There are flavors we recognize the moment we taste them. Flavors that transport us to a village, a market garden, a kitchen, or a recipe passed down from one hand to another over many years.
But behind every single one of them, there is always someone.
People who cultivate, craft, transform, and care for our produce. People who have dedicated a large part of their lives to a trade and who, often without making much noise, have helped shape Málaga’s gastronomy as we know it today.
That is where SAVIA comes from.
Under the motto “Imagine the extraordinary,” this project aims to put a name and a face to our local artisans and producers, share their stories, and ensure that all this wisdom reaches those who are just starting their journey in hospitality and gastronomy today.
At SAVIA, we call them Sabios (The Wise Ones).
Not necessarily because they followed an established path, but precisely because of the opposite. They are restless individuals, capable of doing extraordinary things through their trade—often with limited means, but driven by effort, knowledge, and a deeply personal way of understanding what they do.
This edition gathers six different stories, all connected by the same root.
José Gómez, founder and soul of El Envero, represents a way of understanding hospitality where excellence begins long before entering the kitchen: with the person who grows, raises, fishes, or transforms the raw ingredient.
Guillermo Aranda, from Cítricos Málaga, gives a voice to the farmers of the Guadalhorce Valley and stresses the importance of defending the flavor of our citrus fruits. He also addresses one of the countryside’s greatest challenges: inspiring younger generations to keep working the land.
Rosario Ginés brings with her the traditional pastries of Cuevas de San Marcos. Hers is a story that began baking and selling sweets door-to-door, eventually growing into a bakery capable of taking her village’s flavors much further afield.
Mariló Luna, at the helm of Aceites Gil Luna, speaks of olive trees, hard work, and perseverance. She took over the family business at just 22 years old and today continues producing artisanal extra virgin olive oil from organic groves—a story that now continues alongside her son.
José Antonio Calvente, from La Molienda Verde, proves that tradition and innovation can walk hand in hand. From Benalauría, he has managed to transform iconic local products—such as the chestnuts of the Genal Valley—and bring creations born in a tiny village in the Serranía de Ronda to international markets.
And Ana Vera, from Quesería El Pastor del Valle, represents precisely the generational renewal that our countryside so desperately needs: a young woman who chose to take root in the family livestock farm and continue crafting artisanal cheeses deeply tied to the landscape and territory of Alhaurín el Grande.
Six people, six ways of understanding a craft, and six stories that remind us of everything behind a product before it reaches our table.
The project will take another step forward on September 29th at La Sole de El Pimpi with The 6 Faces of SAVIA (Las 6 Caras de SAVIA).
It will be a gathering designed to get to know our Sabios from a fresh perspective: six food journalists will dive into their stories to explore the different facets of those behind some of the signature products and trades that form our gastronomy.
Six journalists. Six Wise Ones. Six conversations.
An opportunity to go beyond the product and discover the person behind it: where they come from, what they have learned along the way, what obstacles they have faced, and, above all, what knowledge they can pass on to those who follow.
The second major event for SAVIA will take place on October 6th with a day of presentations and panel talks.
This time, the masters themselves will take the stage to share their journey, their passion, and their philosophy on gastronomy—bringing all that accumulated experience closer to new generations and industry professionals.
Because SAVIA was also born for this: to ensure that everything learned through years in the field, kitchen, bakery, farm, or venture does not remain solely with those who lived it.
The sessions are open to the hospitality and restaurant sectors, creating a space to listen, learn, exchange experiences, and look to the future without losing sight of where we come from.
Talking about the future of Málaga’s gastronomy also means talking about our farmers, livestock breeders, artisans, chefs, and producers.
About those who know the natural rhythm of the land. About those who know exactly when a raw ingredient is at its peak. About those who preserve a recipe, and those who dare to give it new life without forgetting its origins.
SAVIA was created to listen to all these stories and ensure they keep growing.
Because knowing our products strengthens our roots. And sharing the wisdom of those who have spent a lifetime working with them can inspire a new generation capable of uniting tradition and innovation without losing the true essence of Málaga.
SAVIA · Imagine the extraordinary.
This initiative counts on the collaboration of Diputación de Málaga, Sabor a Málaga, Fundación Mahou San Miguel, and La Sole de El Pimpi.
For more information visit here: Fundación El Pimpi.
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