New Coolinari Food Festival in Tarragona

A gastronomic festival that was born with the aim of publicizing the products and creations of artisans, producers, farmers and entrepreneurs of the local Tarragona scene.

Coolinari Food Festival arrives on the gastronomic scene at the end of the year to promote and disseminate the excellence of fresh, local and quality agri-food products.

Throughout the two days of the weekend, on December 17 and 18, it will host a set of activities at the headquarters of the Tarragona Center The Seminary from the city of Tarragona, accommodating all lovers of gastronomy, to enjoy it with the family.

The artisans, producers, farmers and entrepreneurs related to gastronomy who attend the event will present their projects and products to all visitors along the different stands where their creations will be exhibited, which can also be tasted and purchased.

We will also be able to enjoy one of the new gastronomic avant-garde trends in the figure of street food stalls, a true Streetfood montage with and bars full of food and drink.

This Coolinari Food festival of gastronomic culture presents a great novelty, the fusion between the product market and music, and within the entire program of activities it has created an ambient environment, enlivened with live music where different Disc-jockeys will put the color note to the event.

Apart from all the assembly in the purest style of the local market, different exhibitions and exhibitions will be developed that will make all visitors, adults and children enjoy, who will also have a leisure area to give free rein to their needs.

Entry to the Coolinari Food Festival 2016 is free, and it is important to note that the project was recently awarded by the Tarragona City Council, in the Tarragona Impulsa Company Awards, whose objective is to promote the entrepreneurial spirit and support the creation of new companies in the area of ​​influence of the city of Tarragona.

The world is changing and so is gastronomy

The Festival is part of the new way of understanding and disseminating gastronomic culture, with certain traces within the Slow Food philosophy.

This philosophy, deeply rooted as a consequence of the bad experiences lived in the last decade, and where self-employment and entrepreneurship have led to a new way of producing, consuming and also eating.

Consumers seek to get away from the stereotypes of manufactured and industrial products, which the presence of large chains has led us to consider as necessary, largely abandoning the scene of daily consumer activity, seeking supplies outside the traditional channel.

Fresh, seasonal, local and quality products, which reach the market from the producer himself, is nothing more than a consequence of globalization and above all of the de-atomization of the distribution sector, wanting to recover not only the proximity in the deal and in the sale, but also the knowledge of the rural environment, its customs and of course, a new way of understanding life, as a consumer, as well as a producer or producer.

Now the priority is to recover the traditions, and that it occurs with sustainability and care for the environment, hence the interest in gradually reducing the role of intermediaries from this scenario, which in addition to increasing prices, do not favor the environmental impact derived from the transport.