Culinary surprise in Bari

A few days ago we were in Barithe third most important city in the Italy southern region, as part of an amazing culinary event organized by the distributor of Pablo Garrigós Ibáñez in the area: the company Longino & Cardenal.

The gastronomic meeting, whose motto has been #QualityFirsthas become a point of reference for high quality restoration throughout the world. Europa. Producers and chefs have worked throughout the day to show the world the versatility of some products, such as the nougat. 

With the inestimable collaboration of the creative Jijonenco Santi Gomezour proposal consisted of a tuna tartar in soy and honey Teritaki sauce with crunchy Alicante nougatand a recipe for salmon and pineapple with toasted yolk nougat and mustard, and another one of swordfish in nougat pesto.

Three culinary surprises that have attracted the attention of the participants in the event, especially for the play of textures and unexpected flavors provided by the different types of nougat used in each recipe, combined with these three emblematic fish.

Most of the diners, like almost all of you who read us at this moment, are regular consumers of nougat and sweets Pablo Garrigós Ibáñez  at dessert time or as a sweet accompaniment to other meals, hence their astonishment when they realize that nougat is much more than that: it is a healthy and valuable ingredient capable of attributing different and special gastronomic properties to other foods. Would you like to try it?