Chef Mateu Blanch has unveiled "Dolç Aplec", a new snail-shaped dessert in Lleida, designed to honour the city's iconic Aplec del Caragol gastronomic festival. The creation, presented at the Caravista restaurant, blends elements of Lleida tradition with local produce in a unique sweet form.
Attendees at the launch event, which included a batucada performance by Aplec festival members, sampled the dessert. "Dolç Aplec" is served on a wooden tray referencing the festival, featuring a small replica of the traditional snail cooking tin. Inside, a 'snail' is formed with a shell of cream-filled sponge, a 'head' made from a ball of Lleida fruit ice cream representing the festival groups' colours, and 'antennae' of chocolate sticks. A QR code on the tray links to a video of the dish's presentation.
Blanch explained that his aim was to create a dessert that "represents the festival, the joy, and the revelry, everything the Aplec means to the people of Lleida." He also sees it as a homage to "tradition, to our grandmothers, who prepared cream-filled sponges that were true works of sweet engineering," and to the festival groups, symbolised by the ice cream colours.
Local Leaders Praise Initiative
Ferran Pedrix, president of the FECOLL (Federation of Lleida Snail Clubs), commended Blanch's initiative to "bring his idea of what the Aplec is onto a plate, using the snail shape to encompass other local products." He added that the project aligns with the Aplec's goal of "using the snail's uniqueness to bring Lleida gastronomy to all audiences." Pedrix also stated that FECOLL seeks partnerships with restaurants to ensure Lleida's cuisine is recognised by visitors.
Pilar Bosch, Lleida's Councillor for Culture, City Promotion, and Consumer Affairs, said the city council "always aims to express ourselves through the senses, through heritage, art, landscape, and, above all, through gastronomy, which reminds us of where we come from and the territory we inhabit." She concluded that "gastronomy artists achieve an explosion of the senses."
Sandra Castro, second vice-president of the Lleida Provincial Council, highlighted that such initiatives fit perfectly with the council's "Gust de Lleida" (Taste of Lleida) brand. This brand promotes the quality of local products, the work of producers, and the ability of restaurateurs to transform these foods into culinary delights. M. Pilar Espax, director of the Territorial Services of Business and Work for the Generalitat de Catalunya, affirmed that "to speak of the Aplec is to speak of our territory" and praised Blanch's effort to combine culture and gastronomy in a distinctive dish.
Antoni Escarp, president of the Catalan Council of Integrated Production, emphasised the value of any initiative that boosts the Aplec. Referring to the snail's importance, he recalled that it "went from being a poor people's food to starring in a spectacular festival." "Dolç Aplec" continues Blanch's project of using gastronomy to highlight the cultural and festive heritage of Lleida, following creations like the Lleida paella, which promotes local garden produce, and the "torrijalleidatana," featuring city monuments.
