result "Montecarlo", a combination of seasonal vegetables and greens, quail egg, diced Iberian ham seasoned with coconut curry air and soy lecithin, presented by the cafeteria that gives it its name, has won the award winner of the Healthiest Pincho awarded by the University of Navarra during Pincho Week 2014 in Navarra. 

In this XVI Edition of the Pincho Week 75 establishments have been presented, of which 21 have opted for the award. In addition to the winner, three other pinchos have result finalists: "Koskera de carrilleras" from cafeteria Baserri, "Mar y Huerta" from cafeteria Argileku and "Alcachofa de Tudela" from La Trastienda del Colmado.

The team of experts in Nutrition and Dietitians-Nutritionists of the School of Pharmacy of the University of Navarra, in charge of evaluating the pinchos, was formed by Alfredo Martínez, Iosune Zubieta and Elena Gascón. The jury selected "Montecarlo" for being a "source of fiber, vitamins and minerals that give it antioxidant properties". In addition, the experts point out, it also offers"high quality protein, as well as a moderate fat content both in quantity and quality". These are, according to the jury, the qualities that "show that gastronomic pleasure does not have to be at odds with health, being a healthy fast food proposal ".

Choice of healthy skewer

To qualify for the award, participating restaurants had to provide a complete file with the ingredients and quantities of each of their skewers, as well as detailing how it was prepared.

During the final phase of the contest, held at the Hotel Maisonnave, Iosune Zubieta and Elena Gascón checked in situ with the chefs the elaboration process of each of the finalist pinchos, and supervised the adaptation to the recipes sent. At the end, they tasted the samples as part of the jury.

Thus, with all the data obtained, the candidate pinchos were scored according to the "Healthy Pincho Index" developed by the University of Navarra. This index values: the variety of main ingredients, adherence to the Mediterranean per diem expenses , energy density, nutritional profile , antioxidant index, applied technology and organoleptic qualities.