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Fina Puigdevall, winner of the 1st Worldcanic Award
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The chef of Les Cols** (Olot) will receive the 1st Worldcanic Award for her defence of the volcanic area. The Catalan chef has undertaken to create a dish with ingredients from Lanzarote, which will be added to the menu of the island's tourist centres.
"Volcanic cuisine is green and sustainable". Fina Puigdevall, chef at Les Cols** restaurant in Olot, last year at this same congress defended volcanic cuisine, "my own, closely linked to the volcanic land where we are, La Garrotxa". And she will do so again this year, as she returns to Worldcanic this time as a guest of honour. The Catalan will receive the first Worldcanic Award, an award that the organisation is initiating this year to recognise those people who "defend and promote volcanic areas with criteria".
Puigdevall, who last year came with her daughter Martina Puigvert, already head chef of the restaurant, has spent her whole life cooking in the volcanic environment that surrounds her, explaining and helping to promote the resources found there: "The volcanic soil weighs so little that it allows the water to flow better and this results in excellent, subtle, sweet products". In his case, among others, buckwheat, "the most representative product of the area", the Santa Pau bean or the sweet onion.
"The nature that surrounds me, which is volcanic, is my main source of inspiration. The landscape is basic to my cuisine, so I am very grateful to be rewarded for that, for loving my landscape", says a chef who has publicly committed to creating a dish with Lanzarote products to be added to the menu of the network of restaurants in the island's tourist centres. "An honour". The name and ingredients of the dish will be announced at Worlcanic.
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