News

From mountain fields and forests to the plate

22.05.2014

Supported by the Municipality of Dénia, Spain, Culinart, a workshop combining scenic and plastic arts with haute cuisine, showed the link between nature and food on 5-7 May 2014.  A world renowned local chef, Quique Dacosta and his team demonstrated how raw natural ingredients from fields, seas, mountains and forests are transformed into elaborate dishes. During a number of master classes, groups of children from local schools and adults practised these haute cuisine techniques and enjoyed live dance and video performances.

“The event was a way to educate children about the medicinal and nutritional values of forests and mountains, which is important because they are the future generation,” said Maria DeCristofaro of the Food and Agriculture Organization of the UN (FAO).

Dacosta and the Municipality of Dénia have committed to work with the FAO Forestry Department to promote high quality products from mountains and forest areas. 
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