The chef of La Salita (1* Michelin, Valencia) has premiered at Ein Prosit on a double-celebration: a solo paella dinner, and a six-hand collaboration with chefs Ana Ros and Yvonne Simon of Hisa Franko (3* Michelin in in Slovenia) and Tekuna Gachechiladze (Cafe Littera, Georgia)

 

• Begoña Rodrigo, chef and owner of the restaurant La Salita, with a Michelin star in the Spanish city of Valencia, has taken part in the XXIV edition of Ein Prosit with two events truly representative of her cuisine and her homeland.
• On the one hand, as Ambassador of the D.O. Arroz of Valencia 2023, on Friday 20 October, she offered a themed dinner under the title «A paella is forever».
• On the other hand, last night, October 21, she collaborated with chefs Ana Ros (World’s Best Female Chef 2017) and Yvonne Simon of the tri-starred Slovenian restaurant Hisa Franko (#32 The World’s 50 Best Restaurants), and Tekuna Gachechiladze of Café Littera in Georgia.
• For the first evening, together with her colleague at La Salita and World Paella Day Cup 2020 Champion, Chabe Soler, she offered a monographic dinner of paella and fideuá, preceded by the emblematic dishes of La Salita, as La Tiara or the Eel fritter, in miniature version.
• For the six-handed collaboration «Deep Roots«, she chose two iconics dishes at her house back in Valencia: the Parsnip, Tot de Poble and fermented cabbage, and the Broth of pickled chufas with mackerel and radish shots, both marked by the prominence of roots, tubers and vegetables from her Valencian garden.
• “Our first contact with Ein Prosit has been absolutely wonderful. Simply one of my best experiences working away from home. I am so grateful for their way of welcoming us, that I can only think of coming back next year. The six hands dinner was an absolute success, with a fluid dialogue between three different ways of understanding cuisine but with a unique commitment to the environment that surrounds us, the well-being of those who work with us and the support to our suppliers», has declared the chef after this stimulating and successful double participation in the programme of Ein Prosit 2023.

 

Udine, 22 October 2023. Begoña Rodrigo, chef of the restaurant La Salita, which shines with a Michelin star since 2019, has travelled this weekend to Udine, city located in the heart of the Italian region of Friuli-Venezia Giulia on the occasion of the XXIV edition of Ein Prosit, an informal encounter of chefs and colleagues, where they come together to cook simultaneously on different locations.

Ein Prosit is not an ordinary congress. It is rather an open-air party celebrating contemporary cuisine. For five days, the streets of Udine, a town located in the Friuli-Venezia Giulia region, welcome over 100 chefs from 20 countries for an informal encounter of colleagues, without rules, without a dress code and without an established program. Every night, more than a dozen gastronomic collaborations are held with the most important figures in the industry, thus promoting cultural exchange between, and offering the possibility for attendees to discover unique gastronomic proposals that bring together the best of each corner of the world.

Begoña Rodrigo’s participation in this event has been double, with two events as different highly representative of her cuisine and her homeland.

On the one hand, on the night of Friday, October 20, she premiered in Ein Prosit with a themed dinner under the title «A paella is forever». Together with her partner in La Salita and World Paella Day Cup 2020 Champion, Chabe Soler, who accompanied her on this occasion, she exclusively prepared paella and seafood fideuá. In addition, in order to convey to the attendees the philosophy of her cuisine at La Salita, she offered as some emblematic dishes such as La Tiara or the Eel fritter, in miniature version as an amuse-bouche.

On the other hand, last night, October 21, she collaborated with chefs Ana Ros (Best Female Chef in the World 2017) and Yvonne Simon of the tri-starred Slovenian restaurant Hisa Franko (#32 The World’s 50 Best Restaurants), and Tekuna Gachechiladze of Café Littera in Georgia, at a six-hand dinner entitled «Deep Roots». In this case, the Valencian chef chose two iconic dishes of La Salita characterized by the prominence of roots, tubers and vegetables of her Valencian orchard: the Parsnip with Tot de Poble and fermented cabbage, and the the Broth of pickled chufas with mackerel and radish shots.

“Our first contact with Ein Prosit has been absolutely wonderful. Simply one of my best experiences working away from home. I am so grateful for their way of welcoming us, that I can only think of coming back next year.” has declared the chef after this stimulating and successful double participation in the programme of Ein Prosit 2023.

Ein Prosit 2023’s line-up of chefs includes big names from the gastronomy industry, such as Riccardo Camanini (Lido 84 – 1* Michelin,  #7 The World’s 50 Best Restaurants), Niko Romito (Reale –  3* Michelin, #16 The World’s 50 Best Restaurants), Massiano Alajmo (Le Calandre, 3* Michelin, #41 The World’s 50 Best Restaurants), Mauro Uliassi (Uliassi, 3* Michelin, #34 The World’s 50 Best Restaurants), Enrico Crippa (Piazza Duomo –  3* Michelin, 1 Green Michelin Star, #42  The World’s 50 Best Restaurants), Antonia Klugmann (L’Argine a Vencò, 1* Michelin), Ana Ros (Hisa Franko, 3* Michelin, 1 Green Michelin Star, #32 The World’s 50 Best Restaurants), Álvaro Clavijo (El Chato – #33 The World’s 50 Best Restaurants), Pablo Rivero (July – #19 The Best Restaurants 50), Manuela Buffara (Restaurante Manu – Latin America’s Best Female Chef 2022, #46 LATAM’s 50 Best Restaurants), Carlo Cracco (Carlo in Galleria, 1* Michelin), Micha Tsumura (Maido – #6 The World’s 50 Best Restaurants – #3 LATAM’s 50 Best Restaurants), Quique Dacosta (Quique Dacosta – 3* Michelin, #20  The World’s 50 Best Restaurants), Santiago Lastra (KOL – #23  The World’s 50 Best Restaurants), Bruno Verjus (Bruno Verjus – 2* Michelin, #10 The World’s 50 Best Restaurants), Dabiz Muñoz (Diverxo – 3* Michelin, #3  The World’s 50 Best Restaurants), Jorge Vallejo (Quintonil – #9 The World’s 50 Best Restaurants, #43 LATAM’s 50 Best Restaurants), Pia León ( 28 The World’s 50 Best Restaurants, #8 LATAM’s 50’s Best Female Restaurants 2021 The World’s 50 Best Chef), Tomás Bermúdez (La Docena – #42 LATAM’s 50 Best Restaurants), among others.

 

About Begoña Rodrigo

Born in Valencia in August of 1975, Begoña Rodrigo is a self-taught chef who did not enter the world of cuisine in a conventional way.

She studied industrial engineering, but at the age of 20 she travelled to Amsterdam in search of an experience. She began cooking in 1995 at the Amsterdam Marriott Hotel under the orders of Nick Reade, and for eight years she worked in the Netherlands while traveling around the world in search of new flavors.

In 2003 she moved to London where to work at Aquarium. Two years later she returned to her hometown, and after a few months at «La Sucursal» (1* Michelin), she opened her first restaurant, La Salita, in November 2005.

Despite being pure character, inside and outside the kitchen, Begoña Rodrigo likes being a host and defines La Salita, as «a space where illusions, dreams and respect are possible». After 10 years touring the world she moved back to Valencia to inaugurate her restaurant, which today is also her home. She is an inspiring, real woman with strong and clear ideas.

Her effort to recover the recipe book of her land,her exhaustive search for the best local product, and the balance, technique and beauty of each dish, are a reflection of the overwhelming personality of Begoña Rodrigo in the kitchen.

About La Salita

In November 2005, chef Begoña Rodrigo opened ‘La Salita’ in Valencia, her most personal project with which she sought to convey everything that had been assimilated throughout her career. Fourteen years later, she was awarded her first Michelin star.

Currently located within a wonderful palace in the district of Ruzafa in Valencia, the restaurant La Salita embodies the fruits of perseverance, effort and dedication. For years, chef Begoña Rodrigo dreamed of moving her Salita to this building packed with history. The space reflects the light of Valencia. With an exterior terrace in which guests can enjoy the first appetizers of the menu when the sun is out, and, inside, a dining room in two floors. The wine cellar occupies a room that maintains its original structure and wooden beams. The rest of the space also preserves some elements of the original construction, such as the wooden doors, or the ceramic floors.

Within this refuge, chef Begoña Rodrigo upholds her roots, her territory, her identity. For such, she relies on an extensive network of orchards, farmers with name and surname, and whose advice she fully trusts to later develop complex recipes from the most interesting products that her land has to offer.

The front-of-house is led by Sergio Rodrigo, and the cellar, by Jorne Buurmeijer, first sommelier to obtain a Master in Valencian Wines, who has designed the wine list of La Salita around them, always leaving room for the great undisputed wines of Spain, and of Europe.

LA SALITA

Carrer de Pere III El Gran 11

46005, Valencia

W: lasalita.com

Tel: 910 694 007

Ig: lasalitarestaurante

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PRESS CONTACT

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