From the present to the ancestral, almost lost flavours of the Huesca Pyrenees

Using three dishes made with meat from native Aragonese Pyrenean breeds that were once a staple of the mountain diet but are now on the verge of extinction, Sainz proposes using cuisine as a bastion of tradition.
 
During his presentation, he will discuss gallo del Sobrarbe, a dish that blends French Pyrenean and Tena Valley traditions, and present a starter made with Tensina churra sheep and a reimagined latón stew from La Fueva, made with pork.