Mercat del Bon Pastor will round off its cycle of live cooking shows “Mercats de Forquilla” with a commitment to local commerce
At 12 noon on Saturday 29 November, the sixth and final event of this initiative will be held, which, as part of the Catalonia World Region of Gastronomy 2025, offers the general public the opportunity to come into contact with the cuisine of outstanding chefs who promote sustainable food.
Within the framework of Catalonia World Region of Gastronomy 2025, the cycle “Mercats de Forquilla. Barcelona. Authentic cuisine. Local produce” has been held this year at Barcelona’s markets. The aim has been to enhance the visibility of traditional Catalan cuisine, sustainable food and the essential link between gastronomy and local commerce.
With this in mind, the work of small producers and the importance of cooking as a tool for transformation and commitment has been highlighted, with a sample of recipes cooked live by managers from the winning restaurants at the Barcelona Restauració Awards, which promote these values.
The cycle has looked at seafood cuisine, contemporary perspectives on Catalan cuisine, recipes that fuse cuisines from around the world, common elements in Mediterranean dishes and actions to commit to sustainability beyond the kitchen. It is finally the turn of Mercat del Bon Pastor, which will focus on local and seasonal products.
Ravioli as an example of seasonal cuisine
The chef from Echegaray restaurant in Poblenou, Beltrán Sastre, will invite attendees to prepare one of his most emblematic dishes: roasted chicken ravioli with nightingale sauce and muscatel reduction. The activity will be held on Saturday 29 November at 12 noon, and attendees will not only be able to watch the entire process live, but will also take home a sheet with the recipe explained step by step to make it at home.
In addition, Kike Ojanguren, from Dotze Graus will also be present to talk about recipes and the value of Catalan cheeses and fresh produce.
Echegaray: local cuisine in Poblenou
Segovian chef Beltrán Sastre, accompanied by Erola Vila, head waiter, leads Echegaray, one of the most welcoming spots in Poblenou. One of its cornerstones is to purchase seasonal produce daily at Poblenou Market and from neighbourhood shops. Using fresh ingredients, combined with a commitment to honesty and creativity, they create dishes inspired by popular Spanish cuisine, where innovation and creativity coexist with a respect for tradition.
Cuisine, sustainability and community
The event will also feature Albarrio, a project from the Bon Pastor neighbourhood that promotes sustainable and healthy eating via a networking model, which promotes more responsible consumption habits and connects gastronomy with the territory and people’s well-being.
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