_ All of you!

At the official presentation, the 57 teams have shown their dishes before the first day whistle. Here is the full tour of all of them:

The Vic The reference remains: lean, with generous black pepper, to the iron and on mongetes of the ganxet salted in its own fat. In front, Cadaques It takes it to the sea with a peix suquet that permeates the rock broth and saffron. Rupit He puts it in the trinxat of the Cerdanya (cabbage, potato and black butypharra).

In Aragon, Albarracin stew the butypharra with tenderness and saffron; Aínsa covers it with cardo and boletus mushrooms; Alquézar It makes it chilindron with the Somontano peppers.

Andalusia provides contrasts: Setenil serves it under the caves with RAF tomato and black garlic; Frigiliana it is accompanied by white garlic, raisins and almonds; Zahara de la Sierra the handle with mushrooms and pepper.

Asturias plays the sea and mountain: Cudillero puts it in fabes with clams; Llanes the sider bath; Cangas de Onís He puts it in a potage of chickpeas with natural cider.

The Balearic Islands brings their own: Valldemossa with tumbet, Deià at the roast with ramallet tomato, Pollença with mallorquin frit.

Canary makes them volcanic: Garachico with wrinkled potatoes and hot mojo, Aculus with waffle and goat cheese, Betancuria with a pillow.

Cantabria gets them cooked (Santillana, Potes) or with shellfish and cider (Colours).

Castilla- La Mancha is accompanied by eggplants of Almagro and pestto, migas rouleras or gazpacho manchego. Castilla y León unites them to bake, lettuce or salsa de Ribera del Duero.

Valencia takes them to the pot of Morella, to the all i pebre of Peñíscola or to the order of Xàtiva. Extremely, it puts them in crumbs with the Pimenton of the Vera, in a monacal version or with Iberian ham.

Galicia combines them with octopus and pebbles, with broth and greens, or with mussels and Albariño. La Rioja baits in reduction of Tempranillo and little pieces, in potatoes to the riojana or with mushrooms.

Madrid aromatizes them with Chinchón anis or brings them to the cooking. Murcia makes them with ñora, parchment spices or peach glaze from Cieza. Sail the fusiones with chistorra, with vegetables from the Ribera or with beans and little pieces. The Basque Country takes them to the txakoli, to the piperrada or to the marmitako.

Ceuta and Melilla close with North African mergers: couscus, harissa, saffron, mint, chickpeas and lemon.

TORNEO FORM

• 20 days.

• Proportional elimination: of 57 teams people will fall into each day (more at the beginning, less at the end) until only 3 finalists are left.

• Score system: taste, originality, texture, link to the territory and "hunger factor."

• Current state: the league is presented and the teams are already registered. Day 1 has not yet begun. Today (October 16, 2026) is the day of official presentation and chronicle of all dishes.

Everything's ready. The dishes are presented, the jury has smelled each and Day 1 is about to begin. Below are the teams with their villages and dishes...

The 57 teams and their dishes

Andalusia

• Setenil de las Bodegas → Butifarra to the iron under the caves with RAF tomato, black garlic and virgin olive oil.

• Frigiliana → Butifarra with white garlic, raisins of the Axarchy and almonds.

• Zahara de la Sierra → Butifarra roast with mushrooms of the saw and pimenton of la Vera.

Aragon

• Albarracín → Butifarra with Aragon and Jiloca saffron.

• Aínsa → Butifarra del Sobrarbe with cardo and boletus mushrooms.

• Alquézar → Butifarra to the chilindron with the Somontano peppers.

Asturias

• Cudillero → Butifarra with asturian fabes and ria clams.

• Llanes → Butifarra to the cider with peppers.

• Onís Channels → Butifarra in chickpeas potting with natural cider.

Illes Balears

• Valldemossa → Mallorcan Botifarra with tumbet.

• Deià → Butifarra to the roast with ramallet tomato and olives.

• Pollença → Butifarra with mallorquí frit and sierra herbs.

Canary Islands

• Garachico → Butifarra with wrinkled potatoes, mojo picón and cilantro.

• Agulo → Butifarra with scalated gofio and gummy goat cheese.

• Betancuria → Butifarra with almogrote and potatoes.

Cantabria

• Santillana del Mar → Butifarra with mountain cooked.

• Potes → Butifarra with lebaniego cooked.

• Cmiles → Butifarra with seafood and cider.

Castilla - La Mancha

• Almagro → Butifarra with almagro eggplants and manchego fish.

• Sigüenza → Butifarra with crust crumbs and eggs.

• Alcalá del Júcar → Butifarra with gazpacho manchego and hunting.

Castilla y León

• La Alberca → Butifarra with a touch of the hornazo and chorizo of Salamanca.

• Pedraza → Butifarra lettuce style with burgos morcilla.

• Peñafiel → Butifarra with Ribera del Duero sauce.

Catalonia

• Vic → Classic Vic Botifarra with ganget mongetes (garlic and parsley).

• Cadaqués → Butifarra with peix suquet.

• Rupit → Butifarra with trinxat de la Cerdanya.

Valencia Community

• Morella → Butifarra with Morella pot and legumes.

• Peñíscola → Butifarra with all i pebre and seafood.

• Xàtiva → Butifarra with arròs al forn.

Extreme

• Trujillo → Butifarra with extreme crumbs and pimenton de la Vera.

• Guadalupe → Boutifarra monacal with vegetables and olive oil.

• Zafra → Butifarra with Iberian ham and chickpeas.

Galicia

• Comarto → Butifarra with octopus to feira and cachelos.

• O Cebreiro → Butifarra with Galician broth and greens.

• Cambados → Butifarra with mussels and Albariño.

La Rioja

• Laguardia → Butifarra with Rioja reduction and piquillo peppers.

• Haro → Butifarra with potatoes to the riojana.

• Ezcaray → Butifarra with mountain mushrooms and wine from the area.

Community of Madrid

• Chinchon → Butifarra with Chinchon anis and beans.

• Navalcarro → Butifarra with touches of Madrid cooking.

• Buitrago del Lozoya → Butifarra with saw products.

Murcia Region

• Caravaca de la Cruz → Butifarra with crumbs and ñora.

• Lorca → Spicy lorquine butifarra.

• Sand → Butifarra with peach and rice glazing.

Navarra

• Olives → Butifarra with fusion of chistorra and vegetables.

• Tudela → Butifarra with Ribera vegetables (asparagus and artichokes).

• Estella → Butifarra with beans and little pieces.

Basque Country

• Hondarribia → Butifarra with txakoli and seafood.

• Getaria → Butifarra grilled with piperrada.

• Lekeitio → Butifarra with marmitako fusion.

Ceuta

• Center → Butifarra with couscus and harissa.

• Benzú → Butifarra with local fish and spices.

• Hadu → Butifarra with chickpeas and mint.

Melilla

• Centre → Butifarra with couscus and saffron.

• Hebrew Quarter → Butifarra with sweet spices and chickpeas.

• Hypodrome → Butifarra with herbs and lemon.