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María del Carmen López del Hierro, student of the School of Hospitality and Tourism, Madrid, yesterday proclaimed winner of the First National Contest pastry with Carob flour, with a dessert 3 textures with spiced fig and orange ire.

The second prize went to Sergi Serrano Casanovas, School of Hospitality and Tourism, Barcelona, ​​with orange and carob with its nuances;

while the third was Marlene Amaro de la Cruz, the IES San Marcos Santa Cruz de Tenerife, with Gara Cake with almond soup and crunchy freeze-dried figs and raspberries.

The final of this competition, organized by the Institution Cartagena Land Stewardship of Garbancillo of Tallante, School of Agricultural Engineers UPCT, the City of Cartagena and the PFIC Hospitality and Tourism Cartagena and with the support of the Foundation Biodiversity of the Ministry of Agriculture, Food and Environment, was held yesterday with the participation of six finalists: the three previous board to Juan Francisco Hinojosa Ramos, IES Hurtado de Mendoza, who presented the Rochano Granada, Jose Antonio Ruiz Andreo, PFIC Hospitality Tourism and Cartagena, with Carlota praline with orange and cannelloni fig and carob cheese and ice cream;

and Patricia Gallant Stained, IES Fray Bartolome de Morón de la Frontera, Sevilla, with carob Evolution pulley.

The main objective of this initiative was to promote carob flour, a marginal crop that was very important in the past in the Region of Murcia.

Carob flour is a product with many nutritional properties recognized scientifically and therefore aims to put in value and regain their crop.

Juan José Martínez, secretary of the Institution of Land Stewardship of Garbancillo of Tallante expressed the success of this first contest where 77 students from 17 schools of Hospitality and Tourism of Spain were enrolled, and only six have gone to the final.

It finalists had three hours for processing, which was broadcast on internet.

The jury was composed of five members related to both the world of pastry as a product to promote, being the president Andrés Floors, master chocolatier of the bakery La Gloria, Secretary Emilio Marin, confectionery Cartagena bearing his name and vocal Magdaleno Iñigo Blanco (deputy general manager of Vocational Training), Josep Borras Pamies (President of the EIG) and Javier Sánchez Castro (food journalist Cocinatis.com coordinator in Atresmedia Advertising).

Each of the finalists received a lot of local food products courtesy of El Corte Ingles. Besides the top three finishers obtained respectively 300, 200 and 100 euros of the Association of Innovative Companies of Garrofa (EIG).

After 300 euros which the winner received a batch of kitchen tools courtesy of Jose Diaz and a free 15-day stay at the prestigious confectionery workshop of Emilio Marin joined Cartagena.

Source: Ayuntamiento de Cartagena