Sanlúcar de Barrameda will receive the relay from Murcia to be the Spanish Capital of Gastronomy 2022

With the assistance of numerous political leaders, institutional representatives and personalities from the world of tourism, gastronomy and the media, the Mayor of Sanlúcar de Barrameda, Víctor Mora, will receive from the President of CEG and the representative of the Government of the Region of Murcia the symbol of the Capital.

This will kick off the events of 2022 with an agenda full of unique gastronomic events that “must be the launching pad for Sanlúcar de Barrameda and confirm itself as a quality tourist and gastronomic destination”, in the words of Mariano Palacín, President of CEG. The mayor of Sanlúcar will be accompanied by the Vice President of the Junta de Andalucía, Juan Marín, the President of the Provincial Council of Cádiz, Irene García Macías, members of the Sanlúcar Town Hall and representatives of the hospitality, tourism and citizen sectors of Sanlúcar de Barrameda, etc.

The stand at Fitur 2022

The exhibition space that will host the act of transfer is the usual one, in the transit area from pavilion 7 to pavilion 9. The stand of the Spanish Capital of Gastronomy Sanlúcar 2022, is planned as a spectacular 15-meter promotional billboard in which the leading role corresponds to its gastronomic treasures (prawns, Manzanilla de Sanlúcar, and its typical tapas), as well as the attractive tourist offer of Doñana, the heritage city and its traditional festivals. Throughout the three days, hundreds of tourism professionals and tourism and gastronomic journalists will be attended, providing information on the Sanlúcar offer throughout its year of celebrations,

Delivery of the Best Active Tourism Product award

Subsequently, the Mayor of Sanlúcar will receive the Award for Best Active Tourism Product, jointly organized by Aire Libre Magazine and Fitur, which seeks to promote the development and marketing of the tourism industry and project higher-quality tourism products.

gastronomic identity

In its analysis of the Candidacy Dossier, the Jury has highlighted that “The Shrimp and the Manzanilla shine with their own light in the gastronomic universe of Sanlúcar, proudly displaying their last name “Sanlúcar”. Both are the watchword of the city. The Brand Quality Control “Langostino de Sanlúcar” has established itself as the guarantee of a unique and identity product. Manzanilla, for its part, has the “Manzanilla de Sanlúcar” Denomination of Origin label, which since 1964 has carefully supervised the benefits of this unique oloroso. Sanlúcar de Barrameda is also part of the Jerez Denomination of Origin.”

the prawn

The Sanlúcar shrimp (Penaeus Melicertus) kerathurus) is caught in shallow waters of the fishing ground in the Gulf of Cádiz. The trawling fleet, made up of 55 boats, is in charge of supplying the local catering industry and the national market with this exceptional product. Its unique qualities: strong and long whiskers, diffused spots and a peacock-blue tail.

The Jury affirms that “the treasure of Sanlúcar stands out for its unique and unmistakable flavor. It is a crustacean that is mainly consumed fresh. Its meat is highly appreciated. Cooked, fried or as part of any traditional seafood stew, it is always a guaranteed option The Bonanza market billed more than 2.9 million euros in 2020 from shrimp sales.

chamomile

For the experts, “the fine manzanillas are pale, of a brilliant straw yellow color. They have a sharp and delicate aroma. The past ones, with an exceptionally long aging process, are of an intense golden color. They are complex and powerful in aromas.” The Jury has valued “the example of unity and commitment between the public and private sectors represented by the Fundación de la Manzanilla, committed to the recovery of the trades, customs and traditions around the vineyard and viticulture of the municipality of Sanlúcar as a source of knowledge of the social feeling of the citizen and their traditions.

Sanlúcar gastronomy

Beyond these star products, you can enjoy a succulent menu on a tapas tour, with recommendations from the “Diario de Cádiz”:

Fried fish. Heartburn and chocos (cuttlefish), “tapaculos”, puntilllitas, pijotas (relative to whiting), marinated dogfish, garlic shrimp with fried eggs.

Tapas in the Plaza del Cabildo where clams, Balbino shrimp tortillas and Barbiana seasoned potatoes stand out. seafood salad,

Garden products. Potatoes with Melva or garlic potato.

Sailor stews. Monkfish with fried bread, orange ray, dogfish with tomato or peas, coquinas with garlic, noodles with clams, galley soup.

Rice with duck. With blue duck that is eaten in sauce or with rice.