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Several Michelin-starred chefs offered dishes at popular prices for all citizens in the Plaza de Gáldar
With more than 40 rural cooks debating about their present and future started The land of Gran Canaria in what was the first capital of the island, Galdar. And between complaints and proposals, a vindictive phrase as a summary by Pepe Ron (White Bar, Cangas del Narcea, Asturias): “Rural restaurants are as good as they are necessary. You don't have to be in Madrid or Barcelona to make fair cuisine, honest and seasonal”.
In the constituent assembly, who will be the adopted son of The land of Gran Canaria, Gaston Acurio, main diffuser of Peruvian cuisine, defender of the relationship between chefs and producers and of the motto “not compete but share”, legacy that he wants to transmit to the youngest in the sector.
Because the most veterans know the importance of maintaining an intimate relationship with the primary sector, as Roberto Ruiz (Gastronomic Hiccup, Villabon, Guipuzcoa), who remembered that the commitment to the environment was before “usual because there was nothing else”. However, things have changed and Luis Alberto Lera (Layer, Castroverde de Campos, Zamora) he was wondering: “How is it possible that we have done things so badly that 35 years we could cook our surroundings and today we cannot?” due to administrative obstacles.
He also spoke about the limited collaboration of the administrations to facilitate the work of rural restaurants. Maria Solivellas (Ca na Toneta, Caimari, Mallorca), an example of work in favor of its territory, who claimed that The land of Gran Canaria be the germ of “a partnership to work together: what do we need, What are our shortcomings and try to solve problems, especially with the Administration”.
In the same line of demands, they enlisted Nandu Jubany (Can Jubany, shut up, Barcelona): “We are not aware of the strength we have among all. The Government does not consider us and without us the GDP sinks. We have to be a little tougher because we all give a lot to eat and we don't value it.”.
Incidia Sleep Lamo (Care!, Campezo, Alava) about “that monumental screw-up of the institutions” against the primary sector instead of “help the earth” and to the jobs that are “behind the cooks' backs”. For this reason, he defended Terrae as a meeting point where “get angry, to discuss, make noise and reach Europe with the mayor” that is elected.
And support farmers, who are still on the warpath, in their demands “because without them we are nothing”, proclaimed Joan Capilla, of The Algadir of the Delta (Poblenou del Delta, Tarragona), who also made reference to the consequences of climate change in the primary and, but still, in the kitchen.
Claims and popular food
Beyond the Mayor's Office of rural chefs, Ignacio Echapresto (Sale Moncalvillo, Rioja Daroca, The Rioja), He even claimed Departments of river or mycological cuisine to “promote forgotten products, which is what differentiates our kitchens”.
A Ignacio Solana (Solana, Ampuero, Sneaky) He is excited that rural cuisine can excite the next generations so that its protagonists do not move to the city., already Francis Paniengo (Echaurren Portal, Ezcaray, The Rioja), he “real drama” that rural destinations suffer, to whom one must offer “attractive speeches”.
It was the closing of the opening day of Earth which started with a popular experience in which they could taste the marmitako of Roberto Ruiz, the salty cherne stew with chickpeas Richard Díaz (from Soronto, The Palms), roasted chicken cannelloni Nandu Jubany, creamy flower cream cheese rice with mushrooms Braulio Rodriguez (Majuga, The Palms), the dark cause of Thomas of Peace (Yakumanka, Barcelona), tuna with gofio Carmelo Florido (The balancer 33, The Palms), the factory of Pepe Ron or cheeses and wines from the island.
