The preparation of the escudella, under the motto “Fem bullir l'olla” (Let's boil the pot), began the day before at the Girona School of Hospitality and Tourism. The chefs from Can Xapes spent about three hours boiling and cooking the 200 liters of the dish, which included parsnip, turnip, carrot, leek, and onion, in addition to 'pilota' (meatball), black sausage, chicken, and ham and beef spine bones.
“"This morning we only needed to finish lifting it, rectify the salt, and let it boil a little more so the flavors would concentrate."
The event, held in Salvador Espriu Square, was a great success, allowing up to 500 people to taste the dish. Tickets, priced at 3 euros, were used to raise funds entirely for the Girona Food Bank Foundation.
The festive day also included family activities, such as a visit from the giant heads La Marieta de les Cols and El Merdisser, and workshops organized by the association Cultura S/N. Many residents, such as Mireia and her daughter Ona, enjoyed the goose game, memory games, and outdoor clay crafts.
This popular escudellada serves as a prelude to the upcoming edition of the Girona Gastronomic Forum, which will feature this traditional dish as its main theme. The proposal's goal is to bring a part of the Forum to the street and create a festive and accessible event for everyone.
