Dutch students visit Spain to learn the origin of Corvina REX - Corvina Rex Frescamar
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Dutch students visit Spain to learn the origin of Corvina REX

Dutch students visit Spain to learn the origin of Corvina REX

Estudiantes holandeses visitan España para conocer el origen de Corvina REXThe students of The Sterklas Catering School, located in Amsterdam, visited the Valencian Region to learn about the origin of Corvina REX and details about the species and its breeding.

The group, also made up of staff from company Jan Van As –one of Frescamar’s clients who promotes these actions-, visited the farming centers located in the waters of Burriana (Castellón) on board of a catamaran chartered by Frescamar.

Later, the Group was divided into 2 parties who visited the processing plant that the aquaculture company also owns in the municipality of Castellón.

There, one party attended a presentation of the company and its flagship product (Corvina REX) while the other toured the plant and then did the reverse.

After the visit, thirty students and professionals moved to GASMA university campus where a fun workshop, focused on the species, awaited them.

Tiradito de Corvina REX and Arroz de Corvina REX were the two recipes that the promising young people of the kitchen had elaborated to taste later as an exceptional reward for their work.

The day was as intense as it was interesting because, in the afternoon, Frescamar had prepared an exclusive activity for them in Valencia: chef Ricard Camarena offered them a masterclass at his premises at Mercado de Colón, Ricard Camarena Lab.

Sterklas students were able to see live how skillfully this prestigious chef, owner of two Michelin stars and three Repsol suns, creates exquisite bites in his restaurant Ricard Camarena.

In this case, the dishes were courgette stuffed with Corvina REX tartare in herbal emulsion and vinegar onion and a smoked celery dumpling with Corvina REX rind and mustard.

Two delicious proposals that, together with the elaborations developed in GASMA, revealed the great versatility of this fish capable of conquering the most demanding palates.

See video masterclass by Ricard Camarena

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