It doesn't happen that you see restaurant franchises popping up like mushrooms everywhere? What about lifelong bars that suddenly transform with a decoration instagrammable and they change the cards of the local product for the last one delicacy Italian or Vietnamese? You felt ripped off by paying too much for one bao or some croquettes that are nothing more than a piece of steamed pasta and leftover food made into balls and fried? Yeah, unfortunately along with gentrification in Valencia comes gastrification: places that no longer depend so much on small entrepreneurs as on large companies that serve food with an appearance that is both tempting to the eye and empty to the taste. quickness, showiness and a certain snobbery alienate the traditional Valencian preparations and their product kilometer zero cheap bland menus with products of dubious origin. Let's think about it <tastaldaci.com>. XAVIER BENAVENT
trecadís workshop
SATURDAY 31/1, 11H.
Workshop looking at the facades of the Cabanyal-Canyamelar houses, that should inspire us in the design of a small work of trencadís.
