These days give the opportunity to taste the meals made with langoustine by the great chefs of different members restaurants of the Collective Kitchen La Rapita-Delta del Ebro. In addition, we want to valorize different food crops, health education and sustainability and identify key culinary values and provide them with a common discourse.
For the fresh market in San Carlos de la Rapita, they spend about 35 tons of langoustine each year with more than 600,000 euros. With initiatives like this one, the Rapita is progressing in promoting its cuisine of seafood of reputation.
Dates: April 22 to May 7, 2017