Fruit project
We cook the landscape, we cook located
Maximum expression of the landscape: the project
The fruit of Lleida is our main source of knowledge and inspiration for cooking, creating and innovating.
Under this concept, ‘Projecte Fruita / Fruita de Lleida’ (Fruit Project) was born, driven by the chef of La Boscana, Joel Castañé Daniel, a gastronomic research project, creative and informative, and carried out by the R+D team of La Boscana to explore the high gastronomic value of the fruit.
Our challenge is to promote knowledge about fruit (studying the origin, the species and varieties, the type of crops, post-harvest techniques, the structure and morphology of the fruit, etc.) in order to get the most out of it juice, preserving the biodiversity of species, promoting utilization, reducing waste and promoting generational succession in order to promote a more sustainable economic, social and environmental ecosystem.
Collaboration with agricultural experts, researchers and professionals from different fields (architects, historians, perfumers, public and private associations…) is key, with the aim of establishing interdisciplinary dialogues in order to expand the vision of the project and open new paths with the innovation of culinary techniques and concepts around fruit and in the context of catering, local gastronomic tourism and in the food industry.
Fruit
Fruit becomes the guiding thread of our gastronomic proposal, and not a simple side dish. It is the most valuable ingredient, protagonist of the menu, both in the sweet and savory world. An initiative committed to the landscape that is fed back thanks to access to the highest quality products from local farmers and producers, and allows us to make a more conscious and responsible cuisine, that looks for individual and collective well-being, claiming and preserving the biodiversity of species with roots in our territory.
Come and enjoy a unique experience
