The Barraca Pica i Vola Aims to Revive Traditional Gastronomy of Alicante's Hogueras

Do you remember those recipes that grandmothers used to explain to our mothers? For every question, they had an answer, in their own way. "How much of this should I add? Just enough, a pinch; When do I know it's good? When you see it's right, the meat itself will tell you"; and many other recipes in their unique and delicious style.

These kinds of anecdotes, confidences, and memories are what the barraca Pica i Vola brings to the table, organising the second edition of 'Cuina i paraules', this time dedicated to 'Cuina i Fogueres'. With this, they aim to revive the traditional recipes of food and drink from Alicante's official festivities and elevate them during the grand days of June.

"Every recipe has a story behind it," nostalgically explains Verónica Hernández, president of Pica i Vola. "We all have memories around the recipes of our grandmothers and mothers," all filled with anecdotes that this Alicante barraca, the second oldest, wants to recover.

To achieve this, they have opened a call for other hogueras and barracas commissions to send their recipes, linked to a story related to it or its ingredients, to "revive and keep alive the gastronomy of the Fogueres days," also emphasizes Ana Ramos, vice president of Culture of Pica i Vola.

The deadline for submitting recipes and stories is open until midnight on May 10th. Interested individuals and commissions must send a story, an anecdote, or a memory - which can be real or imagined - to the email picaivola@gmail.com.

In the email, they must include a document, A4 size, with the recipe and the story. The dish or drink should include how many people the recipe is for, the ingredients and quantities for its preparation, and the method of preparation in a maximum of two pages. The story, real or fictional, can extend up to three pages.

Participants must indicate in the email their full name, phone number, and contact address, and if they belong to any association or collective.

The barraca Pica i Vola will appoint a jury to evaluate all the recipes and stories. It will consist of a person from the Federació de les Fogueres de Sant Joan, another from the Federation of Barracas, one related to the world of letters or culture, and a final member linked to the gastronomy or hospitality sector. The barraca's secretary will record the minutes, with a voice but no vote.

The criteria the jury will evaluate include the recipe's data and history of the origin of the recipe, the tradition and connection with les Fogueres de Sant Joan, and the promotion of local products; and for the story, the narrative skills, creativity, originality, and the transmission of uses, history, and customs of the Alicante people.

The jury will evaluate all the received recipes and stories and select three finalists, from which the winner will emerge. The decision will be announced between May 22nd and 28th, and the prize will consist of a commemorative trophy and a gift for the finalist recipes-stories and the winner.

Additionally, all proposals will be compiled into a collection published by the barraca Pica i Vola to "spread and raise awareness of the culinary and cultural richness of Alicante." Also, if applicable, the proceeds from the sale of copies will be allocated to charitable purposes.