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SaborArte 2020 will make Cieza the regional capital of gastronomy this weekend (05/03/2020)

The fourth edition of the gastronomic fair within the Floración program, which already brings together the largest number of restaurants compared to the rest of the cooking events currently being held in the Region of Murcia, was officially presented this Tuesday in Cicola, the new municipal space training for restaurateurs and hoteliers designed by the City Council of Cieza and that will serve as an experimental laboratory for entrepreneurs in these fields.

Present were Pascual Lucas, mayor of Cieza;

María Jesús López, Councilor for Commerce and directly responsible for SaborArte, as well as Rodi Fernández, chef, gastronomic advisor of the fair and coordinator of it.

The councilor expressed his satisfaction for the great power of tourist attraction of the fair, with 10,000 visitors in the 2019 edition, the most massive of Flowering.

He also stressed that "SaborArte has become the gastronomic activity in which the largest number of restaurants in the Region of Murcia takes part."

María Jesús López, said that the fair has established itself as "the most important regional reference point in its field".

He highlighted in a special way the novelty that has been prepared for the closing day of the exhibition, on Sunday, March 8, coinciding with International Women's Day.

Specifically, a presentation will be delivered by chef María Gómez, at 11:00 a.m., and at night, at 10:00 p.m., a special Chefs Women, where ten prestigious chefs will cook a tasting menu consisting of ten dishes .

"Because we intend to make visible the great work that women do also in this area," said López.

This year there are many new features.

It is already a tradition at SaborArte to renew each edition of the gastronomic offer with new activities that aim to promote Murcian cuisine in the best way, as well as to make the cezana known throughout the region.

Thanks to the participation of all restaurants, SAborArte increases in quality.

This year Cicola will be a key piece in SAborARte and one of the great surprises.

The Laboratory of Commerce and Hospitality will be announced through the presentations with tasting and exclusive menus, two improved ideas that will surprise visitors thanks to this space.

The presentations with tasting will be held in the adjoining room, in the professional kitchen stalls in which those registered can taste the tapas, something that happens for the first time and for free.

Exclusive SaborArte will be held right here, with a beautiful decoration and quality service where you can see through a screen how the chefs prepare the dishes.

The main tent also grows with the creation of a new space to celebrate 4 specific events, the presentations of the stars Michelín Pablo González and María Gómez, an inclusive dinner on Thursday after the inauguration and a dinner prepared by 10 female chefs on the occasion of the day Women's International

This mini auditorium was born with the intention of creating more space for everyone's comfort, and giving their own space to the presentations with better acoustics.

In addition, 25 stands will serve the best tapas and drinks to delight visitors with a varied and quality offer, thanks to the great diversity of products and types of cuisine offered by all exhibitors.

On the other hand, children will also have a place just for them in which to conduct cooking workshops with Mireia de Master Master 3, and tickets are purchased online from the new website

SaborArte Fresco also renews its space with a new stand format and more incorporated in the tent, forming part of the SaborArte Terrace, sharing space with the Cocacola bar and the Llatru Foodtruck.

Exhibitors who will cook live will sell portions and not tapas cooked at the moment and larger.

The music will also have a special role with the performances of Retropop on Thursday and DJ Guille Milkywey as part of the Performing Arts petal in collaboration with SaborArte.

Finally, Rodi Fernández announced the new awards of this fourth edition.

Although the main ingredient of the fair is the peach, this year the prizes for the best tuna tartare in the Region of Murcia, the best tapa and the best steak tartare have also been called.

Source: Ayuntamiento de Cieza

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