News From Newsletter September 2010

The Costa Brava San Miguel Gastronomic Tour crosses the finishing line

The Costa Brava San Miguel Gastronomic Tour has offered 64 different dishes prepared by 41 restaurants involved in the Centenary Menu initiative.

The 7th Indiano Fair in Begur and Land of Troubadours festival in Castelló d’Empúries were the final events to host the Costa Brava San Miguel Gastronomic Tour, which has been celebrating the Centenary of the Costa Brava locally throughout the summer. As in the previous stops of the tour, the marquee offered tasters of some of the most traditional dishes of Costa Brava cuisine.

The Indiano Fair in Begur took place from 3rd to 5th September. The chosen location for the 24m2 tour marquee was Plaça Esteva Cruañas, in the town centre. The following tasters were offered: wild rice from Pals served with greens and rock mussels; rockfish suquet; stuffed squid; sea and mountain “string” (chicken breast and prawns with fried onion, garlic and tomato and chopped chocolate); Catalan shredded salt cod salad with cockles; piquillo peppers served with cod, raisins and pine nuts; cod with chickpeas and egg; Catalan custard mousse; and cottage cheese mousse with raspberries. The restaurants that prepared the dishes for the Begur event were Sa Punta (Pals), Aigua Blava (Begur), El Balcó de Calella in the Sant Roc Hotel (Calella de Palafrugell), El Fort (Ullastret), Llevant (Llafranc), Can Joan (Sant Feliu de Boada), El Tamariu (Tamariu) and the Empordà Gastronomy School.

On Saturday 11th September the Costa Brava San Miguel Gastronomic Tour came to a close at the Land of Troubadours Festival in Castelló d’Empúries. The tasters on offer were as follows: cod brandade served with a jelly of San Miguel apple flavoured non-alcoholic beer; snails in sauce; scorpion fish suquet with potatoes and squid; vichyssoise with foie gras shavings; mussels in a mild marinade; dry ratatouille pie with white kidney beans and cod brandade; veal with mushrooms; chicken with prawns; raspberry cheesecake; and cottage cheese mousse served with raspberries.

This was the final stop of a Gastronomic Tour that got under way in May in Girona at the Girona temps de flors flower festival and that has passed through twelve coastal towns, coinciding with longstanding traditional festivals that attract visitors from all over the place.

Over the course of more than three months, the Costa Brava San Miguel Gastronomic Tour has offered 64 different dishes prepared by 41 restaurants involved in the Centenary Menu initiative. This means that more than 5,000 tasters have been prepared for over 25,000 people who have visited the Costa Brava San Miguel Gastronomic Tour marquee to request information on the tourism offer of the Costa Brava.

© 2019 Patronat de Turisme Costa Brava Girona