The Castellón Provincial Council continues to participate in the International Tourism Fair (Fitur) in Madrid where it is showing its support for the tourism sector of the province as well as promoting the gastronomic, sports, festivals and ‘sun and beach’ proposals. Today, the president of the Provincial Council of Castellón, José Martí, attended the gastronomic exhibitions of Michelin stars Miguel Barreda from the restaurant Cal Paradís (Vall d’Alba) and Alejandra Herrador and Emmanuel Carlucci from the restaurant Atalaya (Alcalà de Xivert), where he announced a new edition of the gastronomic festival that was so successful in Benicarló, where renowned Michelin-starred restaurants gathered.

Martí pointed out that “this great gastronomic event was organized on the occasion of the 200th anniversary of the Diputación de Castellón and is here to stay. In the province we have high quality gastronomic products and a high level raw material, and this festival is a great showcase to make them known”.

For its part, the provincial deputy of Tourism, Virginia Martí, has highlighted the importance of gastronomy as “a first level tourist axis”. “From the Diputación de Castellón we maintain our commitment and support to the gastronomic sector and tourism and such initiatives are an example of this,” added the provincial deputy.

In the absence of specifying the municipality that will host this second edition, the event will become the great showcase of the products and companies that are grouped under the brand ‘Castelló Ruta de Sabor’. It will have an exhibition area where you can buy food products, dishes and tapas prepared by restaurants, which can be tasted in spaces provided for this purpose.

Showcooking

The Castelló stand today hosted two ‘showcookings’. The first was by Michelin star Miguel Barreda from the restaurant Cal Paradís (Vall d’Alba), who prepared a dish consisting of penjar tomato with sardines and grilled garlic. The president of the Provincial Council of Castellón, José Martí, and the deputy of Tourism, Virginia Martí, have been able to taste this dish. In addition, the tasting has coincided with the visit of the President of the Generalitat, Ximo Puig, to the stand of Castelló and has also been able to taste this dish.

The second ‘showcooking’ has been in charge of Alejandra Herrador and Emmanuel Carlucci of the restaurant Atalaya (Alcalà de Xivert) who has prepared Benicarló artichoke with cream cheese combined with sobrasada oil with truffle finish.