1º Concurso, Paella de Fetge de Bou y Postres de Cacau de Collaret: VÍ Vid reports from Meliana.
Following ‘Menja´t Meliana’, the 2nd year Meliana has celebrated a coordinated week of gastronomy in the towns restaurants, the event finished on […]
1er Concurso Gastronómico de Citricos: VÍ Vid reports from Palmera.
Palmera, a small town on the N322 near to Oliva played host to the first competition using citrus fruits as the protagonist […]
Showcooking at Marina Restaurante. A VÍ Vid report.
Once again this year we have been invited to feel, live and taste the soul of the Marina Beach Club! We really […]
Tous to host 1st Concurso de Gazpacho this weekend, 11 November. A VÍ Vid Preview.
One of the great pleasures of the Autumn and Winter seasons is the reappearance of one of our favourite dishes – Gazpacho […]
Gastrónoma-2018 is Launched. VÍ Vid Reports from Veles y Vents.
Gastrónoma-2018, `the most professional yet´was launched at a press conference lunchtime yesterday ( 29 October) in Valencia´s emblematic Veles y Vents building. […]
‘La Rioja Gastronómica’ visits Valencia: A VÍ Vid report.
Valencia has been visited by La Rioja this week part of a nationwide gastronomy tour. ‘La Gastronomia de La Rioja’ was the […]
Bon Aire of El Palmar on a roll! VÍ Vid reports from the Concurso de Arros de Fesols i Naps in Catadau.
Sunday 7 October saw the gastronomy competitions move on to Catadau, the theme now firmly planted in ‘platos de la cuchara’ as […]
Bobal: Where it all began and the London Tasting, VÍ Vid reports from London and Utiel-Requena!
A week is no time in the life of a wine-growing area especially when its history can be traced back to 2700 […]
2º Concurso Arros de la Valldigna, A truly International Event!
Monday 10 September saw the second edition of this competition and the start of the season for Paella ‘concursos’ here in […]
VÍ Vid, the London Paella School and a Masterclass in Seafood Paella Cookery.
VÍ Vid and the chef proprietors of the London Paella School Xavi Moreño and Javi Rejas have been friends since we initially […]
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