Someone who has followed the Tasta'l section since it was created (this summer will do 6 years that we write this gastronomic pill every month in the Urban Agenda of Valencia) you will have seen that our main objective was – and is – to save our gastronomy from social and institutional oblivion. Traditional products, committed companies, local innovations, Valencian foods on the edge of the abyss of oblivion have been the protagonists of sixty articles that have touched the tastes and smells of our table.
Local cuisine, kitchen from everywhere
But, and what about those who cook too here recipes that have origins in other places? It is more than proven that all the cuisines of the world influence the others and contribute different ingredients and innovative ways of doing things in gastronomic history. How could we boast of ours horchata, What do you see of the Italian paraula 'orzata' (barley drink)? How would we make our titaina without its basic ingredient, the mexican 'tomatl' (tomato in nahuatl)? When Lent arrives, how would we make our meatballspout without the fish that lives in the cold seas of the North Atlantic? Or even more, with which garrofo we would make our paella (a legume native to the Peruvian Andes)? That is why Tasta'l d'ací wanted to participate in this Aviva Burjassot project in which we put our heads inside our neighbors' houses to find out what they cook and how they cook it. A total of 10 episodes, of an edge length 5 minutes, that will come out every month and will tour a cuisine from a place in the world that is already part of the culinary culture of Valencia.
Our protagonists
In the episodes we will find Ibrahim, a bourgeois from the town of Xauen, at the foot of the Rif mountain range, in Morocco. He cooks us a tasty lamb tagine. Also, the next few months, we will find Dani there, born in Cadiz, Andalusia, who will cook us a couple of very summery recipes; Petronia and Alina, native to Romania, who will sing and cook for us at the same time; John Michael, a bourgeois who will introduce us to the unknown gypsy cuisine, or Sonia, which will make us a Manche recipe of more than economic use. These neighbors of ours and a few others will show us the current gastronomic map that we can experience and taste in today's Burjassot and in our Valencian cities today.
An audiovisual project in Valencian and many other languages
The "Burjassot para taula" project is an audiovisual project managed by Aviva Burjassot with the great camera and editing work of Will·Art creative productions. These dynamic and educational videos contain, Besides, another very interesting side: self-centered multilingualism. The protagonists of the videos teach us the recipes in Valencian and, often too, in their native languages. With that and, retort, they show us the multilingual reality we live in our country and show us the ability of the Valencian to welcome people from all over. And when someone speaks Valencian, it is automatically considered Valencian, come from where that person comes from. the episodes, Besides, are subtitled in several languages: the participant's mother tongue, English, the french, Spanish and also Valencian. In this way, people interested in learning these languages, while learning a very interesting recipe, you can practice with the subtitles that you can find on Aviva Burjassot's Youtube channel or Tasta'l d'ací. On the web page dedicated to the project (www.burjassot.org/aviva/Burjassot-para-taula) you can find all the videos there, the recipes, the culinary curiosities of the dishes they prepare for us and, Besides, a collection of information to learn Valencian and other languages in Burjassot and on the web.
How to participate?
If you are related to the municipality of Burjassot (you live there, you work there, etc.) and you have a traditional recipe from your family, send an email to the email address aviva@ayto-burjassot.es a telephone of 666469273. The Aviva Burjassot team will be happy to receive proposals so that you can make your recipe known.
Know all the details of the "Burjassot para taula" project, of their characters and their recipes in our web article. M. MONLLAU / X. BENEVENT
