Silvino restaurant in Almoradí has ​​opened its doors to host a new day open to everyone who wants to have an authentic gastronomic experience with the most local products of the region. Head chef Encarna Capdepón explained that his goal was to “give visibility and show our oldest recipes that sometimes fall into oblivion.” Thus, they enable “the recovery and remembrance of what are considered the most traditional recipes, responsible for showing who we are and where we come from.”

According to the restaurant’s owner and head waiter, Silvino Rodríguez, the menu presented and served was distinguished by its “distinctive orchard emphasis, going back to the true roots of Vega Baja.” Additionally, the products most used in its preparation were “all vegetables from the region, indiscriminately and our method of cooking them.”

The Almoradian menu

The starters of this extraordinary day were homemade bread with Selma EVOO, salted meats and tomatoes picked from the canyon; sautéed artichokes with cuttlefish; Winter Salad; and sardines and free-range roe shrimp. All the dishes, especially this last one, are “old fashioned”. The head chef stated that he learned both the recipe and the preparation from his mother and said, “All the chefs in Vega Baja have completely internalized this because it is very traditional. “We all grew up with these dishes on the table in our homes.”

Main courses were the iconic widow and “El Barquero” cod with fried tomatoes, completely homemade. For dessert, the stars of the region’s pastries were tasted again with almond and almojábanas cake. It is no doubt a delight for the senses.

Wine once again became an indispensable part of the menu. In this case, the white wine Tarima Hill Chardonnay and the red Alicante Bouschet from Bodegas Volver were chosen.

Since there are many people who cannot attend and enjoy these meals due to the rapid running out of places, Silvino restaurant offers the possibility to prepare the same menu or another menu to suit the customers’ tastes, if a large group is interested. To go and try it. They just needed to make a reservation.

Among those privileged to be present was Luciano Martínez, first deputy mayor of the host city’s Municipal Council. According to the mayor, Almoradí is “a reference in terms of gastronomy within Vega Baja, because it has, among other things, an association of five restaurants that present our most traditional dishes in a strong and attractive way. Silvino is one of them. In fact, the National Artichoke Congress, which will be held in the coming days, will also host a gastronomic exhibition.” It will pass through these restaurants.

Gastronomy in its purest form

“Menjars de la Terra” is an initiative organized by INFORMACIÓN to tour different regions and highlight different regions, with the maximum cooperation of the Provincial Council of Alicante as the main supporters and with the support of the Denominations of Origin present in the province. Gastronomy that defines every area. This week in Vega Baja, artichokes and other typical products took center stage and contributed their special touches to the menus of the restaurants prepared for this event.

The days of gastronomy end today and the final touch is the Las Columnas restaurant in Torrevieja. It is important to remember that this gastronomic experience is open to everyone who wants to enjoy special menus, responsible for promoting our best products. The only thing to remember is that you need to contact each restaurant and make the relevant reservation in order to have a morning full of unique and unforgettable tastes. Entertainment.