“Menjars de la Terra,” an initiative that elevates regional produce through thoughtful garden design and a celebration centered on artichokes, honored the second gastronomy day in France yesterday. The event has become a staple on the Alicante culinary calendar, drawing notable figures from society and representatives of various provincial organizations. During the gathering, Agustina Rodríguez, councilor for Social Welfare, Equality and Human Resources, spoke of the region’s impressive culinary diversity and its shift toward modern, inventive approaches alongside traditional roots.
On this occasion, the Vega Baja flavors found a setting at Finca Pico del Águila in Orihuela. The location’s vistas and segmented hotel complex spaces offered an ideal stage for an all-local menu described by chef and manager José Antonio López Cabrera, known as Pipi. He aimed to highlight bread from local bakers, regional sausages, and artichokes, demonstrating how the landscape of Orihuela nourishes its kitchen. The intention was clear: to reveal the roots of Orihuela’s land through the garden from which the ingredients were harvested, and the proof of success was evident in the dishes that emerged.
Attendees included Francisco Muñoz, a representative for Hidraqua’s Vega Baja region; Agustina Rodríguez Navarro, Orihuela City Councilor for Social Welfare, Equity and Human Resources; Paco Bernabé, coordinator for Menjars de la Terra; Mónica Pastor, Councilor for Contract, Internal Regime, Citizen Security and Mobile Parking; Bea Castro and Estefanía Llinares from the Information team; and Carmen Cárceles from Hidraqua, among others.
exquisite menu
One of the signature preparations showcased at Finca Pico del Águila highlighted the commitment to local products. The welcome cocktail featured a table service of diverse breads and butter from Benejúzar, paired with a wide assortment of regional sausages. The spread also included Camarrojas focaccia with sardines, Chinese bread with fried vegetables and grilled pastor, and Vega Baja mini balls, a presentation designed to delight more than eighty guests.
If guests sought flavors that lingered long after the tasting, they found them in a flower salad with guacamole, mini artichokes, pine nuts and a light lemon vinaigrette, along with a sepionet gratin with artichokes and pesto. Artichoke, a standout ingredient in the regional kitchen, appeared across several courses with careful attention to detail.
The main course offered in this tasting was cod stew with local vegetables, a dish the chef noted he learned from his mother, who was born in Elche, a place where the dish remains a regional staple. A lemon sorbet prepared at the venue concluded the tasting on a refreshing note.
Towards the end, a fruit plate provided a tactile finale for over eighty participants. The dessert showcased an almond, egg yolk, meringue and cinnamon sponge cake. Alicante Wines DOP contributed Altos de Orihuela wines, further elevating the evening’s prestige and quality.
The event’s organizers, including Citizen Safety and Mobile Park representatives, praised the menu for its representation of Vega Baja’s richness and the way each product contributes to a larger story about the region’s agriculture and culinary craft.
Bet on gastronomy
Collaboration between Información and the Alicante Provincial Council proved essential to the realization of Menjars de la Terra, with support from the province’s diverse Appellations of Origin. The initiative drives a regional tour aimed at highlighting Vega Baja’s gastronomy and its distinctive offerings.
The culinary days in Vega Baja continue through the week with additional venues hosting tasting experiences, inviting the public to enjoy menus crafted for the day. Reservations are encouraged to ensure a full, flavorful experience.
The participating team at Finca Pico del Águila celebrated a successful event, marking a memorable day of regional flavors and community engagement.
THIS WEDNESDAY’S MENU
gray hair
(Old Daya)
Beginners:
Sobrasada and buttered bread.
Homemade sausage.
Grilled squid.
Grilled artichokes with Iberian ham.
Green salad with artichoke and celery.
MAIN COURSE:
Top up the consommé.
Baked.
SWEET:
Almojábana and Almond Cake.
SHOPPING CENTRE:
Murviedro Galeam Moscato Seco white wine.
Sericis Cepas Viejas Monastrell red wine from Bodegas Murviedro.
Waters, beers and soft drinks.
PRICE PER PERSON: 42 € (VAT included)
Reservation numbers provided for inquiries and bookings.