The gastronomy has a pull. Economic, social, cultural and tourist. Two editions of Alicante Gastronomic have demonstrated it and the third is about to do so. It will be from March 27 to 30 when IFA returns to host this fair that grows proportionally to the success it reaps. It will be more than 30 Michelin stars and 50 Repsol suns, from Alicante and other areas, those who meet at this meeting, which now occupies two pavilions instead of one, which means increasing the surface from 15,000 to 32,000 square meters, and bringing together 150 to 250 exhibitors. The hours, parking spaces and accesses are also extended.
Three different scenarios will serve to host presentations, showcooking, workshops, tastings, tastings and conferences throughout four days in this event “that was born with the aim of reinforcing our destination with gastronomy as a claim and highlighting our products,” he stressed. Carlos Baño, director of the contest, during the presentation held yesterday. “We open the door of haute cuisine to all audiences to live a motivating and unforgettable experience, a place to discover and learn, where experience is key.” For this reason, Alicante Gastronomy “in just three years has become the largest gastronomic experiential fair in this country”.
If in 2019 there were 60,000 visits, this year expectations point to a figure much higher, as highlighted by Juan Bautista Riera, president of the Chamber of Commerce. “This fair is an effective example of cooperation between public administrations and a business entity to carry out a tremendously interesting project for the province.”
A project that «has the vocation to become national benchmark; the notoriety of the province is a proven fact, but we have to go much further, “said Riera.
Chef, contests and workshops
Creating positive experiences and raising awareness of healthy habits are two of the objectives of this event, which in its three stages will host a large number of activities.
In the Costa Blanca space the great chefs will meet “from here and abroad,” said María José Martínez, content coordinator. Professional activities have been scheduled, including a confectioners’ meeting, led by Paco Torreblanca.
In this space, tribute will be paid to the deceased Enrique Garrigós, for which the largest nougat tablet in the world will be produced. Also to Lucio Blázquez, from Alicante by adoption, and to José Manuel Varó, from Maestral, the first chef from Alicante to get a Michelin star.
The focus will also be on products from the province in the Saborea Costa Blanca space, with a review of the gastronomic tradition of the municipalities and their gastronomic contests or days, “so that any visitor is inspired and considers going to those municipalities to live experiences very different », highlighted María José Martínez.
In the Central Kitchen, “we want people to come in, participate in the workshops.” There will also be competitions for seafood, popular rice, the national tortilla, ham cutters, the best Mediterranean rice, whose jury is again chaired by Jordi Cruz, or the children’s contest, which Boris Izaguirre leads again.
There will also be a tasting area, with 80 different wine references, in addition to oil, beer, cheese and, as a novelty, cocktail tastings. «We set up a Destilled Room, a huge space for cocktails; It is a reference at a professional level and we want to give it value and express the importance of this practice as a claim and a complementary service to gastronomy ».
Through the Corner of the Stars some of the chefs more renowned, such as Susi Díaz, María José San Román, Kiko Moya, Cristina Figueira or Mari Carmen Vélez.
“Talent is here to stay,” said the president of the Diputación, Carlos Mazón. «Alicante is the locomotive of gastronomy; A train has passed and we have caught it, we are where we belong and we want to be even more in the forefront ». “Any responsible politician,” he stressed, “must attend to what is coming, neither direct it nor lead it.”
For his part, the CEO of tourismHerick Campos emphasized the relevance of gastronomy that “although at one point it was a complement to what a destination offered, today it is itself an attraction for us to visit.” Furthermore, “the gastronomic offer is essential for the cohesion of the Valencian Community”.
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