Alicante Gastronómica 2026: Anchovy, between the sea and salt

Anchovies take centre stage on Sunday in the Torrevieja area. The programme includes seafood and Flor de Sal tastings, a Mediterranean panettone demonstration, sweet treats and children’s activities.

Programme

11:00–11:15 a.m. - Tasting: anchovy on a salt flatbread with grated tomato and Flor de Sal from Salinas de Torrevieja.

11:30–11:45 a.m. - Tasting: anchovy, pickled green chilli and olive gilda.

12:00–12:15 p.m. - Tasting: crisps and anchovies, presented by Terral Selección.

12:30–1:15 p.m. - Live cooking: savoury Mediterranean panettone with Flor de Sal, sun-dried tomato and fresh anchovy from Torrevieja, by Quico Corrochano of MR Cover LAB.

1:30–1:45 p.m. - Tasting: anchovy and cheese on a salt flatbread from Salinas de Torrevieja.

2:00–2:30 p.m. - Talk and tasting: “Tomato without salt / Tomato with salt”, presented by Salinas de Torrevieja.

2:45–3:00 p.m. - Tasting: anchovy with grated beetroot on a salt flatbread from Salinas de Torrevieja.

3:15–3:30 p.m. - Talk and tasting: cocoa-coated truffles with Flor de Sal, presented by Salinas de Torrevieja.

3:45–4:00 p.m. - Sweet tasting: orange sponge cake with Flor de Sal, accompanied by Muscat grape mistela from the vineyards of La Mata.

4:00–5:00 p.m. - Children’s workshop: “The Art of Salt”, led by the Salinas de Torrevieja.

5:00–6:00 p.m. - Children’s challenge: presented by Dos Nómadas.