The Enkarterri Fest in Zalla has been a resounding success, attracting hundreds of visitors. The event featured tastings, workshops, and a wide array of local products, highlighting gastronomy and the work of regional producers.

Ana Mari Llaguno, originally from Arzentales and married into Otxaran, is a fervent advocate for the purple onion. Following in the footsteps of her in-laws, Flora and Leandro, she began cultivating and selling the onion at markets. "It's an indigenous and highly cultivated product. It was being forgotten in the gardens of Las Encartaciones, so I decided to revive it to prevent it from disappearing," explains Llaguno, who continues to proudly promote the onion's virtues.

What began fifteen years ago as a modest event to promote the product has now blossomed into a major gastronomic festival. The Enkarterri Fest, sponsored by EL CORREO, is one of the premier gastronomic events in Las Encartaciones. Once again, it has gathered hundreds of people eager to savor the finest local delicacies.

The purple onion of Zalla is considered "an emblem, a treasure of the municipality" by its residents. Although primarily harvested in summer, it is available year-round. It boasts sweet, flavorful flesh and has a mild taste.

From early morning, the gardens of the Zalla Town Hall have been bustling with visitors at the various stalls. "It's a tradition. The purple onion is known in Cantabria, Castilla y León... Its fame has spread. Chefs do whatever they want with it!", share local residents Luis Bortedo, Manuel Izquierdo, and Madalen González.

Beyond showcasing products, the event emphasizes the importance of "zero kilometer" sourcing. "People are increasingly aware of the significance of buying locally. We don't settle for just anything; I believe artisanal products are valued," states Teresa Gaminde, manager of the 'Sin Ley Foods' stall.

This year, the Cofradía de la Putxera de Balmaseda has been named ambassador for the purple onion. "The product from Enkarterri has added value, deeply connected to the land, craftsmanship, and the work of local farmers," praises Jokin Salaberri, a member of the brotherhood.

Young entrepreneurs were also present. Alexander Rodríguez, 30, cultivates organic horticulture through the Sustrai Biziak Amalurra project. "It's important to consume what the earth gives us and to value local produce," he says. Laura Fernández, 27, continues the artisan bread project Crosta, started by her parents 32 years ago, alongside her sister.

The festival also paid tribute to León, with the participation of the Cuatro Valles and El Bierzo association, offering botillo, cecina, mountain meats, Mencía wines, and other products. Several 'gastro spots' were also available for tasting beer, tacos, seafood, cider, chorizo, focaccia, and sushi, among other items.

Children's workshops were organized for making pizzas, chorizo flatbreads, talos, mini-burgers, and banana cake. "We come every year to try the products, we never miss it! It's also a way to reconnect with neighbors and friends," share Guillermo and his family.