Barcelona, scene of the presentation of the gastronomic calendar of Salou 2023

Salou. Costa Dorada. 21 March 2023. Just on the day that spring was announced, the Municipal Tourist Board and the Salou City Council have presented the gastronomic calendar for Salou 2023, in the Antigua Fábrica Estrella Damm in Barcelona. The event was attended by the popular chef Carme Ruscalleda, as well as the Director General of Tourism of the Generalitat, Marta Domènech, the president of the Global Wine Tourism Organization, José Antonio Vidal, the president of the Associació d'Empresaris d' 'Hostaleria de Salou (AEH) and Michelin star, Pep Moreno; the mayor of Salou, Pere Granados, and the Councilor for Economic Dynamization, Hèctor Maiquez.

With the name "Salou, a flavor throughout the year", the gastronomic calendar of the capital of the Costa Dorada aims to promote tourism throughout the year, in this case through gastronomy. The objective is the deseasonalization and contribute to the economic and labor sustainability of the sector of the restoration of the municipality.

In this sense, the mayor of Salou, Pere Granados, explained that one of the objectives of this calendar is to "promote and value a new generation of Salou restaurateurs who have promoted one of the most avant-garde moments of gastronomic creation in Salou , capable of creating an identity and a gastronomic profile of its own”.

Granados has also valued the gastronomy proposed by Salou restaurateurs, which "is characterized by variety, innovation, creativity and the use of local, quality products". In this sense, he added, "we consume and offer territoriality."

For her part, Carme Ruscalleda has pointed out the link between gastronomy and the history of each territory, and has said of Salou that it is "a desired tourist destination, with an attractive offer of sun, beach, climate and friendly people". She has also affirmed that Salou's gastronomic agenda "is attractive, elaborated and varied" and has highlighted the union and involvement of the City Council and the Salou restaurant network that "add up talent, from the kitchens and from the dining rooms, which is nourished by and is inspired by local products”.

In his speeches, the president of the Global Wine Tourism Organization, José Antonio Vidal, said that "wine tourism is neither oenology nor viticulture, but rather cultural and gastronomic tourism". Likewise, he has defended the promotion, communication and marketing to get actions related to wine tourism, he has highlighted the collaboration between businessmen to create wine tourism products. In this sense, he has said that "entrepreneurs must cooperate", that is, "compete from collaboration".

Lastly, the general director of Tourism of the Generalitat de Catalunya, Marta Domènech, has made reference to the successful tourism model of Salou and the complementary offer of the destination. He has highlighted the coincidence of strategies between the capital of the Costa Daurada and the General Directorate of Tourism, in terms of the project and the territorial plan for wine tourism and gastronomy, a model that "deseasonalizes, diversifies" and produces greater spending and greater benefits in the country.

Domènech has also mentioned responsible tourism, diversity and diversification, communication, promotion, cooperation, competitiveness and adaptability, in what refers to Salou.

The presentation of the Salou 2023 gastronomic calendar has been accompanied by delicious tastings from some of the best restaurants in Salou. Specifically, they have presented:

• Deliranto squid, and Balfegó tuna loin with smoked chanfaina, by the Deliranto Restaurant.
• Xató del Tarragonès, and cuttlefish rice and confit garlic leeks with fumet de galleras, by the Bufacaldos Restaurant.
• Delta oysters with apple vinaigrette, yuzu gelation and lemon air, and False textured lettuce cannelloni filled with Tarragona red shrimp tartare and orange emulsion, by the Castillo de Javier Restaurant.
• Creamy Prades potato preserve with 2 textures with bacon and micro-sprouts, and Rock mussels Coca with ecstasy tomato in marinade and yozu pearls, by the Boulangerie Huma Cafeteria.
• Calçotada 3.0, by the Lunattic Restaurant.
• Artichoke from Baix Camp confit with Siurana oil and Prades truffle, and Bun bread with stracciatella and smoked Tarragona sardine with Delta orange vinaigrette, by the MRKT Restaurant, by Edu Cuesta.
• Smoked eel, spicy cherry, basil, citrus gel and cold cooked pineapple soup, from the Rock&Grill Restaurant.
• Plan Kung - Thai white shrimp ceviche from Tarragona and Salapao Ped - Duck Bao from Delta de l'Ebre, from the Thai Salou Restaurant.
• Citrus bonbons: Chocolate bonbon filled with lemon sorbet with tangerine and turmeric; y Chocolate bonbon filled with lemon sorbet with pineapple and fennel, and Millefeuille with hazelnut ice cream with spices in textures, from La Ibense Salou, Helados y Turrones.
  

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