The Region of Murcia arrives in Alicante, showing off its title as the Spanish Capital of Gastronomy 2021, after visiting the cities of Bilbao, Santander and Gijón. The Murcian chef from the restaurant Buenavista Cabin (2 Michelin Stars and 3 Repsol Suns), Pablo González Conejero, has been the ambassador of the gastronomic event that was held at the Maestral restaurant, on September 23, and which brought together different authorities from the Murcia region, in the province of Alicante, along with a large group of journalists and culinary experts.
Murcian gastronomy is gaining more and more relevance. In this sense, the president of the regional government, Fernando Lopez Miras He explained that “he is in one of his best moments. The product has always stood out for its quality, but we are much more than the garden of Europe ”.
“Gastronomy is the second tourist product most valued by tourists who visit us, after sun and beach tourism. AND 8 out of 10 they recognize that one of the main motivations that has led them to the Region of Murcia is precisely gastronomy ”.
One of the reasons that has made possible this recognition of culinary wealth, as the Spanish Capital of Gastronomy, is the firm commitment to place gastronomy as the backbone and pole of attraction for national and international tourism, who visits the Region of Murcia attracted by its climate and its beaches, but also by its inland destinations, with a wide range of rural accommodation throughout the Region or by the cultural product offered by city destinations, especially Murcia, Cartagena, Lorca and Caravaca de la Cruz.
The objective of the Region of Murcia this year in which it holds the gastronomic capitality is to reaffirm itself as a gastronomic destination but without giving up on extending it over time with different long-distance actions. In this sense, The Region has created its own quality brand ‘1.001 Sabores’, that highlights the variety and richness of the 45 municipalities that form the Autonomous Community. “We will continue betting on gastronomy in all its aspects, because our cuisine defines us and speaks of our origin, tradition and roots”, Concludes the president of the Regional Executive.
For this special occasion, chef Pablo González created a tasting menu in the form of a tour of the sea, the interior and the Murcian garden, paired with DO Yecla wines.
Starting with a Mars of mullet roe, to continue with a fish from the Encañizada in pickled carrot, since it is the most typical preservation method in the Mediterranean.
We also tasted a very traditional dish, such as the Mar Menor sea bream and shrimp cauldron -explains the chef-. Salted were also present, since they are another of our signs of identity, in the form of homage to the ancient Roman Empire. We continue with a marmitaco of red tuna morrillo, on a shiso leaf, in the shape of a taco, and with a suckling kid muffin, which is a steamed bread stuffed with chapinas (sweetbreads), very typical in the Region of Murcia. or with our “Campo de cruciferous”: a local sausage, the chiquillo, with cauliflower puree, cauliflower land and different micro-vegetables from the Murcian garden.
Then, Gazpachos from the altiplano: a traditional dish from the cuisine of La Mancha and the area of the Murcian highlands, such as Yecla and Jumilla, with a game broth and mushrooms with an interior paté of hare and birds such as pigeon or pigeon accompanied with a bread of lentils, anchovies and honey. To end, Murcian flat (our native pig), with its cheek and dewlap. And the sweet ending was our Asian, the typical coffee from the Cartagena area, in the form of a dessert, with different textures: creamy, ice cream or gelatin ”.
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