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Gastronomy, an element of symbiosis between Spain and Latin America

Gastronomy is an element of symbiosis between Spain and Latin America that is evidenced in the exchange of experiences and food from “round trip”, Something that the Spanish chef Andoni Luis Aduriz or the Argentines Germán Carrizo and Carito Lourenço have demonstrated this Tuesday in Binómico, the I Ibero-American Gastronomic Congress held in the Spanish city of Huelva.

Aduriz has presented the campaign “Topa SuKalderría”In which it replicates Latin American recipes that descendants of Basque emigrants have maintained over time in different countries on the other side of the Atlantic.

The kitchen“, One more step towards the search for the roots of the thousands of Basques who emigrated to America, is a”memory campaign”, Said Aduriz, who explained that it is about looking for people of Basque origin who keep recipes or items that can be replicated.

The campaign, which was stopped short by the pandemic and is now going to recover, was born with the idea of ​​expanding to other territories in Spain; The objective is “build bridges and, above all, embrace and recognize Ibero-America, what it has done for us”.

Aduriz’s recognition turns into symbiosis in the case of Germán Carrizo and Carito Lourenço and their restaurant Fierro, in the Spanish region of Valencia, in which Argentina and Spain feed off each other in gastronomic and personal matters.

Both arrived from Argentina in 2006 to see Europe in what they considered was “the most fervent moment in gastronomy”And after going through different restaurants six they set up Fierro.

We are very Argentine and very Spanish; When you arrive, at the beginning you want to show your Argentine side, then you want to learn from the place you are in to be part of it“Said Carrizo, for whom today”we are part of the Spanish gastronomy but always keeping in mind the roots, the origin ”.

It is precisely, according to Carito Lourenço, “that conjunction between what we learned in the years that we lived in Argentina about traditional cuisine and what we have learned here and the relationships between products and producers what we are”.

In his kitchen, the food from the garden and the sea of ​​Valencia are paired with Argentine products that, thanks to his relationship with local producers, are grown in the area.

This allows them to be in line with the kitchen of “here and there”Which, furthermore, enrich by including in their dishes winks to other Ibero-American countries to which other members of the team belong.

All this is what they show in Fierro, before in a single table of 12 people and, now, in four smaller ones, in which that relationship between one side of the Atlantic and the other is felt.

There has also been talk in Binomico about products that crossed the ocean with a very different evolution, such as the case of the Iberian pig that, as explained by chef Luismi López, from the Arrieros de Linares de la Sierra restaurant (Huelva), arrived in America in Columbus’s second trip with an objective that left food in the background: they wanted it to make butter and with it to light the lamps.

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