Dénia, world gastronomic capital after the first and sweeping day of the D * NA Gastronomic Festival

Dianese cuisine is more on the street than ever during this weekend. He At the festival Gastronomic Dénia already is a reality that, only in its first day, confirmed the Dianense capitalidad in this of the gastronomy. Thousands of people passed, throughout the day, along the Marineta Cassiana, obliging to close the access for some minutes by full capacity.

But that was not inconvenient, because who wanted to go to enjoy this gastronomic event could do it. And that, until now it had been possible to taste tapas of Quique Dacosta for 4 euros; learn from a great kitchen like Joan Roca or enjoy showcookings of chefs from cities around the world in one place.

Those who came during the first day of the festival were able to check the proximity of the participating chefs during the talks they made in the two scenarios. Through the main stage passed MªJosé San Romá, Rafa Soler, Rakel Cernicharo, Enrique Medina and Manuel Alonso, all of them from the Comunitat Valenciana, to talk about the diversity of their DNA. Also the cook Begoña Rodrigo de Salita, in Valencia, who recognized that events like this are necessary today.

The most multitudinous talk was that of Joan Roca, a chef who, in the words of Quique Dacosta, "is God". Roca summed up the essence of his house and his passion for the Mediterranean through the cooking of our star product, the red shrimp of Denia.

Diego Hernández, from the restaurant took his witness Earth Heart of Mexico, who made a ceviche in cart and ceviche at home, and after the lunch break, the L'Escaleta, spoke of the environment that surrounds us.

Raúl Resino and Miguel Barrera, chefs from Castellón, focused on the gastronomy of their province, surrounded by sea and mountains. The local testimony was in charge of Alberto Ferruz, of the Restaurant BonAmb, riding a Xàbia, which gave prominence to the artisans, talking about fishing methods and the Valencian vegetable garden. The lectures of the day José Antonio Navarrete, of the restaurant of Quique Dacosta, who spoke of the muscatel, and Ricard Camarena, who talked about the cuisine of the orchard, were completed.

Through the central stage, the chefs passed for citizenship in the morning. The first of them was Javier Alguacil, from the restaurant the Faralló, cooking red shrimp; Quique Dacosta himself, who dazzled the audience with his socarrat, Dora Perelló and Pepe Romany, talking about cocas de la Marina Alta; and a representation of Aliments Marins from the Marina Alta.

The Network of Tourist Centers of the Comunitat Valenciana also took the floor; Ricardo Fuentes Salazones, and the Dianense ice cream maker Marco Miquel. Already in the afternoon, it was the turn of the Creative Cities of Gastronomy, which were represented through different chefs.

In addition to the great atmosphere in the Marineta Cassiana, the audience was able to enjoy with the animation of a group of dolçaina i tabalet who walked the whole day; the morning and afternoon performances of cachorras Band; a pair of mosquitoes that interacted with the public; and a children's play area where the little ones could play to be great chefs.