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The xxv edition of tarraco a taula will take place from May 13 to 29

4 May 2022

The gastronomic days Tarraco to Taula They arrive this year at the XXV edition and, as usual, they will take place in parallel to the Tarraco Viva festival. From May 13 to 29, eleven establishments will take part in cooking sessions inspired by that of Ancient Rome, which this year bring back the previous banquet, the convivium, suspended in the last two years due to the pandemic and which will take place this Friday, May 5.

The mayor of Tarragona and Councilor for Tourism, Pau Ricoma, has presided over the presentation of the new edition this Monday, May 2 and has highlighted "the fusion between two hallmarks of the Tarragona brand: history and gastronomy, in a gastronomic festival of international reference for its rigor and originality of the proposals that help to position the city for tourism in the gastrotourism and cultural segment”.

For its part, Carlos Segarra, President of the Association Tarraco to Taula, organizer of the conference, has broken down its details. Among the participating establishments, nine are restaurants. The Terrat restaurant (latest addition to the group and recently distinguished with a Sol Repsol), The Llagut y Seasons they will offer a complete tasting menu at 35 EUR (50 EUR at the Terrat); the restaurants AresSloop y Lola's Bistro they will offer a dish from the menu; and finally the establishments Cortijo, the Xarxa, Twins and Glops They will offer dishes and tapas.

Segarra has highlighted the incorporation of the DO Tarragona to the sessions, which will allow you to enjoy some of the best wines in the area, such as the Ancestral from Bodega Sanroma de Vilarrodona, the Blanco Acacia from Bodegas Suñer de Ginestar, the Rabbit eye from the Estol Verd winery in Rodonya and the Xarel lo Red from the Adernats winery of the Vinícola de Nulles. For its part, the Twins Craft Brewery has brewed the Ipso Facto beer for the occasion. The dessert, finally, will be borne by the Velvet Bakery.

For his part, the director of Tarraco Viva, Magi Seritjol has congratulated the festival for its 25 years and has wanted to make a point in the role of Tarraco to Taula in the birth of Tarraco Viva, since, as he explained, "gastronomy is a cultural fact of a very powerful scope".

Video recipes to celebrate the 25th anniversary

On the occasion of the 25th anniversary of the celebration of the cookery days of ancient Rome, Tarragona Turisme is leading the project to record four video recipes under the name ¡Saboreamos Tarraco a Taula!, which the Councilor for Tourism explained in the same presentation . For the video recipes, four chefs from the city have been invited to cook a simple, easy and tasty recipe based on the compilation of Apicio, the recipe book By Re Co Maquinaria.

These four restaurateurs, who have participated in a totally altruistic way, have cooked the following dishes:

  1. Alejandrina pumpkin cream with meatballs. Ana Ruiz, chef at the AQ restaurant
  2. pickle of moixin with garum. Cook: Santos Masegosa from El Cortijo
  3. Stuffed sardines with pumpkin and spice oil. Chef Ramon Martí from the El Llagut Seafood Tavern
  4. Corbajo with fennel. Cook: Xavi Fernández from Seasons restaurant

Continuing with the objective of disseminating the history of the city, the video recipes include an introduction by the professor of classical archeology Joaquin Ruiz de Arbulo, who during the press conference highlighted "the effort and imagination behind Tarraco a Taula and Tarraco Viva to turn both the cuisine and the history of ancient Rome into a source of inspiration". In these four pieces, Ruiz de Arbulo narrates the origins, uses, importance and consumption of some of the most popular products of gastronomy before and now.

The video recipes last between 8 and 10 minutes and are already published on YouTube and other social media channels of Tarragona Turisme, while the Tarraco Viva website will also broadcast. In addition, Tarragona Turisme has edited a video that includes the presentations of the chefs, ingredients and the name of the dish of about two minutes that has been spent in the presentation of the conference and will also be broadcast on YouTube.

See the menus and video recipes

Warming up with the  convivum

On the other hand, everything is ready for the convivium which takes place in the cloister of San Pablo del Seminario on May 5 at 20.30:XNUMX p.m. with the participation of the restaurants El Terrat, Seasons, Balandra, Xarxa and Cortijo, the Velvet pastry shop, the DO Tarragona wineries and the Ipso Facto beer from the Twins brewery. In turn, the Forn de Nulles will supply the artisan breads that will complete the gastronomic festival. The price of convivium It is €45 per person and can be booked at carlos@apartamentturistic.com.

MENU LIVING
From Seasons:
Octopus slices with fennel sauce, garum, ginger, pepper, fresh dill and fish broth
Grilled aubergine with fresh cheese, anchovies and honey

From the farmhouse:
Leeks with cold wine sauce
pate of garum
Head of tenderloin with sage and pepper

From the Terrat:
Roast suckling pig with plums, toasted almonds and chard textures

From the sloop:
Squid with wild boar meatballs

From the Xarxa:
Mackerel with spiced garum, carved cabbage, smoked onion on crispy pumpkin with spelled

From MGL Velvet Bakery:
Pasta stuffed with nuts and honey
Baked apple with cheese and honey

Artisanal breads from the Nulles Oven

To drink:
Craft beer
Ipso Facto from Twins Brewery

DO TGN wines:
The Sanroma de Vilarrodona winery with its Ancestral
Nulles wines with their xarel.lo Red color:
Estol Verd de Rodonya with his Rabbit eye
Sunyer wines from Ginestar with their White Acacia

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