On July 12th, we held the final session of the current edition of the From the Garden to the Kitchen series, this time focused on traditional summer apple varieties and their many culinary possibilities. A proposal that once again brought together agricultural knowledge and culinary creativity, highlighting the flavours of our land.
Agronomist and farmer Llorenç Payeras introduced us to the richness of local apple varieties, explaining the characteristics, cultivation, and resilience of apples such as Sant Joan, Marinera, and Vermella de Sant Pere, among others. A living heritage that deserves to be known and preserved.
In the “kitchen”, chef Juanan Fernández delighted us with two original and delicious preparations: sweet apple fritters and baked apples with sobrassada and chocolate. During the cooking process, he also shared his family’s story linked to the chocolate-making tradition in Sóller — a narrative that added emotion and memory to the day.
An encounter full of flavours, knowledge, and memories that encourages us to keep exploring the richness of local produce and to view cooking as a space for cultural transmission.
