The Gandia Striped Eggplant stands out as an emblem of the city's sustainable and local gastronomy. The initiative, organized by Destí Safor in collaboration with the municipal departments of Tourism and Agriculture, aims to highlight one of the territory's most unique agricultural products. The goal is to encourage local consumption, sustainable farming, and a direct connection between the field and restaurants, following the 'from farm to fork' model.
The Councilor for Tourism, Balbina Sendra, emphasized that this event is part of Gandia City Council's gastronomic promotion strategy. 'Gastronomy and our products are fundamental pillars of Gandia's tourism promotion. Investing in products that make us unique means investing in a quality, sustainable tourism model rooted in the territory,' she stated. She also recalled previous initiatives like the Fideuà de Gandia and Tasta Gandia.
The 30 participating establishments will incorporate original dishes featuring the Striped Eggplant into their menus, reinterpreting this traditional product with innovative proposals. One of this year's novelties is the launch of a dedicated website for the event, where visitors can find participating restaurants and their culinary offerings.
The Councilor for Agriculture, Alícia Izquierdo, highlighted the transformation of Gandia's hospitality sector, which increasingly incorporates local produce. She noted that last year, 100% of the eggplants used were grown within Gandia's municipal limits, a milestone maintained this year. 'When we say from farm to fork, we mean it literally. The product is harvested in the morning and served in restaurants just hours later,' she explained, emphasizing reduced emissions and support for the local economy.
Sento Borrull, a producer from l'Hort de Sento, championed over twenty years of work dedicated to recovering and preserving traditional seeds. He explained that despite characteristics like its larger size or thorns, its organoleptic qualities make it exceptional. This year's campaign, under the slogan 'From farm to fork: km 0,' focuses on sustainable gastronomy, seasonal produce, local sourcing, and the local economy.
