Afrodisio Ferrero Pérez

Chairman 1975

Afrodisio Ferrero Pérez

Chairman 1975

Photo: Memoria Histórica del Festival Nacional de Exaltación del Botillo

Afrodisio Ferrero Pérez was born in Bercianos del Páramo in 1936. He studied Law at the Complutense University, which he would later complete with Journalism and Sociology. With this extensive training, Aphrodisio became lawyer, journalist, sociologist; but also writer and politician. In fact, he was attorney too in the Cortes of Castilla y León since 1971.

The chairman took advantage of his participation in his edition of Bembibre’s Botillo Festival to defend this dish, which he described (according to the Historical Memory Bembibre’s Botillo Festival by Olano Pastor) as: ” A delicacy from Bierzo that spreads through the gastronomic culture of Spain “.

Lifting Bembibre as “archdiocese of Bercian gastronomy”, already speaking of what this young event was, in just three editions: ” Bembibre’s Botillo Festival ” which, he added, “has a wedding flavour.”

Not in vain, he had great knowledge of this gastronomic event since he attended the first edition.

Photo: Memoria Histórica del Festival Nacional de Exaltación del Botillo

Afrodisio Ferrero Pérez was born in Bercianos del Páramo in 1936. He studied Law at the Complutense University, which he would later complete with Journalism and Sociology. With this extensive training, Aphrodisio became lawyer, journalist, sociologist; but also writer and politician. In fact, he was attorney too in the Cortes of Castilla y León since 1971.

The chairman took advantage of his participation in his edition of Bembibre’s Botillo Festival to defend this dish, which he described (according to the Historical Memory Bembibre’s Botillo Festival by Olano Pastor) as: ” A delicacy from Bierzo that spreads through the gastronomic culture of Spain “.

Lifting Bembibre as “archdiocese of Bercian gastronomy”, already speaking of what this young event was, in just three editions: ” Bembibre’s Botillo Festival ” which, he added, “has a wedding flavour.”

Not in vain, he had great knowledge of this gastronomic event since he attended the first edition.