«Rural cuisine is much more than a form of food, it is a living expression of the culture of peoples, a language made of flavors, memory and territory. Through recipes transmitted from generation to generation, the Rural gastronomy connects the … Knowledge of the natural environment with entrenched, sustainable and deeply human ways. It is a way to inhabit the world, to understand the environment and to share identity, affection and sense of community ».
Thus the call begins’Declaration of agüimes‘, signed within the framework of the Terrae Congress, organized by Vocento Gastronomy and held this week in Gran Canaria. A text signed by more than fifty important chefs from all Spanish regions, with more than 37 red stars and about twenty green, which have in common that they develop their work in the rural world in which this quotation puts the focus.
Headed by his “mayor”, Luis Alberto Leraof the Restaurant Lera, located in Castroverde de Campos (Zamora), all of them, together with some representatives of Portugal and Italy, have attended the third edition of this meeting. It is a starting document that should serve as a basis to continue working together for the future of the gastronomic sector in rural enclaves.
A defense of their values that have been materialized in eight points under a statement that bears the name of the town, Agüimeswhich has been the epicenter of three working days.
Public support
Some of the signing chefs of the Agüimes Declaration in Las Salinas de Tenefé de Gran Canaria
In the manifesto, chefs demand the recognition of rural gastronomy as an area of culture that deserves public protection and support similar to other cultural expressions such as cinema or music. Preserves – they say – valuable immaterial goods.
Decent wages
The declaration includes the commitment of the signatory chefs to defend decent wages, attractive working conditions and opportunities for development and participation in projects as a way of attracting and retaining talent in rural environments.
Life projects
Rural chefs commit themselves to promoting illusory, participatory and egalitarian work environments while facilitating the roots of the people who form their teams so that they can build their life projects in those rural environments.
Community integration
It is also about “strengthening ties with the people of the respective peoples” to root the most possible in them. To do this, they propose to open the doors of the restaurants to the neighbors, while trying to generate empathy and trust.
Prioritize local talent
As far as possible, rural chefs will bet on local talent, while involving local producers to give them the visibility they deserve.
Special regulations
The signatories demand a specific regulation that simplifies and promotes the commercial exchanges of restaurants with small local suppliers as a way of preserving unique or endangered products while improving the income of farmers and farmers.
Rural identity
The declaration includes the commitment to develop a rural identity, promote the diversity of culinary cultures, work together and defend the gastronomic values of the respective communities, as well as to sensitize the institutions of the need to be actively involved.
The ‘Terrae’ brand
The possibility of creating a brand will be studied, which could be ‘Terrae’, to distinguish restaurants and producers involved in the defense of a rooted kitchen with their respective territories. A badge that strengthens and drives rural cuisine in Spain.
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