27 Mar Valencia´s Culinary fest celebrates its third edition with CORVINA REX in its gathering and on its menu
On its third edition and renamed as “Valencia´s Culinary Fest”, this gastronomic festivity continues to transform our city into the capital of haute cuisine for two weeks totally full of activities.
Additionally, CORVINA REX keeps inspiring recipes and reflections for being protagonist of dishes and gatherings.
With taste as common thread, the festival hosts workshops, tastings, master classes and, especially, some impressive menus that bring together great national and international chefs.
Haute cuisine with more than usual affordable prices, leaded by names like Ricard Camarena, Begoña Rodrigo or Manuel Alonso with his “four-hands menu” with Mikael Svensson.
As central events, Valencia´s Culinary Fest has offered the “Night of Valencian Gastronomy” in the emblematic building of the Royal Navy “Veles e Vents” and a closing lunch, held in another unique place of the capital: the “Mercado de Colón”.
On the other hand, and as usual, Casa Montaña has had a very active participation in the conference and for this occasion, it has proposed a return to the roots with an invitation to taste our gastronomic heritage.
Back to the roots in Casa Montaña
The Experimental Station of Carcaixent and the Global Nature Foundation have collaborated with the centennial tavern to promote an agrarian diversity plan whose long-term objective is to preserve the agricultural heritage of the Valencian Community.
For this, Casa Montaña has organized, among others, a gathering dedicated to local products among which CORVINA REX could not be missed, a traditional Mediterranean species that FRESCAMAR has recovered through aquaculture.
The meeting was also attended by Tahiche Lacomba, General Manager of the aquaculture company, who shared reflections with Emiliano García, Director of Casa Montaña, Jordi Domingo, Fundación Global Nature Foundation technician, restaurateurs as Joaquín Schmidt, and journalists such as Santos Ruíz, Jesús Terrés and Silvia Soria, among others.
CORVINA REX also had a leading role at the table, since the menu designed for the occasion included among other main dishes a delicious CORVINA REX with mosaic of vegetables and squid that shared tablecloth with other ingredients full of tradition such as pumpkin from Enguera, oil from the Cooperativa de Cocentaina or honey of Ayora.
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