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Prodestur contributes to promoting the culinary qualities and possibilities of Valseca chickpea

Prodestur contributes to promoting the culinary qualities and possibilities of Valseca chickpea

If last weekend the star chickpea in the province was that of Labajos, which celebrated its day in the town pending to obtain the Collective Mark, that of the next 11 and 12 of October all the protagonism will be monopolized by Valseca during the celebration of the Fourth Day of the Garbanzo de Valseca, whose presentation has taken place this morning at the Casa del Seal with the presence of the deputy of Prodestur, Magdalena Rodríguez, the mayor of the municipality, Alfonso Gil and the member of the Association for Development from the Garbanzo de Valseca, Luis Miguel Benito.

As detailed by the mayor and the representative of the producers, the activities planned for this day will begin on Friday afternoon at 20: 30 hours, with a wine tasting El Decantador led by sommelier Paco Plaza, who will offer attendees Some slogans on how to taste wine and appreciate its qualities. In addition, half a hundred people who can participate in the tasting? Limited to this number of registered ?, will also have the opportunity to accompany the wine of a good ham.

All this will serve to open your mouth for the day on Saturday, during which the activities of a program focused on promoting the qualities and culinary possibilities of the best known product in the area and whose next harvest, it is expected, will be commercialized under the Guarantee Mark in which both the producers and the Prodestur laboratory have been working since 2016 year.

It was three years ago, as confirmed by Miguel Ángel de Vicente and Magdalena Rodríguez, when the road to this guarantee seal began, under which 80% of the chickpea of ​​the province is produced in the towns of Valseca itself, Bernuy de Porreros, Zamarramala, Hontanares de Eresma, Los Huertos, Carbonero de Ahusín, Roda de Eresma, Cabañas de Polendos, Valverde del Majano and Encinillas.

How has that road been, and the horizon that is presented for this legume under the distinction that guarantees its quality, will speak from the 12: 00 Saturday hours ITACyL researcher Miguel Ángel Sanz Calvo, who will give a technical talk after which will take place a discussion between those present. An hour later, at 13: 00 hours, the ubiquitous Association of Cooks of Segovia will make a live cooking demonstration, preparing a series of chickpea dishes with which the audience can whet the appetite for popular stew that, with A price of 5 euros, will prepare the same association.

Finally, the music of Charlie DJ will liven up the afternoon from the 15: 30 to the 19: 30 hours, ending the day in recognition of a chickpea in whose Guarantee Mark ten producers and ten packers are involved, in addition to the laboratory of Prodestur