Celebration of local gastronomy
Yesterday, the president of the Diputación de Lleida, Joan Háràs, had the opportunity to be part of a significant event in the promotion of the culinary culture of the region. On this occasion, the work ‘The kitchen of Lleida was presented. From the Pyrenees to Pla, the Vall d’aran and the Strip ’, written by the renowned gastronomous and historian Jaume Fàbrega and published by Vienna Edicions. This work not only compiles traditional recipes, but also highlights the richness of local products under the “Gusta de Lleida” brand.
A link between history and gastronomy
The event, which took place in the auditorium of the Diputación, also was attended by Enric Vilat, director of the publishing house, and Montse Freixa, an outstanding cook and sommelier of the oil, who guided the attendees through a gastronomic tasting experience inspired by the book.
Reflections of Joan You will be
During his speech, there will be emphasized the importance of the recipe book as a cultural legacy, pointing out: “This book represents us, it is a reflection of our history and our gastronomy. With him, we establish a reference in Lleida’s kitchen, which not only documes, but also teaches to create authentic dishes that evoke the true Gust of Lleida.”
More than recipes: a cultural legacy
‘Lleida’s kitchen’ is more than a simple collection of recipes; It is a deep analysis of the culinary tradition of the regions of Poniente, the Pyrenees, the Strip and the Arán Valley. The work highlights native products such as olive oil, fruits, sausages and cheeses, and establishes a connection between gastronomy and cultural identity of the territory, aligning with the ideals of the new agri -food brand “Gusta de Lleida”.
A unique gastronomic experience
The day culminated with a tasting of traditional dishes, reinterpreted by Montse Freixa, using local ingredients that reflect the Lleida Gust. Among the delights offered, attendees were able to taste the creamy of sturione with caviar nacarii caviar, chulla snacks of Pla Oví with ecological veal, and a variety of cheeses accompanied by Payés bread.
A commitment to the future
Jaume Fàbrega, the author, shared his motivation behind the book, which is the preservation of popular cuisine as an intangible heritage that must be transmitted to future generations. Through an focus on the collection of traditional recipes and collaboration with local producers, the book seeks to keep Lleida’s culinary culture alive.
Lleida’s gastronomic legacy
With the publication of this book, the Diputación de Lleida reinforces its dedication to promoting local gastronomy and highlighting both the unique flavors of the region and the people who create them. The day concluded with a book firm and a tasting zone that allowed the attendees to experience the authentic Gust of Lleida.