Valls City Council, in collaboration with the Association of Restorers of the city, the IGP Calçot Valls and Tarragona DO, and supported Browns Lider, Caprabo and Bra Company, conducted the third day culinary calçot Valls Saturday, 19 November. The court held the third meeting Valls Valls culinary Calcot involving two heads: Nandu Jubany, chef of Can Jubany, Osor Mas Serrat Figaro and Fire Sentosa in Singapore, among others, and the restaurant Fonda Charles Jay Jay Barcelona. The two leaders made the main event of the day with a pot of cuisine and restaurant chefs share Calçot Angel Angel Valls Solé Ca and cutting small and Joan Castells, Head of Portal 22.
The third day Culinary Calçot developed mainly Yard Valls attended by a large representation of Valls restaurants and wineries attached to the DO Tarragona .. The audience taste the different specialties based calçot 2 euros or lid portion. The market also present were the wines of the DO Tarragona.
The restaurateurs were present at the Courtyard Ca Angel, Casa Felix, Luga, Planet Kastelli, K Valls Masia del Pla, Tasting, Portal 22, Marma, Julia Mallol Cal Hook Café Theatre. By wineries DO Tarragona participate Adernats (null) Vicente Mas (Goat Camp) Mas Bella (Masmolets Valleys) and Estol Green (Rodonyà). In addition to the booths Warehouse Leader Vermouth and Cafes
.A true friend of the Calçotada
However, the gastronomic event began with two more institutional events: The "Start of the first calçot" to symbolically mark the beginning of the season calçotades.que became a producer of a crop field joined the 'IGP Calçot Valls, an organization that monitors the quality of this product typical Valls; i. then hang Plenary Hall of the City annuity awarded the distinction of "Amiga authentic Calçotada" Ada Parellada. Act that served to declare open the 2016-2017 season of calçotades.
Ada Parellada is the third person to receive the distinction of "Amiga authentic Calçotada" after last year's GSR was named Roser Torras of Food Productions and director of San Sebastián Gastronomika. 2014 Robert Fernandez, current and former FC Barcelona Technical Secretary of the football team, was the first awarded this honorary title for life. This award was created in 2014 to reward the trajectory of institutions, organizations or individuals that are distinguished by their commitment to the country, to defend local produce, for the love of gastronomy and research excellence in this field; and when defending Valls origin and quality of authentic calçotada Valls.
Ada Parellada and Garrell (Granollers, 1967) is a Catalan chef who runs the restaurant Semproniana Barcelona. In 2016 he received the Cross of St. George for his career in the restaurant world. His family roots have always been linked to the restoration; his brother Ramon Parellada owns Fonda Europa Granollers where she passed it many times in his infància- and restaurant Senyor Parellada Barcelona, his sister Teresa Parellada Can Ribas (Bigues Riells) and its cousin Paco Solé Parellada 7 Portes Barcelona.
Ada Parellada restaurant opened in the former Semproniana Eixample district when he was 25 years and currently directs two more, both in Barcelona: the Petra (El Born) and the Plan of Angels (Raval). It also offers workshops and cooking is very active in the media in the dissemination of good eating habits. He has published several cookbooks and is the author of the novel Sal Vanilla (2012).
Day Culinary Calçot Valls initiative is a collaboration of the City Council of the IGP Calçot Valls of Valls, Tarragona DO, the Association of Restorers and the Agricultural Cooperative Valls of Valls, with the direct participation of 12 restaurants and 4 cellars Valls and Alt Camp, in order to publicize the Calçot Valls and gastronomy and cuisine made from the cream of the crop. This edition has been, moreover, sponsored by Café-Coffee Leader Calçotada, and in collaboration with the Group GSR, BRA, Caprabo and Creativerent. Day Gourmet is part of the events listed on the website as www.somgastronomia.cat Valls City Council is a member organization "Catalonia Region European Food 2016", a project led by the Catalan Tourist Board.