Portal de Cartagena
www.portaldecartagena.com
The Land Stewardship Entity Conservation Garbancillo Tallante (ECUGA), the Polytechnic University of Cartagena and the Integrated Vocational Training Centre for Hospitality and Tourism Cartagena organized the first national competition pastry flour carob in which will be open to all hotel schools in Spain, which aims to promote this product almost completely unknown for human consumption, but with extraordinary nutritional properties.
Carob or Garrofero as is known in the field of Cartagena, was and is a crop of vital importance in the dryland of our region and from the environmental point of view, besides being part of the habitat of Garbancillo Tallante (species Cartagena exclusive but endangered), is proving to be highly effective in absorbing gases such as CO2 causing climate change.
In organizing this contest collaborate the departments of Commerce and Tourism of the City of Cartagena by the English Court, Hotel Alfonso XIII, Bodegas Serrano, Association of Innovative Enterprises Garrofa, Cottages Granddaughter of Lng and Houses of Nene, Caprilac The Yerbera, the Good Rest Restaurant, Lola in the Kitchen, Coffee Bernal, Biovisual, Jose Diaz, The Truth, Cocinatis.com, Alicia Foundation and carob crusher Gregorio Martinez Fortun.
The reception given to the announcement has been very good.
Today, at the close of the registration period had registered 52 students from 13 hotel schools scattered throughout the Spanish geography: Castellón, Huesca, Madrid, Valladolid, Barcelona, ​​Sevilla, Asturias, Las Palmas, Santa Cruz de Tenerife, Granada, Ã vila, Cáceres and Cartagena.
From now until November 14 enrolled send the f icha sounding technical and dessert, along with the tools to visualize the process of preparing and submitting the final photographs.
Subsequently, a jury of professionals in the field of restoration and gastronomy select data sheets desserts six finalists for the subsequent implementation phase, taking into account, inter alia, the following aspects:
Creative use of carob flour.
Harmony and combination of ingredients dessert.
Application of culinary techniques.
Using local ingredients.
Cost of processing.
Presentation and decoration.
Finalists will be convened on December 16 at the headquarters of holding the competition (PFIC Cartagena Hotels and Tourism) to see the facilities and explain the mechanics of the contest.
The organization will provide for a period of three hours facilities PFIC Hospitality and Tourism Cartagena for pre-preparation of desserts.
On the day of 17 December, the PFIC Cartagena Hotels and Tourism will provide each participant the necessary infrastructure for the implementation of the dessert (must prepare four portions of the submitted record).
The final product will be assessed by the jury to then award the final prize.
As explained from the organization, this contest is claiming traditional products of agriculture west of Cartagena and promote your culinary use, within the framework of the maintenance project of traditional farming and ecotourism development for the Conservation of Garbancillo Tallante co-funded by the Biodiversity Foundation, Ministry of Agriculture, Food and Environment,
Source: Ayuntamiento de Cartagena
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