The Cultura de Forquilla project, driven by the ACEF, works to keep alive a cuisine linked to the territory, local products, and popular recipes. The initiative also champions the work of all sector professionals, from producers to restaurateurs, and the value of the table as a space for conviviality.
During the gathering, attendees were able to taste the pig's trotters with sea urchin sauce, the dish with which Fonda Montserrat achieved first place in the Tarragona region and third place in the Catalan final of the Pig and Fork League 2026. This dish combines casserole cooking with products representative of Cambrils's maritime identity.
“"Gastronomy explains who we are and is one of Cambrils's great assets. The recognition of Fonda Montserrat makes us proud and highlights the work of professionals who, like Àngel Recasens, keep our cuisine alive and promote it everywhere."
The Councilor for Tourism, Patrícia de Miguel, emphasized that proposals like this from the ACEF help offer unique experiences throughout the year, and that discovering Cambrils through its inns, products, and cuisine is a special way to get to know the municipality.
The director of the Hospitality School, Jorge Gómez, highlighted the importance of passing on this legacy to future professionals, as traditional cuisine is a school of technique, respect for products, and resourcefulness.
The president of the ACEF, Albert Molins, advocated for the fundamental role of the "casserole" and master potters in Catalan culinary tradition, defining the "esmorzar de forquilla" as "cuisine, but also conversation, meeting, and popular culture."
The presentation underscored the collaboration between restaurants, training institutions, and public bodies to ensure the continuity of Catalan culinary heritage, with a cuisine that unites sea and land and seeks new opportunities to reach wider audiences.
