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Comunidad Valenciana, Invited AC

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The Valencian Community was the Guest Autonomous Region at this edition of the Salon Gourmets and displayed the wealth of its food and wine production for a whole day in the space provided by the Organizers:

10:10 - 10:30 DO CHUFA

  • "The Cultivation of Valencia's Tiger Nut: Tradition, Innovation, and a Sustainable Future" – Speaker: Jose Manuel Bou
  • Tasting of fresh tiger nuts

10:35 - 11:35 CONFERENCE: WINES OF THE VALENCIAN COMMUNITY

"Four Seals, One Shared Territory"

  • Roundtable discussion (40 min) with four speakers:
    • Diego Pérez, Oenologist and Certification Director of the Regulatory Council of D.O.P. Utiel-Requena
    • Salvador Manjón, President of DOP Valencia
    • José Juan Reus, President of the Regulatory Council of DOP Vinos de Alicante
    • Juan Carlos Pavía, President of IGP Vinos de Castellón
  • Tasting of four wines (one per Regulatory Council):
    • Utiel-Requena presents Tinto de Bobal 2023 ROBUSTA by Neleman Wines

11:40 - 12:35 PRESENTATION OF THE NEW IMAGE OF THE ASSOCIATION OF CAVA PRODUCERS OF REQUENA

Unveiling the new brand identity:

  • Rebeca García, President of the Association of Cava Producers of Requena
  • Estefanía Nebot, Director of the Arquetipo agency
  • Tasting: "The Long Aging of High-Altitude Cavas" – Led by Vicente Morcillo

12:40 - 13:10 THE VERSATILITY OF BENICARLÓ ARTICHOKE IN CUISINE

  • Introduction to the cultivation of the Benicarló artichoke. (Speaker to be confirmed)

13:20 - 14:20 SHOWCOOKING: ALICANTE, GASTRONOMIC CAPITAL 2025

  • 13:20 - 13:40 – "Alicante, Mediterranean Flavor: Official Presentation of the Gastronomic Capital" – With the Councilor of Tourism or Hospitality of Alicante
  • 13:40 - 14:20 – "Flavors of Alicante: Cocktails with Soul and Tapas with Tradition"
    • Cocktail creation with Alicante products (2 mixologists)
    • Traditional tapas preparation (2 chefs)

14:30 - 15:30 DOP VALENCIA RICE

  • Santos Ruiz interviews a rice farmer affected by the DANA while a rice dish (or paella) is cooked live.

15:40 - 16:00 DOP NÍSPERO DE CALLOSA D’EN SARRIÀ: "The Sweet Gold of La Marina in Haute Cuisine"

  • Níspero introduction video
  • "Cooking with Níspero" – With Alejandro Such, Culinary Director of Mediterráneo Culinary Center.

16:05 - 16:25 REGULATORY COUNCIL OF IGP JIJONA AND TURRÓN ALICANTE