This month's Cuina magazine has an article about the VI Dia Cuina.
As every year, the Fira del Porc i la Cervesa de Manlleu was the scene were some gastrobloggeres were invited. And this year I could go.
The day started in a meeting at Manlleu market for going to Mas Les Basses. There, Josep Capdevila guided us by his farm, explaining us how an ecological farm worked.
Imediately, we went to Pl. Fra Bernardí, the heart of the Fira, where ther were the results of the recipe contest with cured sausage for bloggers. There were three awards:
Xavier Solano, from Flavorcook, won the the category of innovating recipe with a Cured sausage ice cream.
Marina Antúnez, from Tapa't de Tapes, won the healty recipe category with a Summer rice with cured sausage.
And Mayte Deza, from La Fonda Deza, won the traditional recipe category with a Tomato and cured sausage tartar.
After the awards, we celebrated it with a lunch at Sambucus, where we had a delicious menú based in pork.
And, of course, the Fira was all day able to be enjoyed.
As every year, the Fira del Porc i la Cervesa de Manlleu was the scene were some gastrobloggeres were invited. And this year I could go.
The day started in a meeting at Manlleu market for going to Mas Les Basses. There, Josep Capdevila guided us by his farm, explaining us how an ecological farm worked.
Imediately, we went to Pl. Fra Bernardí, the heart of the Fira, where ther were the results of the recipe contest with cured sausage for bloggers. There were three awards:
Xavier Solano, from Flavorcook, won the the category of innovating recipe with a Cured sausage ice cream.
Marina Antúnez, from Tapa't de Tapes, won the healty recipe category with a Summer rice with cured sausage.
And Mayte Deza, from La Fonda Deza, won the traditional recipe category with a Tomato and cured sausage tartar.
After the awards, we celebrated it with a lunch at Sambucus, where we had a delicious menú based in pork.
And, of course, the Fira was all day able to be enjoyed.
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