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Dénia's kitchen will arrive in the center of Madrid as part of the municipality's promotion in Fitur

January 21 from 2019 - 15: 07

Next Wednesday starts in Madrid a new edition of FITUR, the most important International Tourism Fair in the country and the most important internationally. As every year since the decade of the 80, Dénia joins this act of promotion with the presence in two stands, technical meetings and promotion of its cuisine.

Among the featured acts is the food experience Jordi Andrés, restaurant chef The Tresmall, will offer on Friday 25 day in the center of Madrid. The chef will cook a winter rice at noon that will be able to taste those who come to the stand installed in Callao. For dessert, Andrés will prepare a pumpkin with chocolate.

This year, as in the past, the visibility of Dénia at the fair will be double, since in addition to the counter of the Costa Blanca, Dénia will once again have its own stand as the Creative City of Gastronomy, in this case with Turisme Comunitat Valenciana.

The delegation of local authorities, headed by the mayor and councilor for tourism, Vicent Grimalt, will be at the fair on Wednesday and Thursday. On Wednesday, Dénia will participate in the presentation of an event organized by Baleària, while a series of technical meetings have been scheduled on both days.

Also representatives of Aehtma will travel to FITUR, in this case on Thursday and Friday, to participate in the central acts of the Costa Blanca Board of Trustees. They, for their part, also have scheduled meetings with different providers and with an important tour operator.

Madrid Fusion

The promotion of Dénia in the capital will continue the following week, with the participation in the important international congress of Madrid Fusion gastronomy within the Saborea Spain platform.

Turismo Dénia and Aehtma have coordinated the active presence of Denia in the three days of the event, which will be dedicated to the product (28 day), the Tapa Route in the Saborea Spain space (29 day) and the drinks (30 day).

The day dedicated to the product, Dénia will present gastronomic ice creams, by the hand of Gelart Postres, wines from the Les Freses winery, sweet and savory cocas made by Cinnamon, raisins from Jesús Pobre, oranges from local producers, Olium Dianium oil and chocolate and bomb rice from the Arroz Dénia brand.

For its part, the cook who will prepare the tapas with which Dénia will be promoted will be MªCarmen Ripoll, from the L'Estanyó restaurant, which this year has focused on citrus fruits to shape the proposals that she will present in Madrid Fusión. Ripoll will make two cold tapas and a dessert.

The dishes that the chef has devised are "Tartar de dentón, marinated mackerel, Dutch plankton and mandarin gelée", "Red shrimp of Dénia boiled, Wakame seaweed flank and American in textures with blood orange pearls" and a "Cremoso" of rice and orange, almond, toasted yolk and thyme ". The tapas that Dénia will offer will be served in recyclable and non-polluting containers, a commitment to sustainability and respect for the environment that the manager of Aehtma wanted to highlight.

In this congress there will be many local faces that will be present. The chef Quique Dacosta will give a presentation on Monday morning; the cook Pep Romany will give a coke workshop on Wednesday afternoon, and the Gelart company, led by Bruno Ruiz, will talk about the use of ice cream on the dishes at noon on Tuesday.

1 Comment
  1. Fernando Albares Garcia says:

    I'm from Madrid but I live in Denia. I congratulate you for the great change that is taking place in this wonderful city. There is to give and take in all aspects, gastronomy, hotels, restaurants, beaches, shops, etc.etc. Denia is ahead of the entire Spanish coastal area, adding the wonderful weather throughout the year. A delight for those who live here and for tourism. I recommend it from the heart


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