Cartagena will gather in an independent 60-meter pavilion the most typical of its traditional cuisine, with tastings and exhibitions
Tasting a wine made with native Merseguera grape from Campo de Cartagena, together with the most typical salted fish of the land and the best cauldron in Cabo de Palos cooked with select products from the Mar Menor will have difficult competition in the tenth edition of the Murcia Gastronomic Region. In this event, which has now become a national culinary benchmark, Cartagena will participate with the essence of its most typical traditional cuisine. On this occasion, it will combine the products of the sea and the land in the same idea, with the intention of capturing the thousands of visitors who come to this event and in particular to its pavilion.
The event organized by LA VERDAD, from Friday, November 5 to Monday, November 8 at the Víctor Villegas Auditorium in Murcia, was presented yesterday at the City Hall by the mayor, Noelia Arroyo, and the councilor for the Tourism Area, Manuel Padín. Both highlighted the careful assembly of the facilities, an exhibitor that will host tastings, tastings and exhibitions. All this has been coordinated with the local hotel management Hostecar, to arouse the curiosity of visitors, but also of the rest of the participants.
“Cartagena has some of the best tables in the Region of Murcia, such as El Mosqui and Magoga”
The facility will occupy 60 square meters, and will be independent from the rest of the assembly of the fair. Manuel Padín explained that it has been designed taking into account the security measures against Covid and the needs of the activities that will take place there. It will be focused, he explained, “on the product, the one that defines Cartagena, that represents it and that speaks for it outside our borders.” The equipment will be provided by the Cartagena company José Díaz, a leading provider in the sector.
It will have a service space where free tastings will be offered and a tasting place with chairs and tables, to better enjoy the culinary creations. All of this “will allow visitors to take home the most characteristic flavor of Cartagena every day,” added Padín. ‘Our gastronomy, as it has to be seen’ is the slogan chosen for the installation, along with that of ‘Cartagena, you will have to choose’.
Gastronomic Region of Murcia
In the morning and afternoon
In the gastronomic section, the City Council will offer culinary specialties on the four days of the event in the morning and in the afternoon. On the 5th, the star product will be Tomás Ferro wine, from the Polytechnic University of Cartagena (UPCT), made with the most typical vines of the area that the educational institution cultivates in its La Palma Agri-Food Experimental Station. In addition, the wines will be present throughout the fair with their own corner, so that participants and visitors can taste them and get to know them first-hand.
Salted fish and its wide variety offered by the Ricardo Fuentes company will be the reference for the second day at the Cartagena booth. In addition to tasting exclusive dishes with this product, visitors can purchase them in packages or separately. Here, the bluefin tuna will be the main protagonist. Lectures, exhibitions and workshops will be held around his figure. In them, the ways to present this product in sushi, sashimi, tartare and tataki will be taught.
“The entire event will be focused on the product, the one that represents and defines Cartagena”
“Eight out of ten tourists who visit us a year do so for our varied cuisine”
“The best ambassador”
The third day will be focused on the cauldron and its preparation by the El Mosqui restaurant, “the best ambassador of this dish,” said Padín. The management of this restaurant located in Cabo de Palos will be in charge of showing its richness in terms of flavor, through tastings. Attendees will also be able to purchase lots with the products and the recipe for this “gastronomic delicacy”. And finally, Monday the 8th will be dedicated to the company Frigoríficos Morales and its extensive range of articles.
“Cartagena has some of the best tables in the region, from traditional establishments, such as El Mosqui, to the most advanced gastronomic proposals, such as the Magoga restaurant,” said Mayor Noelia Arroyo in the presentation.
The General Director of Tourist Competitiveness and Quality, Carlos Peñafiel, was also present, who highlighted that eight out of ten tourists visit the Region for the varied gastronomy, and that Cartagena, in addition to having great products, “leads the cultural offer of the Region”. The director of La Verdad, Alberto Aguirre de Cárcer, stressed that the Cartagena stand is always one of the most visited of this gastronomic event, “an event that has become a landmark in the Southeast, attracting visitors from neighboring communities.”
Chef María Gómez, from Magoga, will open the talks
The chef of the Magoga restaurant in Cartagena, María Gómez, with a Michelin star, will be in charge of inaugurating the cycle of presentations that make up the intense program of Región de Murcia Gastronómica, with the conference ‘Rediscovering the use of sugarcane’. If last year he already captivated the virtual assistants with his carob chocolate, with which he dared to make surprising chocolates, in this edition he intends to show that the reeds of the reeds that grow on the river banks are no less worthy of a great prominence in your establishment. It will be at 11 am and its presentation will be carried out by the mayor of Cartagena, Noelia Arroyo. This was announced by the director of the fair, Sergio Gallego, at the presentation of the event. Gallego highlighted, in addition to the nine master classes on bluefin tuna that the La Palma company Ricardo Fuentes will give, the participation of other prestigious chefs, such as Pablo González, with two Michelin stars for his restaurant Cabaña Buenavista, in El Palmar; Nazario Cano, with a Michelin star for his cuisine in Odysseus; David López, soul of the Murcian Local de Ensayo; and the jury of the Masterchef Pepe Rodríguez television program.
.