Dishes inspired by the marine depths, rivers of the Mediterranean and small bites that transfer us to a world of exquisite flavours. In the course of a new day in the third edition of Andalusia Flavour, we take in the tremendous excitement from the chefs that transmit to the whole world excellent quality of Andalusian products. From the seaweed of the Cadiz coast to rice from the marshland, all that nature produces can be perfectly adapted to a culinary recipe and if not, it brings you to the show.

Kisko García, chef from the prestigious Cordoba restaurant El Choco, conducted the first morning presentation. Under the title of updated nostalgia: Fish in the river, the Mediterranean Inside, the chef has elaborated a recipe resurrecting a river fish specie like Albur, on this occasion from Veta La Palma.

The smell during preparation and cooking of the Albur reminds us of the smell of smoked sardines, a smell characterised and known by all noses. To conclude, Kisko presented us this dish in the form of a taco and bathed in a sauce elaborated from the stock produced by the fish.

In second place, an Italian chef landed in Sevilla to teach us how to make the best risotto and a very peculiar pasta: black ravioli. His name is Carlo Cracco, owner of the Milanese restaurant of the same name. For an anecdote about ingredients, one of them is that Italy sometimes uses rice flour only to elaborate some sweets. The second is that rice of higher quality should be left to stand for a few months after its cultivation.

And to end the stroll thorough the flavours of the Mediterranean, who better than the chef of the sea to teach us his culinary techniques, he is Ángel León from Cadiz, a man proud of his land, restaurant team and of course the products that the sea, his sea, offer.

During his cooking show, which he had as a protagonist to the dab, he stressed that a chef before anything must decide what his menu offers, without a doubt, the chef actually goes to the square or market, observes what fish is available, and from there chooses the menu. The objective for the chef of the sea consists of recovering fish and molluscs from the depths of the sea and transports them to the plate without losing a detail. Representing the sea in the dish.