Commitment to the cities of the gastronomic conference in the province of Seville triumphs once again

with Old newspaper carousel As a place it was chosen to be for a day Large room for the restaurantAttendees were able to enjoy a tasting menu that included everything The city’s cuisine takes center stage. Because with this firm commitment, this gastronomic proposal aimed at appreciating the restoration of the province was born.

with Sponsorship of Prodetur and its brand Sabores de la ProvinciaThe sessions were again successful at both sessions, lunch and dinner. But before the doors opened at two in the afternoon, an institutional meeting was held in which… Zoila Borrego, Commercial Director of ABC Andalusia, served as host for sponsors, collaborators, producers, winemakers and restaurateurs. Present in this edition, which discussed the situation of the sector that has a very important weight in Seville. An informal and intimate conversation in which proposals and ideas that need to be considered for the future of the hospitality industry always appear.

Seville Province Gastronomic Conferences had In collaboration between Cruzcampo and GastromiumThe International School of Gastronomy and Hospitality of Andalusia.

As for pairing The wineries Anís El Clavel, Bodegas Fuentes Reina and Grupo Viñafiel participated. The sweet touch Desserts were contributed by Chris’ mother Cake.

The importance of the list

The impatient attendees showed up a few minutes before two o’clock in the afternoon – the same thing happened at dinner – at the ABC headquarters in Seville on the island of Cartuja, an unmistakable sign of the desire that was there Try the tasting menu. Some already know how it works perfectly because they last year after year, they buy tickets Nothing more than putting them on sale, although those released are also quickly located thanks to the organizers’ instructions: There are two tickets, day and night, each accommodating 150 guests. Reservations can be made for two to eight people and a tasting menu (39 euros) It features seven dishes from seven restaurants in the province, pairings from Cruzcampo and collaborating wineries, plus desserts from La Tarta de la Madre de Cres. From there, all you had to do was enjoy the food, even if it was snowing outside, because the weather wasn’t exactly nice. But even this did not prevent the public from tasting appetizers and recipes directly from the participating restaurants.

The first dish that could be tasted was its preparation Quillo Flamenco KitchenThe company is headquartered in Castilla de la Cuesta. Its cover consists of a Anchovy tartare in vinegar and roasted eggplant with pipera salmorejo“, where they sought to “reinterpret traditional flavors from a more modern perspective. The dish takes as reference the classic gelda ingredients (anchovies, pepper, olives), but transforms them into a completely different form, a fresh and surprising tartare. The goal is to renew the popular flavors that we all recognize, but to place them in another culinary context, always maintaining their essence. “We want every bite of Andalusia to be remembered.”

Then it was his turn Abaziro, Bormujos restaurant. His class was A Pate en croté with pickled vegetables“A traditional French preparation that has its origins in the need to preserve meat during long journeys. We wanted to restore this classic technique to adapt it to our philosophy of local cuisine, using high-quality local products from small producers. This is a fall suggestion, designed for those dates when you want more intense flavors. Plus, it fits into our modern grocery line, which is at the root of our gastronomic identity.”

Eterno, which moved from San José de la Rinconada to central SevilleHe was the third person to participate these days. He did this with A Tia Maria’s poultry pie, butter and persimmon bread“Tapa reflects our commitment to passionate cooking and respect for recipes that are part of our family memory. The poultry pie is made from a traditional recipe prepared in my grandmother’s house, which we have reinterpreted with a more modern technique, without losing its essence. We accompany it with butter bread, which provides a soft and chewy texture, creating the perfect combination with the cream pâté. The finishing touch is given by persimmon, which adds sweetness and seasonality, completing a balanced package full of character. It is tapa that comes from home and is elevated in our restaurant through the purity of the product and the well-crafted stew technique.

After the halfway point of the pass, it was L.’s turn La Perdida, with restaurants in both Alcalá de Guadaíra and Sevillewhich was presented by A Ripe beef steak tartare and Cantabrian anchovy bread“Tapa is an honest reflection of our culinary philosophy, where the product is always the protagonist, especially meat, which is our great specialty. We mature the meat in our own workshop, controlling the entire process to achieve exceptional quality and depth of flavour. With this steak tartare, we want to show that dedication, by combining it with anchovies to provide density and saltiness, creating the perfect balance between land and sea. “It is a dish that represents our identity and the excellence we strive for in each of our proposals.”

The second part of this meal began Anonymous, based in Merina del Aljarvi. for him “Andrea’s omelette”which is “a reinterpretation of the traditional Spanish tortilla, but brought to a more modern and creative culinary concept. It is a deconstructed tortilla that arises from the love of the three partners for this dish that is very special to us, and from the desire to offer a different version with its own personality. It is made in three layers: at the base we find potato slices with a crunchy touch, on top of which there is a boiled onion that provides sweetness, on the layer the surface potatoes are cut into small cubes to create a contrast in texture, and they are finished with a sauce made from liquid egg yolks that strengthen The essence of the classic tortilla, as a nod to the typical “pincho”, we accompany it with a sponge cake of salty bread.

Tapas, Cruzcampo and wine

Not only did the food catch the attention of the diners, but they also enjoyed the food Pairing The most complete. And so, regardless of Different types of Cruzcampo beerthey were able to test the options he chose Fuente Reina Winerieswhich chose Fuente Reina Ruble and Fuente Reina Crianza; Liquor Veniafil groupwith oak bottom and semi-sweet white bottom; And choose Anais ClavellWith cherry drink.

The penultimate dish arrived from the kitchen La Bicycleta, Dos Hermanas Restaurantwhich was presented by A Sorrentino stuffed with mozzarella, quince, parmesan, cheese sauce and walnutstapa “reflects the essence of our Italian-Argentine cuisine. Sorrentino is a typical Argentine pasta that we make entirely by hand in our restaurant. This snack, deeply rooted in our customs and especially present in the winter months, is served here with an innovative recipe that we have combined this year. The filling combines the creaminess of mozzarella with the character of Parmesan and a sweet touch of quince. All this is accompanied by a soft cheese sauce and toasted walnuts that add texture and intense flavor to the dish. Tapa unites tradition and creativity, with a flavor that transports us to our Argentine roots.

And to top it off, I arrived Casa Limon, by Mirina del Aljarafeand him Maghreb pie“Which reflects the inspiration that surrounds us every day in the restaurant. We have gardens that evoke those of Morocco and we also maintain a constant connection to this country, as we travel, obtain supplies there and allow ourselves to be influenced by its culture. This cake is a direct reference to those scents and atmosphere that we want to convey to our guests. Our cuisine also has a strong Sephardic heritage, which adds even greater richness to the cultural fusion of the dish. Prepared as a delicious appetizer, it is based on a traditional very spicy chicken stew wrapped in thin dough, mixing sweet and salty as occurs in the culinary art of the Maghreb.

The successful new edition of the Sevilla Provincia Gastronómica de GURMÉ conference ended with a nice touch. Specifically, with Classic cheesecake from La Tarta de la Madre de Cris. Without a doubt, the perfect end to a date that has already set the countdown to a return in the fall of next year.