Dénia is participating in the Madrid Fusión global gastronomy congress, in the space of the gastronomic tourism platform Saborea España to which it belongs. This morning, Vicent Grimalt, mayor of Dénia, has received a visit from the general director of the Food Industry of the Generalitat Valenciana, José Miguel Herrero and the Minister of Industry, Commerce and Tourism, Reyes Maroto.
The plan for the morning included the talk 'The flavors of the sea' around the world of fishing as a generator of gastronomic tourist interest. In this, in addition to the mayor of Dénia, the cities of Cambrils, with the manager of the fishermen's association, Claudia Masdeu, and Cullera, with the president of the Club Association of Artisan Rice Gastronomic Products, José Palacios López, have participated.
In the afternoon, the cook at La Xerna del Mar, Belén Escrivà, and her assistant, Alfonso Cabrera, will prepare a tapa consisting of a cuttlefish figatell for you to taste. On the other hand, for wine lovers, a Carnot tasting is scheduled to take place with the title 'Liquor Carnot, the traditional Dénia aperitif, now and always', by Antonio Fornés.
Grimalt will also participate this afternoon in a table of mayors and councilors, coordinated by María Durán, communication representative of the Hospitality Industry of Spain, together with the Councilor for Tourism of Valencia, Emiliano García; the mayor of Logroño, Pablo Hermoso; the mayoress of Segovia, Clara Martín; the Councilor for Tourism of Valladolid, Ana María Redondo; the Councilor for Tourism of Seville, Francisco Javier Páez; the mayor of Cullera, Jordi Mayor; the Councilor for Tourism of Cambrils, Yolanda Burgos; the deputy mayor of Zaragoza, Sara Fernández; and the Minister of Economic Promotion of La Palma, Raquel Díaz. This can be followed by live broadcast on the website and social networks of Radio Nacional España.
Inside the tapas classroom, the traditional sweet potato pastissets will be made, accompanied by sweet wine from the Les Frese de Jesús Pobre winery. The preparation of the dish and the explanation of its preparation will be borne by Escrivà and Cabrera.
In addition, within the 'Viu la posidònia' project, a debate-colloquium will be offered to the public on the benefits of the posidonia plant as a source of nutrients for marine fauna and flora and its repercussion on the marine species that reach the table and are the basis of our gastronomy. As participants in the debate will be the chef with a Michelin star and two Repsol suns José Manuel López, from the Dianense restaurant Peix i Brases, and representatives of the fishing associations of Cambrils and Eivissa.