Salou. Costa Dorada. 06 June 2019.
Salou will live, from the 8th to the 22th of June, the first Gastronomic Rice Days. 32 establishments will serve menus with rice as the protagonist and there will be parallel activities such as a contest for small chefs and a rice dish on Sunday, June 9th at the Passeig Jaume I.
The 32 participating restaurants will serve rice of all kinds during the week of the days. As Pep Moreno, president of the Associació d'Empresaris d'Hostaleria de Salou says, "rice is a conciliatory element. Salou has many types of restaurants but with rice you can make sushi, you can make a Thai dish or you can make a stew. And in each restaurant you will find a unique way to cook it ". The menus consist of appetizers, main course, dessert and a proposal of wines or cavas. The price of the menus vary in each restaurant, but they range between € 20 and € 50.
The menus presented at the Rice Gastronomic Days will be held at various prizes, which will be decided through a professional jury and a popular jury. In this sense, everyone who tries any of the menus, can vote through a form. Among all the diners who evaluate the menu they have tasted, several prizes will be drawn as lots of wines and Cavas Torelló or menus in the participating restaurants.
On the other hand, and coinciding with the Hola Famíla event organized by the Agència Catalana de Turisme, AEH Salou has prepared two activities for Sunday, June 9th at the Passeig Jaume I of the population: the Petit Chef contest and a tasting of rice and cava with the collaboration of the sponsoring brands of the days. The contest is aimed at children who want to learn and enjoy cooking with renowned chefs from the municipality such as Pep Moreno, Edu Cuesta and Felix Ruiz. They will be able to do it from 12 noon in the Paseo Jaume I of Salou the boys and girls between the ages of 8 and 12. At most 20 children can participate and must register one hour before in the same walk.
The aim of the conferences and of the association is to turn Salou into a gastronomic destiny, not only during peak season but throughout the year through gastronomic events.
