El Celler de Can Roca has proposed a recipe based on an ingredient produced organically in Guadalajara as the main dish for the month of May in ‘Sustainable Gastronomy’.
Specifically, the Roca brothers have used whole spelled flour from La Espelta y la Sal (DeSpelta) to make a green asparagus cake from Green Asparagus (Alicante) and white ones from Novillas (Navarra), BBVA reported in a Press release.
This company from Castilla-La Mancha, which was recognized by BBVA in 2021 as one of the ten best sustainable producers in Spain, mainly transforms the cereals from the Francisco Juberias organic farm in the Palazuelos plains (Sigüenza), into flour and organic pasta.
Focused on circular economy, La Espelta y la Sal reuses all the by-products it generates and has created employment in one of the depopulated rural areas of Spain.
This organic farm uses crop rotation as an element to regenerate the soil.
As a pairing of the culinary proposal for May, Josep Roca accompanies this recipe with “a special wine” by Pepe Mendoza. the Gironet.
For the third consecutive year, BBVA is looking for the ten best farmers, ranchers and food producers in the country whose production model contributes to sustainable development and who have the ecological certificate.
With this new edition, the bank, in collaboration with Celler de Can Roca, wants to continue supporting local agri-food production initiatives that contribute to environmental protection, healthy eating 24, May, 202 and that adopt social criteria linked to sustainability.
Interested producers can register until May 31 through this website.
