MEDITERRÁNEA GASTRÓNOMA 2022

Mediterranea Gastrónoma, the leading gastronomic fair in the sector, hosted for three days, from November 13 to 15, talks, showcookings and demonstrations with the great references, exceeding all expectations of this edition: more surface area, more exhibitors, more speakers and more visitors.

An event that has grown by 30% and has gone from one pavilion to two, welcoming thousands of professional visitors who have filled the corridors of Feria Valencia and who have been able to attend the presentations in its 16 spaces.

On the last day, which was dedicated to the Costa Blanca, it was possible to make a sensory trip to Alicante thanks to the participation and showcookings of its great chefs: Quique Dacosta, Alberto Ferruz, Susi Díaz, José Manuel Miguel or José Manuel López among many others.

Elaborations such as grilled Polpet with all cream and kale, prawn ceviche with tiger milk from Ñora, duck magret blanquet, seasonal mushrooms and pickled foie... The great emerging talents of the province of Alicante Miquel Gilabert (Mare , Benidoleig), Aina Serra (Casa Pepa, Ondara 1*- 2 Soles) and Jorge Amores (Ñam, Guardamar del Segura) prepared a unique menu created with products from Alicante.

In addition, the Central Kitchen - L’Exquisit Mediterrani was the scene of the spectacular snoring of bluefin tuna. Great professionals from Cominport gave a unique demonstration of cutting quartering and tuna physiognomy by Cristian Taché and, as a highlight, the public was able to enjoy the presentation “Japan and the Mediterranean united by bluefin tuna” with the participation of José Manuel Pérez, from the Peix i Brases restaurant, Dénia (1*- 2 Soles), who gave practical examples of the role of tuna in Mediterranean cuisine. For his part, Masayuki Narumi, from Daikichi, Alicante, gave the Japanese touch to the cooking of this great fish.

For its part, the #besweet space presented sustainable desserts by Eliseo Valls, head of the Aixa Pastry Shop and director of the Guild of Master Confectioners of Valencia, an artisan charcoal and a panettone created by the brothers Rubén Medina and Bryan Medina, from the Zulay de la Palma Pastry Shop, among many other creations.

The final touch of the day was put on by maestro Pedro Coy, from the Guild of Mestres Sucrers de València and Carito Lourenço, Fierro restaurant, and the only Argentine chef with a Michelin star. During the show cooking “From the showcase to the plate” different types of chocolates were presented with rich nuances that are appreciated in the mouth from start to finish. “I don’t like a chocolate to taste a lot like sugar or salt, it’s important that all its nuances be noticed.”