The second gastronomic route, titled 'A story of flavours', has garnered significant attention in Albacete, as Mayor Manuel Serrano highlighted the region's culinary and cultural heritage. Organised by the City Council in collaboration with the Provincial Association of Hospitality and Tourism Entrepreneurs (APEHT), the event commemorates the 651st anniversary of the Privilege of Villazgo granted to Albacete by the Marquis of Villena.
During the event, which saw all 180 available spots sell out in under an hour, Mayor Serrano was joined by APEHT President David Jiménez, Afanion President Juan García, and local councillors Rosa González de la Aleja and Lucrecia Rodríguez de Vera. The route featured various venues, including the Museum of Cutlery, the Teatro Circo, the Municipal Museum, and the Plaza del Altozano.
Mayor Serrano expressed pride in the initiative, which aims to promote Albacete's identity through its heritage, traditions, and gastronomy, especially during the special programming for City Day. He extended his gratitude to the APEHT and local chefs, including Rafael Herrero from Dallas, Santiago Martínez from Ca’ La Yaya, and Javier Albujer from Asador Concepción, as well as the Denomination of Origin La Manchuela for their contributions to the event.
This gastronomic route also served a charitable purpose, raising €2,700 for Afanion, which supports children and adolescents with cancer and their families. The organisation will be recognised during a formal event at the Teatro Circo, coinciding with its 30th anniversary.
In addition to the gastronomic route, the City Council has planned a series of historical conferences and a video presentation showcasing Albacete's development since 1929, along with an exhibition running until the end of the month at Paseo de la Libertad, illustrating the city's urban and social transformation over the past 250 years.
Participants enjoyed a variety of dishes, including red pickled trout with pak choi and stewed mushrooms from Rafael Herrero, caramelised millefeuille of blue duck foie gras with cecina and fig jam from Santiago Martínez, and lamb gratin from Javier Albujer, each paired with local wines.
