The passion for showing the culinary tradition of August and the dedication to the care of each ingredient were the protagonists of the day in The footballs. Yesterday, during the tour of “Foods of the Earth” through the region of Alicantean initiative organized by INFORMATIONwith the Jijona and Alicante PGI nougat As a star product, the Agostense restaurant became a showcase of authentic flavors. Each dish reflected the respect for local productsthe excellence of its raw materials and the kitchen team's ability to transform tradition into memorable experiences that represent the gastronomic culture of this land.
The Els Futbolins team stood out for their close and professional treatment throughout the service. / Hector Fuentes
A local classic
with some 40 years of experience, The footballs it's a emblem of good cuisine in August. How do you explain José Manuel Vicedorestaurant manager: «The history of Els Futbolins goes back many years. They are benchmark bars here in the town and in the region. “People have known us for generations.” Today, the restaurant combines a spacious living roomwhere there is a big bar and one showcase with high quality productscreating a space that mixes tradition and modernityideal to enjoy a good sample of the local culinary tradition. «We try to bring the product of the land and the most autochthonous that we can have here in the town,” he explains. vice. Every detail in the kitchen reflects that philosophy: the homemade sausage from the arealas cokes on the shovelsymbol of Agostense gastronomy, the ricelas carnes oh go grilled wild fish.
A menu from the land
He welcome cocktail It was quite a declaration of intent: Marcona almond, high quality local sausages and pericanaa classic of the land, which perfectly executed does not disappoint for its deep flavor. Made with care, it was the perfect ally to start whetting your appetite.
The pericana was part of the welcome appetizer. / Hector Fuentes
Among the startershe village bread with tomato and aiolione of the restaurant's classics, which accompanied by an excellent Iberian acorn-fed ham Sánchez Romero Carvajalit was shown flawlesswith a intense aroma and a prolonged taste of the Iberian in the mouth, which made this a delight.
Sánchez Romero Carvajal acorn-fed Iberian ham. / Hector Fuentes
He continued Jávea pink tomato with belly and split green oliveswhich stood out for its freshness and balanced aciditywhere the quality of the good product, like this variety of tomato, shone.
Jávea pink tomato, belly belly and split green olives. / Hector Fuentes
To close this chapter, the coca a la shovel with escalivada and chaplainwhich was a real spectacle: tender and airy doughwhich they do daily from the early hours of the morning, which together with the sweet spot of the climb and the chaplain's saline touchcreated a contrast that left its mark for its exquisite taste in every bite.
Coca a la shovel with escalivada and chaplain. / Hector Fuentes
He main courseand acorn-fed Iberian secret rice with spring garlic and mushroomsit was a real tribute to the Mediterranean recipe book: he grain was in his exact pointwhile the mushroom notes and of Iberian secret, juicy and tender on the palate.
The Iberian acorn-fed secret rice with young garlic and mushrooms was the main dish at Els Futbolins. / Hector Fuentes
To finish off the menu, the dessert was a sweet delightbut perfectly balanced, with the stone nougat by Toni Garrigós con Mediterranean salt flakesaccompanied by the Agost grape DO Bagged Table Grape from Vinalopófreshly cut for the occasion, in reference to the days spent in the neighboring region. The contrast between the sweetness and creaminess of the nougat and the saladded to the grape freshnessclosed the day in style. “This morning Amaya Grapesfrom here in town, they have cut some 30 kilos for tasting. We are on the limit, between Half Vinalopó y Alicanteand we wanted to give that wink,” he stressed vice.
Stone-grilled Jijona nougat with flakes of Mediterranean salt and Bagged Table Grapes DO Vinalopó de Agost. / Hector Fuentes
Agost, gastronomic roots
The mayor of August, Juanjo Castellówho was present during the meeting, wanted to highlight the importance of the initiative of “Foods of the Earth” and the culinary career of The footballs: «We must thank INFORMACIÓN because it highlights the gastronomy of our province and, especially, that of the smaller towns. Agost has culture, heritage, flavor and honestyand its gastronomy is very important. Here we are famous, among other things, for the coca on the shoveland I want to thank The footballs their participation in this day. José Manuel and his family treat the products with great care and love.».
The journey continues in Sant Joan
Hoy, Wednesday October 29it will be the turn of Marco & Boin St. John, where the restaurant, through a menu designed for “Menjars de la Terra”, which combines respect for the product and innovationpromises to give another culinary date to remember of those who appreciate a good hand in the kitchen. ¡Enjoy!
Normando Costa, manager of the Churrería Mediterránea; Jesús Costa, artisan of the Mediterranean Churrería; Vicente Giner, Marcos Tonda Chocolates salesperson; Cecilia Rojas, INFORMATION salesperson; Miguel Balaguer, head of Hidraqua Operations; Ciriaco Clemente, manager of Hidraqua; Juanjo Castelló, mayor of Agost; Loli Gomis, wife of the mayor of Agost; María José Serrano, Prezero manager of the Piedra Negra Center; Mara Díez, environmental manager of Prezero at the Piedra Negra center and Pablo Martínez, manager of the TERRA consortium. / Hector Fuentes
Today's menu
Marco & Bo (St. Joan)
Starters:
-Olives and nuts
-Bread and stone-fried nougat aioli
-Classic Russian tuna and cod salad, with nougat cookie
-Julián-style cockle ceviche
-Seasonal mushroom on wood smoke parmentier
Main course:
-Octopus and monkfish terreta gazpacho
Dessert:
-Nougat millefeuille with stracciatella ice cream
Bodega:
-Wines from Creueta Wines Alicante DOP, Gregal Blanco, Malvasía, Verdil and Merseguera
-Red Gregal, Monastrell and Giro
PRICE PER PERSON: €43
(VAT included)
Reservations: 682 741 230