Basque Culinary Center and EROSKI have delivered this afternoon the “Premio BCC-Eroski Saria” award. This competition seeks to promote local products, sustainability and health through the work of Basque Culinary Center graduates whose recipes support the use of native varieties and species from the different territories of Spain and are especially remarkable.

The “Premio BCC-EROSKI Saria” award seeks healthy, sustainable and innovative proposals and focuses on food produced in the area closest to the participants. Thus, the award highlights the finalists’ twofold commitment. On the one hand, the social commitment to local producers and to the preservation of the biodiversity of species, varieties and flavours. On the other, their commitment to healthy and balanced eating with local products as the key to improving one’s health.

The finalists of this edition are Oriol Casals from the Teòric restaurant in Barcelona and Xabier Blanco from the Summum restaurant in Las Palmas de Gran Canaria, both Gastronomy and Culinary Arts graduates, as well as Carolina Sánchez and Iñaki Murua from the Ikaro restaurant in Logroño, who hold a Master’s Degree in Cuisine, Technique, Product and Creativity and have just obtained their first Michelin star.