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The Wine School combines ecology and culinary art with three pairings (10/02/2014)

The Wine School Cehegín has joined the days of eco-friendly kitchen 'Murcia greens', which have been held for the second year between the months of January and February and in which nearly 40 local hospitality Murcia.

Cehegín The new space dedicated to disseminate the culture of wine, some pairings haacogido by chefs and sommeliers in the Region of Murcia.

Pedro Martinez, Antonio Grass, Sergio Martinez, Keki Tapería, Juan Antonio García, head chef of The Churra and cheese The Milkmaid of Bordeaux participated in this event, which has three lids paired with three wines from DO Bullas: Pink Carrascalejo, Lavia +, and Lavia Pasomalo with three cheeses and two wines, a French sparkling and also semi sweet France.

This conference is jointly sponsored by the University of Murcia and event producer Gastrólogos.

For 17 days restaurants, bars, bakeries and eating houses in the region have offered lunch and dinner menus with organic root.

These workshops seek to promote ecological and indigenous meats vegetables, a cutting-edge way and at a competitive price.

The Councillor for Tourism, Francisco in April, has said that "this gastronomic event has been one of the most level few have been held so far in the Wine School because it has had great chefs and sommeliers who have made enjoy all participants. "

Also, the mayor announced that "we are preparing the program of activities for the months of March and April we want to present before the end of this month to continue to bring the world of wine and culture around this to all concerned."

Source: Ayuntamiento de Cehegín

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