Next Monday 3 of December will take place, in the CDT of Dénia, a new edition of the Fòrum Arròs a banda & a banda de l'arròs, organized by the Association of Hospitality and Tourism Entrepreneurs of the Marina Alta (Aehtma), with the collaboration of Turismo Dénia.
This year, the business sector will meet to discuss gastronomic marketing applied to sales and restoration management.
The forum will focus on two parts. The first part will begin at 10 hours with the master class 5 tools to improve the profitability of your restaurant, by Nicolás Ayela, manager of APS Hostelería. At 11 hours, Óscar Carrión, director of Gastrouni, will give the masterclass 5 tricks to implement a suggested sale plan in your restaurant, a theme, has indicated the manager of Aehtma, extrapolated to any type of company. The first act of the forum will conclude with a session of questions and debate of the public with the speakers of the master classes.
The second part of the day will start the 12.30 hours and will focus on the presentation of the agronomic and environmental project of organic rice cultivation, mainly of the bomba and bombón varieties, which takes place in the "Rincón del Rosario" farm, located between Dénia and Pego, and its commercial brand "Arròs Dénia". The presentation will be borne by the producer Miguel Minguet and Curro Ruiz de la Torre, director of the project.
At 13.15 hours will be made showcookings of traditional rice from the Marina Alta, using in the elaborations the varieties of rice bomb and chocolate that are grown under the brand Arròs Dénia.
Week of l'Arròs
As a complement to this forum, from the 1 to the 9 in December, the Arròs a band Gastronomic Week, with the participation of fourteen restaurants in the city where you can taste, with prior reservation, menus with arroz a banda in its traditional version as a main course. The price of the menus ranges from 20 to 35 euros.
The participating restaurants are Balandros, Bona Platja, Ca Chema, El Molí, El Raset, the redoli, El Senyoret, El Tresmall, L'Estanyó, La Glorieta, La Senia, MediterrAsian, Pont Sec and Punta Negra.
The gastronomy of Dénia will travel to Hamburg
The next December 11, Dénia will participate in a promotional action organized by Saborea Spain in Hamburg (Germany).
Attending the event promoting the destination representatives of Tourism Dénia and Aehtma and the chef of the restaurant Peix i Brases, José Manuel López.
López will present in Hamburg a tapa of octopus in escabeche of descaste rabbit with ajoarriero and a stew of lluç (whiting) to the flame on tabellas with spinach edges and citrus fruits.
