Almeria, 2019 Spanish Capital of Gastronomy
Now you have another excuse to visit the province of Almeria, as, besides its beautiful landscapes, it has been named the 2019 Capital of Gastronomy.
Almeria has been chosen as the 2019 Spanish Capital of Gastronomy, a perfect opportunity to introduce its enormous and varied offer known as "the garden that supplies all of Europe". Tapas, seafood and the overall quality offered by bars, restaurants and hotels in Almeria were just some of the factors leading to Leon passing the torch to Almeria in this annual event.
2019 Gastronomic Calendar
The Spanish Capital of Gastronomy (CEG) is an annual event that was created seven years ago by the Spanish Federation of Tourism Journalists and Writers (FEPET) with the collaboration of the Spanish Federation of the Hotel Industry (currently the Spanish Hotel Industry).
The Andalusian city won this prestigious title thanks to its traditional and high-quality cuisine, which successfully combines the products offered by the sea and the land. Almeria exports tomatoes, peppers, aubergines, cucumbers, green beans, Dalias mange-tout, cabbage, artichokes, broad beans and more. Its typical dishes and tapas benefit from top-quality raw ingredients, such as Garrucha red prawns, John Dory fish, dried octopus and Raf tomatoes.
Over the course of the whole year, Almeria will promote its cuisine through 300 events, conferences, competitions, workshops, cooking demonstrations, tastings, presentations, and so on.
February, the month of the Raf tomato and Extra Virgin Olive Oil
The Elba Almeria joins the 2019 Spanish Capital of Gastronomy Project as a participating establishment to promote the native cuisine, recipes and raw ingredients of the Almeria province.
Its restaurant, Entresabores, will offer a Dish of the Month until the end of February, with its delicious version of Almeria Raf tomato with tuna belly and EVOO pearls. A premium-quality offer that highlights this unique variety of tomato; as the manager of Elba Almeria, Julia Gª Infante, says, “it’s not enough just to talk about the Raf tomato; you have to try it", affirms García Infante.