Success of gastronomic tourism in the “L’Exquisit Mediterrani” Business Conference organized by Orihuela Chamber

The activity was held at the Casa Alfonso de Campoamor restaurant with talks and conferences on positioning and differentiation of the tourist destination ‘Vega Baja’ through its gastronomy

The restaurant Casa Alfonso de Campoamor, Estrella Michelín 2010-2015 with its chef Alfonso Egea, yesterday hosted the Business Conference on Gastronomic Tourism “L’Exquisit Mediterrani”, organized by the Chamber of Commerce of Orihuela within the framework of the agreement signed with Generalitat Tourism Valenciana and the Council of Chambers of the Valencian Community. The day had a large number of attendees, especially professionals from the tourism and gastronomic sectors, as well as experts and specialists in brand creation by linking the local product to the territory. The event was also attended by the Councilor for Tourism of the City Council of Orihuela, Mariola Rocamora and the director of the CDT of Torrevieja, Alicia Arenas. This series of conferences complements the one held in Valencia on the 11th and will take place in Alcoy during the last week of November.

The vice president of the Chamber of Commerce of Orihuela, Pedro Mancebo, expressed his gratitude to the personalities present that “every day work in the development and innovation of the tourism and gastronomic sector in the Vega Baja within an environment in constant evolution and every time more competitive. ”

At the beginning of the day, chef Alfonso Egea analyzed the importance of haute cuisine in the creation and consolidation of the image of the destination brand ‘Vega Baja’. For his part, Fabricio Mancebo, brand director at BFP, treated the positioning of local cuisine as a tourism brand argument for Vega Baja, and what are the essential factors and conditions to achieve the differentiation of other tourist destinations. A panel of experiences moderated by the chef and gastronomic critic Tony Gutiérrez, offered different concrete presentations on the Mediterranean diet, the traditional cuisine of the Vega Baja and the Valencian Community, as well as on the importance of creating an innovative and sustainable tourism experience based on the gastronomy. The event ended with a participatory round of questions and a debate centered on the future of regional tourist restoration.

“The restoration professionals make the main representatives of our land thanks to the magnificent use of the gastronomic product,” said Mancebo, who added that “this link with the territory allows us to make known the valuable resources we have to differentiate ourselves from other tourist destinations “