Salou. Costa Dorada. 22 January 2020. Who follows it gets it, according to the Castilian saying, and Salou is a clear example of this persistence. Thus it was possible to verify on January 21, during the presentation in Madrid of the gastronomic agenda Salou Food Experience 2020, an event organized in style in the Nomad House of the Ramses space of the Spanish capital and attended by a large group of authorities related to tourism and gastronomy as well as journalists, bloggers and influencers from across the state.
The mayor of Salou and president of the Tourist Board of the municipality, Pere Granados, was able to boast the good fruits that the capital of the Costa Dorada is reaping in its eagerness to position itself as a quality gastronomic destination, which allows extending the tourist season and complement the traditional offer of sun and beach and sports.
After several years promoting gastronomic initiatives and working side by side with the restaurateurs of the municipality, the achievement by chef Pep Moreno of the first Michelin star that gets a Salou restaurant has been for the City Council, for the Tourist Board and for the whole sector a recognition and a new impulse to the work done.
In this context, and within the framework of the Fitur tourism fair that takes place from January 22 to 26 in Madrid, Salou has once again made a strong commitment to the gastronomy of the municipality and has organized in the heart of the Spanish capital the presentation of The Salou Food Experience 2020 agenda, which includes the 10 days and gastronomic activities that will be held in the capital of the Costa Dorada between April and December.
The agenda highlights that this year nothing more and nothing less than 4 new activities are organized compared to those of previous years, which are:
- Gastronomic Days of the Shrimp, which will offer menus and tastings based on proximity products with this crustacean as the main element.
- Mediterranean Wine Week, in June, an initiative that aims to create an oenological and gastrovinicultural experience from the Mediterranean figure and company carried out by the Rei Jaume I, of which Salou is an important part.
- Route of medieval dishes, in the framework of the Festa del Rei in Jaume I, which wants to link the historical heritage with medieval-inspired tastings
- Young Wine Festival at the end of December
The other days and gastronomic activities of the Salou Food Experience 2020 agenda are:
Salou flavor (May)
- Sabor Salou (May)
- Gastrotour (second half of May)
- Rice Gastronomic Days (June)
- Gastro Wine & Music (end of September)
- Tapas Rally RACC Rally Catalunya - Costa Daurada (October)
- Gastronomic Days of Calamar (November).
During the presentation of the gastronomic agenda, the mayor of Salou stressed that "from the City Council, in collaboration with the professional field of restoration, we have been working to make Salou a reference in gastronomy, and we have achieved a calendar of ten major actions attractive". For his part, the Councilor for Economic Dynamization, Héctor Maiquez stressed that "Salou is heading towards consolidation as a gastronomic destination since the restoration of Salou is not only important in quantity, but especially in diversity and quality. Salou also enjoys a environment of an exceptional landscape and culinary value, where up to 7 DO of wine and an DO of oil coexist ".
Then, the gastronomic presentation of the Deliranto restaurant took place, with chef Pep Moreno in front, winner of the Michelin star. Moreno unveiled his star dish for the Gastronomic Days of Squid 2020: Purity of Squid
But in addition to talking about gastronomy, the people attending the event could also check the quality of the Salou restaurant sector, with a tasting of various dishes prepared by some of the best restaurants in the capital of the Costa Dorada:
- Terrassa Club Nàutic Salou: Snacks in calçot texture
- Restaurant La Pasión: A touch of the sea, sardine marinated with chopped tomato and purple onion with green pistachio vinaigrette.
- Lunattic Restaurant: Ibéricus Tartar
- Nàutic Salou Club Restaurant: Creamy Squid Rice
The dessert, "'vanilla nitro sorbet with Prades truffle" they prepared together.
This tasting was paired with DO Terra Alta wines, from the Clos Galena Winery; the Padró & Co Red Classic vermouth; the Adernats Pur cava, and the San Miguel Magna beer.
All these dishes could also enjoy the director of R & D & I of SEGITTUR, Carlos Romero Dexeus; the president of SEGITTUR, Enrique Martínez; the director of the Catalan Tourism Agency, David Font; the president of the Spanish Association of Wine Tourism and Gastronomic Tourism, Cristina Alonso; the president of the Spanish High Gastronomy Club, Javier Tros de Ylarduyá; the head of the area of ​​Connectivity and the head of the area of Connectivity and Visas of the Tourism Institute of Spain, Belén González; the president of the Spanish Federation of Tourism Journalists and Writers, Raquel Fernández; and Tourinews editor, Ignacio Moll; among other managers, businessmen and travel agents.
