More than 50 of the top chefs and cooks joined journalists specializing in gastronomy for a tour of the rice fields and the rice cooperative as part of the second edition of “Gastronomy and Origin” organised by Denomination of Origin Calasparra Rice.
The event was organised in order to thank the chefs, some of whom have Michelin stars, for spreading the word about Calasparra rice by using it in their dishes and featuring it on their menus. They also give prestige and fame to this cereal cultivated in Calasparra, Moratalla and Hellin.
The group enjoyed a descent of the river segura, a visit to the rice fields in Calasparra, the rice cooperative and finally the local Sanctuary. in a canoe
