NAVARRA GOURMET

Navarre-grown vegetables: food for the skin; presentation of D.O. cosmetics

Koldo Rodero “Rodero”, In Pamplona

Edible cosmetics

Piquillo red peppers as a facial spray, asparagus as a nutritive face cream, artichokes converted into a body emulsion, and olive oil and borage oil as a hydrating body lotion. We are looking at the most complete match between cosmetics and gastronomy to create edible cosmetics. Koldo Rodero, owner of the Rodero restaurant in Navarre, together with the biologist Ana García Martinicorena, presented the cosmetic product range that they have been developing over the last year at Aurum Cosmetic and which Navarre Gourmet will shortly be putting on sale.

“For our cosmetics, we have endeavoured to use edible ingredients, because you ought to be able to eat what you put on your skin", explained García Martinicorena. These products use high quality raw materials and vegetable oils, based on artisan techniques such as macerations, extractions, mixtures and emulsions "just like a recipe".

“Our creams are like mayonnaise, no chemicals are used, although we do use clays", he explained. All the creams are directed at promoting the active ingredients present in the basic foods of Navarre, such as the regenerative properties of artichokes, the anti-oxidants of peppers and the calming properties of chlorophyll. Properties which Koldo Rodero also developed in two dishes "Asparagus with rice, baby squid and coconut" and "Cold soup of peppers, water melon and hibiscus.

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