Gastronomy and nougat, a couple with a future

The relationship between gastronomy and nougat is not new but is consolidating by leaps and bounds.

The following has just taken place Alicante Gastronomicthe II meeting of Mediterranean lifestyle, with a total success of attendees. We, nougat and sweets Pablo Garrigós Ibáñezlast year, we were last year in the hands of Commercial Garrigós JornetWe were able to see firsthand the great interest generated by the fusion of nougat in the kitchen.

Since then, dozens of restaurants and professionals have been asking us every day to supply them with more liquid nougat for cooking their recipes.

For this reason, so that you could learn new ways of cooking with nougat, we created a few months ago the LAB section on this website with four initial recipes by the chef Santi Gomezmaster in the incorporation of the nougat in the most varied dishes and cocktails.

There are many chefs who have taken advantage of the benefits of being inspired by nougat, such as Sergio Fernandezone of the star chefs of the Cooking Channelor the very same Quique Dacostawith three Michelin stars to his credit.

Without going any further, his dish "Almond nougat"inspired by the fall of the tree blossom and born thinking in the deseasonalization of the nougat, has been one of the main creations of Alicante Gastronomic.

We have also detected that many young customers are committed to incorporating the consumption of different types of nougat in their culinary creations, beyond the Christmas season. The nougat has been moved. For them it is no longer a typical dessert for the end of the year celebrations, it is one more ingredient in their pantry that provides flavor and a multitude of healthy properties. 

This is a natural evolution  and we are proud to have been a forerunner in this.

And you, have you already incorporated nougat in your kitchen?