At the closing of the last day of Madrid Fusión, Dénia stood out with an innovative culinary proposal: the 'Horchata, popcorn and foie' tapa. This exquisite dish has been the center of attention both in the workshop led by Santiago Logacho, chef of the Venta de Posa & El Carreter restaurant, and in the tasting offered from the Dénia stand in the Saborea España space.
In addition to the star tapa, attendees have had the opportunity to enjoy traditional La Marina cocas, thus offering a complete gastronomic experience. To accompany these unique flavors, it was paired with Dolç wine, from the Les Freses winery.
Today, the general director of Food of the Ministry of Agriculture, Fisheries and Food, José Miguel Herrero, and the general secretary of Hospitality of Spain, Emilio Gallego, visited the Dianense post in Madrid.
