FOOD & WINE EVENT - MAZARRÓN, 6-8 JUNE

Mazarrón will become the gastronomic capital of bluefin tuna between 6 to 8 June . Renowned chefs , along with professionals from the catering industry will arrive at the marina in the Town to show the culinary excellence of this product which will be traditionally linked to the fishing village .

The first conference, organized by the City , is aimed at all public and professionals, to taste , in addition to the tuna , other delights of the town such as tomatoes , vegetables , salted dishes ... and taste the best wines of the region .

During the announcement, the Mayor of Mazarrón,  Ginés Campillo highlighted " the fishing tradition of the town , linked to tuna, as evidenced by the traps that are still made in the Bay of Mazarrón ; ancestral art of fishing used by Iberians, Phoenicians , Carthaginians , Greeks and Romans , and that continues to this day . "

Campillo gave thanks for " the support of Estrella Levante,  Fornet , Ricardo Fuentes e Hijos, Canal Cocina and Jose Diaz and other companies that are collaborating and making it possible to hold this event in Mazarrón to become the gastronomic capital of atun rojo " .

Chef Pablo González- Conejero has conducted a cooking demonstration in which, after cutting up a tuna, made ​​various dishes where the main ingredient is the said tuna. González- Conejero has extolled the properties of this very popular fish in the diet of much of the world , and is frequently used in the Mediterranean diet and in our Region. " He has outstanding culinary preparations, very diverse, whether fresh , cooked or preseved ; and how to prepare by various cuttings methods, as demonstrated : sliced ​​belly (abdomen ) , flank , etc ".

PROGRAMME

The sessions have planned activities for the general public , including children , as well as for professionals. Cooking and culinary demonstrations will be featured, wine tastings, tasting tomatoes , salted products... and cooking workshops for children ,

The conference will begin on Friday at 6.30pm with the cooking show " Cocina Mazarrónera ," in which various local restaurants in Mazarrón will develope typical dishes. At 7pm  ' el ronqueo ' in which an expert will cut up a large tuna (this may be unsuitable for those of a sensitive nature). At the same time you can attend  the conference,  " What tomato to buy? " .

At 7.30pm and 8.30pm, two cooking demonstrations will be held: ' Our understanding of tuna ' , by David Muñoz  of Restaurant Alborada ; and ' Cutting Tuna in Japanese Style ' , by Ricardo Sanz from Kabuki Restaurant , the only one in Spain with 1 Michelin Star , plus 3 Repsol Suns .

Saturday will begin at 12 pm, with show cooking ' Panderetas de Papel ' with Firo Vázquez , from Restaurant El Olivar de Moratalla ( 1 Repsol  Sun) . At 1pm there will be demonstration , especially to children, ' Castillos de Atun ' , by Pablo Cerezuela and Cesar Alcantud , of Restaurant La Catedral. During this event, prizes will be handed over to the participating schools in the conference

In the afternoon , from 5.30pm, Pablo Martinez, from Restaurante Eszencia y Arqua, will perform the show cooking technique of salting and drying procedures in current cuisine ' . At the same time there will be the tasting of wines with Gold medals .

Later, at 6.30pm, it's time to meet Thomas Ecija of restaurants Albero and La Maita  , his cooking show ' “sensitivity and respect. Mazarrón in it´s pure state ' . At 7pm sommelier Joan Belda, of Cabaña Buenavista Shack, will be conducting in English ' Great wines at low prices ' . Saturday afternoon will end with two shows , one at 7.30pm , ' The garden and sea textures '  with Gines Jose Nicolás of Rincon de Pepe ; and at 8.30pm ' Japanese traditional cuisine ' , by Patricio Alarcon of Japanese Restaurant Enso Sushi Japanese.

On Sunday ,  at 12pm sees the cooking contest ' Stuffed Tomatoes ' . At the same time the lecture by Joan Belda yesterday is repeated , this time in Castilian.  The afternoon will be the turn of David Lopez, frm Group Quality Tapas Las Flores , with his show cooking ' Bluefin and Salt ' at 5.30pm . At the same time, wine tasting takes place with Hacienda del Carche and Casa de la Ermita , by Eloy Sanchez.

A 6.30pm Antonio Nicolas from Alejandro restaurant , 1 Michelin star holder , will perform the cooking show ' Parts of a Tuna ' . Shortly later, at 7pm , Antonio Chacon and David Lopez will conduct the wine tasting - pairing with tuna.

One of the latest chefs on the scene ,  Pablo González- Conejero from Murcia and Cabaña  Buenavista Restaurant , with 1 Michelin Star and 2 Repsol Suns , will teach the cooking show ' Ten Years of tuna in Cabaña Buenavista ' . After him , it's time to meet Alberto del Cerro from Restaurant El Pollo Rocker with ' The tomato as main course ' .

The conference will end with the ' Past, Present and Future of tuna in Mazarrón ' presentation to be held at 9.30pm on the main stage , given by Pablo Cerezuela .