The event was part of the ‘De la terra a la cuina’ gastronomic conference, which was held at the Galatzó public estate and attended by around one hundred people.

The Consell de Mallorca has appointed eight Mallorcan chefs as ambassadors of Serra de Tramontana products for their involvement in promoting these foods, which come from a difficult-to-cultivate area. The institutional act took place in the public estate of Galatzó, within the framework of the gastronomic conference ‘De la terra a la cuina’, organised through the Serra de Tramuntana Consortium and in collaboration with the Tramuntana XXI association and the Calvià Town Council.

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The Consell de Mallorca appoints eight chefs as ambassadors for Serra de Tramuntana produce

The chefs received this recognition from the producers themselves, who took part in the morning’s gastronomic event, offering tastings to the hundreds of people who attended. The event was presided over by the Councillor of the Presidency of the Consell de Mallorca and Vice President of the Serra de Tramuntana Consortium, Antoni Fuster, the Island Director of Serra de Tramuntana, Antoni Solivellas, the Deputy Mayor of Calvià, Elisa Monserrat, and the President of Tramuntana XXI, Joe Holles.

For Fuster, a CONFERENCE of these characteristics ‘is necessary to give visibility to the efforts made by the Consell de Mallorca to promote the Serra de Tramuntana Distinctive, an identification for products produced within the World Heritage site while respecting tradition, culture and the environment.

Andreu Segura, from Sa Cabreta cheeses, paid tribute to Maria Solivellas, the chef at Ca na Toneta in Caimari; Domenic Amat, from Terra IóN, presented the award to Jaume Vicens, the chef at Béns d’Avall in Deià; Uta Werner, from Son Moragues, honoured Kiko Martorell, the chef at Ca’n Boqueta in Sóller; Miquel Gual from the Cooperativa de Sóller thanked Jordi Cantó, head of Sa Clastra in Es Capdellà; Sergio Vargas, of the Fundació Esment, presented the diploma to Andreu Segura, for years a chef at Son Brull and currently in charge of the tasting service at Sa Cabreta Cheese; finally, the vice-president of the Serra de Tramuntana Consortium, Antoni Fuster, presented the award to Cati Pons, of the Fogons de sa plaça de Bunyola and in charge of cooking the arròs de carboner which closed the day.

In addition, two chefs, Marga Coll, from the Miceli restaurant in Selva, and Santi Taura, head of Dins, U Vicenç and U Mayor, were also appointed ambassadors, having excused their absence for work reasons.

With this event, the Consell de Mallorca wished to recognize these chefs, all of whom have work or personal ties to the Serra de Tramuntana, for their commitment to the culture and gastronomy of the land, because through their cuisine they contribute to raising awareness of the importance of consuming local produce.
The CONFERENCE also included a guided tour of the Galatzó houses and the Fundació Esment vegetable garden, the screening of several audiovisuals and a recipe competition.