The journalist Víctor de la Serna Arenillas, specialist in basketball information under the name Vicente Salaner, died this Friday in Madrid at the age of 77 due to a heart attack which he suffered last Monday, as reported by ‘El Mundo’, the newspaper where he had worked since its creation in 1989.
According to this newspaper, De la Serna died “four days after a heart attack struck him at the gates of what was his journalistic home.” Was specializing in basketball informationfor which he used the pseudonym Vicente Salaner, while the gastronomic chronicles, another of his specialties, were signed Fernando Point.
The ACB expressed regret over the death of Salaner, considered one of the most renowned writers in basketball journalism. “A great Spanish journalist and our sport (…). The ACB and all its clubs regret his loss, while sending our deepest condolences to all his family, friends and colleagues,” the basketball federation said on its website.
The Endesa League He also expressed his condolences for this news through social networks: “A great man of journalism and our sport. Rest in peace.”
De la Serna belonged to a family linked to journalism and literature. Was great-grandson of the writer Concha Espina and his grandfather, Víctor de la Serna y Espina, was director of the newspaper “Informaciones”. His father, Víctor de la Serna Gutiérrez-Répide, and his uncle, Jesús de la Serna Gutiérrez-Répide, were also president and director of Informaciones, respectively. His mother was the food writer Nines Arenillas.
After study in New York at Columbia Universitywhere he was the first Spaniard to graduate in journalism, he joined the editorial staff of “Informaciones”; Later he worked at the Association of Spanish Editors (Aede), at “El País” and at “Diario 16”. The Madrid columnist was also a member of the board of directors of the magazine “Gigantes de Basket” at the time when it was published by “Unidad Editorial”.
De la Serna was National Gastronomy Prize three times, and was a member of the International Wine Academy and a scholar of the Royal Academy of Gastronomy.
