The Tourism Department of Torrevieja City Council will take part in Alicante Gastronómica, one of the most relevant gastronomic events in the province, with a comprehensive programme running across four days from Friday 2nd to Monday 5th October. The showcase will focus on Torrevieja’s gastronomy, its seafood, salt and some of the most deeply rooted recipes of the local cuisine.
Torrevieja Tourism will bring numerous tastings, showcooking demonstrations, talks, children’s workshops and activities to the event, highlighting the Flor de Sal from the salt pans of Torrevieja, seafood, tomatoes, extra virgin olive oil and Moscatel grape mistela from the vineyards of La Mata.
This programme is supported by the Association of Hospitality Enterprises of Torrevieja and District, which will participate during the weekend with various initiatives designed to promote products and preparations linked to Torrevieja’s gastronomy and one of its greatest identifying elements: Torrevieja salt.
The programme begins on Friday 2 October under the theme “Anchovy. The flavour of the sea and salt”. Tastings will include anchovies in vinegar on salt bread from the salt pans of Torrevieja with grated tomato and extra virgin olive oil, followed by an anchovy skewer with piparra pepper and olive. Restaurante La Mar de Bien from Torrevieja will host a showcooking session for its stew croquette, the winning entry of the sixth edition of Torrevieja’s croquette competition. Further traditional cooking will feature a meatball stew demonstration by the Brotherhood of Stew with Meatballs, followed by local hosteleria professional Joaquín Guillamó Alarcón preparing a sailor’s gazpacho. The afternoon will include artichoke tastings, beetroot-garnished anchovies and chocolate sponge cake with salt and Moscatel mistela.
Saturday 3rd October is dedicated to tuna, featuring tuna tastings on salt bread, seafood workshops, children’s recipe book creation with Dos Nómadas, and a showcooking of cuttlefish sangochao on potato chips with Torrevieja salt by Joaquín Guillamó. The programme includes cinnamon roll baking demonstrations by Inna Carabadjac, truffle chocolate tastings covered in cocoa and salt flowers, children’s salt art workshops, and a competition offering three overnight stays in Torrevieja.
Sunday 4th October turns its focus to anchovies, featuring anchovy and tomato salt bread preparations, gilda skewers, and a Mediterranean panettone creation by Quico Corrochano, finalist for Best Panettone Artisan 2023, featuring salt flowers, dried tomatoes and Torrevieja anchovies. Orange sponge cake with Moscatel mistela, salt workshops, and further association showcooking sessions will complete the day.
The participation of Torrevieja Tourism concludes on Monday 5 October with a focus on bonito and maritime tradition. Highlights include bonito on salt bread, a traditional Torrevieja rice and anchovy showcooking by Mónica Andreu, chef of Restaurante Las Cañas, Vega Baja tomato tastings, and Torrevieja sponge cake finished with salt flowers. Through these four days, Torrevieja Tourism will demonstrate the variety and uniqueness of local cuisine, combining maritime tradition, hospitality, local produce and the city’s defining salt element for both adult and family audiences.
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