On Tuesday, the Mercat de Dénia host the sixth edition of the International Competition of Creative Cuisine Red Gamba de Dénia. This year there are several new and consolidated around this event, which will bring together chefs around the same product: red shrimp from Denia.
As a prelude to the big day, Monday, Antoni Taltavull, Restaurant RELs Citadel, has developed a Minorcan eighteenth century recipe included in the book Art in the kitchen of Fra Roger: shrimp with orange juice. And this year Menorca is the guest on the territory given the historical link between the Balearic Islands Denia with the culinary competition.
The show-cooking has taken place in the CdT of Dénia before cooking students, representatives of the Association of Hospitality and Tourism Entrepreneurs of the Marina Alta (AEHTMA) and various representatives of the Denia project, Unesco Creative City of Gastronomy and Denia Tourism. The association has played a prominent role in this collaboration Fra Roger which includes leading chefs, journalists and intellectuals associated with the cuisine of the island.
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Antoni Taltavull cooking in Dénia
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at the kitchen demonstration by Antoni Taltavull
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attendees of the cooking demonstration by Antoni Taltavull at the CDT
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Menorcan recipe cooked by a chef
