The Gastronomic Council of the Province of Seville wins again for its commitment to the city

and old newspaper rotary as the place chosen for the day large room in the restaurantattendees could enjoy an all-inclusive tasting menu. Town kitchen takes center stage. It is with this firm determination that we have created a gastronomic proposal that values ​​the recovery of local regions.

and Sponsor of Prodetur and its brand Sabores de la Provinciathe session was again a success for both lunch and dinner. But before the doors opened at 2 p.m., an internal meeting was held. Zoila Borrego, Commercial Director of ABC Andalusia, moderated the presentation of sponsors, collaborators, producers, winemakers and restaurateurs. Present at this edition, he discussed the situation in the sector, which has a very important weight in Seville. Informal and close meetings always generate suggestions and ideas for the future of the hospitality industry.

These Seville Gastronomic Provincial Congresses Collaboration between Cruz Campo and GastromiumInternational School of Gastronomy and Hospitality in Andalusia.

And regarding pairing Participating wineries include Anis El Clavel, Bodegas Fuentes Reina and Grupo Viñafiel.. the sweet touch of Dessert was provided by Chris’s Mother’s Cake.

Menu presence

The most impatient participants showed up at the Seville ABC headquarters on Cartuja Island a few minutes before 2 p.m., and the same happened during dinner. Try the tasting menu. Some already know how it works perfectly since it is a permanent thing every year. ticket There is nothing else for sale, but thanks to the instructions of the organizers, you can easily find what is on sale. There are two passes, day and night, each accommodating up to 150 people.. Reservations can be made for groups of 2 to 8 people, and tasting menus are also available. (39 euros) It includes seven dishes from seven restaurants in the state, pairings from Cruzcampo and its partner wineries, and a dessert from La Tarta de la Madre de Criss. From there, even if it was pouring outside, the weather wasn’t too great, so all that was left to do was enjoy the food. However, the audience was still able to taste tapas and recipes from participating restaurants firsthand.

The first dish I was able to taste was Quijo flamenco cuisineA company with premises in . Castilla de la Cuesta. Its cover is Pickled anchovy tartare and roasted eggplant with pipala salmorejoWith this, they “aimed to reinterpret traditional flavors from a more modern perspective. This dish references the classic Gilda ingredients (anchovies, pipala, olives), but they are transformed into a completely different format, a fresh and surprising tartare. The intention is to update the popular flavors that everyone knows, but to put them in a different culinary context and always maintain their essence. “We want you to remember Andalusia with every bite.”

It’s next turn Abazero, Bormujos Restaurant. his cooking is Pate en croute with pickled vegetables«A traditional French cooking method that derives from the need to preserve meat during long journeys. We wanted to revive that classic technique and adapt it to our philosophy of local cuisine, using high-quality local ingredients from small producers. This is an autumn suggestion for a date that seeks a richer flavor. Moreover, it also fits into the modern grocery line, which is the root of our gastronomic identity. ”

Eterno moves from San Jose de la Rinconada to central SevilleThis was my third time participating. and he did it Tia Maria poultry pate, butter bread, persimmons«Tapa reflects our commitment to inspiring food and our respect for the recipes that are part of our family memories. The poultry pâté is based on a traditional recipe from my grandmother’s house, reinterpreted in a more modern way without losing its essence. Served with soft and moist butter bread, it pairs perfectly with the creamy patty. As a finishing touch, persimmons add sweetness and seasonal flavor, creating a well-balanced and unique set. It is tapas that comes from home and is further enhanced in the restaurant by the purity of the products and the skill of well-made stews.

Once you pass the halfway point of the pass, it’s your turn. La Perdida with restaurants in both Alcalá de Guadaira and Sevillewas presented as a gift. Aged beef tartare steak and Cantabrian anchovy toast«Tapas that faithfully reflect our culinary philosophy, where the product, especially the meat, which is our big specialty, always takes center stage. By aging the meat in our own workshop and controlling the entire process, we are able to achieve outstanding quality and deep flavor. We wanted to express that commitment with this Steak Tartare, which is paired with anchovies to add richness and saltiness, creating the perfect balance between land and sea. “This is a cuisine that represents who we are and the excellence we seek in each proposition.”

The second half of this meal began Anonymous based in Mairena del Aljarafe. his “Andrea’s Omelette”It is a “reinterpretation of the traditional Spanish tortilla, but brought to a more modern and creative culinary concept. It is a deconstructed tortilla born from the love of our three partners for this dish, which is ours, and the desire to offer a different version with its own individuality. It is made in three layers. The base has sliced potatoes for a crunchier texture, topped with poached onions to provide sweetness, topped with a layer of potato cut into small cubes to create a textural contrast, finished with a sauce made with liquid egg yolk that enhances the essence of the classic tortilla, and served with salty bread sponge cake.

tapas, cruz campo, wine

The food wasn’t the only thing that drew attention to the meal. pairing The most complete. Therefore, apart from that, Different types of cruz campo beerthey were able to test their chosen option Fuente Reina WineryI chose Fuente Reina Robre and Fuente Reina Crianza. wine Viñafiel GroupFundus Oak and Semi-Sweet White Fundus. And the choice of Anise El Clavelwith cherry liqueur.

The penultimate dish arrived from the kitchen. La Bicicleta, Dos Hermanas Restaurantprovided. Sorrentino stuffed with mozzarella, quince, parmesan, cheese sauce and walnutstapas that reflect the essence of Italian and Argentinian cuisine. Sorrentino is a typical Argentine pasta that is completely handmade in the restaurant. This snack, which is deeply ingrained in our habits and especially present during the winter months, is here with some innovative recipes that we have adapted this year. The filling combines the creaminess of mozzarella with the character of Parmesan and the sweet touch of quince. All of this is served with soft cheese sauce and toasted walnuts. Tapas is a blend of tradition and creativity that adds texture and intense aroma to the dish, with flavors reminiscent of its Argentinian roots.

What’s more, it has arrived Casa Limón, by Mairena del Aljarafeand his Moorish pastries“We reflect the inspiration that surrounds us every day in our restaurant. We have a garden reminiscent of Morocco. We also maintain a constant connection with that country, as we travel, obtain supplies in Morocco and allow ourselves to be influenced by its culture. This cake reflects the aromas and atmosphere that we want to convey to our customers. Our cuisine also has a strong Sephardic heritage, which adds to the richness of the cultural fusion of the dish. Prepared as a delicate appetizer, it is based on a traditional, very spicy chicken stew, wrapped in a thin dough that mixes sweet and salty flavors, just like Maghreb gastronomy.

And so another successful example of the Gastronomica de Gourmet Conference of the Province of Seville came to a pleasant end. in particular, Classic cheesecake from La Tarta de la Madre de Criss. It’s certainly the perfect ending to a commitment that has already begun the countdown to its return next fall.