{"id":175115,"date":"2026-09-15T12:18:19","date_gmt":"2026-09-15T10:18:19","guid":{"rendered":"https:\/\/www.elpimpi.com\/?p=175115"},"modified":"2026-10-02T12:48:16","modified_gmt":"2026-10-02T10:48:16","slug":"savia-las-historias-que-mantienen-viva-la-gastronomia-de-malaga","status":"publish","type":"post","link":"https:\/\/www.elpimpi.com\/en\/savia-las-historias-que-mantienen-viva-la-gastronomia-de-malaga\/","title":{"rendered":"SAVIA: The stories that keep M\u00e1laga&#8217;s gastronomy alive"},"content":{"rendered":"<div class=\"qMYqUG_convSearchResultHighlightRoot\">\n<div class=\"\" data-turn-id-container=\"e47d12e7-94c3-4b87-bf91-52a261597e59\" data-is-intersecting=\"true\">\n<section class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [&amp;:has([data-writing-block])&gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"e47d12e7-94c3-4b87-bf91-52a261597e59\" data-turn-id-container=\"e47d12e7-94c3-4b87-bf91-52a261597e59\" data-testid=\"conversation-turn-10\" data-turn=\"assistant\">\n<div class=\"text-base my-auto mx-auto pb-8 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\">\n<div class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" data-conversation-screenshot-content=\"\">\n<div class=\"flex max-w-full flex-col gap-4 [&amp;&gt;div:has([data-free-thinking-preview-answer=true])+:is(.text-message,.relative:has(&gt;.text-message))]:-mt-2 grow\">\n<div class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+&amp;]:mt-1\" dir=\"auto\" tabindex=\"0\" data-message-author-role=\"assistant\" data-message-id=\"9d0ab97f-189a-42ef-9f43-83e0810fe81c\" data-turn-start-message=\"true\" data-message-model-slug=\"gpt-5-6\">\n<div class=\"flex w-full flex-col gap-1 empty:hidden\">\n<div class=\"LR5Y_W_content markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\">\n<p data-path-to-node=\"1\">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.<\/p>\n<p data-path-to-node=\"2\">But behind every single one of them, there is always someone.<\/p>\n<p data-path-to-node=\"3\">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 M\u00e1laga&#8217;s gastronomy as we know it today.<\/p>\n<p data-path-to-node=\"4\">That is where SAVIA comes from.<\/p>\n<p data-path-to-node=\"5\">Under the motto &#8220;Imagine the extraordinary,&#8221; 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.<\/p>\n<h3 data-path-to-node=\"7\">Our Wise Ones (<i data-path-to-node=\"7\" data-index-in-node=\"15\">Nuestros Sabios<\/i>)<\/h3>\n<p data-path-to-node=\"8\">At SAVIA, we call them <i data-path-to-node=\"8\" data-index-in-node=\"23\">Sabios<\/i> (The Wise Ones).<\/p>\n<p data-path-to-node=\"9\">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\u2014often with limited means, but driven by effort, knowledge, and a deeply personal way of understanding what they do.<\/p>\n<p data-path-to-node=\"10\">This edition gathers six different stories, all connected by the same root.<\/p>\n<p data-path-to-node=\"11\"><b data-path-to-node=\"11\" data-index-in-node=\"0\">Jos\u00e9 G\u00f3mez<\/b>, founder and soul of <i data-path-to-node=\"11\" data-index-in-node=\"32\">El Envero<\/i>, 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.<\/p>\n<p data-path-to-node=\"12\"><b data-path-to-node=\"12\" data-index-in-node=\"0\">Guillermo Aranda<\/b>, from <i data-path-to-node=\"12\" data-index-in-node=\"23\">C\u00edtricos M\u00e1laga<\/i>, 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\u2019s greatest challenges: inspiring younger generations to keep working the land.<\/p>\n<p data-path-to-node=\"13\"><b data-path-to-node=\"13\" data-index-in-node=\"0\">Rosario Gin\u00e9s<\/b> 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\u2019s flavors much further afield.<\/p>\n<p data-path-to-node=\"14\"><b data-path-to-node=\"14\" data-index-in-node=\"0\">Maril\u00f3 Luna<\/b>, at the helm of <i data-path-to-node=\"14\" data-index-in-node=\"28\">Aceites Gil Luna<\/i>, 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\u2014a story that now continues alongside her son.<\/p>\n<p data-path-to-node=\"15\"><b data-path-to-node=\"15\" data-index-in-node=\"0\">Jos\u00e9 Antonio Calvente<\/b>, from <i data-path-to-node=\"15\" data-index-in-node=\"28\">La Molienda Verde<\/i>, proves that tradition and innovation can walk hand in hand. From Benalaur\u00eda, he has managed to transform iconic local products\u2014such as the chestnuts of the Genal Valley\u2014and bring creations born in a tiny village in the Serran\u00eda de Ronda to international markets.<\/p>\n<p data-path-to-node=\"16\">And <b data-path-to-node=\"16\" data-index-in-node=\"4\">Ana Vera<\/b>, from <i data-path-to-node=\"16\" data-index-in-node=\"19\">Queser\u00eda El Pastor del Valle<\/i>, 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 Alhaur\u00edn el Grande.<\/p>\n<p data-path-to-node=\"17\">Six people, six ways of understanding a craft, and six stories that remind us of everything behind a product before it reaches our table.<\/p>\n<h3 data-path-to-node=\"19\">September 29th: The 6 Faces of SAVIA<\/h3>\n<p data-path-to-node=\"20\">The project will take another step forward on September 29th at <i data-path-to-node=\"20\" data-index-in-node=\"64\">La Sole de El Pimpi<\/i> with <b data-path-to-node=\"20\" data-index-in-node=\"89\">The 6 Faces of SAVIA<\/b> (<i data-path-to-node=\"20\" data-index-in-node=\"111\">Las 6 Caras de SAVIA<\/i>).<\/p>\n<p data-path-to-node=\"21\">It will be a gathering designed to get to know our <i data-path-to-node=\"21\" data-index-in-node=\"51\">Sabios<\/i> 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.<\/p>\n<p data-path-to-node=\"22\">Six journalists. Six Wise Ones. Six conversations.<\/p>\n<p data-path-to-node=\"23\">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.<\/p>\n<h3 data-path-to-node=\"25\">October 6th: Sharing What Has Been Learned<\/h3>\n<p data-path-to-node=\"26\">The second major event for SAVIA will take place on October 6th with a day of presentations and panel talks.<\/p>\n<p data-path-to-node=\"27\">This time, the masters themselves will take the stage to share their journey, their passion, and their philosophy on gastronomy\u2014bringing all that accumulated experience closer to new generations and industry professionals.<\/p>\n<p data-path-to-node=\"28\">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.<\/p>\n<p data-path-to-node=\"29\">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.<\/p>\n<h3 data-path-to-node=\"31\">Looking to the Future Without Forgetting Our Roots<\/h3>\n<p data-path-to-node=\"32\">Talking about the future of M\u00e1laga\u2019s gastronomy also means talking about our farmers, livestock breeders, artisans, chefs, and producers.<\/p>\n<p data-path-to-node=\"33\">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.<\/p>\n<p data-path-to-node=\"34\">SAVIA was created to listen to all these stories and ensure they keep growing.<\/p>\n<p data-path-to-node=\"35\">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 M\u00e1laga.<\/p>\n<p data-path-to-node=\"36\"><b data-path-to-node=\"36\" data-index-in-node=\"0\">SAVIA \u00b7 Imagine the extraordinary.<\/b><\/p>\n<p data-path-to-node=\"37\"><i data-path-to-node=\"37\" data-index-in-node=\"0\">This initiative counts on the collaboration of Diputaci\u00f3n de M\u00e1laga, Sabor a M\u00e1laga, Fundaci\u00f3n Mahou San Miguel, and La Sole de El Pimpi.<\/i><\/p>\n<\/div>\n<\/div>\n<p dir=\"auto\" data-start=\"6856\" data-end=\"7031\" data-is-last-node=\"\" data-is-only-node=\"\">For more information visit here:\u00a0 <a href=\"https:\/\/www.fundacionelpimpi.com\/gastronomia\/savia\/\">Fundaci\u00f3n El Pimpi.<\/a><\/p>\n<\/div>\n<\/div>\n<div class=\"z-0 flex min-h-[46px] justify-start\"><img decoding=\"async\" class=\"size-medium wp-image-175117 alignleft\" src=\"https:\/\/www.elpimpi.com\/wp-content\/uploads\/2026\/09\/savia-240x300.jpg\" alt=\"\" width=\"240\" height=\"300\" srcset=\"https:\/\/www.elpimpi.com\/wp-content\/uploads\/2026\/09\/savia-240x300.jpg 240w, https:\/\/www.elpimpi.com\/wp-content\/uploads\/2026\/09\/savia-819x1024.jpg 819w, https:\/\/www.elpimpi.com\/wp-content\/uploads\/2026\/09\/savia-768x960.jpg 768w, https:\/\/www.elpimpi.com\/wp-content\/uploads\/2026\/09\/savia.jpg 1080w\" sizes=\"(max-width: 240px) 100vw, 240px\" \/><img decoding=\"async\" class=\"size-medium wp-image-175119 alignleft\" src=\"https:\/\/www.elpimpi.com\/wp-content\/uploads\/2026\/09\/savia4-240x300.jpg\" alt=\"\" width=\"240\" height=\"300\" srcset=\"https:\/\/www.elpimpi.com\/wp-content\/uploads\/2026\/09\/savia4-240x300.jpg 240w, https:\/\/www.elpimpi.com\/wp-content\/uploads\/2026\/09\/savia4-819x1024.jpg 819w, https:\/\/www.elpimpi.com\/wp-content\/uploads\/2026\/09\/savia4-768x960.jpg 768w, https:\/\/www.elpimpi.com\/wp-content\/uploads\/2026\/09\/savia4.jpg 1080w\" sizes=\"(max-width: 240px) 100vw, 240px\" \/><\/div>\n<h2 dir=\"auto\" data-start=\"5181\" data-end=\"5224\"><img decoding=\"async\" class=\"size-medium wp-image-175118 alignleft\" style=\"font-size: 16px;\" src=\"https:\/\/www.elpimpi.com\/wp-content\/uploads\/2026\/09\/savia3-240x300.jpg\" alt=\"\" width=\"240\" height=\"300\" srcset=\"https:\/\/www.elpimpi.com\/wp-content\/uploads\/2026\/09\/savia3-240x300.jpg 240w, https:\/\/www.elpimpi.com\/wp-content\/uploads\/2026\/09\/savia3-819x1024.jpg 819w, https:\/\/www.elpimpi.com\/wp-content\/uploads\/2026\/09\/savia3-768x960.jpg 768w, https:\/\/www.elpimpi.com\/wp-content\/uploads\/2026\/09\/savia3.jpg 1080w\" sizes=\"(max-width: 240px) 100vw, 240px\" \/><\/h2>\n<\/div>\n<div class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1\" data-conversation-screenshot-content=\"\">\n<div><\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<div class=\"pointer-events-none -mt-px h-px translate-y-(--scroll-root-safe-area-inset-bottom)\" aria-hidden=\"true\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":10000095,"featured_media":175121,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[227],"tags":[],"class_list":["post-175115","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>SAVIA: The stories that keep M\u00e1laga&#039;s gastronomy alive - El Pimpi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.elpimpi.com\/en\/savia-las-historias-que-mantienen-viva-la-gastronomia-de-malaga\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SAVIA: The stories that keep M\u00e1laga&#039;s gastronomy alive - El Pimpi\" \/>\n<meta property=\"og:description\" content=\"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. 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