Dénia, Creative City of Gastronomy, collaborates in the recovery of rice bonbon Pego

over 40 years ago he disappeared marshmallow rice variety in the Pego-Oliva. Pollution of groundwater by nitrates and herbicides was one of the causes that led to its demise in the early years of the twentieth century 70 when was the variety most commonly used throughout the region.

With sustainable production and indigenous varieties it contributes significantly to alleviate these problems and correct manner. Thus, last October 2016, and thanks to the collaboration, among others, the project Dénia, Creative City of Gastronomy UNESCOIt was possible to gather the first harvest of this special rice for the Marina Alta.

It should be remembered that the recovery of traditional agricultural and culinary varieties are part of the priorities set in the action plan of the Creative City of Gastronomy. In this context, it includes the recovery of the bonbon rice and its reintroduction in the markets and kitchens, and in general, favoring a greater presence of local products from the Marina Alta in gastronomic establishments. This was explained by the councilor delegate of the Creative City of Gastronomy project, Pepa Font.

Conservation, recovery and promotion of traditional genetic diversity, such as recovery rice bonbon, native Natural Park Pego-Oliva, is one of the priorities in the Local Action Plan Dénia & Marina Alta Tastinglife, The Dénia-based Creative City of Gastronomy UNESCO initiative, coordinated by the Office of Innovation and Creativity City of Dénia.

In this case, the process of recovering the chocolate bomb has been possible thanks to the impulse of the company Natura Pego. Last Sunday, March 12, for the first time, there was a tasting of this regional rice. More than 1.500 people participated in the tasting in the traditional Pego fallas paella contest, which this time exclusively used the most indigenous rice from Pego and the Marina Alta.

During the ceremony, representatives of the company explained the reasons why it has taken up the cultivation of rice and marshmallow detailed product qualities and a willingness to increase production rapidly. For its part, the pegolino chef Sergi Martínez, part of the chef Martín Berasategui team, gave details of the culinary virtues and proper treatment of the chocolate rice.