Reyno Gourmet, a guarantee brand created in 2007 by the Government of Navarra to recognize the best vegetables of the Foral Community, presented its spring vegetables this afternoon at the Alma Hotel in Barcelona by chef Leandro Gil (at in front of the Alma de Pamplona hotel restaurant).
The chef from Tudela has chosen to create a menu for the attendees in which the products of his land could demonstrate all their versatility. Among the dishes presented, dishes such as Navarra asparagus in three services stand out; the Tudela heart in green pepper salad or the teardrop pea cooked in green tomato water. There has also been no shortage of Navarra stew made with Tudela artichoke, Navarra asparagus, broad beans and peas; as well as wines from the Navarra Denomination of Origin (an Aroa Larrosa 2023 from Aroa Bodegas, an Albret Rocío 2023 from Finca Albret and the Inmune 2022 from Bodegas Tandem have been served).
During the presentation, the first ‘Gastronomic Day of Navarra Asparagus’ was also kicked off, in which around twenty Barcelona restaurants will participate until next May 15, offering this product in one of their dishes. These are Jardín del Alma from Hotel Alma, Somni from Hotel The One, Suculent, Nectari, Virens, Pura Brasa, Besta, Batea, Bar Pimentel, Bar Galán, Maggiorata, Leche de Tigre, Camarasa, La Xarxa, Ca la Nuri, Assalto , Carballeira, Quirat, Catalina Gavà Mar and Les Magnolies.
It is the first time that the Government of Navarra celebrates a gastronomic day to promote the consumption of this emblematic vegetable from its garden. In addition, Reyno Gourmet will also be present in some Barcelona gourmet stores with its seasonal vegetables, such as Camarasa and Loan.
Also during the next few days, demonstration talks on the application of these vegetables in the kitchen and basic concepts for their correct transformation will be given in some professional schools in Barcelona. The first of the training sessions will take place at the ‘Eshob’, Barcelona’s Higher Hospitality School, on April 26 and, subsequently, on April 29 at the ‘Barcelona Culinary Hub’, a Cooking and Gastronomic Management school.
The presentation today at the Alma Hotel was attended by Miguel Moreno, general director of Communication and Institutional Projection of the Government of Navarra; Carlos Adín, director of the Institutional Projection Service and ‘Navarra Brand’ of the Government of Navarra; Joseba Beitia, value chain coordinator of INTIA-Reyno Gourmet; and Marcelino Etayo, president of the PGI Asparagus of Navarra. Carlos Adín has assured that “this is the first time that the ‘Navarra Brand’ project is presented outside the Foral Community and it does so, precisely, in an agri-food promotion event given the weight that this sector has for the Navarrese economy with 6.6% of its GDP and with more than 1,200 companies that generate 25,000 jobs.”
