Five restaurants participating in the “Menjars de la Terra” return on Alicante Mountain prepared their menus and determined the details for the gastronomic event that will visit the regions on Alicante Mountain. From the 20th to the 24th of this month of March l’Alcoià, El Comtat and La Foia de Castalla. The main ingredient for this culinary week will be Alicante Mountain Cherry with Traditional Spirits, both of which have the Protected Mark of Origin.
But in addition to this, there is a case when all participating organizations overlap in their offerings, in different formats and with the personal touch of each, counting with a dish that undoubtedly represents this region of the province of Alicante: “Pericana, which normally uses dried peppers, extra virgin olive oil and roasted pastor”.
The first “takes action”, the next Monday 20 March will be the Lolo restaurant in Alcoy., a gastronomic criterion in the region and in the province. Owner Juan Manuel Alonso explains that Lolo has prepared a menu that combines different typical Alcoy ingredients such as “Pericana”, “Croquetas de aladróc”, “Bolets de xop”, “Cod and cauliflower rice…”. At the Lolo de Alcoy restaurant, “For over 40 years, we have been transferring our love of cooking at Lolo restaurant to each of our dishes, so joining ‘Menjars de la Terra’ allows us to continue to convey our passion for food.
Regarding the initiative of the INFORMACIÓN newspaper to save the “Menjars de la Terra” with the support of the Provincial Assembly, Lolo emphasizes: “It seems to us a unique opportunity for the public to discover and enjoy our gastronomic richness, because often in the province of Alicante we have such a diverse and enriching cuisine and taste. We do not realize how lucky we are to have flavors that appeal to us”.
HE Tuesday, March 21, will be the turn of the restaurant La Viscayaheir to the legendary El Viscayo, which we traditionally present today Castile. La Viscaya’s chief chef, Bernat Álvarez Leal, makes it clear that “valuing local, local and homemade products in these times means knowing how to differentiate ourselves from the different options on the market”. We tried to offer an innovative menu.”
To themWednesday 22 will be the day of the Nou Raspa in Cocentaina. Its chef, Cristina Manzanares, says her menu is “traditional suggestions and other more innovative suggestions, and that’s exactly what we always want to convey with our dishes, that traditional flavors can be adapted to today’s needs.” without losing its essence,” he says. “Proposals promoting local products such as ‘Menjars de la Terra’ seem necessary to us.”
HE Thursday 23 “Menjars de la Terra” will move to Ibi, to the RQR restaurant, where chef Ricardo Moltó explains that the menu “reflects our cuisine day by day, based on local produce and recipes with an innovative twist.” Regarding “Menjars de la Terra”‘s commitment to domestic products, it “seems to be necessary for our products to be recognized and given the value they deserve, as well as to small producers in the region.”
Finally, Friday the 24th will close the week at Racó del Seta in Balones. “I am a lover of tradition and I wanted to reflect this on our menu,” says its chief chef, Manolo Esquembre. he believes it is very important to promote local products, “There can be no other formula, we are the first to introduce our products throughout the year.”
On gastronomic days open to everyone, suggestions are on the table, they just need to call the selected restaurant or restaurants and reserve a table to enjoy the food. Entertainment.
l’Alcoià-El Comtat-La Foia de Castalla menus
MONDAY, MARCH 20: Lolo (Alkoy)
welcome lunch
Beginnings:
“Joselito” acorn fed jowl with crystal bread.
Perican salad.
Codfish and aladróc croquettes.
Crispy spring onions in season.
Xop bolt sirloin medallions.
MAIN COURSE:
Cod and cauliflower rice (typical from Alcoy).
SWEET:
Our Black Forest with cherry compote.
Homemade brandy rolls with Herbero de Mariola.
SHOPPING CENTRE:
White wine Vega Cuyar (Bodegas Alejandro), DO Alicante.
Red wine Enrique Mendoza Cabernet-Monastrell, DO Alicante.
Waters, beers and soft drinks.
PRICE PER PERSON: €40 (including VAT)
Reservation: 965 54 73 73 /
www.lolorestaurante.com
TUESDAY, MARCH 21: Viscaya (Castalla)
Beginnings:
Our homemade bread and herb butter from Mariola.
Sausages from the region.
Priest’s fairy.
Candied artichoke flower, sobrassada and Mariola herbero reduction.
Arugula salad, parmesan cheese and local cherry sauce.
MAIN COURSE:
Castallan Gazpachos..
SWEET:
Nougat fritters from Jijona and Chichiriuiqui.
SHOPPING CENTRE:
White wine Semsum 2. from Boegas Sierra Salinas, DOAlicante.
Red wine El Caire from Bodegas Monóvar, DOAlicante.
Water, soft drinks, draft beer and coffee.
PRICE PER PERSON: €40 (including VAT)
Reservation: 865 64 46 38 /
www.restaurantelaviscaya.es
WEDNESDAY, MARCH 22: Nou Rasp (Cocentaina)
Beginnings:
Olives flavored with garlic and pepper.
Sweet potato pie with foie gras and herbero gel.
Traditional perican with EVOO Selection 1916.
Broad beans sautéed with a blanket.
Low-temperature egg with sautéed poplar mushrooms and potato parmentier with truffles.
‘Mentirta Contestana’ tasting.
PRINCIPLE TO SELECT:
Boiled cheeks with cherry sauce.
Dry rice from ‘Bajoca Farcida’.
SWEET:
Alicante Mountain cherry ice cream, cream cheese.
SHOPPING CENTRE:
Wines from Enrique Mendoza, DO Alicante.
Barsell coffees and Artemis Bio infusions.
Water, draft beer and soft drinks.
PRICE PER PERSON: €40 (including VAT)
Reservation: 965 59 30 32 /
www.sokatcuina.com
THURSDAY, MARCH 23: RQR (Ibi)
Beginnings:
Sagi, aladroc and bollite croquettes.
Our crispy pixie.
Oysters with caviar and cherry granita from Alicante Mountain.
Farinetes with the weary Iberian Joselito.
Main courses:
cod giraboix
Shoulder and waist of the rabbit with “Llegumet”.
SWEET:
Aove with white chocolate soup, orange cake and thyme ice cream.
Chocolate bonbons with Herbero and pigeon.
SHOPPING CENTRE:
Salino white wine from Bodega Casa Balaguer
Red wine La Casica del Abuelo from Bodega Casa Balaguer, DOAlicante.
Water, Águila beer and soft drinks.
PRICE PER PERSON: €40 (including VAT)
Reservation: 966 33 60 46 /
www.rqrgastrobar.es
FRIDAY, MARCH 24: Raco del Seta (Balls)
Beginnings:
Hot dried fruit salad with cherry sauce flavored with the locally produced Manzanilla variety EVOO.
Escalibada with seafood flavored with the locally produced Blanqueta variety EVOO.
Cod pericana, locally grown dried garlic and dried chili.
Scrambled eggs with artichokes and shrimps made with EVOO from the locally produced Picual variety.
MAIN COURSE:
Olleta de la Montaña with trotters and pork ribs
SWEET:
Homemade tiramisu.
The tasting of old oils was interpreted by the local brand Castell de la Costurera.
SHOPPING CENTRE:
White wine Tarima from Bodegas Volver, DOAlicante.
Bodegas Volve, DOAlicante Red Wine Palette Selection.
Waters, beers and soft drinks.
PRICE PER PERSON: €40 (including VAT)
Reservation: 965 99 46 39