'Commitment to the Earth 2023', this is the award that the Blat de la Marina collective has won at the Gastractitud awards. An award that rewards unique and outstanding projects and initiatives. The recognition looks at the projects that have contributed to improving a product, recovering a breed or species, repopulating an area or sustaining an old production system.
They all have a research component coupled with the passion necessary to get unique initiatives forward. Dreams that come true through work and that serve to inspire others.
The varieties grown in Jesús Pobre (Dénia), amorós, fartó and assolacambres, are old varieties, adapted to a dry climate, which the industry does not produce and have properties that make them usable in the kitchen for different uses, as do chefs such as Quique Dacosta, Pep Romany or Josep Gordillo.
Romany, a member of the collective that was born from the Riurau market group, affirms that the award will be a good boost to publicize this singular project that beautifies the landscape, recovers abandoned land and at the same time gives us an exclusive and very interesting product in the kitchen. .
This year the cultivated area has increased a lot and, if the weather is good, a production ten times higher than last year is expected.
The prizes will be awarded on Monday, June 12, at 19:00 p.m. on the roof of the renovated Financial Club (Calle Marqués de la Anclada, 2). The Valencian cook Vicky Sevilla from Arrels de Sagunt, will act as godmother to the winners.
The other winners are: Confituras from Murcia, Bodegas Ojuel from La Rioja, Amas da Terra from Galicia, Quesería Alto de Moya from Gran Canaria and Sidrería RBDL País Vasco.
