There was also a tasting by chef Aleix Viada who presented three dishes with locust bean paste and Sóller product:
- Xot mallorquí cooked at low temperature with pear chutney and sweet potato puree.
- Strawberry gazpacho in cream and prawn tartare from Sóller.
- Orange “Manjar” with citrus cream.
It was attended by the General Director of Policies for Food Sovereignty, Paula Valero, the president of the Cooperativa de Sóller, Miquel Gual, and the manager of SEMILLA, Georgina Brunet, as well as some media, representatives of cooperatives and those interested in the product.
In addition, at the same event was reported the incorporation of the Cooperative of Sóller as a new point of sale where Carob‘s 100% natural locust bean gum products can be purchased.
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