Saborea Greco is the gastronomic program of the Centenary. A national and international project around El Greco which aim is to make Toledo become a gastronomic destiny in 2014, as a complement to the cultural offer filled by the Centenary.
Through 2014, Saborea Greco will offer attractive proposals to the citizens of Toledo and its visitors, showcasing traditional toledan and castilian cuisine recipes.
This program will go into Castile La Mancha gastronomy in depth, led by its most awarded chefs, taking new proposals that will focus on local and regional products, delighting both locals and visitors.
Saborea Greco
Opening conference
Saborea Greco will be introduced by its ambassador, Pepe Rodríguez Rey.
Panel Session
A meeting point with the toledan and castllian cuisine as the center of the debate. A reflexion driven by Pepe Rodrígurez Rey, a local chef that has taken the toledan gastronomy to its highest levels.
Toledan recipes
Under the direction of Ángel Nodal, professor at the Superior School of Gastronomy of Toledo, this project will put the most representative recipes of the region to a modernizing process of ingredientsa and proceedings.
Both locals and visitors will jave the opportunity to taste the result of this interesting challenge in the restaurants of the city, that will adapt those proposals to their own daily menus.
Castilla La Mancha cooking festival
The best and most awarded chefs of the region will offer in situ their particular proposals in tasting menus elaborated for the year of el Greco.
Cigarrales, restaurants and hotels of the city will put their tables at the disposal of their creations, in what will be a great meeting of the haute cuisine and in which local chefs will cook hand to hand with those prestigious ones.
Gastronomic proposals
Saborea Greco will reserve a place in this project to a wide variety of tastings, which will be repeating day by day through the year of El Greco.
As it happens in painting, gastronomy also requires creativity and research. The emotion, the intelectual pleasure and the aesthetic taste that one can feel before a work by el Greco is similar to that one can feel tasting a "culinaire" proposal.
