• Tuna, scallops, eels or suckling pig mixes their flavors with Horchata of Tigernut from Valencia in the gastronomic journey Crea Orxata 09.

• The chefs from El Riff, Alejandro del Toro and Vertical submit their proposals in CdT  in Valencia to many restaurateurs and cooking students.

• UPV presents its latest research of innovative products using Chufa from Valencia

With proposals as "The tuna tartare with horchata foam," "All i pebre  of Tigernut   with eel from El Perelló" or "Piglet with candied cereals and tigernuts, three Michelin stars  have demonstrated the versatility of Horchata and Tigernut from Valencia in haute cuisine, during the celebration of the gastronomic journey "Create Orxata 09".

Bernd Knöller of Riff, Jorge Breton and Jorge Andres from Vertical, and Alejandro del Toro, owner and chef of the restaurant Alejandro del Toro have experimented with the possibilities offered both  Horchata and Chufa from Valencia in recipes sweet and savory. They shared this dishes with restaurateurs and students who have come to CdT of Valencia  to learn how  they can work and provide such exotic products in  their restaurant menus.

During his presentation, Bernd Knöller showed two savory proposals: a "tuna tartar  with horchata foam" and "salad of autumn sprouts with   white tiger nuts sorbet and tomato jelly.

Meanwhile, chefs of Vertical, Jorge Andres and Jorge Breton, have made a starter, main course and dessert with Horchata and Chufa. They have started with a "Scallop with sorbet of Chufa" then have continued with a "suckling pig with candied cereals and groundnuts" and culminate with the" groundnut and cocoa sponge cake with tapioca horchata".

Finally, the restorer Alejandro del Toro has developed an "Alli pebre  of Chufa with eel from El Perelló  and a "chocolate with fried tiger nut , cold and crisp.
 

The R + D + i and Chufa de Valencia

This 2nd edition of "Create Orxata", inaugurated by the Director General of Marketing, Department of Agriculture, Fisheries and Food, Marta Valsangiacomo and President of the DO Chufa de Valencia, Miguel Munoz has also involved the participation of the Department of Food Technology of the Polytechnic University of Valencia.

Purificación García Segovia, one of the responsibles for Science and kitchen area of this department has explained in her speech "R & D: Applications in Chufa de Valencia" research on the different textures that can be achieved with Horchata and Chufa from Valencia. Groundnuts softened, to use as vegetables; inflated, with a presence similar to toasted grains, or pickled as a healthy Mediterranean snacks are some of the proposals outlined, which binds the gel fluid horchata.

They have also exposed his research Mireia Garcia and Victor Ibáñez, graduates in Food Science and Technology of the UPV, which submitted a new product they have created based on the Horchata in Valencia, but prepared without sugar and flavored.

The purpose of the gastronomical journey "Create Orxata 09", organized by the Regulatory Council of the DO Chufa of Valencia, in collaboration with the CdT of Valencia, is becoming a platform for disseminating the endless possibilities offered by the Horchata and Valencia Chufa reference as ingredients in restaurant menus.