Benidorm was the municipality responsible for giving the start signal to the “Menjars de la Terra” in Marina Alta and Baixa, and this Monday, Alicante gastronomic center. Notably, the opening day took place at the Malaspina restaurant in the Mercure Hotel, where they met. countless lovers of good food to enjoy a unique culinary offer.
The setting chosen for this occasion could not have been more appropriate: the hotel garden, covered with centuries-old ficus trees. comfortable and exclusive atmosphere. The pleasant temperatures allowed for both the cocktail and table meal to be held outside, and we enjoyed the terrace and stunning natural surroundings throughout the meeting.
HE welcome cocktail He offered an array of flavors that caught the attention of everyone present. The corner consisting of local cheeses and sausages whetted the appetite of the participants, and was followed by a creamy mini cone filled with cod fish and olive spheroids in piquillo pepper sauce, which attracted attention with its refined presentation and taste.
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Among the most innovative, ripe picanha mock caviar steak tartare And mini coca with goose foam, goat cheese, pistachio and loquat jam. Sheep’s milk croquettes on a pillow of pork air covered in a thin layer of Iberian ham were another of the strong points, as was vilera-style octopus with candied bacon and paprika EVOO from La Vera. And finally mini Herring and mushroom omelette It capped off the cocktail with a distinct touch of sophistication.
«We prepared a cocktail that you can taste a little bit hot and cold starts“This is a small demonstration of what we usually do at events held here,” Luis Torre, manager of the Mercure hotel, explained during his speech. Moreover, he had warned before Menu specially prepared for this event: “Mainly we will taste the mixture of dessert, duck and rice, it will be amazing” and undoubtedly it was. The team, led by executive chef Roberto Atzeni, created a risky menu by adding loquat to the main course: “rice with roasted loquat and smoked blue duck magret.” This very popular dish was highly commented on by the participants and set the bar very high for the rest of the week.
Undoubtedly, Malaspina differs with the following features: innovationto bet by abandoning the established different rice Roberto Atzeni explained to us that “some of the most popular ones, such as zucchini marrow and carabiner, are very successful among diners,” adding that “our goal with the menu was to include it in every dish.” A local or local product, It combines it with a ‘menjar de la terra’ and the main ingredient, this time medlar.”
The aim of the most popular culinary days in the province with the support of the Alicante Provincial Council is; highlight local productsand therefore this week’s hero Callosa d’en Sarrià loquat. This fruit, which is representative of the region and the province of Alicante, became the common point of the menu and revealed its taste. versatility on every plate.
«This initiative is also an example of our restoration and gastronomy, which is the defining mark of our region. I hope that this edition will surpass the previous one and become the best showcase of our products and gastronomy,” said Benissa provincial deputy and mayor Arturo Poquet, who was in charge of closing the speaking session in front of the participants.
Then it was time to eat the food on the table. The diners took their seats and continued their meals. Tasting delicious food. The first to be served Loquat and citrus-textured white shrimp carpaccio from Calp. Combining the freshness of shrimp with the acidity and sweetness of medlar, this dish created a perfect balance that delighted customers. And to refresh the palate before the main course Loquat sorbet with disaronnodid not leave anyone indifferent.
A menu that makes a difference
As for the long-awaited main course, it was a winning bet, impressing with its taste and originality. «Although the medlar season has already ended, we tried to incorporate it in the best way possible and give it a different touch. “Since the season is over, the fruit is a little acidic, so we sweetened it to add a perfect taste to the dishes,” said the restaurant’s chef, who evaluated this initiative very positively: “Local products and traditional recipes come to the fore in such actions., to make the region’s gastronomy a little more known, to support local producers and farmers, to promote sustainability and to share these traditions with new generations. Additionally, Roberto Atzeni wanted to emphasize: «It is very pleasing to participate in this gastronomic event and above all on the opening day, “It gives us visibility and also opens us up to a more local audience.”
To complete the gastronomy experience, participants, Delicious dessert: mini savarin medlar tarte tatin with Maria biscuit ice cream and chantilly cream. The combination of flavors and textures added the finishing touch to an extraordinary meal, ending the day on a high note.
Callosa d’en Sarrià loquat
Juan Vicente Espasa, President of the PDO «Níspero de Callosa d’en Sarrià» Organizing Council, explained the situation of this season in his speech: «It’s been a tough year, at least We know that the caliber is low due to lack of rain, there is no qualified workforce and production costs are above estimates. But I can assure you that next year we will have another new world campaign with its pros and cons, we will be here.” In this sense, he stated that one of the most important tasks of origin determinations is the protection of fruits, brands and producers. promotion.
«We try to promote our product in department stores, hypermarkets and in different countries, but we often forget to promote it here, close to home, so These days are very important for the promotion of our product.», said Juan Vicente Espasa.
La Cala de Finestrat today
So the tour “Menjars de la Terra” in the Marina Alta and Baixa facilities has just begun and today it’s time Puig Campana restaurantat La Cala de Finestrat, which has already put up a “completed” sign.
Expectations were high and the opening left a great taste in the mouth.. We’ll just have to keep enjoying it. Entertainment.
MENU OF THE DAY
APPETIZER:
Pumpkin vichyssoise.
STARTERS:
Lobster, orange and loquat salad.
Coca Alicante anchovy.
Fresh bay squid.
MAIN COURSE :
Creamy octopus rice.
SWEET:
Pastry cream millefeuille and fresh medlar.
Coffees and infusions.
SHOPPING CENTRE:
Organic White Laudum Chardonnay. Red Laudum oak Monastrell&Syrah organic. From Bocopa Wineries.
Waters, beers and soft drinks.
PRICE PER PERSON:
€42 (incl. VAT)
Reservations: 965 853 914
restaurantpuigcampana.com
info@restaurantepuigcampana.com
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.