The “K Mariola” bar, with a loin and breaded eggplant sandwich with sobrasada and honey aioli, has managed to win the public award in the third edition of
The jury was made up of a representative of the hospitality sector, José Gómez, co-owner of Grupo Gómez and winner of the Cacau d’Or in 2019; the president of the bakers’ union, Juanjo Rausell; a representative of the ‘Dones Esmorzadores’ collective and the digital community
The competition, which aims to vindicate the role of ‘l’emorzar valencià’ within Valencian culture, gastronomy and tradition, has unveiled the proposals of five establishments.
The host of the bar “A Mos Redó” has presented a sandwich with freshly baked meiga bread, homemade “figatells” of sobrasada, poached onion, homemade Valencian catí cheese sauce, caramelized bacon in rosemary honey and fried egg. On the other hand, the “Bar Cassalla” has included in its recipe “chicken al ast” with potato chips, fried egg, pickles and secret sauce. “Ca Rakel” has shown his proposal, reinventing the mythical “Almussafes” with horse meat, sobrasada sauce with rosemary honey, bacon, cheese and mayonnaise.
The “De Dalt” bar has presented its sandwich with Iberian secret, young garlic, salamanca reserve ham and natural fried potatoes. Finally, the “K Mariola” bar has used loin and eggplant battered with sobrasada and honey aioli as ingredients, with which it has won the popular award.
