The dianenses Javier Pinto and Josep Pastor put soundtrack to the Red Gamba de Dénia

Denia red shrimp already have all he needed to differentiate definitely any other delicacy in the world, has become the first gastronomic product soundtrack. This action, which is included in product promotion Dianense star cuisine, created by local musicians and Josep Pastor Javier Pinto, and executed by the Agrupació Artística Musical Dénia.

Three Movements for a product ten

The soundtrack of the Red Gamba de Dénia consists of three movements. The first movement of the workpiece, comprising Javier Pinto, FishingIt is characterized by purely cinematic sounds. Describe the sunrise at sea, the crashing waves on the hull, the sound of machinery and work of sailors. The central part is marked by a lentissimo tempo, which elapses before collecting new networks before returning to ground, and ends in a heroic.

Through The kitchenAlso it composed Pinto, a sound journey that begins with the collection of seawater used in the cooking is done, through a lively and burlesque passage that evokes the boiling point of water and ends with a slow tempo representing delicacy in the preparation and presentation of the red shrimp.

Josep Pastor divided into three parts outcome devoted to Tasting. The presentation of the dish follows the mystery diner to taste to finish with an expressive outburst of joy that puts an end to the work.

special collaborations

In order to develop these musical pieces, composers have plunged deep into the world of Dénia red prawn. Pinto spent a full day at sea with Mauricio Ripoll, patron of the most important boat fleet specialized in Dénia red prawn.

To seek inspiration in the kitchen, Javier Pinto had the chef Quique Dacosta. In his restaurant, Dacosta showed the composer how the perfect recipe for red shrimp sounds.

Meanwhile, the musician Josep Pastor had the collaboration of Jesús Terrés, food critic, to develop the third movement, tasting.

The centenarian Agrupació Artística Musical of Dénia, with fishermen and cooks in their ranks, will be in charge of sounding the symphonic work 18 minutes written entirely for wind band and percussion under the baton of its director, the Belgian Frank de Vuyst .