Chef Toni Romero, from the Bart Burger Gastronòmic restaurant in Sant Boi, has been the star of a gastronomic day that champions local tomatoes as the summer's star product. The event, driven by Caprabo, brought together farmers from the Santboiana Agricultural Cooperative and author cuisine.
The Sant Boi chef Toni Romero was responsible for putting local tomatoes at the centre of the gastronomic scene this Tuesday. In a showcooking held at the Xef Caprabo space in the L'Illa Diagonal shopping centre in Barcelona, the chef demonstrated the versatility of this seasonal product, cultivated by farmers from the Cooperativa Agraria Santboiana, which is part of the Conca de la Tordera-Santboiana Cooperative.
The day, which gathered producers, distributors, and gastronomy professionals, aimed to bring consumers closer to the value of local and seasonal tomatoes, whose campaign runs from June to October. Romero, a recent winner of the Joc de Cartes programme on 3Cat, prepared a tasting menu live with original recipes where the tomato was the main theme.
Creative Proposals that Surprise
Far from traditional preparations, Romero opted for innovation: a roasted tomato Bloody Mary with celery air, a tuna tartare with tomato and tomato bread ice cream, tomato gnocchi with cashew pesto, or a cheesecake with tomato, lime, and ginger jam. The chef demonstrated that the tomato from Sant Boi can be much more than a salad ingredient.
The initiative also served to highlight the work of the cooperative, made up of around fifty farmers. Its manager, Josep Ferrer Feliu, emphasised that the union of both entities "represents a step forward in valuing the work of farmers and strengthening the bond between the territory, cooperatives, and distribution." Ferrer thanked Caprabo for their support in bringing these products closer to consumers.
Link Between Agriculture, Gastronomy, and Territory
The event also featured the participation of the cooperative's commercial director, Miquel Riera Lobato, and Manuel Blanco from Caprabo's Proximity Area. Blanco stressed that "collaboration with the Conca de la Tordera-Santboiana Cooperative allows consumers to understand the origin of the product and the work carried out by local farmers, reinforcing the presence of local and seasonal foods."
The tomato from the Conca de la Tordera-Santboiana is a clear example of agricultural production linked to the territory and the work of local farmers. Its freshness, flavour, and variety of textures make it an increasingly valued ingredient by consumers seeking locally sourced foods. For the residents of Sant Boi, this day represents recognition of local products and an opportunity to rediscover tomatoes in summer cuisine.
This Tuesday's gastronomic day only highlighted the growing market interest in strengthening the marketing channels for these products. Indeed, consumers increasingly want to know where their food comes from. With initiatives like this, the tomato from Sant Boi is solidifying its role as an ambassador for local agriculture.
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