2017Alp i Puigcerdà

Alp i Puigcerdà 2017

Alp i Puigcerdà, at the heart of the Cerdanya, host the second edition of GastroPirineus in February 2017. Two days where the Cerdanya — a comarca with no sea but a larder of meat, cheese and mushrooms that few regions can match — puts cooking at the centre of professional debate.

Sergi Roca, from Restaurant Equilibri in Girona, leads the inaugural session with the cross-border CCI PirineusMed project. Iolanda Bustos, from La Calèndula, shows how the herbs and flowers of the territory can transform a dish. Francesc Rovira, from Fonda Xesc in Gombrèn, closes the day with a masterclass where tradition and modernity share the same hearth.

The PDO Formatge Cadí, the Catalan Pyrenean horse and the wines of the Cellers del Pallars complete a flavour map that needs no further justification. The Cerdanya has a lot to say, and it says it through cooking.