Extremaduran chefs promote regional gastronomy at Espiga Fair

Culinary professionals and Michelin-starred chefs are highlighting the importance of regional ingredients at the III Feria Agroalimentaria Espiga de Caja Rural de Extremadura in Badajoz.

Toño Pérez, co-founder of Atrio, participated in a discussion with emerging chefs Rubén Mosquero and the owners of Macarraca, Josemi Martínez and Mercedes Rincón. The group emphasized that the strength of Extremaduran gastronomy lies in its diverse pantry and the need to support primary producers and local varieties, such as the Extremaduran blue hen and Verato kid.

Additionally, Fernando Moro, owner of Elchocolatero de Llerena, is showcasing his 'bean to bar' chocolate. Moro is experimenting with fusing cacao from Nigeria, Venezuela, Cuba, or Bolivia with local Extremaduran flavors like acorn liqueur and spicy paprika. He expressed a goal to have chocolate included in the official Gastronomic Routes of Extremadura alongside traditional staples like cheese, ham, and olive oil.