Gandia ha estado presente esta semana en Madrid Fusión, el Congreso Internacional de Gastronomía, con «Tasta Gandia». Se trata de un congreso donde participan los mejores cocineros del mundo y un lugar para compartir las últimas tendencias en gastronomía y productos.
Emilio Gómez, cocinero de Gandia y miembro de Tasta Gandia, ha asistido a Madrid Fusión para elaborar una lubina crujiente sobre una cama de pimiento y gamba roja con salsa agridulce de cítricos.
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