Creative Cities of Gastronomy in the Samaruc Restaurant

Exchange students from the four Creative Cities of Gastronomy immersed in the project "Deconstructing education: inclusive and creative schools in gastronomic cities", learn to cook a signature dish at the Samaruc Restaurant.

In 2016, the public school Pou de la Muntanya, in Denia, was selected to coordinate the European project Erasmus + KA, 2016-2018. The aim of this initiative is the improvement of students' basic competences and learning with innovative methodologies, the exchange of good practices and collaborative work at European level, taking advantage of the educational potentials of four Creative Cities of Gastronomy declared by UNESCO, Parma (Italy), Bergen (Norway), Östersund (Sweden) and Dénia (La Marina Alta).

Today, 6 June 2.018, exchange students from the four centres of the creative cities of gastronomy involved in the project "Deconstructing education: encoles inclusive i creatives en ciutats gastronómiques", la Kaland Skole, de Bergen (Norway); la Lugnviksskolan, d'Östersund (Sweden); l'Isntituto Comprensivo Giacomo Ferrari, de Parma (Italy) i Col-legi públic Pou de la Muntanya de Dénia que, además es el centro coordinador del proyecto.

From the hand of Ismael BilbaoChef of the Samaruc Restaurant, and Federico Guajardo, Chef of the Hotel Los Ángeles, both in Dénia, the students learnt techniques in order to prepare three signature dishes of varying complexity.

Very good involvement of the students.

The most remarkable thing is that participation has been maximum, the students have not hesitated to put on their gloves and follow, step by step, the instructions of the chefs to prepare these fantastic dishes made, moreover, with local products from the area. The boys and girls from the four creative cities of gastronomy involved in this project, watching, preparing with their own hands and tasting the creations, have really enjoyed the experience. In conclusion, it was a very enjoyable and instructive day.