13 Sep 2022

La Pobla de Segur cooks the Vianda Gastronomic Festival

The festival aims to promote local proximity products and in this first edition the protagonist will be the hamburger.

It will have children’s activities, musical performances, and the main dishes of the day: a cooking show with Marc Ribas and the Espai Brasa.

La Pobla de Segur is cooking up a good one! The municipality of Pallares is finalizing the last details to be able to celebrate this September the first edition of the Vianda Gastronomic Festival, a gastro-festive proposal that will have the km0 hamburger as the main protagonist. The event will be on September 24, at the Serradora and the surrounding area.

In its first edition, the festival will concentrate everything on a single day, Saturday, and will be held from breakfast to musical and children’s performances, through cooking demonstrations and different gastronomic tastings. These last two elements, in fact, will be the main course of the day: a cooking show by Marc Ribas, the most famous chef in Catalonia thanks to the successful program Joc de Cartes on TV3, and the Espacio Brasa, a moment in which the public will be able to buy directly from local meat producers the hamburgers that they will have prepared and cook them themselves on the grill. The Councillor for Economic Promotion of the City Council, Josep Maria Tirbió, has highlighted that everything will be designed to revolve around the local product: “Both the hamburger, obviously, as well as the bread, the vegetables that accompany it… everything will come from the producers of the Populate. That is important for us because that way a circle is closed that benefits us all”.

The City Council of La Pobla de Segur recovers the Vianda Gastronomic Festival, a project born in 2020 but that was necessarily paralyzed due to the COVID-19 pandemic. This year, the council is preparing a day that is expected to be a success both for the participation and for the satisfaction of all the agri-food products and artisans present because year after year, and in the words of Tirbió, “the  festival is growing and even exceeds the weekend and activities are scheduled during the week designed for professionals in the gastronomic sector.”