- Like every year, these culinary creations from local bars and restaurants are compiled in a recipe book that can be purchased for free on the 21st.
The Valencian proverb already says that “faves d'abril, bones com el pernil”. And those from El Poble Nou de Benitatxell are five-jota quality, the jewel in the crown of local gastronomy, which dedicates a festival, the Mitjafava Fest, to this legume.
With it, the local bars and restaurants cook the traditional rice with fava in the Haba Gastronomic Days, which have been held throughout the week; but they also bring out creativity and ingenuity and prepare delicious and original tapas, coined as tapifaves, that can be tasted this Sunday, April 21 at the Tapifava Festival. All the recipes have the bean as the main ingredient, and they are all collected in a recipe book in which the restaurateurs share their recipes with the public.
“It is incredible that such sophisticated and original dishes can be made from such a humble legume. I am convinced that neighbors and visitors will enjoy the day and the gastronomic creations in the form of tapas that fuse traditional cuisine with the most innovative,” said the Councilor for Festivals, Mayte Roldán.
On Sunday you can taste tapas as suggestive and original as those of the La Cumbre Restaurant, with its tartlet with bean cream, cheek and bean pesto and the scalded coca of "faves sacsades", or the meatballs with bean and dried bean sauce and the broad bean sandwich with onion, black and white The Thresher.
Ca Toni Mònica It is always a sure success with tradition as a hallmark, this year with the mini burger with broad beans and the broad bean roll. Also traditional are octopus with broad bean and broad bean quiche. Xaro's Cuisine or the Salamanca-style beans and the bean stew with artichokes and ham Entreibéricos.
In other cases, the legume travels to geographies as far away as Asia, with the restaurant's Xiao-long-bao with pork and bean filling and gyozas with chicken and bean filling. Beniasia.
The tapifaves They can be tasted, at a price of 2 euros per tapa, on Sunday, April 21 in Plaza de les Pesqueres. That day, Benitatxell will become a culinary showcase with good music and an unbeatable atmosphere. The day will start at 10:00 a.m. with lunch and bar service provided by the Peña Taurina de Benitatxell. The tsapifaves They will begin to be served at 11:00 a.m., and there will also be esparto grass and palm broom keychain workshops and an exhibition of tools from endangered trades and the largest espadrille in the world.
Starting at 12:30 p.m., tapas can be enjoyed with musical accompaniment by Bass Duo. As icing on the cake, at 1:30 p.m. the prizes will be given to the winners of the homemade wine competition and the wine competitions. the longest fava and the fava de més gallons.
On Friday the 19th and Saturday the 20th there will also be numerous gastronomic and festive proposals. The weekend will start with the conference 'La Cova de les Bruixes: new investigations', by the professor of Archeology at the University of Alicante Feliciana Sala Sellés; the showcooking by chefs Miquel Ruiz and Fran Burgos, and the concert by the duet Tàndem on Friday.
On Saturday morning there will be the Earth Market on Llebeig Street, storytelling and a 'We are what we eat' workshop for the little ones, and, for wine lovers, the guided route to the vineyards of the Biomoscatell Association. Moscatell with the five senses'. The afternoon will begin with a children's playroom service and a children's show with Dani Miquel. Finally, in the village afternoon you can enjoy music and tapas in the Plaza de les Pesqueres with performances by Pep Gimeno "Botifarra", La Trocamba Matanusca, La Xe-ranga, Niuss and Dj Cate.