Torredembarra. Costa Dorada. February 26, 2013. Again the Bull, a traditional dish made ​​with dried stomach of tuna and potatoes, makes an appearance in Torredembarra. The Iris torrencs Biscamps Figuerola, Orts Joaquin (Quim Restaurant Cal) and Alex Seguin (Restaurant Mulsum) is responsible for preparing the dish according to their own family tradition (the Bull Garlic and Pepper). Restaurants collaborators choose to cook bull innovative ways: Captain will croquettes and dumplings boiled in the vessel will Mulsum Rice Bull cook and ratatouille Bull and Bull in the typical garlic and pepper. Bull caps, in all its forms, can sample from 13 to 15 hours to cover € 3 wine or water. At the same site, you can also purchase craft beer Estraperlo for € 1.50. One of the events will be the star of the Show Cooking Show to teach how to prepare and cook boil in the hands of Oriol Castro, a member of the team at El Bulli Foundation and Co-owner of Restaurant Share of Cadaques and cook Alex followed Mulsum restaurant La Riera Gaia.   The show is composed of various events: Guss taken by the Association Gussiaires Torredembarra Habanera by the group average boat, and the youngest child cooking workshop "cake tuna" and inflatables. However, you can enjoy a la carte restaurants bull must Quim's Modern Boy, the keel and took from 3 to 24 March on reservation at the restaurant. location: Gardens of Cal Bofill (Baixamar). Timing: 12.30: Cooking Show Oriol Castro of El Bulli and Alex followed Mulsum. 13.00: Other: tapas tasting Bull.     Children's workshop kitchen "Tuna Pie" and bouncy. 13:30 Havana with the "Boat Medium

REQUEST MORE INFORMATION BY EMAIL

Sabor Salou, the gastronomic fair on the Costa Daurada