MEDITERRÁNEA GASTRÓNOMA 2021

The professional public has turned to Mediterránea Gastrónoma, the most important gastronomic fair in the Mediterranean. For three days, thousands of visitors belonging to the sector have attended Feria Valencia, which has closed its doors today, fulfilling all its objectives.

Valencia, November 9, 2021.- Mediterránea Gastrónoma has closed the doors of a historic edition today. It has not only been the fair where the sector has finally been able to meet again, but it has also been the most professional in its history. And it is that thousands of professionals have filled the corridors of Feria Valencia and have attended the presentations of its 14 spaces, which have hosted more than 150 speakers.

Mediterránea Gastrónoma has been much more than a fair. It has been illusion, it has been business, it has been celebration, sector and gastronomy in its purest form from a 360 degree angle. “We close this edition very happy”, declared Carlos Mataix, president of the contest. “The number of people who work in the sector who have visited us has been the highest in our history,” he applauded. He also wanted to highlight that Mediterránea Gastrónoma has managed to promote the training and professionalization of the sector, as well as transfer gastronomic culture to society thanks to the presentations and the experiential part of the fair.

“With this edition the strength of the sector has been demonstrated once again”, assured Manuel Espinar, vice president of Mediterránea Gastrónoma and president of FEHV. “It is important to reconnect in person and add synergies all of us who are part of the sector, both suppliers and professionals and producers, we all add and this is a starting point for recovery, not only economic, but also emotional,” he added and he recalled that it was also the reunion contest.

Presentations, awards and a “Ronqueo”

The last day had everything: talks with great masters of the kitchen in the Central Kitchen, such as Andrea Bernardi (Nub, 1 *, 1SOL), Jacob Jan Boerma (The Leest, 3 *, Holland), Pablo Vicari (El Kano , Getaria, 1 *, 3Sol, 16º50Best), Miguel Barrera (Cal Paradís, 1 *, 2Sol), Ferdinando Bernardi, or Sergio Giraldo. Also Cooking, Aula Arroz de Valencia DO or Cuina Molt de Gust has had haute cuisine by the hand of Pedro Juan Carrasco, Executive Chef Hotel The Westin Valencia 5 *, Carlos Julián (Hospes Palau del Mar) and Aurora Torres (Lula, Los Montesinos). In addition, #pandeverdad and Be Sweet have had the participation of Jesus Escaleras, the best pastry chef in Latin America or the baker Mario Roulando.

One of the most anticipated moments has been the spectacular “ronqueo” of the bluefin tuna. It has been broken up and, as a culminating point, José Ynglada, from Arahy, and Ulises Menezo, from Grupo Tastem, have prepared different presentations based on the 190 kilos copy that has focused the attention of the public that has packed the Central Kitchen.