INTERNACIONAL SEA URCHIN FESTIVAL
Created by Nuno Nobre and produced in partnership with the Municipality of Mafra, since 2015 Ericeira hosts the International Sea Urchin Festival, a unique event in Portugal and worldwide. In 2018, the 4th edition will be celebrated which will continue to promote and value this resource and to promote the associated local economy. In addition to scientific conferences on the endangered species, there is a gastronomic show in restaurants that give a taste of this delicacy, show cooking sessions with renowned national and international chefs and scientific and tourist experiences to know and interpret the habitat and the social and environmental factors that threaten this Portuguese caviar. Nuno Nobre counts on several strategic partners, such as: colleges, scientists, startups, public and private companies, cooks, researchers, among others, that meets in the Festival for current and future state of the situation on the fishing and the cultivation of the sea urchin – as well as the strategies to carry out their economic exploitation without causing impacts on the wild populations. In the wake of the Festival, the Ouriceira Mar project – which are part of the study on the ecology and exploration of sea urchins in Ericeira and adjacent regions – and Ouriceira Aqua – to create the bases for the cultivation of species in the region and in Portugal, are being already developed.
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TO THE TABLE WITH THE SHALE VILLAGES
“To the table with the Shale Villages” is a project of investigation and gastronomic experimentation of Nuno Nobre in partnership with the Shale Villages Organisation that dives with all the senses in what is more genuine in each one of the villages. We go to each of these places, promoting the meeting between invited cooks and local cooks and producers, and linger there to see what binds people to the land that surrounds them and from which they have always lived. We discover stories, roots, traditions, knowledge, emotions, complicities. And then we go to the kitchen to honor the spirit of this place through unique gastronomic co-creations: the Spirit of the Place menus and other authentic moments of gastronomy.
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Created in 2013, it is a project that promotes the preservation and appreciation of local Portuguese products, producers and their origins. It organizes gatherings, traditional menus and fine dinning dinners that bring together producers, cooks, chefs, journalists, opinion leaders, wine makers and entrepreneurs. Since 2013, it has more than two dozen dinners with local Portuguese products such as Arbutus Berry, Beans, Capon Cock, Dried Fish, Lupine, Barnacles, Cockles, Sea urchin, Sardine, Mackerel, Lamprey among many others coming from various regions of Portugal. Participates regularly in gastronomic events through workshops and show cookings.
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