Gastronomy of Land and Sea in Castellón

The Mediterranean diet has a magnificent representative in the figure of the hospitality establishments of the province of Castellón.

El Castellón Gastronomy and Wine Congress, celebrates its third edition, with an atmosphere of great expectation, during the next days 3,4, 5 and XNUMX of April.

The chosen place will once again be the facilities of the Castellón Tourism Development Center and the Gasma gastronomy and cooking school.

The congress is aimed especially at the main actors in the world of culinary preparation, such as chefs and catering professionals, as well as winemakers and entrepreneurs from the gastronomic world.

As in the last edition of the Gastronomy & Wine Castellón es + congress, the latest trends in the sector and the clear commitment to collaborate with the dissemination of local agriculture products, local livestock and artisan entrepreneurship, are part of the objective main pursuit of this gastronomic event.

This will therefore be the third year that, under the cover of the gastronomic event, great professionals from the kitchen, restoration or the world of wine have been brought together around the talks and presentations of the congress, as well as the very interesting demonstrations that are carried out. in the different live sessions, showcookings and tastings of Castellón Gastronomy & Wine.

Among the participants we highlight the local chefs Miguel Barrera and Raúl Resino from the Cal Paradis restaurants in Vall d’Alba and Benicarló, apart from the also renowned chefs such as Jesús Segura from the Trivio restaurant in Cuenca), Toni Romero from the restaurant Suculent from Barcelona, ​​Alberto Ferruz, from Bonamb Restaurant in Javia

Here we leave you a link to the website of the Gastronomy and Wine congress, where you can see the entire program of the three days of the congress in its entirety.

A gastronomic bet of Sea and Mountain

The richness of the province that unites all the flavor of the sea as well as the excellence of the land, make its cuisine a perfect ally of Mediterranean diet, which is reflected in every dish in the kitchens of any restaurant in the province.

The culinary tradition that you will be aware of at the congress ranges from the pots of winters such as the olleta de la Plana, even the most conservative rice dishes that compete among themselves to gain the prestige of always being the one chosen by diners as the “most authentic”, be it a banda, broth, arrosejat or the twin version, the fideuá.

The interior lands of the province offer excellent field products, vegetables, oils, as well as the best varieties of fruits, highlighting of course oranges and mandarins.

Another important focus that has stood out and above all grown in entrepreneurial interest has been the artisanal production of different varieties of cheeses, oils and wines.