Shops in El Poble Nou de Benitatxell have introduced Muscat wine into creative cuisine. The elaboration of the well-known Coca María and the sausages with biomoscatell has given an incredible result. And it is that, the pobleros businesses like Monica's Forn and the butchery of Marisa Soler They dared to incorporate Muscat into their products.
Within the days Moscatxell al novembre, yesterday the culinary phase entitled Cuina'Moscatell. Shops, restaurants, groups and local associations gathered in Benitatxell with the tasting of new products made with muscat and a round table entitled How to make viticulture profitable in the Marina Alta?, which provided keys to commercialize and make profitable Muscat and its products.
This paper was attended by the farmers of BioMoscatell project; the technician who coordinates it, José Manuel Bisetto; restorers such as Miquel Ruiz, from the Baret de Miquel de Dénia; José Ángel Estalrich, from the restaurant el Sur de la granadella of Xàbia, or Cristóbal González, of the Brou de Pedreguer. They also attended entrepreneurs, such as Pedro Soliveres, of the VAPF, and representatives of the public sphere, such as the manager of the Cultural Mancomunitat de la Marina Alta, Jovi Lozano-Seser; the biologist and professor Miguel Ángel Civera, the journalist Clara Giner, the mayor, Josep Femenia, and the councilor Manolo Segarra.
This activity, organized by the Department of Agriculture and Economic Promotion, in charge of Manolo Segarra, put in value the star product of the region as is the moscatell "It serves both for baking and for making any other dish. Everything is to be discovered and savored", explained the mayor.
Farmers, restaurateurs and businessmen agree in defending the quality of local products and linking them to the landscape, the territory and the proximity. The kitchen of always is sustainability and links with the new tendencies of the slow food and the gastronomy of proximity.
The Poble Nou de Benitatxell started a project five years ago, that of the BioMoscatell, innovative and that over time has proved fundamental to promote new more sustainable production models. The ecological cultivation of the grape has become a benchmark for the recovery of abandoned vineyards and the exploration of new business routes, such as the Moraig wine and the natural juice of Muscat.
