Hospitality Students Discover Quality Local Products at an Event Organized by the DOP Aceite Sierra del Moncayo
More than 40 students and teachers from the Hospitality School of IES Juan de Lanuza in Borja participated in a new edition of Gastronomía con Origen, held in Bulbuente. The initiative, promoted by the Regulatory Council of DOP Aceite Sierra del Moncayo, aimed to showcase quality local products to future culinary professionals.
The event featured participation from the Association of Truffle Growers of the Zaragoza Regions (Truzarfa), the CRIGP Espárrago de Navarra, the Mycological Association of San Martín del Moncayo, CRIGP Ternasco de Aragón, Aragón Ecológico, and the CRDOP Campo de Borja. The event took place at the Aceites Ambel oil mill and the restaurant of Mesón del Aceite.
Juan José Roy, owner and master miller of Aceites Ambel, along with César Cólliga, technical director of the Regulatory Council, welcomed the students in the olive reception area, two weeks before the start of the season. Roy guided the young people through the facilities, describing the oil mill as «a large olive press» and explaining the process of producing extra virgin olive oil, the only category they produce. After presenting the olive varieties and their aromatic characteristics, the students participated in a tasting of AOVE DOP Sierra del Moncayo.
Lectures on Local Products
Moncayo Truffle: Raúl Deoiz, a truffle producer from Tabuenca and a member of TRUZARFA, explained the types of truffles in Spain, cultivation techniques, harvesting with trained dogs, and the proper handling of the product from field to table.
Navarra Asparagus IGP: Francisco José Lores, a producer from Bureta, clarified that Navarra Asparagus IGP is also produced in Aragón. He detailed the cultivation techniques, preservation processes, cooking preparation, and the organoleptic characteristics required for certification.
Mushrooms: Jesús Lamata, president of the Mycological Association of San Martín del Moncayo, addressed legal, health, and educational aspects regarding the harvesting, commercialization, and use of mushrooms in public kitchens. He invited students to the mycological events that will take place over the coming weekends.
Ternasco de Aragón IGP: Eduardo Led, chef at Mesón del Aceite and winner of the award for Best Traditional Roasted Ternasco de Aragón 2023, presented his dish: «Lingote de Ternasco de Aragón (IGP) on organic potato parmentier and Navarra Asparagus (IGP) with a garnish of organic borage, black trumpet mushrooms, and slices of Moncayo truffles, dressed with Aceite Sierra del Moncayo (DOP),» a dish that the attendees later tasted.
Organic Products: Carlos Sainz, organic producer and marketer from Tarazona, explained on behalf of Aragón Ecológico the fundamentals of organic agriculture, emphasizing the value of quality and local products. He highlighted the work of recovering native varieties like the judía trapera or the red chicory from Tarazona, in collaboration with the Seed Network and the Horticultural Germplasm Bank of Zaragoza.
Wines DO Campo de Borja: José Ignacio Gracia, secretary of the Regulatory Council DOP Campo de Borja, closed the event with a commented tasting of Historical Garnachas to enhance the pairing.
