INTEROVIC, is launching ‘La cocina vuelve al pueblo’ this October, an initiative bringing together seven chefs who have chosen to develop their gastronomic projects in rural areas or locations away from major urban centres.
The initiative forms part of the European campaign ‘Celebra lo cotidiano con cordero sostenible de Europa’ and aims to highlight rural areas, extensive livestock farming and gastronomy connected to local territories.
Throughout October, chefs Iris Jordán (Ansils), Samuel Moreno (Molino de Alcuneza), Alejandro Hernández (Versátil), Carlos Casillas (Barro), Óscar García (Baluarte Quintanarejo), Miguel Ángel de la Cruz (La Botica de Matapozuelos) and Jorge Muñoz (OSA) will include dishes featuring lamb, suckling lamb or kid goat in their gastronomic offerings.
Their proposals showcase different ways of interpreting these meats through haute cuisine, with dishes ranging from pasture-raised lamb and suckling lamb leg to creations featuring shoulder, loin, neck, sweetbreads and other cuts.
Through ‘La cocina vuelve al pueblo’, INTEROVIC aims to highlight the connection between gastronomy, livestock farming and territory, while showcasing the potential of rural areas to generate economic activity, attract talent and develop high-level gastronomic projects.
As INTEROVIC director Tomás Rodríguez points out, this alliance demonstrates that behind every lamb, suckling lamb or kid goat dish there is a territory, shepherds and livestock farmers, and a production model deeply connected to rural areas.
The initiative also coincides with the celebration of the International Year of Rangelands and Pastoralists.
