The European Union has approved the project "Erasmus Youth 4 Food, Young Cooks for Sustainable Gastronomy", created in Dénia in a meeting between the four European cities integrated in the UNESCO Creative Gastronomy Cities Network. The agreement was made public in the city of Bergen, where a Dianense representation participated in the most important gastronomic fair in Norway.
The project was presented by the cities of Dénia, Bergen, Parma and Östersund, which were also joined by the Turkish city of Gaziantep. The European Union will allocate 225.000 euros to its development over the next five years. The objective of the program is to improve the professional competence of young cooks through practices in training centers and restaurants in the different cities of the UNESCO network.
It also includes exchanges of trainers and knowledge transfer between cities and centers involved. A total of fifteen public and private institutions have been integrated into the program. The weight of the Dianese representation rests with the IES Maria Ibars, which has the collaboration of the CdT and AEHTMA.
Dénia participated in the Fair of Bergen
Dénia was invited to participate with its own stand at the Bergen Matfestival, the most important gastronomic fair in Norway. Next to the Dianense municipality were the cities of Chengdú (China), Östersund (Sweden), Gaziantep (Turkey) and Parma (Italy).
Mayor, Vicent Grimalt, she headed the local representation in which they were, the delegated councilor of the Creative City, Pepa Font, the director of the Office of Innovation and Creativity, Floren Terrades, and the Tourism Technician, Silvia Soldevila. For this fair happened in this edition more than 30.000 people.
The trainer of the Dénia CdT, Vicent Simó took the weight of the Dianense gastronomic representation, participating in two showcookings, elaborating more of 2.000 "coke of the Navy"And 1.000 portions of Valencian paella during the three days of the show. All products and necessary logistical material were provided by AEHTMA.
The Dianense chef prepared before a very large audience a cod paella in his solo showcooking. Vicent Simó and a chef from the Swedish city of Östersund jointly prepared a mixed plate. The Swedish chef prepared a smoked halibut with coal brought directly from his country and in the traditional way. Vicent Simó brought him a popular sauce of our land, the salmorreta - with the pineapple as a more definitive ingredient - and a covering of almonds and lemon peel. One and other ingredients gave a good result.
The Danish stand was visited by Norway's Minister of Agriculture and Food, Lars Peder Brekk, who was interested in different aspects of local gastronomy and the characteristics of the city.
Danish businessmen will visit Denia
In the technical meetings held by the Dianense delegation, the program of the visit that 24 hotel businessmen from Bergen will carry out to Dénia from 24 to 27 of this month of September was finalized. The Norwegian delegation will participate in meetings with the business community of the Marina Alta with the aim of opening avenues of collaboration between the two cities.
The Danish presence in Bergen and the next visit of the Norwegian businessmen are part of the commitments made with UNESCO with the incorporation of the city to the Network of Creative Cities, where it promotes the exchange of experiences and communication among its members.
