Benito Gómez opens the doors of his home wide open for Gastronimika to show us his projects, his philosophy and collaboration with Alere (Rural Agrifood Development Research Centre).

He will do so verbally, but also in mouth by presenting an aubergine “fricandó”, roast spring onion and payoyo cheese whey, fish cheek in a corn and coriander pilpil sauce and a baby goat kidney, goat beurre blanc and perigourdine sauce.