First day of FESTÍ FEST: teca, bailaruca, and the most award-winning Catalan cheese factory in the world

BarcelonaIt's time to open the venue, and the first to set foot in the Old Estrella Damm Factory have been waiting for a while. They are Anna and Vicenç, from Vilassar de Mar. They are repeat visitors; last year they were at FESTÍ FEST, the gastronomic festival organized by Diari ARA with Fira Àpat. A few steps away is another repeat visitor. He is Jon Garcia, better known as Jon CakeLast year, as they say, he stopped it. This year, he's also invented a cake especially for the festival: it's chocolate and hazelnut from Reus. It won't surprise anyone if by the end of the day it's one of the best-sellers. Like the kebab from Bien Kebab and the burger from El Filete Ruso. We'll see how the tiebreaker goes on Sunday, the second day of the festival.

It's clear some of them are festival-goers. professionals. Marc, from Barcelona, ​​shows me that he has a selection of dishes he wants to try on his phone, with a photo next to them. First, he's chosen the pastrami sandwich from Mani's, second, the steamed cannelloni from Món Viêt, and third, the butifarra sandwich from Casa Pepi. The list is longer, and I wonder if he'll have a place for everything. He has an ambitious plan. However, there are people who have come to spend the day and first thing in the morning, they start quietly reading the newspaper with a beer in the rest areas.

The sunny day is good, and all the activities and workshops are full. The ceramics workshop has overbookingCelia leads the Damm beer tasting. The crowd is buzzing and participating. One woman finds aromas of papaya in the beer. Another, pineapple. Celia explains that they work with Catalan hops from Prades. Something unique, because hops are usually imported. As the tasting progresses, the crowd gets more and more excited, of course. Another successful tasting is the one led by Sofia Miró-Sans. She's one of the co-creators of Libertine Blends, canned cocktails to keep at home as if you had a cocktail shaker in the fridge. My favorite is a Bellini made with a base wine from a prestigious Catalan winery. They also have non-alcoholic offerings that leave the audience speechless.

Next to them are the temperate Empordà sagals from Quins Pebrots. They surprise everyone with their oil, salts, and spicy sauces. Ferran Gispert and Ivan Garcia Puigderrajols let you try their creations from their Parlavà plantation, where they've crossbred pepper varieties. One of the sauces is based on escalivada (a type of pepper), another on sofrito (a type of pepper). They want to make it so we don't have to buy Tabasco, but rather have Catalan-style spicy sauces. A guy next to me tries it and decides to buy the hazelnut and ñora oil to put on his fried eggs. A wonderful idea.

Opposite is the stall selling the multi-award-winning Betara cheeses, in Lluçanès. In fact, they're the most award-winning Catalan cheese factory in the world. Jordi Casanovas, with his ease, wins everyone over. It also helps that he offers good cheese for tasting. He's busy selling, and a couple about to get married takes two types. How do we know they're about to get married? Tasting cheeses together brings people together, and Jordi Casanovas is about to cut a hole in the piece of cheese so he can put it on like a ring. In the end, they don't, but it seems to me like a very original way to propose.

These aren't the only cheeses on offer; we also have those from the Olot cheese factory Claperol. The Garrochinos have come heavily loaded, and yet, when I arrive, they only have one Rocanegra (goat's milk with charcoal) left. Whoever wins a piece will be able to accompany it with bread from the Horno La Panacée, by baker Arnaud Richou. Marvelous creations made with so much mother, and a fig cake that calls to me. There's also plenty of craftsmanship at 100&Nomore, where Ricardo Barguñó presents his signature gins. He makes only 100 of some, and they're all numbered. The most incredible? In my opinion, the Sichuan pepper one. Also a hit is the so-called Brava, inspired by plants from the Costa Brava, like lavender. Both have won awards.

Get your picture taken

Illustrator Giulia Sagramola had a busy Saturday. Fritz-kola offered anyone who bought a soft drink the option of having their portrait taken by Sagramola. The caricatures were beautiful, and of course, everyone wanted one.

All day long, the hieroglyphics of the Capficated, the ARA supplement that plays with language, entertained those who dared to enter. Eloi Isern and Cesc Mayor awarded prizes to those who guessed the most correctly. The game is always very entertaining. The irreverent monologue by La Missjones also got a lot of laughs. Married life, children, and toenails, which she says you should soak before cutting after 40.

Aside from the festive atmosphere, those who wanted to could let their imaginations work. The best example was Ivan Merino. He explained in an educational way what toenails are. food design, and there was participatory work to imagine a FESTÍ FEST cookie. There was also time to find solutions for those who suffer from insomnia. Journalist Cristina Sáez gave the keys to how to eat to sleep well. She was assisted by Alba Coll, from the Alícia Foundation. On Sunday, it will be our turn to consider the scientific evidence for intermittent fasting.

Amidst so much xerinola, a space was made for reflection. The person in charge was chef Cristina Ojeda from the women in gastronomy collective Crema Club. The title of the debate was From the land to the tableIt has brought together women in gastronomy, like Núria Renom, who explained that she makes wine for love. And that although she's not convinced by the label, she makes natural wine "because love has no limits." Or Carla Gili and her estate oil project, under the brand Anecdota. Gili puts us in our place when she talks about olive trees: "You're working with a tree that's older than you; the Romans were passing through the Via Augusta, and it was already there." Adriana Carcelén, from the vegetarian restaurant Rasoterra, says she doesn't work with any producer she doesn't know their face or name. A good philosophy. So is that of Anna Pla, the sommelier and co-owner of the Contracorrent Bistró restaurant. Anyone who comes and wants to drink wine won't find a menu. Explain what you like, and Anna herself, once she knows who you are, will choose a wine for you.

As the sun goes down, it's time for more partying. There's been music all day, but now it's also time to dance. Indie Cool puts on hits that not only get your feet moving, but inevitably get people singing along too. Then it's Hal 9000's turn to close out the day in the best possible way with a session that mixes various musical styles, from pop to urban to electronica, to put the icing on the cake.

And more on Sunday.