Vall-llobrega hosted the presentation of the study “The Use of Seaweed in Gastronomy”, an initiative promoted by Centre Escolar Empordà and Fundació Campus Empordà that explores the gastronomic possibilities of seaweed and its potential as a resource linked to the local territory.
The event brought together different stakeholders from the local area and the gastronomy sector, who had the opportunity to learn first-hand about the study’s findings and share experiences around the use of seaweed in cooking.
The Palamós Producers’ Organisation (OPP) also attended the event, with an interest in learning about new initiatives related to marine resources and their potential for use and added value.
One of the highlights was the gastronomic tasting led by chef Quim Casellas, from Casamar restaurant, which showcased some of the culinary possibilities of seaweed as an ingredient.
The event highlighted the potential of these marine organisms from both a gastronomic and territorial perspective, while also creating a meeting point between knowledge, gastronomy and the resources of our coastline.
