Desde el pasado jueves nos encontramos en Turin, para participar en Terra Madre, una representacion de las comunidades del alimento de Alava: doce delegados y tres cocineros.

Alava es un territorio que se encuentra en el Pais Vasco. Las comunidades del alimento alavesas son:

* Sal de Salinas de Anana
* Txakoli de Alava
* Alubia pinta alavesa
* Carne de potro de la Montana Alavesa
* Artzai Gazta (Queso Idiazabal de pastor)

Queremos agradecer a la organizacion de Terra Madre la invitacion a participar en este magnifico evento; tambien queremos agradecer a la ciudad y a las gentes de Turin su acogida y hospitalidad. Si alguien quiere saber mas sobre las comunidades del alimento de Alava, puede visitar la web del Convivium Slow Food Araba-Alava. Y si quieres conocer las andanzas de la representaciàon alavesa en Terra Madre y la ciudad de Turin, puedes visitar nuestro blog Hacia Terra Madre 2006.

Un abrazo para todos los participantes en Terra Madre 2006.

My name is Estrella Bernal, I am working in sustainable rural development and belong to a Local Action Group from Los Monegros ( Aragon, Spain), working with European Projects founding. I am looking for associations, institutions or organizations in general working with organic producers and/or local tourism business with environmental responsibility criteria. Also associations of organic producers or producers would be of interest to us. We also work in close contact with an assosiation of organic producers in Los Monegros (Dorondon Monegros). If you would like to cooperate with us in organic production and responsible tourism, please, send an e-mail to bercue@unizar.es.

The mountain horse of the Basque Country is a native breed raised free-range all year long and is at risk of disappearing. In the province of �lava, these horses are used as work animals, transportation and also for their meat. Foals are kept on pastures and reared on their mothers’ milk, hay and grain. They are butchered between 6-18 months at an average weight of 165 kilos yielding a meat that is lean, tender and flavorful. Since 1992, several chefs from the area have been involved in promoting this traditional product.

For more information about this food community, write to s DOT tramontini AT slowfood DOT com.

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