Little by little, more details are revealed of the great gastronomic event that arrives in Dénia next weekend, 29 and 30 in September. He D * na Festival Gastronomic Dénia will fill one more year the walk of the Marineta Cassiana to place Dénia on the world map of gastronomy, always looking and empowering local producers and chefs.
Today we have known the proper names of the cooks of Dénia and the Marina Alta who will participate in this new edition: in D*na will be present, among others, the chef Pep Romany, from the restaurant Pont Sec, who will talk about "old salting", Rafa Margós, of Les Bairetas, which will explain its relationship with the "Valencian paella" or the winegrower Mara Bañó, of the Bodega Les Freses, who will present to the public the secrets of the "muscat grape". They are joined by other chefs and producers who will get on the central stage to talk about products as rooted in Valencian cuisine as "chufa and fartons", "rice with crust" or "traditional pickles".
Three Creative Cities of Gastronomy
Three Creative Cities of the Gastronomy of UNESCO will also be present in the central stage: Bergen (Norway) will be represented by the chef Thomas Engum Madsen, from the Biologen restaurant located in the city's aquarium and recognized for his culinary work with the algae; Parma (Italy), by Nico Tamani, of the restaurant Vecchia Fucina, and the town of Dénia, by Miquel Gilabert, known as Suculent Gilabert.
A table of 300 meters facing the sea
The experience D * na 2018 will begin on Saturday, at 11: 30 hours, and will last until Sunday afternoon. During the festival, attendees will be able to enjoy this experience with privileged views facing the sea, thanks to the installation of a large table of more than 300 meters located parallel to the stands stands along the promenade.
On the promenade, visitors will find almost twenty restaurateurs will offer tapas made from traditional products of the Navy such as coca, red shrimp or salted fish so that visitors can taste them at very affordable prices.
The culinary offer includes rice dishes, an area of food trucks and an area for producers where they will offer elaborations of the local gastronomy, such as liqueurs, wines, craft beers, nuts, oil, ice cream or pastries.
