Baix remains Vinalopó district Alicante gastronomy epicenter On the second day of “Menjars de la Terra”. On this occasion, La Posada restaurant in the district TorrellanoIt has become a distinguished culinary region that delights its diners. Extensive information about raw materials fusion between the heritage of the region and the heritage of the region traditional cuisine and avant-garde cuisineHe accumulates more than 22 years of experience.
Menjars de la Terra is an initiative that values the environment, organized by INFORMACIÓN in collaboration with the Provincial Council of Alicante. gastronomic richness treasures of the state.
Having made a successful start to its new season at Carlos Restaurant on Monday, where the culinary quality of the business is clearly evident, this restaurant has revealed La Posada as the next stop on this fine dining journey. The restaurant has adapted its traditional cuisine to the region with its warm and spacious facilities. trends modernOne A perfect balance between tradition and innovation.
Importance of the garden
The full capacity of the restaurant in Torrellano reflects the appeal of the menu prepared for this event. Carmen Ros, director and president of the chamber, expressed surprise at the rapid response and public interest in participating in this event. unique gastronomic experience.
To start enjoying the restaurants, “Coca aurora” perfectly fried vegetables accompanied by the region sour cream And smoked sardine. Once La Posada’s offering has warmed up, it has stepped forward for a menu that celebrates the authentic flavors of the region, with seasonal ingredients like the one below. artichoke And grenade emotional.
Citizens had fun at the tasting Typical entrance to the Elche countrysideTogether local vegetable salad And priest. The artichoke was shining in the second entry; Combined with delicious Mollar pomegranate pickle, Iberian ham shavings and toasted pine nuts, it was a perfect meal worthy of the event.
La Posada served the star of the day as the main course. Alicante wheat container According to Ros, “we wanted to pay respect to the entire province and the legumes, vegetables and wheat of the region.” The day continued with a delicious timpani version. boiled oxtail Accompanied by red wine and fresh vegetables from the Elche garden. For dipping bread.
The dessert was a tribute to Alicante. millefeuille having a soft texture Jijona nougat cream and one Tangerine sherbet. A combination of exquisite flavors that closes this high-level gastronomic event with a flourish.
Ultimate culinary experience
Inn leaves very high bar, as an indication of the high quality of the product, cooked with good work and dedication, exceeding all expectations. This was noted by diners who attended the event, such as Pedanías, Camp d’Elx and Vertebración Territorial councilor Raúl Sempere: « La Posada, The best places in the district, and there is best raw material for dishes from our countryside, such as artichokes. In addition, Sempere also asked for recognition of the “Menjars de la Terra” project, which highlights “gastronomy and the Alicante countryside”.
One of the participants, Elche Children, Families and Elders Council Member Aurora Rodil, expressed the excellence of the meals tasted during the day and the importance of the Mediterranean diet as follows: «I enjoyed a very nice preparation. with a modern touch and quality product high quality for health» .
The next stop of the “Menjars de la Terra” tomorrow, Wednesday, will be La Cofradía de Pescadores de Santa Pola, another gastronomic value that guarantees the success of these days going even further. Entertainment.