Marina Alta’s iconic flavours take centre stage at major food event

The flavours of the sea, the distinctive sweetness of Moscatel and centuries-old food traditions have taken centre stage in Teulada Moraira as Alere/Dolia celebrated its 15th edition on Friday September 4.

The annual gastronomic event brought together chefs, winemakers, researchers, fishermen and local producers for a celebration that went far beyond food. This year’s edition explored how the products people eat can tell the story of an entire territory, while highlighting the importance of keeping traditional skills and ingredients alive.

A celebration of the sea and the land

Held at the Auditori Teulada Moraira, Alere/Dolia 2026 adopted the theme ‘Mare Nostrum / Mare Moscatus’, placing the Mediterranean and Moscatel at the heart of the programme.

Although wine and salted fish may appear to have little in common, organisers highlighted the shared history, landscape and traditions connecting them across the Marina Alta.

The event opened with a tasting exploring the versatility of Moscatel, led by sommelier and winemaker Natàlia Piera. Several local wines were paired with traditional salazones prepared by chef Evarist Miralles, including bonito, hueva, sangatxo and capellà.

The combination demonstrated how sweet and salty flavours can work together while reflecting the historic relationship between the mountains, vineyards and Mediterranean coast.

Keeping traditional flavours alive

One of the strongest messages from this year’s event was the need to protect products and traditions that risk disappearing.

Piera warned about the future of sweet wines and mistelas, stressing the importance of encouraging people to continue consuming and valuing them.

The Moscatel was also given a modern twist by bartender Iván Talens, who created a cocktail using Moscatel from Teulada alongside citrus, bitter elements and ginger soda. Even salt featured in the drink as a direct reference to the Mediterranean.

The event then turned to a wider discussion about food, health and the future of the region.

From traditional salazones to modern cooking

Chef Evarist Miralles presented six dishes during the ‘La Mar Salà’ showcooking, demonstrating how traditional ingredients can be adapted without losing their identity.

His creations included Moscatel jelly with salazones, a contemporary take on dried octopus, bonito with tomato and garlic, figs with tuna belly, a red prawn pastisset and an onion tatin.

The aim was not simply to modernise traditional recipes, but to show how innovation could help prevent them from disappearing altogether.

A tribute to the people behind the food

The event also paid an emotional tribute to the men and women whose lives have been connected to the sea.

Particular attention was given to the fishermen and the women who traditionally worked on land, transforming the sea’s resources into food for their families.

Diego Noguera, president of the Moraira Fishermen’s Guild, received a commemorative tribute on behalf of the organisation. A floral wreath was later taken out to sea in memory of those who had made fishing their way of life.

After 15 years, Alere/Dolia continues to demonstrate that protecting local food means protecting much more than recipes. It also means preserving landscapes, fishing traditions, vineyards, producers and the memories that have shaped the identity of the Marina Alta.