Another edition celebrated the opening of Menjars de la Terra in Las Marinas marked a pivotal moment in gastronomy. The star product, Níspero de Callosa d’en Sarrià, a Protected Designation of Origin item, did not disappoint as tasters explored both sweet and savory preparations. The collaboration with the Regulatory Council helped showcase its versatility, and its carotenoid richness adds a healthy glow, earning it the label of a beauty fruit.
Benidorm rises to the occasion with the launch of Menjars de la Terra in Marinas
We arrived on time at the hotel hosting Malaspina, which welcomed guests to the event and provided space for sound checks and final preparations. The atmosphere buzzed with anticipation, and a lively, almost ceremonial energy filled the room. The organizers and staff set the tone—calm, organized, and ready for a memorable evening. The team members from Bocopa and the surrounding area brought energy and warmth, with key figures leading the way and ensuring everything ran smoothly.
Hosts and guests expressed their appreciation for the successful coordination that allowed nearly a hundred participants to enjoy the first day’s experiences. The hospitality team, hotel management, and the DOP Níspero de Callosa d’en Sarrià Organizing Council celebrated the moment with generosity and good cheer, as everyone shared in the excitement of tasting and discussing the menu crafted for the occasion.
People from across the region followed Menjars de la Terra with enthusiasm. Early arrivals included Pilar Gómez and Óscar González from Elche, who participated in the province’s most acclaimed gastronomy events for a third time. In Onil, the dining scene is well understood, and chefs and restaurateurs, including María Ángeles Martí and José Rico, opened their palates to the innovations presented by Malaspina. Memory carried over from experiences in Banyeres and Elche, adding a thread of continuity to the evening.
The convivial table brought together enthusiasts such as Miguel Ángel Villar, Mari Ángeles Ripoll, María Luisa Eggers, Santiago González, Juan Jover, and Fuensanta Martínez, all traveling from the capital to savor Roberto Atzeni’s team’s creations. A notable moment came from Francisco Gimenez, aged 84, and Maria Sánchez, whose vigor and curiosity inspired attendees to reflect on the value of lifelong curiosity and taste. Their presence was a reminder that gastronomy can be a shared journey across generations.
Another group of diners, formed by Juan Vicente Espasa, Vicente Montiel, José Ramón Pérez, and Isidro Segura, along with the president and members of the DOP Nísperos de Callosa d’en Sarrià, expressed satisfaction as everyone tasted the menu prepared with care for the occasion. The collaboration between producers, chefs, and local leaders highlighted a shared passion for regional fruits and the culinary stories they tell.
Attendees—including local councilors and officials—appreciated the blend of tradition and contemporary technique. The event’s spirit was warm and celebratory, with conversations weaving between policy, local agriculture, and the evolving dining scene. The mood was light, and the humor—well-timed—left the room smiling, bridging professional and social ties in a relaxed atmosphere.
Also present were regional authorities and leaders who support local gastronomy. The gathering highlighted the partnership between public administration, producers, and chefs in promoting sustainable agriculture and culinary innovation. The event concluded on a high note as attendees exchanged stories, ideas, and plans for future collaborations, looking forward to the next edition with renewed enthusiasm.
As the evening drew to a close, a dining companion offered a memorable quip: a light-hearted reminder of evolving dietary choices and the playful tension between tradition and modern indulgence. The message lingered—moments like these connect communities through food, shared memories, and a mutual appetite for creative, responsible cuisine.