Meatball and Cod Fritter with Red Prawn, Dénia's Tapas at Madrid Fusión

Madrid Fusión kicks off this Monday, and Dénia, a UNESCO Creative City of Gastronomy, will not miss this event. The capital of Marina Alta is present with its stand in the Saborea España space. This time, it has entrusted the chefs from Grupo El Raset to captivate the palates of visitors. Among the tapas they will offer are the meatball and the cod fritter with red prawn.

The 24th edition of this international congress will take place from January 27 to 29. Turismo Dénia and the Association of Hospitality and Tourism Entrepreneurs of Marina Alta (Aehtma) have entrusted Fernando González, CEO of Grupo El Raset, head chef José Antonio Bañuls, and Luís Alberto Nieto from Restaurante El Raset. For the occasion, they will prepare various gastronomic proposals to be offered during the event to showcase Dénia's gastronomy and its products through tastings, workshops, and presentations.

Specifically, the tapas that the public can taste at Dénia's stand are three. The first is "Meatball with its reduced broth, scampi, pine nut emulsion, and cabbage." There will also be "Cod fritter and red prawn with salmorreta" and "Rabbit confit with garlic, artichoke textures, and pickled touches on corn cake."

Additionally, Fernando González will prepare the starter "Mackerel in light brine with 'espencat' and almond horchata," which will be tasted in a gastronomic menu jointly prepared by all Saborea destinations for gastronomic prescribers invited to the event. He will also participate in the presentation themed "Seafood from Opposite Seas," alongside a chef from A Coruña.

Moreover, the chefs from Grupo El Raset will conduct two workshops in the Gastronomic Classroom. Tomorrow, Tuesday, they will offer one titled "Two Dénia Fish with Saline Cooking" and on Wednesday, it will be the turn of "Contemporary Tapas with Traditional Flavours."

As in previous years, the Les Freses winery from Jesús Pobre will participate with its wines at Dénia's stand and will offer two tastings under the title "Muscat, Balance and Versatility," conducted by sommelier Ricardo Benlloch. This will take place on Monday and Tuesday in the Wine Glass Classroom.

The offer of local gastronomic products will also be represented at the destination's stand, with the collaboration of sector companies such as Cidoncha, with its cakes, and the Bancalet brand, with various products.

On the last day of the event, a round table will address the issue of fishing. Reme Cerdá, general secretary of Aehtma, will participate alongside other representatives from Saborea destinations in the Mediterranean area. The mayor of Dénia and Tourism Councillor, Vicent Grimalt, attends this gastronomic event.