- These awards recognise those who bring vitality to gastronomy and food through their products, creations and other artisanal work in agriculture, the sea, the mountains or on the farm.
- This year’s winners are: Eskutxi blue cheese from Quesería Soloitza, cured pork jowl from Lombera de Carranza, Rafa Gorrotxategi’s dark chocolate with smoked sheep’s milk, and Basilio Izquierdo, artisan winemaker, for Pieles 2018.
- In addition, the “Estrella Comunicación Gastronómica” award, which pays tribute to various figures in the sector for their work in promoting gastronomy, will go to Rafael Anson.
- The awards ceremony and subsequent gala dinner will take place at the Don Producto y Tú restaurant in Vitoria-Gasteiz, with the winners from this and previous editions taking centre stage on the menu.
The “Materia Prima” Awards have now been recognising producers in the Basque Country for four years who are ushering in a new era in food with their artisanal creations from the sea, the vegetable garden, the mountains and the farm. As always, organised by the Don Producto y Tú restaurant in Vitoria-Gasteiz, this fourth edition will take place on 28 May. At the event, in addition to awarding prizes to four very special products, a tribute will be paid to Rafael Anson for his work in promoting gastronomy.
The jury, comprising food journalists and industry experts – Aitor Buendía (Slow Food and Radio Euskadi), Julián Méndez (Jantour), Ohiana Oribe (Bilbao Food Safari), Sonia Fuentes (food entrepreneur), Josema Azpeitia (Ondojan and Diario de Noticias de Gipuzkoa) Angel Fernández de Retana (Chef at the Basque Culinary Centre), José Ignacio Junguitu (wine communicator and consultant), Aitzol Zugasti (Deia, ON supplement), Marta Renovales (Profesionalhoreca.com) and José Antonio Merino (Arabako Txakolina)—has this year recognised the excellence and distinction of these four products.
Eskutxi blue cheese from Quesería Soloitza.
Located in the heart of Respaldiza, this family-run cheese dairy is a living example of respect for its origins. Here there are no trade secrets, just their own herd of cows grazing freely and raw milk that is transformed into cheese following a closed cycle: from the meadow to the table with no middlemen. Their Eskutxi blue cheese is pure Alava craftsmanship; a cheese with a buttery texture and natural rind that matures slowly under the constant care of expert hands.
Cured pork jowl from Lombera de Carranza
From Ambasaguas, in the heart of Enkarterri in Biscay, Lombera de Carranza takes charcuterie to a higher level with its iconic cured pork jowl. This gastronomic gem is made by selecting the most marbled and finest cuts, which undergo a natural and slow curing process, resulting in a marbling of fat that melts on the palate. In their workshop, respect for the natural timing and the mountain air of the region are the only secret ingredients behind its extraordinary, smooth and delicate flavour.
Dark chocolate with smoked sheep’s milk by Rafa Gorrotxategi
From his workshop in Tolosa, Rafa Gorrotxategi continues a centuries-old family legacy, taking confectionery to a new, cutting-edge dimension. In this unique creation, the master artisan blends the intensity of pure cocoa with the silkiness of sheep’s milk, adding a subtle smoky note that evokes the most ancient flavours of our land. It is not just a bar of chocolate; it is a signature creation where the precise technique of tempering combines with local ingredients to create a surprising and elegant contrast.
Basilio Izquierdo, master winemaker. Pieles 2018
Based in the historic town of Laguardia, veteran winemaker Basilio Izquierdo brings all his expertise to bear on this white wine, which is as unique as its name. Pieles 2018 is the result of a revived winemaking process in which the must ferments in contact with the skins, giving it a structure, colour and complexity that break with traditional moulds. It is a signature wine, meticulously crafted and patiently aged, which rests until it achieves a vibrant elegance and an overwhelming personality.
“Star of Gastronomic Communication” Award
Rafael Anson, honorary president of the International Academy of Gastronomy and president of the Ibero-American Academy of Gastronomy, for his work in promoting and establishing our cuisine both nationally and internationally. A fitting tribute to a lifetime of dedication, which will be followed by a dinner at the Don Producto y Tú restaurant.
Source: AIRES NEWS Comunicación