Agenda3alta

Since the city of Burgos became part of the UNESCO World Network of Creative Cities, the cuisine in Burgos has provided several dishes with different origins and qualities. Many of the local chefs have not only created new culinary offerings, but have also followed in the footsteps of the project presented to this international network based on Cuisine and Human Evolution. Given the proximity of Burgos to the Atapuerca archaeological site, the desire to make known how our ancestors were fed and to analyse the origin of our products is reflected in more than one recipe.

At Lab Jamada, a culinary research facility run by chef Antonio Arrabal, we will bring our quest for interpreting the traditional recipes of the city of Burgos, hand in hand with the products offered by local producers, to the context of the international San Sebastian Gastronomika congress. Linked to the implementation of the “Burgos: Creative City of Gastronomy” initiative, we will show the evolution and creation of versions of very typical recipes from Burgos such as garlic soup and leg of suckling lamb.  We want to convey to the people attending this workshop how the basis of seemingly simple cooking that involves classic techniques and products can be transferred through evolution and inter-blending to modern-day cuisine.