Salou's gastronomic agenda is presented in Barcelona

Salou. Costa Dorada. 29 March 2022. Salou has presented its gastronomic agenda for 2022 at the emblematic Fabrica Damm in Barcelona and with the company of Josep "Pitu" Roca, from Celler de Can Roca. Various restaurateurs from the Associació d'Empresaris d'Hostaleria (AEH) of Salou have offered a tasting to promote the municipality as a gastronomic reference on the Costa Dorada.

With the slogan "Salou, gastronomic essence", the Salou 2022 gastronomic calendar includes a dozen different activities that will take place throughout the year to deseasonalize the season through gastronomy; attract a local market/visitor (such as Barcelona), but also national and international ones, who are motivated by restoration; and that this sector can be active all year round, with a diverse, varied and quality offer, a fact that creates economic synergies with the rest of the sector.

The mayor of Salou and president of the Regional Tourism Board, Pere Granados, recalled in the presentation that Salou's gastronomy is characterized by "innovation, avant-garde, creativity and the use of local products of proximity, with protected geographical identification and qualified denomination of origin". In this sense, "Salou is located in an environment and a territory of great wealth and diversity in products from the sea and in products from the land, highlighting the 8 wine DOs (half an hour from Salou the farthest): Priorat, Montsant, Tarragona, Conca de Barberà, Terra Alta, Penedès, Cava/Corpinat, and Catalunya, as well as the three PDOs for oil.

Granados has said that "thanks to the businessmen, their involvement, capacity and professionalism", and the drive of the chef of the Deliranto Restaurant, Michelin star, it has been possible for the municipality to achieve a good boost, as well as a varied offer; circumstances that the mayor of Salou has thanked the local professionals, who act under the umbrella of the Associació d'Empresaris d'Hostaleria.

For his part, "Pitu" Roca has encouraged the restaurant sector to continue working and has wished them good luck in this "full year of tasty gastronomy", which will make many people visit Salou. He has also valued the diversity of local products and the importance of "consuming territoriality", and has described the presentation as an "act of overcoming grief for the world of tourism", to "reactivate, revive and do it from a positive attitude; from the drive, ingenuity, quality and quantity of the acts that are promoted from Salou, with a different look".

The presentation of "Salou, gastronomic essence" was also attended by the Councilor for Economic Dynamization Hèctor Maiquez; the president of the Provincial Council of Tarragona, Noemí Llauradó; the delegate of the Generalitat in Tarragona, Teresa Pallarès; the deputy of the Parliament of Catalonia, Ramon Espadaler; the director of the Catalan Agency for Tourism of Catalonia, Narcís Ferrer; Enric Botí, president of ONCE in Catalonia; and Artem Vorobyov, Consul General of Ukraine, among other personalities.

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