Portal de Cieza
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The Gastronomic Fair held last weekend has increased the number of visitors and consumption of tapas and beverages by 20% over last year The presentation of SaborArte 365 and the day dedicated to the professional sector reaped great expectations among visitors SaborArte and has become one of the gastronomic events with the greatest offer of culinary activities in the Region of Murcia, and the most ambitious of the projects that includes Flowering, Tourist and Economic Plan created by the Cieza City Council that has acquired an international plan with the Visit of thousands of tourists from other countries.
More than 10,000 people have visited the Gastronomic Fair during its four days, to know the proposals of the 23 stands that have formed it, as well as the areas of SaborArte Terrace, Exclusive SaborArte, Minigourmet Zone, and the presentations held in the kitchen main, occupied by ten speakers of great level, surpassing in each of them the hundred of assistants.
María Jesús López, councilor responsible for SaborArte has ensured that, "the stands have been one of the keys, as their commitment to this fair has become visible not only for their participation but through the careful preparation of their tapas and service offered to the public is part of the success achieved.
It's been a great team effort. "
On the other hand, five cooking workshops for adults have been developed by professional chefs and thirteen workshops aimed at children, whose places have been occupied in their entirety.
In addition, the program has also had two tastings, one held by Pastelería Las Delicias to taste its sweet "manjar de Cieza", and the second offered by the Lechera de Bordeaux and the Cellar Behetría de Cieza.
Another of the successes harvested in this fair has been the private menus offered in an exclusive tent for a small number of people in each of the existing shifts.
The Head Chef of the La Cava de Royán restaurant, Rodi Fernández, and co-organizer of SaborArte, accompanied by different chefs from the region, served 9 tasting menus for all the guests who acquired his entree, a total of 180 people ao throughout weekend.
Chef Rodi Fernández has declared that "SaborArte is presented as a different fair in which its sole objective is to make the attendees enjoy a great experience and promote the Murcian gastronomy".
He went on to say that "it is the union of chefs with producers, farmers, fishermen, etc., for a common purpose, hence the birth of SaborArte 365".
In figures, thousands of tapas and drinks have been sold to a public eager to try different and high quality culinary proposals.
Each of the participating stands have brought to SaborArte more than 4 different tapas each day, making it possible for many people to repeat their visit to the tent and bring a different tapa to their mouths every day.
For its part, the mayor Maria Jesus Lopez said that "for the organizing team of the fair has been a challenge to overcome the data from last year, but it was even more, improve the quality of programming, and the services offered by SaborArte "
The deputy mayor added that "this fair is made to praise the values ​​of the gastronomy Murcia and ciezana, and for our hotel owners are nurtured of new ideas and can exchange knowledge with professionals of great level who come to SaborArte."
SaborArte 365 The Gastronomic Fair has gone a step further in its second edition extending its programming for 24 hours to dedicate them to the professional sector and present the great project with which the Department of Commerce and Hospitality of Cieza led by Lopez developed throughout the year , counting on Rodi Fernández for its start-up.
SaborArte 365 will consist of continuing to promote the main concept of the fair in different parts of the region.
The essence of SaborArte and Cieza will be cooked in different locations preparing recipes with representatives of Murcian gastronomy, farmers, ranchers, school students, etc.
The aim of this event is to collaborate to make the gastronomy of the land stronger every day, to promote products such as peach, Murcian style, vegetables from the garden and field of Cartagena, or the product of the sea minor, being SaborArte and Cieza the platform to achieve it.
Round Table Why not Murcia?
On the last day, in addition to the presentation of SaborArte 365, and the development of the most important papers by relevant chefs such as Pablo González-Conejero, David López, María Gómez and Cristian Palacio, the round table took place whose protagonists were authorities , like the Mayor of Cieza Pascual Lucas, or the General Director of Tourism, Manuel Fernández Delgado, and representatives of the Gastronomy of the Region of Murcia, researchers, journalists, chefs or professors of cuisine.
In it, moderated by Pachi Larrosa, the keys were given to turn Murcia into a Gastronomic Region linked to tourism.
"SaborArte Pedro J. Arnaldos" Cooking Contest The closing took place on Monday after the awards ceremony of the "SaborArte Pedro J. Arnaldos" cooking contest held in the professional kitchens of the Tourist Qualification Center one week before.
The winners, Juan Azorín, Leticia Ruíz and Moha Chahlal won a prize in cash, a gift from Estrella de Levante, official sponsor of SaborArte, and the winner of the first prize a stage at the Cabaña-Buenavista to expand their training.
Mª Jesús López, highlighted the work of more than 50 workers who have been part of the development of the fair between which are monitors, cooks, cleaning service, security, maintenance staff, electricity and plumbing, professional waiters, police local, civil guard, assemblers, designers, etc.
He said that "without the commitment of the sponsors and without the constant work of all these workers SaborArte would not have been possible for another year, it is a dream come true that encourages us to start planning the third edition, a project that leaves us each more and more desire to improve ourselves ".
On the other hand, the councilor Pascual Lucas commented that "SaborArte is a different fair, conceived to join forces around improving gastronomy and tourism, with a familiar treatment to the participants, chefs and visitors, with very good results that make the economy of Cieza grows thanks to the thousands of curious people who like to enjoy 4 days full of a quality gastronomic offer ".
Source: Agencias
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