The members of Mutturfin offer hamburgers and daily dishes in the villages that travel throughout the week, and try to make all the product they use Iparralde: The meats of the La Ferme Church of Donapaleu and the cooperative Axuria de Maule, the organic bread and vegetables of Irisarri, the cheese of Donazahar… “Here we have a chance of Alimala,” says Marrimpoey. The list of products they use is available on the web, and consists of a total of 14 producers in the area. And many of these products are collected directly by Mutturfin members.

The creator of the project has experienced closely the aspect of production: “I worked at the Elizaldia de La Ferme, a local pig production company.” He worked in the kitchen for several years, and there he began to notice that people were very interested in knowing where the meat and other products came from. “You have to be careful about that, I’m now being asked how I manage to work with local producers.”

Giving life to small peoples of the interior

The Mutturfin food truck allows you to consume what is produced there. In fact, every week the ingredients for their dishes pass through the towns of Donamartiri and Izturitz, on Wednesdays by Irisarri and Heleta, on Thursdays by Ortzaize and on Fridays by Hazparne. “I’m from Donamartir and from the beginning I wanted to offer something to the people and people here, to make a project for the interior.”

Seeing that there is much more service and supply on the coast and in the cities of Lapurdi, Marrimpoey thought it was up to him to move to create something inside. From that idea came Mutturfin, and for the project that had in mind the most appropriate form was the food truck. “From Tuesday to Friday we work with the van and on weekends we cook pintxos or classic dinners in people’s houses.” The two Mutturfin colleagues adapt to the needs of the people. For the time being, the cook is very happy with the answer they have had in their career of year and a half.