The Gloria muscatel, protagonist of the traditional gastronomy of the carnival

The Gloria muscat from the Bodegas Manuel Aragón, the chicharrón, the butifarra and the currusquillos have been the protagonists in la Escuela of Hospitality of Cádiz in a day dedicated to highlighting the traditional gastronomy of the Cádiz carnival.

The territorial delegate of Employment, Business and Self-Employment of la Board in Cádiz, Daniel Sánchez Román, has participated in this event that is part of the training program of la Escuela titled 'Our gastronomic festivals', which also aims to raise awareness of the importance of preserving the sociocultural elements transmitted in most cases from generation to generation.

For this training activity, we have been able to count on the participation of Chano Aragón, a winemaker who belongs to the fifth generation of the Winery Manuel Aragón, who founded his great-great-grandfather, Pedro Aragón, in Chiclana in 1815 and created the Gloria muscatel, widely consumed in the Cádiz festival. According to Chano, the creator of this name was Manuel Aragón, who was looking for "a soft, balanced and delicate wine, with the characteristics of muscatel, but that was not too sweet."

The Employment delegate has expressed his gratitude to all the people who have participated in this activity, to the technicians of the School and to Chano Aragón, "for his selfless collaboration and for the good wines he contributes to the gastronomic culture of our province." Sánchez has valued the celebration of this type of activities "that broaden the students' vision of the cultural, social and heritage nature of gastronomy."