The Diputación de Cádiz, in collaboration with the company Global Media Office and the participation of municipalities and businesses in the sector, has enabled the Ifeca fairgrounds in Jerez to welcome hundreds of people. They will meet and enjoy the products, traditions, peculiarities, innovation, and know-how of the professionals of Cadiz cuisine until Sunday. Cádiz Bienmesabe will be the I Agrifood Fair of the Province. In summary, from March 17 to 20, four days will be dedicated to extolling the essence of Cádiz.
Furthermore, they will bring to the public a good sample of the most emblematic dishes of Cadiz cuisine: Papas aliñás, pork rinds, shrimp tortillas, cheese boards and cured meats from Cádiz, almadraba red tuna in butter and onions, cooked prawns, marinated dogfish, fried cuttlefish, assortment of fried fish and peppers, fried whiting, etc.
Activities in Cádiz Bienmesabe
Cádiz Bienmesabe will have a space dedicated to publicizing, disseminating, and promoting the quality and diversity of local agri-food products that, due to their quality and qualities, satisfy the demands of the most discerning markets both within and outside our boundaries.
The Diputación has set aside a 12,000-square-meter fairground for the occasion. They will be home to hundreds of exhibitors representing products, producers, and businesses in the industry. Besides, two auditoriums are available for presentations and talks. As well as an exclusive VIP area for speakers and industry professionals, two networking zones, two zones for live cooking demonstrations and master classes. Also, a television and radio studio that broadcasts relevant interviews, quotes, and news on a continuous basis.
Who will be there
‘Cádiz Bienmesabe will feature the participation of some of the province ‘s most well-known chefs, including Ángel León, Israel Ramos, and Juan Luis Fernández. Juan Viu, Juan Ruiz-Henestrosa, and Luis Callealta are among the industry experts who will give their knowledge and experience. In addition, there will be presentations by important gastronomy professionals, producers, and journalists. All of whom will be in the Congress area.
Cádiz Bien Me Sienta
On the other hand, there is a recreation area called ‘Cádiz Bien Me Sienta,‘ where the general public can enjoy the Cádiz’s unique hospitality and gastronomy through various spaces such as a tabanco with a flamenco tablao, a stage for Carnival shows, or the recreation of fair booths and even beach bars. Every day, a full artistic program will be added to each of these locations’ gastronomic offerings.
The Ubrique City Council will present its first ‘Uq for excellence’ awards. Which will recognize professionals and agri-food companies from the province for their work in various fields of the sector with the Great Apron, among the numerous activities that will be held within the framework of the fair.
Some of the winners
- To Rafael Monge, “Cultivo Desterrado” (Sanlucar de Barrameda), the Great Apron of Agriculture. For his efforts to resurrect old methods for the development of undeniably superior products.
- To Luca Fuentes, the Great Apron of Cádiz Wines. A young woman who has led a team dedicated to promoting the wines of our land internationally from the Olympus of a three Michelin star restaurant such as the Aponiente Restaurant (Puerto de Santa Maria) and to create an innovative winery with its partners in 4 ojos wine, bottling wines that are incredibly surprising.
- Great Sustainability Apron, to Juan Martín (recovery of estuaries). For the commitment shown in the recovery of the natural environments of our marshes and estuaries. As a way to project the geographical value of our land and its natural wealth.
- Great Apron of Solidarity, to José Andrés (World Central Kitchen). Creating the most important and unfortunately necessary solidarity platform of this century, World Central Kitchen. Neither does his love and closeness to our province and its products. We hope that this award will serve, in its modest projection, to continue promoting his work.
- Great Apron for innovation, to Ángel León – and the company Petaca Chico (Jamones del mar). It seemed impossible to find another formula to confirm what we already sensed, that our tuna from Almadraba are the perfect earless projection of the Iberian pig in those meadows of our seas.