Discover Tomato

The tomato contains more antioxidants than any other food. Its cancer-fighting properties are well known, as well as its positive effect on blood pressure and water retention. In short, it is a basic part of the well-known Mediterranean Diet, currently on UNESCO’s World Intangible Heritage list. For these reasons, Fuenso, decided to submerge guests in a culinary event with the tomato as leitmotiv.

Fuenso celebrates the first edition of “Fuenso Discover Tomato,” in 2011 creating a unique, original yearly event defined by its clear commitment to all things authentic, genuine and healthy. An unforgettable experience during which guests become familiar with the magic of the tomato and the city of Alicante, through a unique culinary and sensory journey. Two days of presentations, conferences and tasting events, as well as a gala dinner served by the most prestigious chefs, some boasting various Michelin stars. A unique opportunity to enjoy every aspect of the tomato and discover the subtleties this fruit has to offer. 

"The Lost Flavour: the six best tomato dishes in Spain" is the name of the photography exibition that is permanently on show in the Hospes Amérigo. Javier Peñas Capel offers us a representation of the tomato's culinary art from the hands of:Ramón Freixa, Dani García, Rodrigo de la Calle, Albert Adrià, Alberto Chicote and Mª José Can Román.

Discover the world of the Tomato and the Gastrobotanica with our Wellbeing Emotions of Alicante.

Gastrobotanica

“Gastrobotanica” refers research on new species and the recovery of other varieties that have been forgotten in the vegetable world, as well as the study of the different components (roots, stalks, leaves, flowers, fruits, seeds), for subsequent culinary use and application. The philosophy is based on recovering and incorporating unknown or forgotten vegetable products that are full of personality, infused with aromas, flavours, textures... a joy for the palate. Products that provide gastronomy with an added value, that come from our regions or are adapted to them; that have been cultivated by our ancestors or are the result of human curiosity. Man’s impulse to know and learn about nature’s hidden secrets, to add to the enjoyment of the sensory experience of eating. The work of an excellent chef does not begin in the kitchen. A chef must know how to find the best raw materials for the best results. Sometimes in its purest state, other times transformed by technique, curiosity and creativity.

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