• The initiative is part of the "Season of Horchata from Valencia in the kitchen" driven by the DO Chufa de Valencia
• The two feature programs presented by Eva Arguiñano, will be broadcast on 10 and 17 October
• La Sexta  already issued during July three stages about the horchata within the program "Cocina con Bruno Oteiza"

The chef Eva Arguiñano  experiment again with the possibilities of Horchata from Valencia in the kitchen and makes two proposals to make at home: a "Chicken with horchata and valencan sauce" and a "Horchata curd, with tile of nuts".

These two recipes will be issued in her program of  La Sexta "Hoy cocinas tú con Eva Arguiñano" on 10th and 17th October.

Eva Arguiñano, who combines his work in television with his work as a master pastry into her brother's restaurant Karlos Arguiñano  in Zarautz, highlights in its dishes prepared from the Horchata and Valencia Chufa countless health properties that characterize both products. Thus, the also author of several cookbooks and cooking teacher, for the second year encourages the use of these ingredients in home cooking.

The issuance of these programs, which are part of the "season of Horchata from Valencia in the kitchen", an initiative driven from the Regulatory Council of the DO Chufa of Valencia, comes to adding to that made during the month of July with three feature programs from the “Cocina con Bruno Oteiza”.

Along with these programs, the Regulatory Council of the DO  Tigernut from Valencia has launched a series of initiatives to disseminate the many possibilities offered by the Horchata and Chufa of Valencia in the kitchen as the new edition of "Crea Orxata 09" high-level culinary journey that enhances presence of these products in the cuisine and the carte of the major restaurants in the country.

The Regulatory Council also has on its website a special section for disseminating a selection of recipes for Horchata and Chufa of Valencia and Nova Orxata blog in which the lovers of these products can display and disseminate their proposals in culinarycyberspace .