Mi Mar Menor de Salazón will be held from June 29 to July 1 in the Plaza de España in San Javier

Recover the flavor and tradition of the enchained of the Mar Menor is the goal of "Mi Mar Menor de Salazón", an event gastronomic and informative that will be held from June 29 to 1 July in the Plaza de España in San Javier "where we will talk about of salting and also of the culture of the encañizadas ", according to The mayor of San Javier, José Miguel Luengo, explained that presented the event with the Minister of Tourism and Culture, Miriam Guardiola, in the Tourist Qualification Center of the Region of Murcia.

The culinary event for which it is expected that about 12,000 people throughout the weekend will house more than a thousand meters square of gastronomic activities with tastings and some of the best chefs in the Region of Murcia who will make their elaborations face to the public in six Show Cooking with salting as the protagonist. The same space will host 10 exhibition spaces where to taste and buy products, in addition to hosting an exhibition of tuna, and the presentation of the book edited by the San Javier City Council "Las encañizadas de San Javier and the fruits of the Mar Menor ", in which the history of the encased with testimonies from several generations of fishermen.

"Mi Mar Menor de Salazón" will start on Friday, June 29 at 6pm with the opening of the exhibitors and the first demonstration gastronomic by Tomás Écija, at 7:30 p.m. During the official opening at 8:30 p.m.le = "margin-bottom: 0cm; line-height: 100%" align = "justify"> The mayor of San Javier, José Miguel Luengo thanked the collaboration of the sponsors of the event as well as the Autonomous Community of the Region of Murcia, and encouraged the public to attend throughout the weekend and enjoy an extensive and varied program of activities and tastings. The counselor of Tourism and Culture, Miriam Guardiola reiterated the government's commitment regional for gastronomic tourism and extolled salting as typical product of the Mar Menor and the Region as well as the participation of some of the best chefs in the Region.