The “De l’Hort a la Cuina” series returns, a training programme that brings together gastronomy and agronomy to explore the diversity, cultivation and use of local varieties from the Balearic Islands.

Led by agricultural engineer Llorenç Payeras and chef Juanan Fernández, we will learn about winter and summer vegetables, cereals, pulses, and traditional and contemporary recipes.

This first session will be dedicated to the melon (Cucumis melo), including all its varieties: groc, fei, calapoter, manto del Senyor, pelut, eriçó…

Activity funded by the Conselleria d’Agricultura, Pesca i Medi Natural | Fons de Garantia Agrària i Pesquera de les Illes Balears (FOGAIBA)

Criteri: he mantingut els noms de les varietats en la seva forma original i també la denominació oficial de les institucions finançadores.