celler de proava bodegas vinos valencia club cocina disseny al plat

Celler de Proava S.XIII/ Disseny al Plat. Design and traditional food products and Celler de Proava S.XIII/ Local produce show cooking with wine tasting

Disseny al Plat. Design and traditional food products 1 April, at 7.30 pm (SOLD OUT) and Local produce show cooking with wine tasting 3 April, at 12.30 pm (SOLD OUT) and 10 April, at 12:30 (NEW AVAILABLE DATE)

Reservar

20€
Capacity for 25 persons a day, with prior registration.

The Arts and Crafts Centre of the Valencian Community is opening the exhibition Disseny al Plat in the eighteenth century Celler on the occasion of the European Craft Days. This exhibition, held in conjunction with the Association of Designers of the Valencian Community, aims at underlining the importance of design in culinary art and gastronomical spaces, with the presentation of unique pieces made by workers from different crafts and using different materials and craft techniques, expressly designed to be presented at the table, and which highlight the excellence of our cuisine.
This exhibition is closely linked to the work carried out by PROAVA for publicising agri-food quality in the Valencian Community, something deeply rooted in the artisanal product. To this end, if they so wish, visitors to the exhibition can enjoy the pairing offered by PROAVA of artisanal products  accredited by the D.C.A  seal with the best wines in the Valencian Community holding awards in the official wine competition organised by the former association. In the company of the director of the Arts and Crafts Centre of the Valencian Community and of PROAVA, we shall accompany Design with our best artisanal products.

The Valencia Club Cocina will offer a workshop of local tapas with the best wines in the Community.

The tasting menu includes: Cream of courgette soup with citric oil and thyme, roast boniato with creamy tronchon cheese and beetroot with shavings of salted cured tuna, white and black oil cake with spicy beans and peanut sticks with pickled sardines and  parsnip puree with fennel.