Spain: The chickpea stars in the Binomico traditional cooking workshop with chef Paco Méndez

Published 2021년 10월 25일

Tridge summary

The article highlights a chickpea-themed workshop by Chef Paco Méndez as part of the BINÓMICO program at the first Ibero-American Gastronomic Congress in Huelva. The workshop will focus on the use of the 'Garbanzo de Escacena' chickpea, a Protected Geographical Indication product, in culinary dishes. The event aims to promote the quality and unique characteristics of this chickpea, as well as other quality agri-food products, through the collaboration of the Regulatory Council of Protected Geographical Indication and other regulatory bodies. The workshop is part of a larger initiative by the Junta de Andalucía to promote quality agri-food products within the Andalusian Rural Development Program 2014-2020, funded by the European Union.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Chickpea cuisine will be one of the protagonists this Tuesday, October 26, within the BINÓMICO program, the first Ibero-American Gastronomic Congress to be held in Huelva. Chef Paco Méndez will lead a workshop specifically dedicated to the use in gastronomy of the chickpea from the Protected Geographical Indication 'Garbanzo de Escacena' with a recipe that blends the most traditional of this legume and the ingredients linked to the province of Huelva . Paco Méndez will present all the values that chickpea brings with the quality certificate of the PGI 'Garbanzo de Escacena' to dishes based on this traditional and spoon cuisine that has become so fashionable thanks to the commitment of consumers to the products of proximity. Along these lines, Paco Méndez, who directs the kitchen of the ‘Espacio Zenobia’ restaurant in Moguer, will prepare a chickpea stew from the PGI ‘Garbanzo de Escacena’ accompanied by cuttlefish, prawns and mushrooms. And it will also present different ...

Source: Cuaderno Agrario