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More than five hundred attendees participated in this cycle, which aims to promote, educate and investigate the great variety and richness of the cuisine Murcia

The Institute of Tourism, through Tourism Qualification Center, host tomorrow the ninth and final day of the series 'Taste of the Region of Murcia', which this time delve into the cuisine of the region of the Vega Media and Eastern under the title 'Tradition converted into edible magic'.

Raul Riquelme, Restaurant The Parakeets of Fortuna and Thomas Ecija, the restaurant El Albero of Ceuta, star in a joint session aimed at drawing some of the most representative seasonal recipes in this territory.

During the show, which will take place from 17:30 to 20:30 hours at the Institute of Tourism (in the auditorium of the Centre, Avenue Jeanne Jugan, 2, Murcia), the cooks will make presentations based innovative dishes and products typical and seasonal in this area.

Among the highlights presented dishes pot pork, eggs and crumbs with rooster combs, blade figs with cheese and pomegranate, or rack of lamb grilled with citrus.

A total of 26 chefs participating in the initiative 'Taste of the Region of Murcia', representing the different regions Murcia.

The aim of this course is to promote, educate and investigate the breadth and richness of the cuisine Murcia.

So, the day dedicated to the regions of the Middle and Eastern Vega will be the last session, after featuring the regions of Campo de Cartagena, Vega Alta and Valley of Ricote, Huerta de Murcia, Upper and Lower Guadalentin, Northwest and River Mula, Mar Menor, and Highlands, which have been going on since April and those already involved more than five hundred people.

The sessions are free and are aimed mainly at professionals and hospitality students.

In its design and coordination have participated four gastronomic associations that currently exist in the region, Cultural Association of Chefs and Cooks of the Region of Murcia (Jecomur) Gastronomic Club Murcia (Amureco) Hospitality Association Murcia (Hostemur-restaurants) and European Chefs (EUROTOQUES).

Source: CARM