Rescuing flavors in PF
Presentation of the project
The project Raízes: Rescatar sabores desde FP is promoted by the Centro de Innovación para la Formación Profesional de Aragón (CIFPA) within the call of the Department of Education for the realization of projects of applied innovation and knowledge transfer in Vocational Training, of the educational system in public centers of the Autonomous Community of Aragon.
Raízes: Rescatar sabores desde FP has as its seed the work of recovery of animal and plant species carried out by the public centers of Agrarian Vocational Training (CPIFP San Blas, CPIFP Movera and CPIFP Montearagón) with the Center for Agri-Food Research and Technology of Aragon (CITA). With the aim of going a step further, the School of Hospitality and Tourism of Teruel, which is responsible for the design and cooking of the recipes, and the IES Martínez Vargas and Pilar Lorengar, which focus on everything related to audiovisual, graphic design and publications with the aim of disseminating the results of the project, have joined this initiative.
The overall objective is to produce a final product, a recipe book and videos, showing traditional and innovative cuisine proposals, with the "recovered" product as the main protagonist.
The project begins in the 2021-22 academic year with a product that is deeply rooted in the province of Teruel: the mountain chicken. It continues with broccoli and white Muniesa beans and ends, in the 2023-24 school year, with pork.
Participating centers and collaborators
Agrarian professional family
CPIFP San Blas (Teruel), CPIFP Movera (Zaragoza) and CPIFP Montearagón (Huesca).
- Agricultural Production
- Superior Degree of Livestock and Assistance
- Higher Degree in Landscaping and Rural Environment
Hotel and Catering Professional Family
CPIFP School of Hospitality and Tourism (Teruel)
- Cooking and Gastronomy
- Superior Degree in Kitchen Management
Graphic Arts professional family
IES Pilar Lorengar (Zaragoza)
- Basic Vocational Training in Graphic Arts
- Graphic Printing Middle Grade
- Digital Pre-Printing
Professional family of Image and Sound
Martínez Vargas High School (Barbastro)
- Higher Degree in Audiovisual and Show Business Project Management
Center for Agri-Food Research and Technology of Aragon (CITA)
Alberto Caracciolo. Student of the Master in Music Composition and author of the soundtrack of the recipe videos.
Results 2023-2024: matacía or matacerdo recipes
In the third year of the project, the recipes focus on the slaughter or matacerdo, an activity with a long tradition throughout Aragon. As in previous years, students from the agricultural, hotel and catering, graphic arts and image and sound departments are collaborating in the project.
The slaughter of the pig was a social act, a reason for celebration and gathering. In the old days, during the winter, the pigs that had been fattened throughout the year were slaughtered, mainly with garden waste and food scraps from the house. The tripe was used to obtain hearty food that helped to get through the coldest months, but also, thanks to the canned food, part of the summer.
With the passage of time, this domestic activity has been abandoned both for practical reasons and because of the requirements set by current health regulations. Nowadays, popular festivals are held to commemorate the traditional pig slaughter, as is the case of the Festa del Tossino de Albelda in Huesca.
Recipe Pad (2021 - 2024)
Results 2022-2023: Muniesa bean and broccoli recipes
In its second year, the project continues with two local products recovered in Agraria centers: the broccoli and the white Muniesa bean. As in the 2021-2022 academic year, students from agrarian, hotel and catering, graphic arts and image and sound collaborate.
The broccoli is a typical winter vegetable, its cultivation is traditional in some regions of the province of Huesca. It is usually used for self-consumption and to supply local markets. It is necessary to make the broquillo and the benefits of consuming it known in order to promote its cultivation and prevent its genetic potential from being lost.
The Muniesa bean is a traditional crop from the town of Muniesa, in the Cuencas Mineras region of Teruel. It is a white kidney bean of kidney shape and small size for dry bean consumption, of recognized organoleptic quality in the area. In the organoleptic analysis, it has a very thin skin and a buttery texture with a soft consistency. In addition, from a nutritional point of view, it is an excellent source of vegetable protein (18 to 28% protein content).
Results 2021-2022: recipes with serrano chicken
The project begins with a product deeply rooted in the province of Teruel: the mountain chicken. It continues with other local products recovered in the Agrarian centers. Students of agrarian, hotel and catering, graphic arts and image and sound collaborate in the project.
The Serrana de Teruel hen is a breed that has suffered a serious decline in recent years due to the incorporation in poultry farms, for breeding and egg-laying, of hybrid hens that are more egg-laying.
This species is characterized by being a rustic breed, adapted to the difficult climatic conditions typical of the province of Teruel, and coming from a rural environment, from Teruel farmlands, where it is accustomed to look for its food. It is a semi-heavy hen of the Mediterranean type, which has a double aptitude for both laying and meat. The eggs are cream colored with different shades, with a weight of 65 g and an annual production of more than 150 eggs per hen. The weight of these animals is between 3.2-3.5 kg for the male and 2.2-2.5 kg for the female.