LABORATORIO DI FRUTTI DI MARE

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Justo García e Rafael Espinosa affronteranno il trattamento del gambero e di tutti i frutti di mare normalmente reperibili nel mercato del pesce di Santa Pola, come ad esempio gamberi, scampi, gamberoni, aragoste e, soprattutto, cicala, scampo reale, aragosta minorchina o cetriolo di mare. Cottura: alla piastra, saltati, alla griglia, al forno e in brodetto.
Giorno: Sabato, 6. Orario: 18.00/19.30. Luogo: IFA MEET Prezzo: 30 € con degustazione.

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