The Iberian and squid millefeuille that is made at the Rivas restaurant in Salamanca has won first prize in the Best Iberian Pork Dish in Spain Competition held in Salamanca within the framework of the IV International Iberian Forum.
The chef Gonzalo Elena Melgar, who is part of the team at this Salamanca establishment, has collected the recognition, endowed with 5,000 euros, presented by Carlos García Carbayo, Mayor of Salamanca and Javier Iglesias García, President of the Salamanca Provincial Council.
The International Iberian Forum has brought together multiple personalities from the world of gastronomy such as chefs Josep Roca, Toño Pérez or Andreu Genestra, as well as businessmen linked to Iberian cuisine such as Enrique Tomás.
The meeting, which took place at the USAL International Spanish Center, aims to disseminate gastronomy linked to a product as characteristic of Salamanca's pantry as the Iberian pork, explain its organizers.
In this contest held on Monday where the chef Gonzalo Elena Melgar was the winner and whose jury was chaired by the chef Esther Manzano, from Casa Marcial, second place went to the Iberian tail, smoked eel and umami juice of Iberian cured meats from Ignacio Caro Gómez, from the Cisoria Restaurant, in Villena. The prize is worth 2000 euros.
The rest of the finalists were José Manuel Pascual González, from Restaurante Bambú, in Salamanca, with his Iberian tournedó
This Tuesday the second and last day of the International Iberian Forum will take place, which will feature presentations by David Oliva, from Back Tapas.
