Do you know Salmarim?
2007 was the year of Jorge Raiado's turnaround, with his debut in the role of father and salt man. The work focused on the one-hectare saline that Sandra Madeira's father, the wife, had bought. Since then, salt - the "currency" of payment for the soldiers of Ancient Rome, which, due to its benefits, was considered a divine gift - has gone into business. But Jorge Raiado wanted to go further: “We were always looking for what wasn’t on the market, we wanted what wasn’t.”

Betting on this predicate, he turned to the University of Algarve and wanted to see improvements in the production process, to develop the quality of his product. From a common salt worker, our interviewee became more selective, giving preference to the finest fleur de sel, at Moinho das Meias, in the marsh of Castro Marim and Vila Real de Santo António Nature Reserve, located in the eastern Algarve, where the inhospitable landscape covers the horizon.

So what is going to happen on this day?
Jorge will take us on an exclusive guided tour along the Saltwalsch and will explain everything about this product, the history, varieties and the ways it is produced. You will get to know up close the incredible work that is done there, that we think everyone must know, and that requires knowledge and the will to do differently.

Who will cook dinner?
Cooking the dinner will be João Rodrigues and Aitor Arregui, our guest, from Elkano Restaurant, in Getaria - Basque Country, a reference in the world, known for the incredible work with fish and considered the #30 in The World’s 50 best Restaurants list.

About Aitor Arregui
Aitor Arregui was born in Getaria in 1971, spent his childhood immersed in the family business and there are 3 images recorded with blood and fire in his memory and that marked him: Pedro, his father, on the barbecue, his mother Mari José, in the front of the restaurant and grandmother Joxepa, restless in the bar. The deep relationship with his family, especially with his father, where the transmission of a “philosophy” and a “know-how” were the keywords, were decisive in his commitment to Elkano, making it his life project. 

How do we get there?
Salmarim
Salina do Moinho das Meias
Castro Marim
Directions

What day is it? You can choose two dates - 27 or 28 June
What time should I arrive? 16:30
How much it cost? 130€ per person
How do I book? Send an email to geral@projectomateria.pt with the number of people and receive all the information.

This event has the support of Nutrifresco, Morgado do Quintão and S.P.O.T.