Mantala Gathers the Gastronomic Sector to Continue Its Mission of Unifying and Driving Basque Gastronomy Forward
On Tuesday, December 12, Mantala hosted 'Mantala: elkartzen gaituena' (what unites us) at the Basque Culinary Center, an event bringing together the Basque gastronomic sector to share the achievements made in 2023. These accomplishments were made possible by the passion, involvement, and commitment of the gastronomic community of Euskadi participating in Mantala. The event aimed to share reflections and action plans for 2024.
Basque gastronomy unites us through its ability to transcend barriers and connect people through shared experiences. Known for its roots, ingredients, traditional and innovative techniques, and the individuals who propel its evolution, Basque gastronomy celebrates cultural and social identity.
Established in 2020, Mantala Basque Gastronomy was created by the Basque Government with the mission of exploring new spaces and driving Basque gastronomy forward through excellence to meet future challenges. This event was organized to continue generating synergies, sharing achievements, and strengthening bonds within the Basque gastronomic sector. Supported by Basque Culinary Center and Hazi, Mantala comprises a network including Mahaia Kolektiboa, Gozoa, the Basque Academy of Gastronomy, Fecoga, Jakitea, Eurotoques, and Bisubi Fundazioa, associations with which various projects and initiatives have been launched.
Among these initiatives, notable ones include the Basque Gastronomy Meetings held in Gipuzkoa and Bizkaia in 2022 and 2023, convening over 300 professionals to consolidate the sector through joint reflection and identification of future keys. Additionally, there were the gastronomic events of Gastro Gaztea by Basque Culinary Center, which focused on young talent, local produce, and sustainability. Other activities involved organizing a summer course with the UPV/EHU, participating in professional congresses and symposiums, and promoting Basque gastronomic richness in different projects to enhance the culture and gastronomy internationally.
Mantala is a dynamic entity that addresses and responds to the challenges faced by Basque gastronomy through projects and initiatives based on research, dissemination, and gastronomic collaboration. It fosters both collective and individual responses, creating meeting spaces to establish new synergies, with a future-oriented vision that brings visibility to the core values of Basque gastronomy.
Looking ahead to 2024, Mantala announces three strategic lines of action: preserving and documenting Basque culinary heritage, initiating strategic projects with the sector for sustainable development, and addressing the social challenges of Basque gastronomy by strengthening culinary identity, promoting awareness of local products, and preserving cultural values with a contemporary approach.
One specific project is Mantala-Sarea, which will form Euskadi's first collaborative network of professional mentors. Its goal is to support and guide young individuals in developing and creating gastronomy-related projects. This platform involves industry professionals volunteering their time to advise aspiring entrepreneurs venturing into the culinary field. Sustainability, the future, visibility, and support for future projects are the pivotal axes to establish a powerful culinary landscape. Mantala believes that the sustainable development of gastronomy in Euskadi relies on creating a cohesive and united community, as well as educating future professionals. Hence, fostering collaboration between key gastronomic agents and those eager to carry on their legacy is essential.
Another project involves publishing a book that showcases the significant contributions of women in Basque gastronomy. This publication, reflecting the tireless work of over 500 Basque women who have transformed gastronomy, combines a historical overview with present-day narratives about gastronomists in Euskadi, Navarra, and Iparralde, honoring the legacies of both past and contemporary female figures. These women, often with scarcely any biographical references or testimonials, are indispensable.
As a fitting conclusion to the ceremony, the attendees enjoyed a closing cocktail complementing tradition and future with one of our most representative creations, 'talo,' while being entertained by artistic performances by musician Xabier Zeberio, writer and singer Jon Maia, bertsolari Maddalen Arzallus, and dancer Garazi Egiguren.
Close to 200 gastronomy professionals from the region attended the event. Various members of the gastronomy value chain, including chefs, producers, entrepreneurs, gastronomic industry representatives, and institutions, gathered to exchange insights on Basque gastronomy. Among the participants were institutional representatives like Bittor Oroz, Vice Minister of Agriculture, Fisheries, and Food Policy in the Basque Government, and Joxe Mari Aizega, Director of the Basque Culinary Center. Members from Mantala's constituent institutions such as Xabier Zabaleta (Jakitea), Javi Rivero (Mahaia), Juan Manuel Garmendia (Fecoga), Amaia Arguiñano (Gastro Gaztea), Diego Valdivielso (Bisubi), Mª Mar Churruca (Basque Academy of Gastronomy), Mayre Modrego (Euro-Toques), Iñigo Sarobe (Gozoa), and Imanol Zubelzu (Mantala) were also present, along with prominent artists from the Basque cultural sphere like writer and singer Jon Maia, musician Xabier Zeberio, and bertsolari Maddalen Arzallus.
The 'Mantala: What Unites Us' event was organized by the Basque Culinary Center, Hazi Fundazioa, and the Department of Economic Development, Sustainability, and the Environment of the Basque Government. It had the collaboration of Mahaia Kolektiboa, Gozoa, Basque Academy of Gastronomy, Fecoga, Jakitea, Eurotoques, and Bisubi Fundazioa, in addition to Gastro Gaztea, and was sponsored by Insalus.