JUNE 10: En Salsa organizes the first edition of Badajoz Gastronómica

Diario HOY, through its gastronomic portal En Salsa, organizes the first edition of
Gastronomic Badajoz. A meeting that will take place on June 10 at the Centro Vivo Hospital (Plaza de San Atón) and that will bring together some of the best chefs in the province, who will prepare a dish, thus forming a category tasting menu.

The event, which has the main sponsorship of the Junta de Extremadura, as well as the collaboration of Cruzcampo and Caja Rural de Extremadura, will be divided into
two passes: one at noon, from 2:00 p.m. to 6:00 p.m. and another at night, from 9:00 p.m. to 12:00 p.m. The capacity will be limited to 150 people per pass. Tickets, at a price of
22 euros per guestcan be purchased through the platform
offer plan Starting Wednesday, June 1. In this way, it will be possible to buy a table with capacity for 2, 4, 6, 8 or 10 people.

The exclusive tasting menu will be a good
representation of the gastronomy of the province of Badajoz, with a marinated rabbit salad from Agatxao Cooking Loft (Los Santos de Maimona); a loin of sea bass cooked at low temperature infused with pickled citrus and velouté flavored with lime
Dawn D’Eyre (Villafranca de los Barros); a plate of beans with stewed partridge from Casa Azcona (Badajoz); an Iberian feather on brioche and creamy violet potato from Carnívora (Badajoz); a toasted bread with potato black pudding, La Serena cheese and pepper in syrup
Twoca II (Badajoz); a guacamole salad with prawns and crispy shrimp from Galaxia (Badajoz); a cannelloni of lamb stew with light parmentier of
The Bistrological (Badajoz) and salted mackerel with mashed cauliflower, pine nuts and passion fruit from Mandukar (Villanueva de la Serena).

pairing

To culminate such a banquet, an assortment of cakes from
Panvira Artisans and a Técula Mécula bonbon and dulce de leche pancake from
house fountains. There will also be no shortage of wines from the province. the cellar
White Oak will wash down the feast with a 9-vine reserve 2018 red and an organic 12-vine white. In addition, the menu will feature Bonaval Brut rosé cava from the winery
Lopez Morenas. There will also be cold Cruzcampo beer and the main Coca-Cola brand soft drinks.

Completing this gastronomic journey through the province are two DO Dehesa acorn-fed hams from Extremadura
Maximum Natureproducts of
cordex,
Serena cheesesa table tasting of Picual virgin olive oil from
Olivamente Almazara and brand coffee
Delta. The bread is also from Artesanos Panvira.

This newspaper will reveal more information on the tapas and the chefs who will cook them on its pages, but a web page is also available:
badajozgastronomica.es, from which you can access Oferplan directly to get the coupons, which will be valid for the number of diners indicated in the coupon. The printed coupon is the only way to access Badajoz Gastronómica, since there will be no ticket sales on the premises.