The Hotel El Prat in Lucena de Cid hosted the gathering of agri-food producers, restaurateurs, tourism companies, and institutional representatives for the closing of "La Taula al Ras de Cel". These days, promoted by the Association of Municipalities of Penyagolosa, have aimed over the past month to activate a collaborative network through meetings, training, and experience exchange.
The final event served to draw conclusions and build a shared discourse among attendees. Experts such as Javier Andrés, gastronomic director of the La Sucursal group, and Joaquín Solano, creator of the El Poaig oil, characteristic of the Maestrat and northern Castellón, shared their perspectives on territorial gastronomy.
The main conclusion from the series of meetings emphasizes that current tourism "demands authenticity and truth," which is primarily manifested through local products and their preparation. Entrepreneurs from the honey, wine, bread, tomato, meat, and cured meat sectors agreed on the need for a common strategy to highlight their products within the tourism sphere.
These events are part of the Tourism Sustainability Plan of the Intermunicipal Association of Municipalities of Penyagolosa, funded by Next Generation EU funds through the Recovery, Transformation, and Resilience Plan.
