Hospitality industry is responsible of the 48% of the total amount of glass packages circulating within the national market. El Celler de Can Roca is aware of these numbers. Its cellar treasures more than 40.000 bottles. “Considering only the wine ones, 22.500 are opened every year at our place” tells Josep Pitu Roca, in charge of the liquid cuisine of El Celler and international standing sommelier. “Nature provides us with all the raw material we source for our kitchen, and by reusing and upcycling glass we have the opportunity to give back all that nature gives to us, which is a lot” adds Jordi Roca, the pastry chef.
As in the case of Elena Portillo, who every morning collects the bottles that have been emptied the day before and takes them to the glass workshop next to La Masia (I+R) in front of El Celler de Can Roca. This craftswoman is the responsible for the glass fusing, cutting and polishing that breathes new life into the used glass. By her hands and through this process, the wine, water, cava, champagne and liquor bottles are reborn as trays, dishes, glasses, and original stands that will be used to serve some of the Roca brothers sweet, savoury and liquid creations.
