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The province of Alicante seeks to complement the tourist activity with the celebration of gastronomic conferences and events that provide variety, quality and prestige.
In this framework it is presented Gastro Alicante 2015, where the inclusion of a stage of free access to all public, will accompany the already known professional field during the days of celebration.
During the days 21, 22 and 23 February, there will be presentations “by and for professionals “ that help to consolidate the brand created to spread and create an Alicante gastronomic image at the same level as its tourism and hotel activities.
The Costa Blanca Alicante becomes gastronomic at the hands of IFA (Institución Ferial Alicantina) and with ambassadors such as Susi Díaz and Mar Milá de gastronostrum, sure that it reaches the diffusion and the degree of Internationally Recognized Contest to contribute news, innovation and market trends.
Participants and exhibitors from the entire Valencian community and also from the rest of the national territory, will offer their products and will make known to individuals and professionals in the hospitality sector, their innovations in product and processes to achieve an authentic culinary vision of the novelties that this holding the XXI century, in terms of the elaboration and added value of precooked products, etc …
Among the activities, cooking workshops, tasting classrooms and live exhibitions can be witnessed by prestigious chefs and even a “Summit of Head Cooks”, where the female public acquires special relevance as well as recognition of their culinary work.
The contests of the contest.
Along with the exhibition activity of different manufacturers of food, machinery, vending, etc … you will be able to witness different competitive activities for professionals, the general public and even children will be able to contribute their culinary art and bartenders …
- Provincial Salad Championship, which in this second edition will be for professionals or amateurs and the award will be given to the one that best integrates the ingredients with its characteristic mayonnaise sauce or similar.
- Provincial Championship of Cocas, for professionals or amateurs where the elaboration in any of the versions and ingredients type open or covered, of wheat or corn will be valued.
- Provincial Championship of Bouillon with Balls, a traditional dish of the Levantine gastronomic culture and will be open to professionals and amateurs and in its preparation it may be used as an ingredient of spheres, veal or lean pork.
- Gin-Tonics Contest, where professional or amateur bartenders should make the best combination with Voortrekker gin.
New in this edition are children’s workshops to help the little ones to become familiar with the gastronomic world and at the same time learn about the traditions and trends of current food and nutrition.