Do you know the nutritional and gastronomic value of some of our typical dishes?
Here is some information about the workshops on gastronomy and nutrition held in Viver as part of a nutritional health promotion campaign. They were led by sociologist Yaiza Pérez Alonso and nutritionist Raquel Pérez Alonso using a participatory and rigorous methodology. The aim was to compile a collection of traditional dishes and recipes from Viver in a collaborative and participatory manner. These were then analysed for their nutritional value and recommendations were made on how to make them healthier, both in terms of alternative ingredients and frequency of consumption.
We present the resulting document, which contains interesting information from these workshops. Although it does not offer an exhaustive list of typical dishes from Viver, it is the first step towards a collaborative initiative that encourages and invites further collective work, as it has potential for tourism, gastronomy, health and the promotion of local products such as wine, walnuts, almonds, olives, oil and confit beans, among others.
