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Project Number: 2022-KA220-VET-89ACFE12
A furancho as such is a qualified part of a private home that is open to the public a few months of the year to sell the surplus of home-made wine that it still has from the previous year’s harvest. Furanchos can only open for a maximum of 3 months a year. By regulation, the furancho season begins on 1st of December and ends on 30th of June, but these ordinances are local and may vary from one municipality to another. In addition, if any furancho proves the need to open longer, they can do so but not beyond 31st July.
One can learn first-hand the culture and traditions of Galicia, accompanied by homemade and seasonal products, preserving heritage. The activity also allows the conservation of the environment, at the same time that they grow seasonal products, without sacrificing quality and natural properties. Economically, the practice enables local producers to remain in the restaurant sector, even to stand out in it as a new “eco/bio/eco friendly products”
Furancho offers a restaurant service but, unlike modern and/or current restaurants, these are in spaces with a great tradition in Galicia. In addition, it should be noted that, as it is a restaurant service with traditions and cultures “à la carte”, it goes from selling products to selling a local experience, hand in hand with producers from the area. Use they make of ICTs to promote and publicise Galician culture, which one finds in this type of catering services with cultural notes for each location. It brings together all the good things about homemade products that could not be sold as its main activity, using said raw material and transforming it for catering services.
“The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein”
Project Number: 2022-KA220-VET-89ACFE12
“The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein”
Project Number: 2022-KA220-VET-89ACFE12
