Patxi Eceiza inaugurará la Cosecha de la Sal 2015
Patxi Eceiza, cocinero del restaurante Zaldiaran, inaugurará la Cosecha de Sal de Añana 2015 en el Valle Salado este sábado 11 de julio
El Diputado General de Álava, Ramiro González, le hará entrega del reconocimiento como Embajador de la Sal de Añana y del Valle Salado.
La inauguración de la Cosecha forma parte de los actos que ese día se celebrarán en Salinas de Añana (Álava) con motivo de la Feria de la Sal.
El cocinero Patxi Eceiza (Eldua, Gipuzkoa), del restaurante vitoriano Zaldiaran, será este año el protagonista del Inicio de la Cosecha de Sal de Añana, que se celebrará en el Valle Salado este sábado 11 de julio (11:00 horas) coincidiendo con los actos de la Feria de la Sal.
El Diputado General de Álava, Ramiro González, será el encargado de hacerle entrega del reconocimiento como Embajador del Valle Salado y de la Sal de Añana, y agradecerle de esta forma la promoción y difusión que realiza de dos referentes mundiales del patrimonio cultural y de la gastronomía.
Patxi Eceiza ha compartido pucheros con los mejores chefs internacionales a lo largo de las sucesivas ediciones del Congreso de Alta Cocina de Vitoria-Gasteiz organizado por el restaurante Zaldiaran, establecimiento fundado en 1984.
Estudió cocina en el colegio Castillo de Javier, en Navarra, y en su largo palmarés figuran, entre otros, el Premio Nacional de Restauración, el galardón de la Academia Vasca de Gastronomía al Mejor Cocinero de Euskadi, campeón de España de Repostería, Premio Pil-Pil al mejor plato de cocina creativa, Restaurador del Año, Medalla de Oro de Vitoria-Gasteiz o el Premio Turismo Vasco 2003.
Eceiza realiza una cocina vanguardista y de gran solidez. Domina las recetas del acervo culinario vasco sin renunciar a la necesaria evolución. Destaca su culto por la materia prima, a la que incorpora la Sal de Añana.
Además de Patxi Eceiza, avalan la calidad de la sal del Valle Salado, considerada una de las mejores del mundo, otros importantes cocineros: Andoni Luis Aduriz, Eneko Atxa, Martín Berasategui, Dani García, Diego Guerrero, María Marte, Francis Paniego, Joan Roca y Pedro Subijana. Además, está considerada Producto Baluarte, el máximo reconocimiento internacional que concede Slow Food.
La Sal de Añana es fruto de la evaporación natural de la salmuera procedente de los manantiales del Valle Salado, un paisaje insólito en recuperación formado por miles de plataformas o eras, canales, pozos y almacenes. Se exporta ya a más de 25 países y el año pasado su venta supuso unos ingresos de 401.330 euros, un 33% más que en 2013 (301.845 euros).
Espectáculo de luz y sonido
La Inauguración de la Cosecha de Sal 2015 será el primer acto de una jornada festiva en Salinas de Añana con motivo de la Feria de la Sal. El punto fuerte del variado programa de actividades será el espectáculo de luz y sonido “La memoria del Valle Salado”, que comenzará a las 22:30 horas. Las entradas cuestan 16 euros hasta este viernes 10 de julio y 20 euros el mismo día de la función.
El aforo es limitado y las entradas suelen agotarse, por lo que se aconseja comprar la entrada con antelación en la web www.vallesalado.com, en la Oficina de Turismo de Vitoria-Gasteiz o en el Centro de Visitantes del Valle Salado.
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