Nou Cucuch restaurant in Novelda, led by Juan Carlos Sánchez, hosted one of the fair’s most anticipated stops. Menjars de la Terra gastronomy Days, organized by INFORMACIÓN in collaboration with the Alicante Provincial Council, travel through the province to celebrate the richness and diversity of local gastronomy.
68
The unrivaled Menjars de la Terra at the Nou Cucuch restaurant.
In the heart of the Vinalopó Valley, attendees enjoyed a festive atmosphere and a culinary experience rooted in the region’s most authentic flavors.
The spirit behind the event
Juan Carlos Sánchez, manager of the Nou Cucuch restaurant, welcomed the chance to participate and said: “It was a great pleasure to receive the call from Menjars de la Terra. Moments like this push you to work even harder, and it is rewarding when the effort is recognized.”
Sánchez is a tireless advocate for local cuisine. He has preserved traditional Alicante recipes while adapting them to contemporary tastes, and the recognition his restaurant has earned during this stop speaks to his dedication to the region’s culinary heritage.
The kitchen team at the Nou Cucuch restaurant.
Nou Cucuch has stood out on the local gastronomy scene for its focus on using local products and promoting dishes that reflect Alicante’s culinary tradition. The aim of this event was to showcase the best of the Medio Vinalopó’s gastronomic heritage and the province of Alicante.
Dried Pinoso sausage with village white fish.
The meal began with a series of starters designed to convey the essence of Alicante’s gastronomy. The first bite featured dried Pinoso sausage with village fish, a simple but flavor-packed dish that highlights the sausage tradition from the inland areas of Alicante.
Baked eggplant au gratin.
This was followed by baked eggplant au gratin, a healthy and delicious choice that emphasizes the Mediterranean diet’s use of extra virgin olive oil.
Salted meat varieties.
The next course offered a selection of salted meats such as mojama, tuna roe and bonito. These products symbolize Alicante’s seafood heritage and add a sea-salt note that contrasts with the earthy flavors of the menu.
Gachamiga with Vinalopó grapes.
Finally, guests enjoyed gachamiga with Vinalopó bagged table grapes, a dish that embodies Novelda’s identity.
Attendees included local officials and representatives from Carmencita and other regional bodies.
The main course was a vegetable pilaf with artichokes, a dish that highlights the agricultural wealth of the Vinalopó region. This dish emphasizes vegetables in Alicante’s cuisine while honoring seasonal produce.
Vegetable pilaf with artichokes.
Rice was cooked to perfection, and Sánchez emphasized that the vegetable pilaf with artichokes represents the country’s cuisine and the region’s products. The goal is to let visitors savor the region’s most authentic flavors from Vinalopó.
Torrija with cookies ice cream.
The dessert offered Torrija with cookies ice cream, leaving a memorable sweetness for attendees. The Torrija’s crisp exterior and soft interior paired beautifully with the creamy mantecado ice cream.
Bocopa wines were served during the meal.
Carefully selected wines from Bocopa completed the offer. A fresh Marina Alta white accompanied the starters, while Monastral Laudum XII Plus provided depth with the main course, and beer, soft drinks and mineral water were available for those who preferred them.
The Embolsada Grape stars at the top of the “Menjars de la Terra” in Medio and Alto Vinalopó
During the conference, Sánchez spoke about Antonio González Pomata, the promoter of the first editions of Menjars de la Terra, and explained how traditional cuisine has become a consistent theme in the project. Pomata was a close friend of his father-in-law, and the collaboration helped preserve and showcase regional gastronomy.
Taste Heritage Carmencita
Carmencita, Novelda’s emblematic spice company, also plays a major role as sponsor of Menjars de la Terra. The Carmencita CEO reaffirmed the firm’s commitment, noting its long involvement and ongoing support. Carmencita was already an ally in the Pomata era and remains devoted to backing the event today.
A tribute to traditional cuisine at La Façana de Biar restaurant
This event, of great importance for the province’s gastronomy, also holds personal meaning for the Navarro family. My uncle Jesus was deeply involved in the first editions, making this a meaningful project for them. Navarro highlighted the Carmencita Chair at the University of Alicante, which, with the Mediterranean Foundation, has organized exhibitions on González Pomata and the early editions of Menjars de la Terra.
Carmencita has a history of over a hundred years, focusing on taste culture. The company is firmly rooted in Novelda, and it stays engaged whenever culinary topics arise.
From racket to plate: Equelite captivates Menjars de la Terra
Luis Deltell Segura, the deputy mayor of Novelda and the councilor for tendering, stressed the event’s importance for local development: Menjars de la Terra is a great initiative because it lets the community value local products and showcase the best of the lands. In this case, the Vinalopó bagged grapes are the star product, and events like this help create jobs and boost gastronomic tourism.
Elda opened “Menjars de la Terra” in Medio and Alto Vinalopó
The tour of Alto and Medio Vinalopó began in Elda and ends today at a restaurant with a strong reputation in Aspe, Ya de Aspe.