A new event for Andorran gastronomy
The Denomination of Protected Origin (PDO) Terra Alta will bring to Andorra the Novell Oil of its last harvest in an event called Gastroli. This initiative seeks to involve Andorran restaurateurs, inviting them to include this exceptional product in their menus.
Details of the presentation
The gastroli will take place on Monday, February 24 at the Can Manel restaurant, and will be open to both catering professionals and distributors. The event will be divided into two parts: an informative session led by the President of the PDO, Josep Pere Colat, followed by a presentation on the use of extra virgin oil in the kitchen, presented by experts in the field.
The importance of the program
The first part of the program will focus on the technical aspect, with exhibitions on the characteristics and benefits of olive oil, by Agustí Romero and Montserrat Jiménez, emphasizing the relevance of this ingredient in modern cuisine.
Showcooking and tasting
The second part of the event will include a showcooking where chefs Carles Flinch, José Antonio Guillermo, Rodrigo Martínez and Jordi Grau will prepare dishes using local products and extra virgin olive oil from the Terra Alta PDO. This activity will be accompanied by a tasting of oils by other PDO producers.
A new horizon for Andorran gastronomy
Traditionally, the Gastroli was held at the Boqueria Market in Barcelona, but this year it has been decided to transfer it to Andorra, taking advantage of the growing tourist and gastronomic interest in the country. This decision emphasizes the importance of Andorra as an emerging destination in the world of gastronomy.
The Olive Oil of High Earth: a culinary treasure
Terra Alta olive oil occurs from olives of native varieties, such as the graft, which is exclusive to this region. With a very balanced taste profile that combines fruity notes with a touch of bitterness and spicy, this oil is presented as an ideal complement for a wide variety of dishes, from salads to meats and fish.
Versatility and quality
Its exceptional versatility and quality make it an essential ingredient for those chefs who want to create memorable gastronomic experiences, highlighting the richness and diversity of Andorran cuisine.
