The initiative, organized by the University of Jaén and the El Dornillo Gastronomic Brotherhood, transformed the campus into an open kitchen where participants received ingredient kits and guidance from culinary professionals. The goal was to teach a refreshing and nutritious recipe, closely linked to Extra Virgin Olive Oil and the Mediterranean diet.
“"Cooking is a profound expression of culture, territory, and diversity, an act that transforms nutrition into a language of identity and collective memory."
For his part, the president of the brotherhood emphasized that the aim is not only for young people to taste the dish but also to learn how to prepare it to preserve ancestral knowledge that connects different generations.
The event received support from several vice-rectorates of the UJA and collaboration from IGP Aceite de Jaén and APFEPAN, who supplied the necessary oil and bread. This event marks the beginning of the activity program for World Pipirrana Day, celebrated on June 30, and will culminate with an academic symposium and a special tasting.
