Torrevieja presents its traditional gastronomic recipes at FITUR and a showcooking demonstration to highlight its culinary identity.

The mayor of Torrevieja, Eduardo Dolón, and the councilor for Tourism, Rosario Martínez, presented the Traditional Gastronomic Recipe Book of Torrevieja at the International Tourism Fair (FITUR). This publication includes a carefully selected collection of 15 recipes representative of the local cuisine, along with a live cooking demonstration that highlights gastronomy as one of the main tourist attractions of the municipality.

This initiative aims to preserve, disseminate and promote the traditional cuisine of Torrevieja, linking it to the history, environment and local products of the territory, and reinforcing its role as a symbol of cultural and tourist identity.

The selection of recipes was made by José Antonio Vilella and Joaquín Guillamó, and the preparation of the dishes involved the participation of local restaurateurs and establishments, who contributed their experience and know-how to shape this collective project.

The recipe book includes emblematic dishes such as caldero, sangochao de sepia, traditional rice dishes, seafood stews or sweet preparations linked to tradition, reflecting Torrevieja's close relationship with the sea, salt and its popular cuisine.

Participating recipes and establishments include, among others:

• Traditional rice dishes prepared by restaurants such as Luz de Mar, Belle Epoque and Luna Creciente Gastrobar.
• Historical dishes such as caldero, gazpacho marinero, cod, ray or cuttlefish stews, or dried octopus, are offered by establishments such as Barlovento, Las Cañas, Rincón de Capis, Mesón Las Jarras, Bar El Rubio or HB Torrevieja.
• Traditional dishes such as caldico empaná, cocido con pelotas, Mona de Pascua or Tarta de Torrevieja, with the participation of Pastelería Monge.

SHOWCOOKING: GASTRONOMY WITH IDENTITY

As a complement to the presentation of the recipe book, the Torrevieja City Council has carried out a live showcooking, with a large audience in attendance, starring Marco Martinetti, chef and international trainer.

During this culinary demonstration, the sangochao de sepia, one of the most representative dishes of the local gastronomy, was prepared, explaining its ingredients, the cooking process and the use of the Flor de Sal from the Salinas de Torrevieja as an emblematic and differentiating product.

With this action, the Torrevieja City Council reinforces its commitment to gastronomy as a key element of tourism promotion, highlighting traditional cuisine, local products and the work of professionals in the hospitality sector.

As highlighted during the presentation, Torrevieja's gastronomy is a hallmark of its identity, a cultural heritage passed down from generation to generation, and an added attraction for those who visit the city.