The 4th edition of the Festival Gastronòmic CORPINNAT gets under way with 38 dinners to enjoy the finest sparkling wines of the Penedès. From 11 June to 31 July, all the CORPINNAT wineries are opening their doors to share their finest sparkling wines alongside the creations of great chefs. The great food and wine event in the heart of the Penedès.
Last Tuesday saw the green light for the most emblematic food and wine celebration in the Penedès: the Festival Gastronòmic CORPINNAT. A major event in which the CORPINNAT wineries in the Penedès open their doors to share the finest sparkling wines alongside the culinary creations of great Catalan chefs, with 38 dinners in the most special corners of each winery.
From 11 June to 31 July, more than 1,600 people will enjoy unforgettable food and wine experiences in the heart of the Penedès.
The Festival Gastronòmic CORPINNAT kicked off with the ALAPAR pairing dinner at the SABATÉ I COCA winery. The dinner consisted of four parts. To begin, the welcome, made up of melon sashimi, watermelon with sunomono and lime, watermelon juice, sherry vinegar and soy, and pickled daikon with nasturtium leaf.
Next, ten nigiri and canapés were served, featuring dishes as special as bonito nigiri with onion, bluefin tuna mushipan, smoked mackerel nigiri, squid and pork belly canapé, a duo of toro nigiri (seared and with caviar), crispy temaki with avocado, wasabi and Spanish wagyu, turbot nigiri with its pil-pil, amberjack namerō temaki, red prawn and caviar gunkan, and eel nigiri with teriyaki.
To finish, there was avocado tofu with trout roe, ponzu and pork crackling, white asparagus from Tudela with almond, miso and caviar, red mullet suquet with foie gras, king oyster mushroom noodles with red prawn, and pork maki.
Finally, dessert could not be missing, with three great stars: starting with strawberry kakigori with black sesame and vanilla praline, continuing with chocolate mochi with olive oil ice cream and, to finish, delicious chocolate bonbons.
The entire menu was paired with the right sparkling wine from the winery for each dish. Diners were able to taste sparkling wines such as Castell Roig rosé and white, Mosset Brut Nature, Josep Brut Nature, Terroja, Xarel·lo Vermell and the family reserve.
