From the Ria to the Barrocal, Alvor hosts the first Gastronomy Days in Portimão

Registration is free, although limited to 50 people

Photos: Elisabete Rodrigues | Sul Informação - File

The first Gastronomy Days in Portimão – from the Ria to the Barrocal will take place on the 25th of March, at the Alvor Community Centre. 

The objective of this initiative is to «value the products of the region and raise awareness among participants of environmental issues related to gastronomic sustainability, as a factor in promoting tourism».

After a morning walk along the Ria de Alvor, open to all participants, the opening session of the Journeys is scheduled for 10:00 am, followed by round tables on the roots and future of local gastronomy.

At the same time, two delicacies will be prepared live, in a combination of gastronomic ancestry and modernity: Senhora Diamantina, from Alvor, will demonstrate the preparation of boiled corn, a typical Christmas dish made with corn, sausages and ashes and the Head João Oliveira, from the Michelin-starred Vista Restaurant, will prepare a suggestion for using seaweed in food.

This initiative is the result of an organization between the 'chef' and gastronomic consultant Óscar Cabral and SOMAR.BIO, an Algarve association for environmental preservation and education, with the partnership of the Alvor Parish Council and the support of the Portimão Tourism Association and 'chef' João Oliveira, among others.

According to Óscar Cabral, who is also a kitchen teacher at the Tourism Schools in Portugal, «it is urgent to value the food heritage of communities, so these days aim to discuss the gastronomy ecosystem and its impact on the territory and on the region's tourist assets, bringing the the actors that shape it, such as producers, restaurants, local authorities, cooks, academics, in short, creating cooperation platforms so that gastronomy continues to reap the permanent celebration it deserves».

In the perspective of Carolina Fontinha, responsible for SOMAR.BIO, «an event of this nature allows us to capture the attention of communities for the work of environmental awareness and preservation of ecosystems, which cannot be unrelated to the aspect of food consumption and, with this, to the preservation of the local gastronomy, promoting the existence of short supply chains (from producer to consumer, directly), with a smaller environmental footprint, without forgetting the valorization and use with parsimony and rule of marine resources, where bivalves, seaweed and all other blue economy products associated with gastronomy are included.

Registration is free, although limited to 50 people, includes tastings and is now open. here

 



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