From November 12 to 17, the cullerense chef Juan Giner will surprise again with a rice-based menu that, this year, counts as great novelties with the presentation of a bread and some desserts (small “fours”) made with flour rice.
This event already consolidated and a reference in the gastronomic panorama congregates, in addition, to an extensive range of Valencian chefs of first line who contribute their expertise in the preparation of rice dishes and dishes based on this capital ingredient of the native cuisine.
The list of collaborators is extensive. Agustin Roda, of La Perdi (Sant Mateu); Alejandro Tena, from the Meson de Torreblanca, or Avelino Ramon, from the Daluan restaurant (Morella), are just some of the chefs who will pass through the Arrosaria this year.
Others from the local level such as All Negre de Alzira or Casa Ramon de Cullera, the latter with a master class of ham cutting offered by Roberto Olivares, complete the quota of participants in a conference in which diners can enjoy menus every day for 30 euros made with rice.
Also traditional dishes
The varieties that will be used to cook the dishes are the Thaibonne, Basmati, Gleba and Albufera. The most demanding palates can enjoy such interesting creations as a rice toast, pumpkin, marinated foie and ginger in confit.
There will be room for other dishes closer to traditional cuisine such as a baked rice with Iberian prey, chickpeas, sultanas and purple garlic from Las Predroneras. For the sweet tooth, a rice gelae with reduced cream and Navelin orange seems a temptation difficult to resist.
The purpose of these days to promote a product as Valencian as rice and show the many possibilities that this ingredient has when preparing dishes.
Arrosaria annually congregates numerous lovers of Valencian gastronomy, chefs and gastronomic critics in an event that is a must in the gastronomic calendar.