The Challenges of Basque Gastronomy Under Debate on Kune 10th in Arkaute (Álava) at The "Euskal Gastronomiaren Topaketa - Basque Gastronomy Meeting
On Monday, June 10, the third edition of the 'Euskal Gastronomiaren Topaketa - Basque Gastronomy Meeting' will be held, a day that will take place at the Arkaute Agri-Food Campus (Álava) and will bring together the Basque gastronomic sector to exchange views and reflect on the future. This is the third edition of this meeting organized by Mantala.
Various members of the gastronomy value chain - chefs, producers, entrepreneurs, gastronomic industry, and institutions - will come together for a unique day where the gastronomic community will share knowledge and visions through round tables, workshops, and cultural performances. More than 250 professionals from the gastronomic sector will participate in the event.
The first part of the day will begin at 10:00 am with presentations from various profiles: Edorta Lamo (Arrea!), Aitor Arregi (Elkano), Anna Montserrat (Mendialdeko Ogia), Alatz Bilbao (Bakea), Aitor Buendia (La Ruta Slow), Saúl Gil Berzal (Bodegas Gil Berzal), Ana Pérez del Notario (ADR Lautada), Julen Bergantiños (Islares), Patxi Zumárraga and Patricia Haramboure (Haramboure), Unai Agirre (Euskal Sagardoa), and Hilario Arbelaitz. Throughout the day, there will be various readings related to Basque gastronomy and cuisine.
The "hamaiketako" will be offered by the Gastronomic Brotherhoods of Álava, who will prepare gastronomic proposals based on local products. Additionally, Unai Agirre from Euskal Sagardoa will present the latest cider innovations.
As the final touch of the third edition of the 'Euskal Gastronomiaren Topaketa - Basque Gastronomy Meeting', attendees will enjoy lunch in an outdoor space where various gastronomic proposals will be offered by Roberto Ruiz (Hika Txakolindegia) and Edorta Lamo (Arrea!). In addition, four dishes prepared by chefs from the Gastro Gaztea community will be tasted: a pintxo with mountain foal by Gorka Arrieta (Sua), Luis Hernani (Mano Lenta); a vegetable and añana salt pintxo by Beatriz Pascual (Almazen Salinas) and Javier and María Sarasua (Karmine); a trout pintxo by Asier Moreira and Koldobika Galán (Bode), María Lasquibar (Kea), and Aitor Ocio (La Bodeguilla Lanciego); and a pintxo with Álava strawberries by Aitor Etxenike and Zuriñe Kim (Kromatiko) and Laura Muñoz (Urgora). There will also be different points for products and beverages from the Basque Country; bread from Euskal Ogiak, cheeses from Euskadi, artisanal desserts from Euskal Gozogileak, products from the Ark of Taste of Slow Food Araba, and beverages from Insalus, La Salve, and Basque Wine.
Joxe Mari Aizega, Director of Basque Culinary Center, and Bittor Oroz, Deputy Minister of Agriculture, Fisheries, and Food Policy of the Basque Government, participated in the presentation of the meeting held this morning. Also participating were Edorta Lamo (Arrea!), Anna Montserrat (Mendialdeko Ogia), Saúl Gil Berzal (Bodega Gil Berzal), and Imanol Zubelzu (Mantala).
The 'Euskal Gastronomiaren Topaketa - Basque Gastronomy Meeting' is organized by Mantala, an initiative of Basque Culinary Center and the Department of Economic Development, Sustainability, and Environment of the Basque Government through HAZI. It has the collaboration of Mahaia Kolektiboa, Bisubi Fundazioa, Jakitea, Euskal Gozogileak, Basque Academy of Gastronomy, the Federation of Gastronomic Brotherhoods (Fecoga), and Euro-Toques. It is sponsored by Insalus and La Salve.
In 2022, the first meeting was held at the Basque Culinary Center in Gipuzkoa in a day that brought together various profiles such as Pedro Subijana, Elena Arzak, Aitor Arregi, Telmo Rodríguez, Lorena Gómez, Xabier Zabaleta, Juanma Oribe, Julen Baz, Nagore Irazuegi, and Itziar Insausti, and also featured prominent artists from the Basque cultural sphere such as the bertsolaris Alaia Martín and Jon Maia.
The second meeting held in 2023 in Urdaibai, Bizkaia, welcomed more than 250 professionals from the sector. Views were exchanged, and the diversity of the sector was also advocated, emphasizing the need to preach honesty, to renew oneself, to reconnect with the territory, to attract talent, and to be supportive and committed. Professionals such as Julen Baz (Garena), Gorka Txapartegi (Alameda), Edorta Lamo (Arrea!), Xabier Zabaleta (Jakitea), Roberto Ruiz (Hika Txakolindegia), Jon Mikel (Kaitxo), Jone Markaida (Leku Ona), Amaia Arguiñano (BodegaK5), or Lara Martin (Mina), among others, participated.
PROGRAM:
09:30 am – OPENING
10:00 am – The rural heritage of Álava and the mountain ecosystem as a culinary approach
Edorta Lamo (Arrea!)
10:30 am – Institutional Welcome
10:45 am – The gastronomic landscape of the Basque Country and its development agents
Aitor Arregi (Elkano), Maider Martínez (DOP Idiazabal), Anna Montserrat (Mendialdeko Ogia), and Alatz Bilbao (Bakea)
Moderated by Mantala
11:20 am – Is a green gastronomy possible? Challenges for the sector in the Basque Country
Saúl Gil Berzal (Bodegas Gil Berzal), Ana Pérez del Notario (Associations for Rural Development of Álava), Julen Bergantiños (Islares), and Patxi Zumárraga and Patricia Haramboure (Haramboure)
Moderated by Aitor Buendía (La Ruta Slow)
11:50 am – Hamaiketako offered by the Gastronomic Brotherhoods and presentation of cider novelties with Unai Agirre (Euskal Sagardoa)
12:45 pm – Dialogue with Hilario Arbelaitz
With Imanol Zubelzu (Mantala)
13:15 pm – Commitments to the challenges of