Chef: Hassan Chegrane Cuisine: Mediterranean Capacity: 50 people Hours: 13.00 to 16.00 and from 20.00 to 23.30h. Weekly rest: restless Price: 20 euros (taxes included) Address: Marina, Dock Riera Local 1 - L'Hospitalet de l'Infant Incoming: Baby octopus at sea and ham croquettes. First: Cannelloni with tuna, melted truffle aroma. Seconds to choose: Seabass stuffed with seafood and tuna. Rib 250 grs. with garnish. Dessert: Fried Milk in the style of Segovia. Strawberry cake. Winery: J. White Wine Miquel Jané -D.O. Penedes. Tuna cannelloni au gratin with truffle aroma Ingredients for 4 people - Olive oil - onion - garlic - 300 gr. Tuna - 1 liter of milk - 300 gr. flour - 100 gr. grated cheese - 12 cannelloni - Cognac - a truffle - RECIPE Cook the tuna and simmer flambeja with cognac. Purée the onion, garlic and flour and tonyina.Es Dora the point when milk is added and the ingredients blended with truffles. Hot water to boil for the pasta cannelloni. The roll of tuna with the pasta and put in a bowl of mud. Throw it over the béchamel and grated cheese. We grill about 15 minutes  

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Sabor Salou, the gastronomic fair on the Costa Daurada