under the D * na Forum Gastronomic, organized by the City Council of Dénia and Turisme Comunitat Valenciana and which will be held on November 25, 26 and 27 in Dénia, the conversations about gastronomy, tourism and territory have gone out to their natural habitat to be included in the audiovisual piece Cuinat a terra. Llaurant a futur. All this as part of a discourse that cannot be understood without the producers and the native and seasonal products that characterize the Marina Alta and that carry a deeply rooted cultural and gastronomic heritage.
Pep Romany, chef and curator of the forum, has toured this region with the aim of knowing first-hand how they are and what they think the producers of three of the main local foods consumed in the Marina Alta: rice, sheep guirra and wheat In this micro documentary, the context and the story of each of its protagonists come together to convey to the viewer that everything we consume awaits a story that goes beyond the product itself, since the territory and the people who make it up are Your greatest and best ally.
In Romany's words, “We want to give continuity to this project with the firm will to articulate the territory and the only way to do it is to recover the garden and the nearby cattle, handicrafts and traditional crafts that allow to know its protagonists and dignify these tasks. Something that has a lot of future in the current need for sustainability and respect for nature. In this way, we can identify the fundamentals that will serve to provide the region with an agri-food and gastronomic system that preserves its way of life, its products and its environment ”.
https://youtu.be/hgultO4Mp3s
Cuinant a terra. Laurant a futur It consists of three audiovisual pieces in which, around an outdoor table, Romany gives voice to the producers of the area and their demands. Basic services such as a wheat and rice mill or a slaughterhouse would facilitate and help preserve the daily work of these producers.
In the first of the chapters, Pep talks about the rice candy - an indigenous variety recovered in the Marjal Pego-Oliva - with Vicent Dominguis, a young farmer who believes it is essential to give value to our products as a way of differentiation and future. In the second, Joan Ripoll, a shepherd dedicated to the breeding of the guirra sheep, vindicates the consumption of this native species and highlights the quality and nutritional benefits of this type of meat that chefs like Pep Romany have raised again. Quique Dacosta. This series of meetings ends in a Jesus Pobre riurau in which D * na Fòrum curator talks with Andreu Costa about the recovery of wheat from the Marina Alta. A story of almost a coincidence that has allowed us to reap wheat in what was once “The barn of the province”.
https://youtu.be/CTEjHCQL7Vo
