In November, within the framework of the MINTUR's Plan of Actions for Gastronomic Tourism in the Northern Region and Tourism in Rural and Natural Spaces, two days took place in Valle del Lunarejo in the Department of Rivera that meant a true experience of gastronomy with identity. This is the project awarded in 2023 from the Funds for the Development of Rural Tourism that was presented by the Posada del Lunarejo "Gastronomic Identity of the Lunarejo Valley", whose objective is to incorporate the territorial identity flavors into the establishment's menu, complying with the slogan "Valle del Lunarejo at your table".
The technical support process led by Lic. Karina Baldovino and Lic. Alejandra Cabrera consisted of providing support and monitoring the identification stage of products, producers, foods and beverages, with their subsequent georeferencing. This was followed by the collection of ancestral recipes and cooking techniques, conducting interviews and experimenting in the kitchen. This process results in a wide variety of dishes.
Given the need to select the dishes that will be part of the menu, the stage of choosing and evaluating them was carried out.
Renowned chefs and gastronomy experts who are known for their contribution to the revaluation of Uruguayan cuisine from an integrative perspective of the “terroir” were invited to participate in this task.
- Martín Lavecchia, a leading chef in Uruguayan gastronomy and haute cuisine.
- Lucía Calasso, a chef who is a benchmark in experiential gastronomy.
- Tabaré González, professor and chef at “Community Cuisine and Entrepreneurial Space”, UTEC in Paysandú.
- Valentina Bartaburu, associate professor of Nutrition and head of the Community and Entrepreneurial Kitchen at UTEC in Paysandú.
- Mercedes Viana, in charge of the kitchen at Posada del Minero and vice president of SUTUR.
- Fabrizio Sergio: internationally renowned chef specialising in the use of fire as a cooking technique. President of the Uruguayan Association of Grillers (AUA).
- Ita Pereyra “the girl of the fires” cook and griller, member of AUA and Parrilleras Internacionales.
The dishes that best represent the identity of the Lunarejo Valley and stand out for their perfect balance and integration of the ingredients of the territory are:
Starter: sheep's head salad and vegetable soup.
Main course: Wild boar stew with mashed potatoes, Feijoada, Beef jerky stew.
Desserts: rice with orange and watermelon jam.
Highlights of the snack include fried cakes and coffee mousse.
Breakfast highlights include candial, coffee with flour and cakes.
The Ministry of Tourism has been working to enhance local flavours, and this event aimed to be a first step towards creating a national network to strengthen and promote Gastronomic Tourism while revaluing natural food resources, gastronomy and food sovereignty.
At the national level, we will continue working on the use of gastronomy as a tool for local development and inclusion.
We appreciate the commitment of the professionals who joined this proposal in a supportive and proactive manner with the firm commitment to continue the networking work.
Source: MINTUR Uruguay