XX Mostra de la Cuina del Pinós 2020 - XX Mostra de la Cuina del Pinós
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MAYOR’S GREETING

Pinoso’s council organizes, in collaboration with the local restaurants, Pinoso’s 20th Cooking Fair (Mostra de la Cuina del Pinós) with the aim of promoting the local tourism and gastronomy.

It’s been already twenty years since this event started helping us to taste and delight ourselves with the excellent local culinary richness, from both the indigenous recipes and the excellence of the products used to create every one of its dishes.

The most modern cooking trends are not at odds with tradition; on the contrary, they complement each other, thus satisfying the needs of those with a discerning palate. That is what a traveller looks for when stopping at Pinoso, aware of the quality of its simple and creative cookery, carefully ellaborated with fantastic products.

The Villazgo acts (Villa privileges, granted in 1826), also celebrated in February, are also an advance of what we will find during the Mostra. But in recent years we have also wanted to include a special guest and godmother in the fair. This year we have invited chef Cristina Figueira, from ‘El Xato’ restaurant, in La Nucía (Alicante), and I wanted to publicly thank her for her cooking passion and her commitment with Pinoso.

As Pinoso’s Mayor, I encourage you to enjoy the delicacies that will be served in this new Mostra de la Cuina, and also to make the most of the touristic and cultural resources from this village in the inland part of Alicante province.

This delicious experience will allow us to discover a world of flavours through our palates.

Stoves are ready.

 

LÁZARO AZORÍN SALAR
Mayor of Pinoso

 

COUNCILLOR’S GREETING

We can enjoy all year round of exquisite delicacies and high-quality products in Pinoso, but it is in February when our restaurants’ stoves increase their activity to offer their guests some varied menus that join tradition and innovation, laying special emphasis on the main dishes that give shape to Pinoso’s most typical cookery.

The famous rice with rabbit and snails, gazpachos, fassegures, alls i picat or gachamiga, have always been carefully prepared in Pinoso’s homes. During our gastronomic week, already on its twentieth edition, these are all accompanied by other treats in the shape of starters and desserts, along with the excellent local wines. 

Let us be seduced by a world of sensations, with flavours that identify a land of frontier, where the influence of the surrounding regions is also felt.

From the Commerce and Tourism Council, we commit ourselves for the continuity of this event, since Pinoso’s gastronomy represents one of its biggest touristic attractions.

From these lines I wanted to thank the local restaurants for sharing the same aim and being the perfect ambassadors of Pinoso, and the companies that produce the sausages, pastries and wines that will also delight those with a meticulous palate.

The 20th Mostra de la Cuina del Pinós is here to make us delight in the best gastronomy. Enjoy!


NEUS OCHOA RICO
Commerce and Tourism Councillor

MAIN COURSE
GACHAMIGA

FIXED STARTERSS
Slices of Pinoso’s cold meat
Pipirrana (tomato, pepper, onion & cucumber salad)

R. ALFONSO

  • Crunchy artichokes with boletus and courgette flower
  • Raff tomato hearts with brined anchovies and oil caviar
  • Brick of free-range egg and truffle
  • Grilled varied sausages and lamb chop

(40€/Persona)

R. EL TIMÓN

  • Chargrilled sausages
  • Oven-roasted octopus with slight scent of sobrasada (spicy pork sausage)
  • Raff tomato with roasted vegetables and salted fish/meat
  • Kid goat chops with fresh garlic and potatoes with ajo cabañil (garlic, vinegar and salt sauce)

(30€/Persona)

R. LA TORRE

  • Escalibada (roasted vegetables)
  • Millefeuille sautéed with black sausage
  • Kid goat casserole with cabañil
  • Cold meat canapés

(30€/Persona)

R. LA VID

  • Seafood croquettes
  • Sautéed mushrooms
  • Grilled fresh cheese with anchovy sauce and caramelized onion
  • Andalusian fry-up

(30€/Persona)

R. EL POLI

  • Pebret Pinosero
  • Grilled cheese with tomato
  • Mojete (mashed tomato salad) with salted
  • Andalusian squid rings

(30€/Persona)

DESSERTS
Home desserts · Pinoso Pastries · Coffee and Mistela
Wines from Pinoso

MAIN COURSE
FASSEGURES DEL PINÓS (MEATBALLS IN THIN BROTH)

FIXED STARTERSS
Slices of Pinoso’s cold meat
Pipirrana (tomato, pepper, onion & cucumber salad)

R. ALFONSO

  • Iberian ham Beher and paprika goat cheese (‘valle del Carche’)
  • Black Angus Carpaccio
  • Crunchy rabbit chops and dice sautéed with fresh garlic
  • Mini kid goat pie, shallot sprout and Fondillon wine reduction

(40€/Persona)

R. EL TIMÓN

  • Assorted croquettes
  • Artichokes with prawns
  • Rabbit with fresh garlic
  • Poached eggs with boletus sauce

(30€/Persona)

R. LA TORRE

  • Escalibada (roasted vegetables)
  • Migas (breadcrumbs fried in garlic) with rashers of bacon
  • Rabbit
  • Chargrilled octopus

(30€/Persona)

R. LA VID

  • Huevos rotos (fried eggs with chips and meat)
  • Smoked salmon Tartare on vine shoot with fresh cheese
  • Grilled pig’s ear
  • Cod salad

(30€/Persona)

R. EL POLI

  • Kidneys in Fondillon wine
  • Country salad
  • Cod fritters
  • Sautéed black sausage

(30€/Persona)

DESSERTS
Home desserts · Pinoso Pastries · Coffee and Mistela
Wines from Pinoso

MAIN COURSE
AJOS PINOSEROS WITH RABBIT AND PICAT

FIXED STARTERSS
Slices of Pinoso’s cold meat
Pipirrana (tomato, pepper, onion & cucumber salad)

R. ALFONSO

  • Monkfish and beetroot salad
  • Foie tub, Monastrell macerate, sweet tomato and Vermouth
  • Red tuna Tataki, flying fish roe with wasabi and sea lettuce
  • Semi-acid mojito and choco sherbet

(40€/Persona)

R. EL TIMÓN

  • Monkfish and prawns salad
  • Ferrero Rocher delicacies with honey
  • Spicy snails
  • Galician style octopus

(30€/Persona)

R. LA TORRE

  • Escalibada (roasted vegetables)
  • Spicy snails
  • Quail nest (artichokes)
  • Foie on toast

(30€/Persona)

R. LA VID

  • Andalusian fry-up
  • Cod fritters
  • Sautéed mushrooms
  • Garlic red prawns

(30€/Persona)

R. EL POLI

  • Spicy snails
  • Fried blood dice
  • Crunchy vegetables
  • Varied croquettes

(30€/Persona)

DESSERTS
Home desserts · Pinoso Pastries · Coffee and Mistela
Wines from Pinoso

MAIN COURSE
GAZPACHOS WITH RABBIT AND SNAILS

FIXED STARTERSS
Slices of Pinoso’s cold meat
Pipirrana (tomato, pepper, onion & cucumber salad)

R. ALFONSO

  • Gachamiga croquette and toasted maize crunch
  • Fresh cheese (valle del Carche), sweet beetroot and spice bread
  • Pan de pueblo (homemade bread), spiced butter and smoked salmon
  • Chargrilled octopus Carpaccio

(40€/Persona)

R. EL TIMÓN

  • Grilled cheese with tomato jelly
  • Crunchy aubergines with honey and almond
  • Salmon and avocado Tartare
  • Piquillo peppers stuffed with cod

(30€/Persona)

R. LA TORRE

  • Escalibada (roasted vegetables)
  • Sirloin steak with Fondillon sauce
  • Millefeuille sautéed with black sausage
  • Spicy snails

(30€/Persona)

R. LA VID

  • Ox Carpaccio
  • Cod fritters
  • Octopus in vinaigrette
  • Octopus salad

(30€/Persona)

R. EL POLI

  • Hake and seafood salad
  • Piquillo peppers stuffed with cod
  • Roasted sausages
  • Rabbit with fresh garlic

(30€/Persona)

DESSERTS
Home desserts · Pinoso Pastries · Coffee and Mistela
Wines from Pinoso

MAIN COURSE
RICE WITH RABBIT AND SNAILS

FIXED STARTERSS
Slices of Pinoso’s cold meat
Pipirrana (tomato, pepper, onion & cucumber salad)

R. ALFONSO

  • Monkfish salad and sweet potato chip
  • Caramelized foie on bed of sweet tomato and beetroot
  • Gachamiga croquette and toasted maize crunch
  • Mini squid in sauce and citrus

(40€/Persona)

R. EL TIMÓN

  • Flying potatoes with Iberian ham
  • Cod fritters
  • Sautéed black sausage with beans and fresh garlic
  • Pebret pinosero

(30€/Persona)

R. LA TORRE

  • Escalibada (roasted vegetables)
  • Chargrilled octopus
  • Sirloin steak with Fondillon sauce
  • Foie on toast

(30€/Persona)

R. LA VID

  • Slices of Spanish Cod in pil pil suace
  • Ox Carpaccio
  • Smoked salmon Tartare on vine shoot with fresh cheese
  • Sautéed mushrooms

(30€/Persona)

R. EL POLI

  • Cod fritters
  • Sirloin steak dice with cabañil
  • Small cuttlefish with fresh garlic
  • Slices of black pepper beef

(30€/Persona)

DESSERTS
Home desserts · Pinoso Pastries · Coffee and Mistela
Wines from Pinoso

R. ALFONSO

(40€/Persona)

R. EL TIMÓN

(30€/Persona)

R. LA TORRE

(30€/Persona)

R. LA VID

(30€/Persona)

R. EL POLI

(30€/Persona)

MAIN COURSE
GAZPACHOS WITH RABBIT AND SNAILS

FIXED STARTERSS
Slices of Pinoso’s cold meat
Pipirrana (tomato, pepper, onion & cucumber salad)

R. ALFONSO

  • Gachamiga croquette and toasted maize crunch
  • Fresh cheese (valle del Carche), sweet beetroot and spice bread
  • Pan de pueblo (homemade bread), spiced butter and smoked salmon
  • Chargrilled octopus Carpaccio

(40€/Persona)

R. EL TIMÓN

  • Grilled cheese with tomato jelly
  • Crunchy aubergines with honey and almond
  • Salmon and avocado Tartare
  • Piquillo peppers stuffed with cod

(30€/Persona)

R. LA TORRE

  • Escalibada (roasted vegetables)
  • Sirloin steak with Fondillon sauce
  • Millefeuille sautéed with black sausage
  • Spicy snails

(30€/Persona)

R. LA VID

  • Ox Carpaccio
  • Cod fritters
  • Octopus in vinaigrette
  • Octopus salad

(30€/Persona)

R. EL POLI

  • Hake and seafood salad
  • Piquillo peppers stuffed with cod
  • Roasted sausages
  • Rabbit with fresh garlic

(30€/Persona)

DESSERTS
Home desserts · Pinoso Pastries · Coffee and Mistela
Wines from Pinoso

MAIN COURSE
RICE WITH RABBIT AND SNAILS

FIXED STARTERSS
Slices of Pinoso’s cold meat
Pipirrana (tomato, pepper, onion & cucumber salad)

R. ALFONSO

  • Monkfish salad and sweet potato chip
  • Caramelized foie on bed of sweet tomato and beetroot
  • Gachamiga croquette and toasted maize crunch
  • Mini squid in sauce and citrus

(40€/Persona)

R. EL TIMÓN

  • Flying potatoes with Iberian ham
  • Cod fritters
  • Sautéed black sausage with beans and fresh garlic
  • Pebret pinosero

(30€/Persona)

R. LA TORRE

  • Escalibada (roasted vegetables)
  • Chargrilled octopus
  • Sirloin steak with Fondillon sauce
  • Foie on toast

(30€/Persona)

R. LA VID

  • Slices of Spanish Cod in pil pil suace
  • Ox Carpaccio
  • Smoked salmon Tartare on vine shoot with fresh cheese
  • Sautéed mushrooms

(30€/Persona)

R. EL POLI

  • Cod fritters
  • Sirloin steak dice with cabañil
  • Small cuttlefish with fresh garlic
  • Slices of black pepper beef

(30€/Persona)

DESSERTS
Home desserts · Pinoso Pastries · Coffee and Mistela
Wines from Pinoso

R. ALFONSO

(40€/Persona)

R. EL TIMÓN

(30€/Persona)

R. LA TORRE

(30€/Persona)

R. LA VID

(30€/Persona)

R. EL POLI

(30€/Persona)

SALUDA ALCALDE

El Ayuntamiento de Pinoso organiza, con la colaboración de los restaurantes de la localidad, la XX Mostra de la Cuina del Pinós con el objetivo de potenciar el turismo y la gastronomía local.

Ya son veinte los años que este evento sirve para degustar y deleitarnos con la excelente riqueza culinaria local, tanto por sus recetas autóctonas como por la
excelencia de los productos que se utilizan para crear cada uno de los platos.

Las tendencias más actuales de la cocina no están reñidas con la tradición sino que se complementan, consiguiendo satisfacer las necesidades de los  paladares más exigentes. Eso es lo que busca el viajero que hace parada en Pinoso, sabedor de la calidad de una cocina que es sencilla y creativa, y además está elaborada con esmero y con buen producto.

Los actos del Villazgo, que también celebramos en febrero, son siempre un anticipo de lo que podremos encontrar durante las jornadas de la Mostra. Pero en los últimos años también hemos querido que el evento cuente con una madrina de excepción. Este año hemos invitado a la chef Cristina Figueira del restaurante “ El Xato“ de la Nucía (Alicante) para que ejerza como tal, y por ello quiero agradecerle públicamente su pasión por la cocina y su compromiso con Pinoso.

Como alcalde de Pinoso os invito a dejaros atraer por las delicias que se servirán en esta nueva Mostra de la Cuina, y a que también aprovechéis para disfrutar de todos los recursos turísticos y culturales que tiene este pueblo del interior de la provincia de Alicante.

Esta deliciosa experiencia nos permitirá descubrir un mundo de sabores a través del paladar.

Los fogones ya están listos.

 

LÁZARO AZORÍN SALAR
Alcalde del Excmo. Ayuntamiento de Pinoso

 

SALUDA CONCEJALÍA

Durante todo el año podemos disfrutar en Pinoso de exquisitos manjares y productos de calidad, pero es en febrero cuando los fogones de nuestros restaurantes incrementan su rendimiento para ofrecer a los comensales unos variados menús en los que se unen tradición y vanguardia, eso sí, poniendo especial énfasis en los principales platos que marcan la gastronomía más típica de Pinoso.

El afamado arroz con conejo y caracoles, los gazpachos, fassegures, alls i picat o gachamiga, siempre se han elaborado con esmero en las casas pinoseras. Durante nuestra semana gastronómica, que llega a su vigésima edición, se acompañan de otras delicias en forma de entrantes y postres, y de los excelentes vinos de la tierra. 

Dejémonos seducir por un mundo de sensaciones, con sabores que identifican un territorio de frontera, en el que se dejan notar las influencias de las comarcas y regiones circundantes.

Desde la Concejalía de Comercio y Turismo seguimos apostando por la continuidad de este evento, ya que para Pinoso la gastronomía constituye uno de sus principales atractivos turísticos.

Vaya desde estas líneas mi agradecimiento a los restaurantes locales, por compartir un mismo objetivo y ser perfectos embajadores de Pinoso, y a las empresas que elaboran los embutidos, pastas y vinos que también deleitarán estos días a los mejores paladares.

La XX Mostra de la Cuina del Pinós ya está aquí para hacernos disfrutar de la mejor gastronomía. ¡Buen apetito!


NEUS OCHOA RICO
Concejala de Comercio y Turismo

Restaurante Alfonso

Restaurante La Torre

Paseo de la Constitución, 55

966 970 169

restaurante_la_torre

Restaurante La Torre

Restaurante El Timón

Restaurante la Vid

Calle María Montessori, 1b

639 630 622

Cervecería-Restaurante La Vid Pinoso

Restaurante El Poli

Crta. Murcia, km 2

965 648 090 / 609 229 170

Map with ID 1 not found

DISCOVER PINOSO

Guided tours inside the clock tower
(by appointment calling the Tourist Info: 966 966 043)

Marble and Wine Museum
(by appointment calling the Tourist Info: 966 966 043)

Permanent exhibition: «El Carxe, territorio de frontera»
Centro de Asociaciones C/ Perfecto Rico Mira, 29

ORGANIZA

COLABORA

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