The Santo Domingo de Archidona Hotel Convent School will hold the 3rd Gastronomic Conference for the Lent Period 

The Santo Domingo de Archidona Hotel Convent School (Malaga), under the authority of the Regional Ministry of Tourism, Trade and Sport, will hold the 3rd Gastronomic Conference for the Lent Period from February 24 to March 30, where the typical cuisine of this period will be featured.

This activity seeks to recover the native cuisine of the area as well as seasonal products, making the cuisine of the community and the province of Malaga a tourist attraction and serving as a promotional element for the city and all of Andalusia.

The provincial delegate for Tourism, Trade and Sport, Antonio Souvirón, noted at a press conference that the new traveller profile "is better informed, decides what to do during their tourist itinerary and seeks to have unique experiences based on the destination they are in."

In this regard, he said that gastronomy "is one of the most fulfilling experiences you can have as a tourist on holiday." He also indicated that "it's not just a complementary product, as the cuisine of the region is increasingly becoming one of the main motivations for visitors."

Souvirón noted that showing the Andalusian culinary offer "is one of the best ways to become the perfect traveller hosts for travellers, who, among the different aspects of their visit, particularly appreciate the welcome and kindness of their destination."

He also stressed that, together with the treatment of tourists, we must focus on the quality and excellence in products and services, an element in which professional training is of great importance. He acknowledged the work done in this area by the Santo Domingo Hotel Convent School.

Typical dishes

The opening ceremony was also attended by the city's mayor, Manuel Sánchez; the President of the Association of Guilds of Archidona, Antonio Navarro; and the Secretary of the Regulatory Council of the Denominations of Origin of Málaga and Sierras de Málaga, José Manuel Moreno, collaborating bodies; and the food critic Fernando Rueda.

The activity will also aim to show the heritage represented by Malaga wines and local foods, as well as the traditions and history of Archidona Holy Week, as they will be accompanied by open houses in the municipality's guilds.

Professionals of the centre have designed three menus to be prepared during the weekends that this conference will take place, with typical of Lent dishes and various specialities.

Therefore, among others, we will find dishes such as a cod and garlic shoot omelette served over roasted peppers, meatballs in vigilia stew, monkfish in bread with tomato and a "black garlic" emulsion, an Archidona muffin with tuna hamburger, yellow mullet with broad beans and octopus or fried cod over tomato coulis.