Calpe will bring the centenary celebrations of the Fishermen's Guild to a close this Saturday with the 1st Calpe White Prawn Gastronomic Day organised by the Guild and the Town Hall. This event will also serve to present the ‘Calpe White Prawn’ brand with which the Guild and the Town Council want to raise awareness of this product, which is undoubtedly the king of the town's gastronomy.
On 6 April 1924, the regulations of the Calpe Fishermen's Warehouse were presented to the Provincial Civil Government with a social and protective purpose for the seafaring class. For this reason, the Town Council agreed to dedicate 2024 to the celebration of the centenary of the Calpe Fishermen's Guild to vindicate its seafaring roots and the work of its fishermen. Throughout the year, numerous cultural, gastronomic and recreational activities have been organised by the Centenary Commission to celebrate the event.
One of the initiatives launched was the participation in Madrid Fusion of the three Michelin-starred chefs in Calpe (Rafa Soler, from Audrey's, José Manuel Miguel, from Beat, and Andrea Drago, from Orobianco) to cook the ‘Peix de Calpe’ on loan from the Fishermen's Guild, which included the white prawn, emblem of the local gastronomy. White prawns also played a special role at Fitur with the distribution of white prawn fried cones.
For all these reasons, before the end of the centenary, the Brotherhood and the Town Council wanted to pay tribute to this product, of which a thousand kilos arrive at the port of Calpe every day.
On Saturday 23rd November, the main square will be the setting for the event, starting at 12 noon, and throughout the day there will be tastings of boiled, fried or fried prawns with rice. The gastronomic aspect will be combined with parallel activities: from theatre for children to the performance of the Muixeranga de la Marina Alta, activities for children or musical performances by Mala Manera Tarifa and Mina Ritz DJ.
Throughout the day there will be a bar service for the benefit of the Costaleros de la Mare de Dèu del Carme who will donate 50% of the proceeds to those affected by the DANA in Valencia.
The ‘Gamba Blanca de Calpe’ brand joins the already recognised ‘Peix de Calpe’ brand launched by the Town Council, Creama and the Cofradia years ago to promote the fish marketed by the town's Cofradia. The ‘Peix de Calpe’ campaign consisted of the creation of a quality label, so that those establishments with the ‘Peix de Calpe’ symbol could guarantee that their fish was landed and marketed in the Calpe fish market.
The brand emphasises the excellence of this gastronomic product as well as its great variety and versatility, which makes it an ideal delicacy both for haute cuisine and in the kitchen of any home.