- Bertozzi’s proposal conquers this contest’s jury, led by chef Ángel León, both for its flavour and for its commitment to the product of proximity “from peasant producers”.
- Both Bertozzi and Christian Nidl from Gutiziak in Sitges, runner up, will attend the national final that will take place within the framework of the Salón de Gourmets.
- Today this event took place at our stand of Hijos de Rivera in Alimentaria and has given way to a colloquium on “Gastronomy with positive impact”
The first edition in Catalonia of Desafío XChef by Cervezas 1906 took place this morning. This competition aims to look for talented chefs who want to acquire a commitment to good practices in their kitchen and who have a positive impact on their environment. Chefs from different parts of the region presented their gastronomic proposals to a jury led by the prestigious chef Ángel León.
Finally, Matteo Bertozzi, from My Fucking Restaurant in Barcelona, won the XChef challenge by Cervezas 1906 with his “Yam, chutney praliné”. According to the chef, it is a simple recipe, but with very powerful flavours. Almost all of the ingredients used are from small producers (payeses) with whom Bertozzi works on a regular basis. It also stood out for the “zero waste” aspect since, for example, the sweet potato skins were fried to give the crunchy touch to the recipe.
Both Bertozzi and Christian Nidl from Gutiziak in Sitges, runner-up, will attend the national final that will take place within the framework of the Salón de Gourmets. Nidl presented his recipe: Nikkei Eel stew, paired with 1906 Special Reserva.
The competition gave way to the talk “Gastronomy with positive impact”. In this round table, producers and chefs shared their strategies and approaches to sustainable practices and positive impact. The colloquium focused on the enhancement of local products and how they work in favour of the care of the environment. The participants were Francesc Botello, fish distributor from the local fish market in Barcelona (Peixos Botello), Lluis Fisas, from Finca Can Fisas, Sudado de Anguila Nikkei (Paired with 1906 Special Reserva) dedicated to agroecology, Manu Núñez, chef of Besta, the local winner of 2021 XCHEF Challenge by Cervezas 1906 and Xavier Cubillo, Beer Culture Technician of Hijos de Rivera.
