Despite the labeling of cocoa as “necklace”, “of the land” o “Valencian”, practically all the cocoa that is eaten in Valencia has a very distant production origin: the china, the USA or Egypt. Cocoa has been, But, a crop so traditional in Valencia that it is very present in our cuisine and in our taste memory and, that's why, the Cacaus Climent project has taken up this emblematic crop to recover an endangered seed. An entire year dedicated to repopulating the seed and 383 hours of work in the field and in the artisan roaster have made it possible for Cacaus Climent to start walking and offer his cocoa grown on the Coast, made in a sustainable way and with manual roasting work on demand. It won't take long to rediscover this emblematic product 100% Valencia on its website <cacliment.com>. XAVIER BENAVENT
trecadís workshop
SATURDAY 31/1, 11H.
Workshop looking at the facades of the Cabanyal-Canyamelar houses, that should inspire us in the design of a small work of trencadís.
