Restaurateurs demanding the return of authentic arròs a banda and to value the room service
El III Forum Arròs a Banda i A banda de l'arròs He went a step further as a meeting point between professionals in the hospitality industry and put on the table several hot topics that aroused the interest of those attending the conference that was held at the CDT Denia.
At the inauguration, by the mayor and councilor for tourism, Vicent Grimalt; the president of Aehtma, Cristina Sellés; and the director of the CDT; Pepe Vidal, recalled the continuing role of this event, which rescues the spirit of the disappeared rice a banda contest and which aims to be an added value to the restoration and local gastronomy.
The first lecture was given by Óscar Carrión, from the University of Alicante, who captivated the public with the guidelines to follow to succeed in the world of hospitality and catering. Then he spoke maitre d'hotel Didier Fertilati, from Quique Dacosta Restaurant, who in a very pleasant tone explained the important work of room service to customers who go to a restaurant.
In the subsequent round table three success stories were presented: that of the La Font d'Alcalà Rural House, that of the Hotel Palau Verd and that of El baret de Miquel, all three agreeing on the importance of looking for the market we want Lead to get a quality product that exceeds expectations.
Miquel Ruiz explió key to the success of its small bar in the center of Denia, from which claims the power of seasonal product with an open letter of tapas. And the chef acknowledged that the market is its "good vitamin" Because that is where every day selects the product that will be the protagonist at the table.
During the round table also spoke of rice to band, the protagonist of the day, and it was missed that the restaurateurs have not bet stronger by its traditional elaboration. According to one of the attendees, this is the responsibility of the restaurateurs themselves, who have opted for a more economical and practical format, but this fact should not prevent this traditional dish from being retained in its traditional recipe.
Tribute to the nyora of Guardamar del Segura
To conclude the day, a product was intimately linked to the original recipe of the rice to the band, the nyora, and more specifically to that of Guardamar del Segura. This variety of pepper is especially valued in the locality of Alicante, the only place where they perform the traditional and delicate drying process.
The mayor of the municipality, José Luis Sáez, thanked the recognition that the city of Dénia makes in this way a product that dries in the dunes of the beach of Guardamar, giving it a uniqueness that makes it special.
Vicent Grimalt handed him a plaque of recognition and Cristina Sellés gave him a book of the gastronomy of the Marina Alta as a reminder of his time at the III Arròs a Banda i A Banda de l'Arròs Forum.
