This initiative, part of the Pallars a taula project, aims to pass on the region's culinary identity to younger generations. Future industry professionals shared their knowledge about the Alt Pirineu local pantry with the primary school students.

The group worked together to prepare two traditional recipes: thyme soup (sopa de timonets) and spinach turnovers (panadons). The workshop emphasized the environmental and social importance of consuming locally sourced products.

The Pallars Hospitality School, a member of Slow Food Catalonia, intends to expand these educational sessions to other primary schools across the territory, tailoring recipes to local specialties.