Ametller Origen unites chefs and athletes in the fight against ALS

Coinciding with World ALS Day, which is celebrated next June 21, five renowned chefs and five athletes have joined forces to launch the Cuina Solidària project. Albert Adrià, Ada Parellada, Joan Roca, Carme Ruscalleda, and Nandu Jubany, accompanied by footballers Aitana Bonmatí and Alèxia Putellas, swimmer Ona Carbonell and former tennis player Àlex Corretja, and with the support of Ametller Origen and Juan Carlos Unzué, have promoted this gastronomic initiative to raise funds for the Fundació Catalana d'ELA Miquel Valls.

Since being diagnosed with ALS in the summer of 2020, former footballer and coach Unzué has become the most visible face of the fight against this neurodegenerative disease. At the presentation of the project, Unzué highlighted that "it is a different proposal, which, beyond raising economic funds, demonstrates the great solidarity that exists in this country, and how people and companies can join efforts to make this world a better place."

Cuina Solidària consists of preparing each athlete's favorite dishes following the recipe of great Catalan chefs. Following a calendar, each dish will be put on sale in the chain's 120 establishments and also in the Ametller Origen online store. The initiative will last throughout the year and the profits generated from the sale of each prepared dish will go entirely to people affected by ALS.

The kick-off was given by Unzué with his favorite ingredient, a piquillo pepper accompanied by a cod brandade, a proposal from chef Nandu Jubany. "It's a perfect dish, because there's no better way to combine Navarra, with the peppers, and the brandade from Catalonia. Sharing time with Unzué has been a life lesson, a gift," Jubany assured.

Then will come the proposal from Carme Ruscalleda and Àlex Corretja, who opt for rice mixed with seasonal vegetables. The former tennis player confessed that the choice of this dish is due to his lack of skill in the kitchen and the guarantees offered by pre-cooked rice packages. "It's a lifesaver," he commented with a laugh.

From November to December, Alèxia Putellas's favorite dish can be tasted, following Joan Roca's recipe, with one of autumn's star products: sautéed eggs with mushrooms. During January and February 2023, Ona Carbonell's solidarity proposal, prepared by Ada Parellada, squid and cuttlefish gnocchi, will be available. "I am very happy to be able to contribute to this cause. I think it's an ideal dish, because combining fish with pasta is fantastic," highlighted the owner of the Barcelona restaurant Semproniana.

Finally, in March and April 2023, Aitana Bonmatí's favorite dish, prepared by Albert Adrià, pesto and parmesan rigatoni, will be available. "Being able to contribute to fundraising for ALS and channeling it through Catalan cuisine is a source of pride. I have chosen this dish because I am a flexitarian and I like rigatoni with pesto, both for its flavor and for the nutritional value it provides. I am very excited to prepare it with Albert Adrià, a benchmark in Catalan cuisine," explained the Barça footballer.

The Fundació Catalana d'ELA Miquel Valls is a private, non-profit organization. It was founded in 2005 by Enric Maria Valls, son of a person affected by this disease, whose life was taken in 1973 and whose name the foundation honors. It is the only entity in Catalonia that works to improve the quality of life of people affected by ALS and support their families, through its own model that contemplates a comprehensive vision.

Around 400 people live with ALS in Catalonia, approximately 1,200 if we include their families. Once diagnosed, life expectancy is between two and five years, although there are cases where the survival rate is much longer.