It’s Friday night. A group of friends walk through the center of the city of Pontevedra and see a concentration of people in the distance that arouses their curiosity. They climb a staircase that gives access to the Alameda de Pontevedra, one of the largest urban parks in the city and, without even realizing it, they are already immersed in FERVE Estrella Galicia.
Perhaps this is one of the great attractions of this festival: it is open to everyone. At a time when sharing does not stop gaining followers, FERVE has made the community its hallmark. Gastronomy, culture, crafts and music unfold before anyone who wants to enjoy this pairing.
FERVE started its first edition last September 16. Presented by Xacobeo 21-22 and Estrella Galicia, for three days this event offered talks with top-level chefs, tastings of signature pinchos, showcookings, workshops and performances by artists. All this seasoned with beer, lots of beer.
Nothing more and nothing less than 27 chefs have shared their knowledge and experience during this festival. names like Javier Olleros (two Michelin stars), Pepe Solla (one Michelin Star) or Pepe Vieira (a Michelin Star) have come together to show their vision on topics as different as they are interesting.
Thus, while Solla addressed, together with Pedro Revilla, a researcher at the Pontevedra Biological Mission (CSIC) and Ana Lage (a meteorologist at Meteogalicia), the importance of the figure of the scientist in gastronomy and how chefs transfer that knowledge into practice, Javi Olleros led a talk on the community kitchens in which the importance and, at the same time, the lack of care in feeding the little ones in schools, our elders in residences or the sick in hospitals were put on the table. A meeting that featured Xanty Elías, Javier R. Ponte “Taky”, Yayo Daporta and Libia Estévez (CEIP cook A Paz Tintureira). For his part, Pepe Vieira discussed with Ignacio Echapresto, who runs a Michelin star in Daroca de Rioja, a town with 24 inhabitants, how a restaurant set up in a small town can have a great impact for the community, local products and tourism.
A poster that was accompanied by activities in which the attendees could learn how does beer sound, how the precious Estrella Galicia is madetest their knowledge with blind tastings or attend various cooking demonstrations, known as showcookingswhere they were able to learn from chefs such as Diego Guerrero, Héctor López and Iñaki Bretal.
As if it weren’t a consistent menu, FERVE also served the Beer&Food, spaces where the public could taste the skewers made by different chefs with more than attractive prices.
Also, a sign that read Harvest Market, was the gateway to the value of the rural. Small producers proudly showed the fruits of their efforts through products that, in addition to being tested on the spot, could be purchased. This is the case of the vegan chorizo from Calabizo, the cheeses from Cortes de Muar, the desserts from Versos da Ruda, the elderberry products from Carabuñas, the infusions from Orballo or the traditional poultry farming from Galo Celta.
the icing on the cake
If FERVE was already demonstrating why it was a different festival, the fact that it also had musical performances was the icing on the cake. The mix between the contemporary and the traditional Baiuca was in charge of opening the mouth on Friday. The next day Galician Guadione of the most important artists on the current Galician scene, made the public vibrate with Galician as the guiding element.
The mixture of Canarian and Latin American rhythms of Marilia Monzon They also climbed onto a stage where The Late Motiv Band He did a great review of great music hits. Already on Sunday, the Alameda de Pontevedra vibrated with the music of one of the most solvent and representative musical artists of the Latin American independent scene, Xoel Lopezwho offered a dedicated and heartfelt concert that delighted the attendees.
All these elements, culture, crafts, gastronomy and music, seek to value the potential of talent and the Galician product, betting on the pride of origin through reflection and dialogue. Given this, one can only say long live FERVE!