That the red shrimp of Dénia is an image of our gastronomy is something we are already used to. But its possibilities as a product go beyond, and next week will come, in the form of ice cream, the international gastronomic congress Madrid Fusion.
In the hands of chef Bruno Ruiz, Gelart It transfers its flavors to the congress to be used in the speech that Ruiz will deliver on Monday 28 of January at 13: 00 hours.
It is a collaboration between the two gastronomic companies of Dénia in which the idea of trying different and risky combinations between the sweet and the salty, hot and cold, in order to surprise the diners will be reinforced.
