Bizi drinks, that’s what the name is mentioned Innovative project with which the Basque culinary center It enters the healthy drink sector; In your case with beets and with the disposable leaves of artichokes. It is precisely from the orchard where this new product that was born from the work of research of this gastronomic education center.
In this case, these are drinks that are committed to the design of fermented dairyanologists of plants, probiotic and postbiotic origin, which are tailored to new trends for healthy eating and Reduction of food waste; And in a clear harmony with the sustainable path that has been developing the Basque culinary center for some time.
During the presentation of these drinks, two of the preparations were shown: on the one hand, a beet juice for which an isolated bacterium was used from a mother’s mass of an earlier project worked with a Álava bakery and, on the other hand, a drink prepared with discarded artichoke leaves that dehydrate and infuse.
Bizi-Drinks, The Healthy Drink project presented by the Basque culinary center and from the garden
The Basque culinary center has one of the pillars of its academic work in La HuertaBut also of the research area, immersed since the start of this year in the Bizi-Drinks project, this has resulted Healthy beet drinks And with the disposable leaves of the artichokes.
Producers and entities with regard to food and gastronomy Yesterday they visited the BCC garden, located on the land close to the center to know the work that takes place around vegetables and vegetables at this location, open for external alliances and collaborations.
A five years ago, before they had their own orchard, the students began to be involved in the fruit and fruit tasks as part of their diploma formation because the approach to the site resulted in the “360 -degree vision” of the gastronomy that promotes the Basque culinary center.
Second students have already designed the menu that the BCC will offer in their restaurant in the first half of the next course (from September to February), so that those responsible for the garden will plan the plantations according to these dishes. For the second semester, the process will be reversed and the dishes of dishes must have in the garden according to the products at the time.
When creating, they will then find a rule that of the “zero waste”. «Fully use of the product must be made. If you are going to cook cauliflower, you have to do it with all its parts. If you choose a chard and you are not going to do anything with the leaves and the pencas, that idea is not worth it, “he explained to those present the cooking coordinator of the center, Carlos Collado.
Under the suddenly of that garden, in which peas, chard and lettuce now grow, among other things, one is intended for those who They investigate vegetables and vegetables to find new outputs.
The researcher Olaia Estrada explained that in the GOE Tech Center the BCC gastronomic innovation and research space, which will be installed in October in the new buildings of the Gros -district, generates scientific basis for scientific basis Move it to all links in the gastronomic and food chain.
To this end, and with the support of the Ministry of Food, Rural Development, Agriculture and Fisheries of the Basque Government, they were launched at the beginning of 2025 Bizi drinks, to develop fermented drinks of healthy effects, made from fruit, vegetables and surpluses of the garden.
They are drinks based on the design of fermented dairy analogues of plant, probiotic and postbiotic origin, which are tailored to the new trends in the field of healthy eating and reducing food waste.
The guests were able to try two of those creations, a beet juice for which an isolated bacterium was made of a mother’s mass of an earlier project that was worked with an Álava bakery and a drink prepared with discarded artichoke leaves that thin and infuse. “What we do is select micro -organisms to get drinks with specific characteristics,” said Estrada.
The participants in the visit completed their experience of the day with a “huerta menu” prepared by the students of the BCC, in which the vegetables were present from the ‘herb butter with leek’ fabric ‘of the participants in the’ Bacon of Sky with Thyme ‘of the desserts. EFE / ECOTICIAS.COM