Cambrils has hosted the launch of cultura de forquilla, a project by the Catalan Breakfast Association (ACEF) that seeks to preserve and promote traditional culinary and social practices. The event was held at Fonda Montserrat, a landmark establishment in the town, and brought together institutional representatives, restaurateurs, and hospitality educators.
The gathering underscored a shared commitment to keeping alive a cuisine linked to the local territory, proximity products, and popular recipes. Cultura de forquilla also highlights the work of those who contribute to this heritage, from producers to professionals in bars, fondas, and restaurants, as well as the value of the dining table as a space for social interaction.
During the presentation, attendees sampled pigs' trotters with galera, the dish that earned Fonda Montserrat first place in the Tarragona region and third place in the Catalan final of the Lliga del Porc i la Forquilla 2026. This dish combines traditional cooking with one of the most representative products of Cambrils' maritime identity.
The Mayor of Cambrils, Oliver Klein, emphasised that “gastronomy explains who we are and is one of Cambrils' great assets. The recognition of Fonda Montserrat makes us proud and highlights the work of professionals like Ángel Recasens, who keep our cuisine alive and promote it widely.”
Meanwhile, the Councillor for Tourism, Patrícia de Miguel, noted that “initiatives like this from ACEF help us offer experiences with a unique identity throughout the year. Discovering Cambrils through its fondas, products, and cuisine is a very special way to get to know the municipality.”
Jorge Gómez, the director of the Hospitality School, stressed the importance of passing on this legacy to future professionals, stating, “learning to cook also means understanding where we come from. Traditional cuisine is a school of technique, respect for the product, and resourcefulness that new generations must embrace.”
Albert Molins, president of ACEF, highlighted the fundamental role of the “cazuela” (a type of cooking pot) and master potters in Catalan culinary tradition, explaining that “the breakfast of forquilla is not only about cooking but also conversation, meeting, and popular culture. We want to involve restaurateurs and individuals who can help us preserve this tradition and share it with new generations.”
The presentation showcased the collaboration between the restaurant sector, education, and institutions to ensure the continuity of Catalan culinary heritage. From Cambrils, this initiative embodies a cuisine that bridges land and sea, recognises its professionals, and continues to find new opportunities to reach broader audiences.
