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It will take place in the premises of the restaurant La Peña on June 12 after 7 pm.

The chefs who participate in this initiative are: Josefa Salas of the Restaurant El Paseo (Campos del Río), José Reverte de Murcia, Juan Martínez of Airemar Restaurant (Baños y Mendigo), Tomás Écija of El Albero Restaurant (Ceutí), María Soto del Restaurant La Peña (Lorca) and IMIDA

The Councilor of Livestock of the City of Lorca, Ángel Meca, together with IMIDA research professor, Angel Potos, and the cattleman José Reverte, presented this morning a Tasting Day by Murillo Murciano for professionals, organized by the Murciano Research Institute And Agrarian and Food Development (IMIDA), which will take place at the premises of the restaurant La Peña on June 12 after 7 pm.

Ángel Meca explained that "with this day, apart from the roundtable" From the genes to the table to conserve is to eat ", professionals of the restoration of our region and bordering provinces will be able to try menus with traditional dishes of stew and tapas Made with Chato Murciano, the breed of native pig of our region and whose recovery is carried out by lorquino farmers. It is possible to emphasize that the cooks that participate in this initiative are: Josefa Salas of the Restaurant El Paseo (Fields of the River), José Reverte de Lorca, Juan Martínez from Airemar Restaurant (Baños y Mendigo), María Soto from La Peña Restaurant (Lorca) and IMIDA ".

The Councilor for Livestock has stressed that "Lorca has a huge tradition in the so-called spoon dishes or stews. In almost every household the recipe includes succulent stew recipes in which the excellent vegetables (chickpeas, beans, lentils ...) They make pairings with vegetables, meat or fish producing exquisite dishes that have been consolidated in the popular gastronomy lorquina throughout centuries.

Mecca has indicated that "the catering professionals who participate in this initiative, which disseminates the local gastronomic product, will offer and promote in the menus of their establishments dishes of homemade stew and Chato Murciano, in order to recover those dishes of yesteryear and contribute To the non-extinction of Chato Murciano, an autochthonous variety of the Region of Murcia.We encourage the professionals of the sector to participate in these days loaded with flavor, and is that many people are called by our exquisite cuisine. , Is a good initiative to make known our local cuisine outside our city and region.

This activity is co-financed 80% by the European Regional Development Fund in respect of the project Feder 14-20-11 "The autochthonous breeds of the Region of Murcia: studies of alternative food derivatives".

Source: Ayuntamiento de Lorca