Presentation of a gastronomic gem
The President of the Diputación de Lleida, Joan Talarn, was the protagonist of a prominent event last Tuesday, where the book ‘La Cuina de Lleida was presented. From the Pyrenees to the Pla, the Aran Valley and the Strip ‘. This work, written by the gastronomist and historian Jaume Fàbrega and published by Vienna Edicions, seeks to rescue the traditional recipes of the region and celebrate local products under the ‘taste of Lleida’ brand.
An act full of flavor
The Diputación Auditorium hosted not only the presentation of the book, but also a round table with the participation of the author, the director of the publisher Enric Viladot, and the cook and sommelier of the oil Montse Freixa, who guided the event with a gastronomic tasting inspired by the recipes of the book.
Reflections of Joan Talarn
Talarn emphasized the importance of preserving the gastronomic heritage of Lleida, saying that ‘today we present a book that speaks of our culinary history and culture’. He stated that this work not only documents traditions, but also offers a guide to preparing authentic dishes with a marked local taste.
More than a collection of recipes
‘The cuisine of Lleida’ is presented as a thorough exploration of the culinary traditions of the Ponent, the Pyrenees, the Strip and the Aran Valley. In addition to recipes, the book emphasizes the importance of local products such as olive oil, sweet fruit and sausages, establishing a link between gastronomy and culture.
A tasting that celebrates tradition
The presentation culminated in a tasting of traditional dishes reinterpreted by Montse Freixa, made with local ingredients. Attendees enjoyed creations such as the creamy of Esturiona with caviar of Caviar Nacarii and the Paté de Sotaterra with truffle, as well as local wines and beers.
The vision of Jaume Fàbrega
Fàbrega shared that the purpose of the book is to preserve popular cuisine as an intangible heritage and to guarantee its transmission to future generations, collecting emblematic recipes such as snails in the tin and trinxat, through dialogues with local producers and families.
Commitment to local gastronomy
With this publication, the Diputación reaffirms its commitment to promoting the territory through gastronomy, valuing both the flavors and the people who work to keep the tradition alive. The day concluded with a signing of books by the author, allowing attendees to enter the ‘taste of Lleida’.
