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News 'Callosa a Taula' promotes gastronomic tourism during the month of May

'Callosa a Taula' promotes gastronomic tourism during the month of May

04/25/2016 | elperiodic.com

Callosa d'en Sarria promotes its gastronomy and typical local products in a new edition of the already established 'Callosa a Taula' to be held from 1 to 31 May. This year from the Department of Commerce, who heads Maria Luz Puigcerver, have organized a gastronomic where restoration and shops in the town have joined forces to raise awareness of the variety of traditional and artisanal products of Callosa.

Again the medlar is the flagship product of the conference, but in this new edition will also give prominence to products like artisanal cheeses are produced locally, honey, handmade pastries, meats, and vegetables, avocado , citrus, and so on.

With tastes and smells to delight your senses through popular recipes and more avant-garde, as well as typical tapas of Callosa gastronomy, which you can sample at different establishments in Callosa.

Altogether involves six local restaurants, nine bars and cafes seven bakeries and cake shops, and other establishments such as the Municipal Market, the Quesería San Antonio, the Ruchey Cooperative and the Regulatory Council of the Designation of Origin 'Nyespros of Callosa' (CRDOP). All with the common aim of promoting gastronomic tourism of Callosa.

Free entrance to the Fuentes del Algar

Councillor of Commerce has announced that another novelty to be incorporated in these days is that "visitors who consume the products included in 'Callosa a Taula' get a free ticket to the Fuentes del Algar as a gift, to to offer a complete tourist experience in Callosa ".

The Gastronomic Days 'Callosa a Taula' are organized by the Department of Trade of the City of Callosa in collaboration with the Association of Entrepreneurs of Callosa, the Provincial Council of Alicante, Ruchey and CRDOP.

The presentation ceremony of the conference will be next Friday, at 18:30 pm in the Casa de Cultura "Jaume Pastor Fluixà '.


27 Apr 2016

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