Dénia continues its promotion as a gastronomic destination at the Madrid Fusión congress from its stand in the Saborea España space. Today, Tuesday, began with the showcooking/presentation "Sea with tradition and avant-garde in Dénia", by the chef of the restaurant dexcaro & Ossadia, Carlos García Moreno; which has had the assistance of the mayor and Councilor for Tourism of Dénia, Vicent Grimalt.
Every day of the gastronomic congress, Dénia offers the tasting of a tapa at its stand, prepared by the team of chefs at the Venta de Posa & Els Carreters restaurant, led by Federico Guajardo. Today the VIP Tapa Route event was held, with the visit of authorities and guests; For the occasion, the municipality has presented the tapa "Sustainability of the Dénia red shrimp", prepared by the chef of the Venta de Posa & Els Carreters, Santiago Logacho, which has been served accompanied by a dry muscatel wine from the Les winery. Jesus Pobre Strawberries.
Since noon, the Dénia space has received numerous visits, such as that of former basketball player, Fernando Romay. Later, at 12.30:17.30 p.m., the Les Freses winery offered the workshop/tasting "Queen variety of whites: muscatel", taught by oenologist Ángela Sendra, in the Wine Classroom. To conclude today's agenda, at XNUMX:XNUMX p.m., in the Gastronomic Classroom, chef Santiago Logacho will offer the tapas workshop "Use of the Dénia red shrimp."
