Behind Sentit (instagram.com/__sentit) hi Irene, an earthquake of emotions and knowledge about many of the key ingredients of Valencian and Mediterranean cuisine: wines and vermouths, beers, cheese, jam, But, especially, olive oils. O, as she would say, extra virgin olive oils. Agronomist with extensive experience outside our borders, Irene mixes large doses of passion and communication in equal parts which she gives to laypeople in the matter in the form of sensory experiences associated with the production and tasting of the aforementioned foods. In-depth knowledge of agri-food processes makes Irene the perfect conductor of gastronomic tastes that they want to give back to the countryside, agriculture and local products the value they deserve and that, in many cases, has unfortunately lost in recent decades. His experience in Argentina began in the university teaching of agronomy, marketing studies and blind tastings together with consumption studies. But where I could really touch with my hands, literally, the olive oil production campaigns were with the Zuccardi family, with its oil Zuelo, in which he was able to deepen the laboratory analysis, the direct work with agriculture and the tourism and dissemination programs that have provided him with the tools to be able to bring the technical knowledge of oil production to the public. Returning to the northern hemisphere, The Portuguese Alentejo has also been a key location for Sentit on, closer to the traditional cradle of olive trees, he was able to learn and work hard in several oil companies.
The experiences of Sentit, therefore, they give us the key to understand and know how the food industry and agriculture work, which feed us all every day. Varieties used, production processes and advantages (and disadvantages) nutritional values are some of the valuable information that Irene makes us aware of. This desire to get to know the countryside and our land more deeply led Irene to return to Valencia to take an agroecology course that has brought her even closer to our land. This led Irene to launch Sentit - with the help of Ana Climent - to bring agronomy, the gastronomy and the product to be shared around a table and with a lot of enthusiasm and networking among people. "I like people to be happy," Irene tells us while smiling when talking about the experiences she organizes. The people attending the various workshops he has already done with FAM, the shop The Orchard (Russafa, Valencia) have already been a satisfaction of a job well done and that, especially, leaves a good taste in the mouth of all audiences. coming soon, will have an experience at the restaurant I know (Friendship, Valencia) and also, the result of a collaboration with Tasta'l d'ací, we will offer you a unique experience about which we will keep you well informed.
We don't want to leave out - we're lucky - the part of the final tasting in which Irene has thought of all the applications of the products she presents to bring out, and never better said, good juice to the experience. With every detail thought out, Irene collaborates with Valencian artisans such as baker Jesús Machí, who offers him the bread, with Bruno de Mastika l'Horta, for the products of the field, Amb Álvaro, d’Carbonell enamels, for the utilitarian and beautiful clay trays for tasting the oil and Alba Abellán, for the illustration of oil processes.
Contact Irene through her Instagram (@__senit) or for email to hola@sentit.es to live a sensory experience with foods from our land as protagonists that will fill your heart as well as your stomach.
XAVIER BENAVENT
