Vive las verduras

Over thirty restaurant owners of renowned national and international prestige (fifteen of whom are from Navarra) will be taking part in the Congress, which will also be attended on the days when speeches are being given - 21 st, 22 nd and 23 rd May - by renowned architects, in a perfect marriage between the world of art and architecture with gastronomy.

This international congress will grant an International Award Award to the best preparation, best work, best idea, product or research both from a scientific and an organoleptic and sensorial point of view.

Popular gastronomy competitions will also be taking place, as well as permanent cookery classrooms (cutting and cleaning vegetables, blending, etc.) and menus related to the congress at restaurants in Pamplona and Milagro.

The challenge, which for a pioneering community in renewable energies and renowned for the excellence of its vegetables, can be no other than to promote green and healthy gastronomic awareness. Much more so at a time when the deterioration of raw materials provided to us by nature is evident and can end up becoming unsustainable.

In the current climate, it is clear that growing garden produce, vegetables and even pulses is, generally speaking, obtaining better results than others which, with their standardization and determining factors of the market have significantly reduced their quality, whenever this is observed from a “gourmet” and not merely nutritive perspective.

Vegetables and technological advances have time - the times - on their side. And Navarra, which has always been proud of its quality and innovation, believes this to be the case. That is why it embarks on this winning cause, as cookery and the people involved in that world are referred to. I know who our accomplice is. I await you in Pamplona.

The Congress will help to encourage a movement among all the agents involved in fostering a healthy, productive and innovative culture in which the values of vegetables will be promoted and science, industry and gastronomy will be merged using technologies: vacuum cooking, molecular gastronomy, high pressure and liophilization, etc.