Esther Gutierrez and Benjamin Caballero
Portugal XXI Food Festival The Provincial Council of Cáceres has already set a date and time, the Sheraton Hotel in Porto will host the Nov. 2 this show cooking, which this year changed the format.
"With this new model aim is twofold, first, give a more modern style to the Festival, and secondly, that diners can enjoy more variety products "Extremadura said Thursday the deputy of Tourism and Youth, Esther Gutierrez.
Thus, in Part 1 of the Festival will use the traditional aperitif, 130 people, but the tasting menu is not a buffet, as usual, also the protagonists of the recipes are products of PGI, Protected Geographical Indication, Name Origin, DO, and commodities stars in each region of the province of Cáceres. Six
restaurants in the province to participate in the contest with six different proposals, it is the Hotel Alfonso VIII (Plasencia), the Bridge Hospedería Alconétar (Garrovillas), La Taberna Encantada (Perales del Puerto), the Corral del Rey (Trujillo), Abadia de Yuste (Yuste Cuacos) and Eustace White Cáceres, Caceres tribute to recently deceased restaurateur.
As a reminder, this contest, in its early years, was held in Cáceres, however, the council opted for the outside out for a wider dissemination in promoting the products of our land, with the idea of \u200b\u200battracting tourists .
So far, the festival has neat Gastronomy Cacereña a city like Madrid, Barcelona, \u200b\u200bSan Sebastian, Seville and La Coruna. This is the second time he travels abroad, and in 2006 was held in Lisbon.
The Tourism Council of the Provincial de Cáceres works, for the first year, with the Extreme Gourmet Chef Association to implement the Food Festival XXI. MENU
XXI Presenting the Food Festival, the president of the Extreme Gourmet Chef, Benjamin Caballero , explained the menu that you can taste every dish will be prepared by one of the participating restaurants.
From Miajadas proposes a tomato cream, warm salad of Iberian sirloin marinated with apples and blackberries from the Vera, the palate can enjoy a truffle cake, fruit orchard and pickled partridge, sheets of cod on ratatouille with zucchini, stuffed lamb loin carpaccio chanfaina Almoharín figs olive oil Hurdes Gata.
On the other hand, the appetizer will be borne by the organization, is composed of pennyroyal in Valdeobispo gazpacho, cold cuts of veal paprika, stew Lent of the Convent of Santo Domingo de Plasencia, zorongollo and potatoes marinated Valley Ambroz, ravioli of black pudding and croutons of pork Guadalupe Sierra de San Pedro.
