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Tuesday, December 06, 2022

Valladolid wants to reign in Pinchos competition again

Valladolid wants to reign in Pinchos competition again

Valladolid has been ruling the national pinchos and tapas competition for two years, and is looking to repeat that in 2022. He won in 2020 thanks to ‘Corchifrito’ from Suite 22 and repeated in 2021 with ‘Salbut Criollo’ from Habanero Taqueria. And to try and try that there aren’t two without three in a row, count this 2022 in the 18th edition of the competition, with four compositions classified in provincial. They may have been presented by Palmyra Solar, Giale Pan, Laura DiMauro and Patxi Irisari or, what is it, 5 Gustos, Giapán, Los Zagales and La Vina de Patxi.

The competition, a reference in what is known as the Miniature Cuisine, would once again make Valladolid the national capital of tapas … and an international, with celebration, in parallel with the VI World Championship.

In total there will be 46 compositions that will fight for the national, four of which will be from Valladolid; And the other 16 who fight for the World Cup are Alejandro San Jose’s ‘Salbut Criollo’ and his Habanero Taqueria. He would fight the tapas of Australia, Canada, Ecuador, Singapore or the United Arab Emirates by appointing the few countries present.

It must be remembered that the final chef will have 25 minutes to prepare their signature tapas, in person and live at the Millennium Dome, which will be created by a jury made up of Michelin stars, giving the competition even more prestige. The raw materials used to make each tapa or pincho in the competition cannot exceed the cost of 1.20 euros.

This year’s winner of the provincial with ‘Ave Fenix’, Palmira Soler, will be presented with the ‘Coctel de Gambas’, a brioche with a spicy shrimp carpaccio dome, stuffed with a pink algae sauce and salad with lime: “It The one that left the most avant-garde Pincho in 2020 and will be a surprise to the jury at the time of visual presentation».

Gialle Pan makes its national debut after finishing second in the provincial with its ‘Igatorium 2.0’, Pancetta, Chicken and Asparagus, Chicken Juice and Crunchy RopeViza. “I feel a little nervous. I’ve seen on the internet that there’s a lot of competition and we’re going to give it our all. Let’s see if we get anything,” admits this hotelier who opened in December 2019 was.

A regular at these competitions, Los Zagales, will not miss an appointment. On this occasion, with the help of their Head Chef at Pinchos, Laura Dimauro, ‘Sensaciones’, a cheesy trompe l’oeil: «It’s important to be there. It means that your effort is not lost, that your customers will recognize you. It is no longer so important to win, but to work at the level of prestige that we all have achieved in Valladolid. It cannot collapse, it must be preserved because I think it is our gastronomic heritage ».

The fourth representative will be Patxi Irisarri with his ‘Mackerel Spa’, rice vinegar with mackerel and peach dressing in mackerel salt and tomato pearls with lemon foam: «This is our first time. This is about the time that recognition was achieved because they are impressive skewers when eaten, even if they are not showy»

In addition, at the so-called Tapa Festival, as has become a tradition, from November 8 to 13, finalist tapas can be tasted at a range of bars and restaurants in the city, which each contestant will sponsor. The cover of their premises with which their sponsored child will compete in the finals of the respective competition.

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