Cooks, processors and farmers participated in a long and productive debate about the advantages of using the varieties of the Marina Alta in a gastronomy that seeks uniqueness and authenticity.
At the round table held at the IES Maria Ibars offered their views the cooks Pep Romany, Miquel Ruiz and Cristóbal González, producers Andreu Costa and Joan Folqués, and the maker Patrizia Crespi, along with the representative of the Department, Josep Roselló.
In the debate arose the difficulties encountered by both hoteliers and farmers when considering the use and cultivation of traditional varieties, and stressed the importance of knowing the product well, which according to some of the participants, "must have name and surname", you have to know where it comes from and how it has been done.
All agreed that we must know and consume the local product, and actively participate in the conservation of agricultural diversity from the countryside, local markets and kitchens. If the farmers do not plant the traditional varieties and the cooks do not use them, the citizens will not consume them and they will end up losing them forever.
