Traditional cuisine as a reflection of identity

At the roundtable discussion “From Territory to Identity,” Benjamín Lana, Joël Sala, Rafel Muria, and Josep María Masó explored the deep connection between traditional cuisine, territory, and cultural identity. The discussion focused on whether identity is inherited or constructed, highlighting the importance of seasonal produce and culinary tradition, especially in Andorran cuisine.

The participants reflected on how family experiences—particularly those of grandmothers—influence cooking styles, identifying three key elements: territorial identity, cultural heritage, and the chef’s personal preferences. They also addressed challenges in restaurants, such as communicating marketing changes and the team’s search for identity, which has improved job satisfaction.

The conversation included a vision for the future of cuisine, highlighting the need to revive local products and how globalization can enrich culinary identity without losing local traditions. They discussed the potential for local cuisine to become a universal language and the responsibility of shaping the culinary landscape, emphasizing the quality of food in restaurants and the importance of home cooking. Additionally, they touched on technological trends in the culinary field, reflecting a commitment to sustainability and the preservation of culinary techniques.