Councilor for Agriculture and Economic Development of El Poble Nou de Benitatxell, Manolo SegarraAlong with the technician responsible for the BioMoscatell project, Jose Manuel Bissetto, presented the project "Cuina'Moscatell"and motivated cooking students to introduce muscat into their dishes.
The day was addressed to the cooking students of the CDT and the Maria Ibars Institute of Dénia. This presentation is part of a training program in which the two centers will prepare their culinary proposals using the BioMoscatell juice as an ingredient.
Students presented their best creations. It was remarkable, especially, innovation dishes as "Grilled duck honeyed with moscatell juice"and the sweet combination of the"Fennel cream and Moscatell".
This day brought together professionals from the restoration sector of the Marina Alta and involved chefs from restaurants such as South restaurant, Golf course restaurant Xàbia, Cumbre del Sol Restaurant, The baret Miguel Ruiz, Brou Pedreguer, A cuiner l 'escoleta Sagra, La cosa nostra Gata de Gorgos, Miguel Angel Fabra Cocteleria de Gata Toni Cantó Teulada.
Thus, the great chefs of the region have turned to the BioMoscatell project and its products, so tied to the kitchen of the Marina Alta.
In conclusion, there was talk of adapting the juice to the catering industry cheapening packaging to make it more economical level kitchen. The symposium was attended Joan Martí, enologist and historian, working together on the project and stressed "Cook the importance as a transmitter of our agricultural and gastronomic the rest of society, culture and the world ".
He spoke of the importance of territorial cuisine and assessed the strength of BioMoscatell project. "When the restoration begins to support a project like this it is that the project is advanced" he pointed.
CuinaMoscatell He was born to the restoration bet for indigenous ingredient, as well as ecological. "After the distribution of products BioMoscatell project in restaurants in the region, some cooks suggest we preparing dishes and desserts with muscadine juice from this idea we got in touch with the CDT and Maria Ibars Institute and them we have presented an innovative project that reinforces the enhancement of muscatel in the kitchen"He highlighted Manolo Segarra.
