VITORIA-GASTEIZ, SPAIN — In the dynamic landscape of modern cuisine, where industrial efficiency often threatens traditional methods, a powerful counter-movement is quietly thriving in northern Spain. On Thursday, May 28, the renowned Restaurant Don Producto y Tú in Vitoria-Gasteiz hosted the fourth annual "Materia Prima" (Raw Material) Awards. This prestigious gala has firmly established itself as a cornerstone event for the Basque Country’s culinary sector, celebrating the custodians of agriculture, livestock, viticulture, and artisanal food production who refuse to compromise on authenticity.
Gathering roughly one hundred attendees—ranging from high-ranking Basque political figures and leading local and national food journalists to prominent agribusiness entrepreneurs—the evening was much more than a mere awards ceremony. It served as a passionate manifesto for localized food sovereignty, sustainable farming, and the preservation of ancestral culinary heritage.
Executive Overview: Honoring the Architects of Taste
The 2026 edition of the Materia Prima Awards placed a distinct emphasis on products that tell a story of place, patience, and unyielding dedication. While industrial agriculture often optimizes for speed and yield, this year’s laureates double down on time, natural maturation, and deep-seated local roots.
The distinguished panel of judges—comprising top-tier gastronomic journalists, critics, and culinary consultants—selected four exceptional winners from a fiercely competitive field:
- Santos Fernández for the cured pork jowl (Papada curada) from Lombera de Carranza.
- Ziortza López of Quesería Soloitza for her artisanal blue cheese, Eskutxi.
- Basilio Izquierdo, veteran winemaker, for his boundary-pushing orange wine, Pieles 2018.
- Rafa Gorrotxategi for his dark chocolate infused with smoked sheep’s milk.
In addition to these product-focused awards, the gala paid a poignant tribute to Rafael Ansón, president of honor of the International Academy of Gastronomy, bestowing upon him the "Star of Gastronomic Communication" for his lifelong dedication to elevating Hispanic cuisine on the global stage.
Detailed Chronology: An Evening of Celebration and Reflection
The event kicked off in the early evening as guests arrived at Don Producto y Tú, greeted by an atmosphere of convivial expectation. Javier Sáenz, host, visionary, and the driving force behind the restaurant, opened the proceedings with a stirring welcome address.
"With these awards, we are putting true value back into the product," Sáenz stated passionately, emphasizing that for him, the raw material is the alpha and omega of cooking. He issued a rallying cry for closer collaboration among regional producers, noting that unity is the primary defense against the homogenization of flavor.
Sáenz then handed the microphone to master of ceremonies Aitor Buendía, the well-known journalist behind La Ruta Slow. Buendía’s dynamic direction kept the fast-paced program engaging, seamlessly guiding the audience through the multifaceted world of Basque food production.
The Winners and Their Craft
The heart of the evening belonged to the awardees, whose individual stories read like masterclasses in perseverance and passion.
1. Lombera de Carranza: Elevating Chutería in Enkarterri
Hailing from Ambasaguas, nestled in the rugged green valleys of the Biscayan region of Enkarterri, Santos Fernández accepted the award for his exceptional papada curada (cured pork jowl). Lombera de Carranza has quietly elevated traditional charcuterie to high art through an uncompromising selection of heavily marbled, noble cuts of pork.
Subjected to a slow, natural curing process influenced by the crisp mountain air, the jowl achieves a fat infiltration so delicate it literally melts on the palate. "One works daily with affection and illusions, never expecting to receive anything in return," Fernández reflected upon accepting the accolade. "The truth is, it is deeply appreciated, and it is a tremendous pride to see this recognition given to our free-range pigs, cured in the traditional way over a long period."
2. Quesería Soloitza: The Closed-Loop Craft of Eskutxi Blue
Moving from cured meats to dairy, Ziortza López took to the stage to accept the award for her family’s creation: the Eskutxi blue cheese. Located in Respaldiza, Quesería Soloitza represents the epitome of a closed-loop agricultural model—from the pasture directly to the table, completely bypassing industrial intermediaries.
Using raw milk exclusively from their own herd of free-roaming cows, the family crafts a remarkably smooth, buttery blue cheese with a natural rind that matures slowly under the watchful eyes of experienced artisans. "Behind this, there is a tremendous amount of work," López noted. "It means we are doing things right, especially after we dared to try something different back in 2020." Inspired by traditional recipes passed down by older generations, Soloitza has successfully transformed fresh milk into a high-end artisanal commodity, inviting the public to visit their dairy and reconnect with the source of their food.
3. Basilio Izquierdo: Redefining Rioja with Pieles 2018
In the realm of viticulture, legendary winemaker Basilio Izquierdo demonstrated that decades of experience do not preclude bold experimentation. Based in the historic village of Laguardia, Izquierdo was honored for Pieles 2018, a striking orange wine that challenges conventional winemaking standards.
Pieles (Skins) is born from a revived historical winemaking technique wherein the grape must ferments in direct contact with its skins, imparting an exceptional structure, a distinctive amber hue, and a profound aromatic complexity. It is an act of vinous patience—a meticulous, author-driven wine that displays a vibrant elegance and an unyielding personality. "It is a wine of which I feel deeply proud," Izquierdo remarked upon receiving his prize.
4. Rafa Gorrotxategi: Avant-Garde Confectionery Rooted in Tradition
Representing the sweet side of the Basque Country, master chocolatier Rafa Gorrotxategi captivated the audience with his dark chocolate infused with smoked sheep’s milk. Operating out of his workshop in Tolosa, Gorrotxategi bridges centuries of family confectionary heritage with forward-thinking gastronomy.
By fusing the intense bitterness of pure cocoa with the silky richness of sheep’s milk and a subtle, ancestral smoked finish, Gorrotxategi created a confection that tastes surprisingly reminiscent of Idiazabal cheese wrapped in cocoa. "It gives me a great deal of excitement," Gorrotxategi admitted, emphasizing that the creation is a deliberate nod to Vitoria’s historical ties to chocolate making. "It’s a way to return to our roots… to achieve products that delight the palate."
Supporting Context & Metrics: The Jury and the Backing Ecosystem
The credibility of the Materia Prima Awards rests heavily on the rigorous, independent evaluation of its multidisciplinary jury. Composed of ten heavyweights from Basque and Spanish food journalism, culinary education, and agricultural consulting, the panel spent months vetting candidates.
The jury lineup included:
- Julián Méndez (Jantour)
- Ohiana Oribe (Bilbao Food Safari)
- Sonia Fuentes (Gastronomic Entrepreneur)
- Josema Azpeitia (Ondojan and Diario de Noticias de Gipuzkoa)
- Ángel Fernández de Retana (Chef, Basque Culinary Center)
- José Ignacio Junguitu (Wine Communicator and Consultant)
- Aitzol Zugasti (Deia, ON Supplement)
- Marta Renovales (Profesionalhoreca.com)
- José Antonio Merino (Arabako Txakolina)
- Aitor Buendía (Journalist and Host)
This formidable panel reflects the sheer wealth, singularity, and elevated technical standard of modern Basque gastronomy.
Furthermore, the logistical and financial backing of the event underscores its growing economic footprint. The 4th edition was organized by Don Producto y Tú with key sponsorships from major regional institutions and corporations, including:
- The Department of Tourism, Trade, and Consumer Affairs of the Basque Government
- The Provincial Council of Alava (Diputación Foral de Álava)
- The City Council of Vitoria-Gasteiz (Ayuntamiento de Vitoria-Gasteiz)
- Corporate partners such as Kutxabank, Banco Santander, Cafés la Brasileña, Vas Hotels, Briz & Urrutia Insurance, 2ados, Grupo Esa Audiovisuales, and Familia Martínez Zabala.
Official Statements: Voices of Warning and Vision
While the celebration was joyful, it was also underpinned by a sober realization regarding the vulnerability of Europe’s primary sector.
The evening featured a poignant remote address by Rafael Ansón, recipient of the Star of Gastronomic Communication. Though unable to attend in person, Ansón sent a resonant message via enologist Mariano García (who collected the award on his behalf): "21st-century gastronomy is raw material." Ansón joins an elite pantheon of past winners, including Francisco López Canís (Grupo Gourmets), José Peñín (Guía Peñín), and television journalist José "Pepe" Ribagorda.
Perhaps the most resonant institutional warning of the night came from Amaia Barredo, the Basque Government’s Regional Minister of Alimentation, Rural Development, Agriculture, and Fisheries. In her closing remarks, Barredo delivered a stark reality check to the assembled elites, journalists, and producers:
"Local and proximity produce is something of immense relevance that we are slowly losing because people forget the origin. We must work from the ground up, because it is the primary sector that feeds us, and while the food industry continues to grow, the primary sector is steadily shrinking."
Barredo’s words struck a chord, reminding everyone in attendance that high-end restaurant menus and artisanal market shelves cannot exist without a thriving, economically viable rural workforce.
Future Outlook: A Gastronomic Banquet of Champions
The evening culminated in a masterclass of a gala dinner where theory met practice. Guests were treated to an exclusive multi-course menu that showcased the current and past winners of the Materia Prima Awards:
- Welcome Aperitif: Smoked salmon cubes by Keia with dill mayonnaise (2025 Winner), paired with a refined appetizer of prawns paired with Lombera Iberian pork jowl (2026 Winner).
- Starter: Txistorra croquettes wrapped in piparra pepper dough by Barriola (2025 Winner).
- Dessert Course: Soloitza artisanal cheese served with fresh grapes and walnuts (2026 Winner).
- Mignardises: An assortment of Rafa Gorrotxategi artisan chocolates (2026 Winner).
- Wine Pairing: The meal was washed down with an expertly curated selection of regional wines, highlighted by Basilio Izquierdo’s groundbreaking orange wine, Pieles 2018 (2026 Winner).
As the 4th edition of the Materia Prima Awards drew to a close, it left an indelible impression on its participants. In a world increasingly dominated by mass production, anonymity, and convenience, Vitoria-Gasteiz stood tall as a sanctuary for those who believe that true luxury lies in provenance, patience, and profound respect for the land.