The most recognized faces of local and national gastronomy close the successful D * NA Gastronomic Festival Dénia

"This festival belongs to all of us. Let's make it what we believe it should be, without losing sight of the values ​​that have made an innovative, sustainable, informative spirit of sharing here, of sharing, cooking, of combining cultures, of never separating , to listen to us, to talk ... ". With these words Quique Dacosta finished the first edition of the At the festival Gastronomic Dénia after a frenetic second day in which they met the most recognized faces of the gastronomy Dianense and national.

Ice cream, shrimp and octopus on the central stage

On Sunday, just like Saturday, the influx of visitors during the day was massive. So much so that we had to cut the access up to twice for full capacity in the walk. In the central stage, the local cuisine gained a special role during the morning. The first to open to the public were young Raquel López and Arnau Puchol, from Gelart, which showed three different ways to present two desserts: one of lemon and the other of nougat. The young people shared with the public their knowledge, interacting throughout their presentation with the people who gathered there.

Behind them came a fundamental pillar of Dianan gastronomy. Pepe Piera, the Pegolí, with a cargo of red shrimp of Denia of first quality, focused all the attention thanks to its charisma and its knowledge and experience with the product. the Pegolí He cooked our star product in sea water and at the end he distributed half a hundred prawns to the public.

Local interventions ended with Luis Sendra of the restaurant Sendra, which, as it could not be otherwise, focused his presentation on the octopus. They also passed the central stage MªCarmen Vélez, from the Restaurant La Sirena, in Petrer; and already in the afternoon the chefs of the Creative Cities of Gastronomy of Shunde, Tsuruoka and Tucson.

Television faces on the main stage

The presentations on the main stage, at the end of the walk, began with the chefs of the Valencian Community José Manuel Miguel, Luis Valls, MªCarmen Vélez, Sole Ballester and Nazario Cano. They all shared the stage to talk about The Diversity of Your DNA.

Then came the turn of one of the best known chefs for their participation in a cooking contest. Susi Díaz, from the restaurant La Finca, from Elche, talked about the grenade Mollar, with which he made a delicious creamy recipe of cheese with pomegranate and flower petals.

The public was waiting for the next paper, in charge of the television also Jordi Cruz. And the Catalan chef did not disappoint: he prepared seven dishes with his helpers, shared anecdotes of his television program and ended his speech with his hands up, just as he does to the contestants. The presentations of the morning ended with the intervention of Vicente Patiño, from the restaurant Saiti, in Valencia, who spoke about the territory.

The talks resumed in the afternoon with the chef of the sea, Angel Leon. The bad luck he wanted the airline in which he traveled lost his suitcase, reason why Leon could not cook what it had prepared. But in return he offered an interesting lecture on the importance of the sea in his kitchen and the history of his restaurant, Aponiente.

Then spoke of sweets with the best pastry chef in the world, the Alicante Paco Torreblanca. The confectioner? Prepared live some milleagues that distributed among the public and projected several videos related to his work.

The conferences, and this first edition of DNA, ended with the Basque chef Andoni Luis Adúriz, from the restaurant Mugaritz, in Errentería, who spoke specifically about the history of his house and what it means to carry out a restaurant of those characteristics, with innovation by flag.

The gastronomic commissioner and creator of this event, Quique Dacosta, took the floor at the end of the conferences to thank the unselfish collaboration of both the chefs and the team that has been behind this great gastronomic event.

The first edition of D * NA Gastronomic Festival Dénia leaves very good taste to the organization and the public, thousands of people who during two days had in the Marineta Cassiana an unprecedented gastronomic reference. Chefs, restaurants and producers gathered in 700 meters walk that will become a reality in the next edition, in two years.