Dénia actively participates in the 'Ruta de la Tapa' of the 'Madrid Fusion' congress

If last week was Fitur, the International Tourism Fair, this week Dianense cuisine is promoted in another important international congress, also in the state capital. From yesterday, Monday 22 and until tomorrow, Wednesday 24 of January, the city participates in the Madrid Fusión congress that takes place in the Congress Palace of the capital.

As in recent years, the presence of Dénia in this important conference goes hand in hand with the Saborea Spain destinations platform: A Coruña, Cambrils, Ciudad Real, Gran Canaria, Lanzarote, Logroño, Seville, Tenerife, Trujillo and Valladolid. Thus, on the main floor of the Palacio de Congresos, on Tuesday, from 13 to 16 hours, Avenida Saborea España will become the epicenter of tapa culture.

For this occasion, Dénia has had the collaboration of chefs Miguel Frutos Vicente and Ximo Salvá, from La Setla restaurant. They have prepared a zumbao with creamy "all i pebre", smoked eel, tobiko and horseradish, a lid of 'Rosquilleta, nice in semi-salted, roasted peppers, avocado, asadillo, garlic cream and black garlic' and a sweet consisting of a cinnamon, lemon and turmeric foam, meringue, lime and peppermint slush.

To this proposal are added the wines from the winery Les Freses and the artisan ice cream from the Gelart ice cream desserts, which are offered at the Dénia stand.

In addition, our most international chef, Quique Dacosta, has taken advantage of the congress to present the menu of his new season, Evolution and origin, which will serve from next Wednesday at his restaurant in Dénia.