Exhibitor talks

Catalunya Ràdio's veteran wine program and podcast returns to Catalan Wine Week, with a program that will be recorded in the Catalan Wine Week Room

The restaurants and fishermen of Palamós will give a talk about the fish and prawns of Palamós, introducing the varieties that are caught and that arrive at their market. Through a live cooking session, they will show several gastronomic applications of these products from the sea.

The territory of Baix Llobregat provides food to the city of Barcelona. The "Pota Blava" chicken and artichokes are the iconos, but we can find a lot more. Susana Aragon, chef of the Céntric Gastro (Prat de Llobregat), will tell us about the biodiversity of this unique space that we must preserve.

Uri Sala, chef from restaurant El Bart, and Èric Soldevila and Xavier Lòpez, chefs from Restaurant Devici; both part of Col·lectiu Osona Cuina, will offer us various gastronomic proposals where Fetaosona, excellent products will take center stage.

Xixo Castaño, chef recognized with a Michelin star, will talk to us about the DOP Pera de Lleida product, emphasizing its properties and culinary skills, and he will do it through a recipe with local products.

The celebrity chef Marc Ribas, who has always been a supporter of traditional and local cuisine, will show us how to make a really good fish suquet (stew) good for people and good for the planet. He will be joined by La Platjeta, a supplier of high quality and local fish.

"Session organized by Diputació de Girona". 

Lluís Fernández is going to talk about the Cap de Creus lobster, revealing the gastronomic qualities of this identity product of the Cap de Creus area. Through the preparation of several recipes, he will show the versatility of this appreciated crustacean by restaurateurs and consumers

Let me into your palate and I'll give you a piece of my soul

Debate on the production and evolution of artisanal cheese in Catalonia among 3 expert cheese-mongers. They will be joined by chef Alberto Alguacil, of the Can Martí restaurant, who will prepare a dish with cheese as the  protagonist.

Presentation of the Envinats collection by the publisher, Montserrat Serra, and reading aloud of literary fragments, from some of the 19 titles in the collection, by the actor Mark Ullod.

Chef Toni Romero will talk to us about the artichoke, a regional and seasonal product. Through several recipes, he will show us the excellence of this product and its multiple gastronomic applications.

This is a tasting that will be elaborated by the Sitges Cooking School with 4 products from 4 companies that stand out for their innovation: Mallart, Caviaroli, Castanya de Viladrau and Can Puxic.

The best way to protect a territory is probably to eat it. Ivan Rodríguez of the Green Leka restaurant will explain us how and why.

The Federation DOP-IGP will carry out a showcooking to present Catalan products awarded with the DOP and IGP seals by Somiatruites Restaurant awarded with a green star by the prestigious Michelin guide. The presentation will consist of a live cooking session where the chef will show the culinary possibilities of renowned Catalan products.

Chef Laura Veraguas is drawing a solid path made of gastronomy, respect and sensitivity. In her kitchen there is always a message that has to do with environment, culture and responsibility. She will share her moment with two of her trusted producers: the cheesemaker Francesco Cerruti and the farmer Lluís Fisas.

D.O. Cava: from the traditional method to excellence. Cava is a unique sparkling wine of high quality, guaranteed by years of tradition and made following the traditional method. In this tasting, we will take a tour through different Cavas of long aging, identifying the nuances that aging brings to Cava, with an emphasis on the Guarda Superior category and the firm commitment to sustainability and 100% organic production.

"Session organized by Diputació de Girona". 

Chef Quim Casellas will talk to us about fish that are caught on the Costa Brava and that are not valued by consumers, but that for their part have very interesting taste and nutritional properties.

Quim Casellas is the leading chef of the TV3 program La Mar de bé, an informative program about the world of fishing that gives prestige to market fish, and to the profession of fisherman. His participation in this program has allowed him to have a wide knowledge of the world of the sea and its spices. During the session, he will present little-known fish that can be used to make exquisite dishes at a very reasonable cost.

Importance of dairy consumption in the framework of a healthy and wholesome diet such as the Mediterranean Diet. The dairy sector in Catalonia: sustainability, culture and gastronomy.

Is the zero waste philosophy applicable to the restaurant business? What can restaurants do with their food scraps? Is it possible to use imperfect fruits and vegetables? #esimperfect. Fundació Espigoladors, Abono km0, Casa Amàlia 1950 restaurant  and the association Menjadors Ecológics will try to answer these questions together with the renowned chef Ada Parellada.

Lleida is a territory with a strong agricultural presence thanks to having a fertile and generous land that produces highly appreciated products such as pears, snails, oil and wine, among others. The students of the School of Hospitality and Tourism of Lleida will present some recipes made with identity products of the territory and through them they will explain their gastronomic skills with the aim of highlighting a territory that generates large quantities of a high quality of agri-food products.

Let's shine a light on two unique pâtés from Penedès

The result of a study that establishes the relationship between the aromas of the existing plants in a terroir and the aromas of the wine is presented. The analyzed wines will be tasted. The project has had the participation of wineries Vinyes Domènech, Perelada, LaFou, La Gravera i Can Feixes, INNOVI and INCAVI

Two gastronomy trends that will mark the future: plant-based "meat" and the reduction of alcohol consumption in restaurants by the younger public. Alex Pirla head of culinary at Heura Foods and Meritxell Falgueras sommelier, journalist and gastronomic book writer, will help us understand these new trends (R&D included). Show cooking by Adriana Carcelén chef at plant based restaurant Rasoterra. 

The Consorci del Moianès will last a presentation where they will be able to discover the products of their territory and taste them.

Michelin starred chef Víctor Quintillà will tell us about his vegetable cuisine and how he has been implementing integral sustainability criteria that have led him to win the green star of the Michelin guide. By his side there will be Pablo Gutiérrez, producer of organic vegetables.

Joel Castanyé, ambassador of the Lleida territory and great connoisseur of the territory's products, will offer us a session about Alt Urgell butter brioche with Alt Urgell cheese and caviar oil with Les Garrigues oil. Joel Castanyé is chef at Restaurant La Boscana in Bellvís and has been awarded with a Michelin star since 2016.

Tasting of 7 wines corresponding to the 7 landscapes of the appellation of origin Costers del Segre, directed by the sommelier Jordi Martinez.

Can we buy more sustainable food? Can we make our consumption habits a tool against climate change, the economic crisis and other challenges that the future presents us with? We'll talk to different experts on the subject while Pere Carrió, chef from the Gat Blau restaurant, will cook a dish.

Presentation and tasting of six wines. A journey through different varieties to explain the history and unique wine heritage that inspires the present and future of a region where wine is culture.

Live cooking session where Aranca brand Origin legumes will be used: Segarra lentils, Anoia chickpeas, beans from Santa Pau to demonstrate the value and versatility of the products with Catalan origin.

Tasting of 4 high altitude wines from the costers del segre appellation of origin, led by sommelier jordi martínez.

Three catering schools in the metropolitan area of Barcelona discuss the importance of education with a view to sustainability. CETT, Escuela de Restauración de Santa Coloma de Gramenet and the Institut FP de Sant Cugat will participate in the debate, joined by chef Giacomo Hassan of the restaurant bodega Bonay (Barcelona) who will cook live.

Producte de Collserola guarantee mark is a hallmark of agro-food products of quality, proximity, guarantee, territory, identity and season that are produced in the territorial scope of the Natural Park. A territory located near Barcelona that offers products such as tangerines, lamb and mandón tomatoes. During the session, the main characteristics of these products will be detailed and a recipe will be prepared by the students of El Rosetó de Sant Cugat, the school restaurant of the FP Sant Cugat Institute (member of Parc a Taula)

We will use our volcanic environment and the sea to make two proposals that reflect the symbiosis between gastronomy and conservation. 

ENODATA is the largest study of catalan wineries in social networks. For the third consecutive year, we present a barometer of the presence of catalan producers on Instagram, Facebook and Twitter, with the number of followers, interaction, annual growth, separated by type of wineries or wine regions, culminating in the TOP 100 catalan wineries in the networks. In this edition, produced by ENOTURISTA with the support of INCAVI, we also study TikTok, LinkedIn and YouTube, to help assess which networks have the most future and which will be the trends of 2023. Another new feature is the presentation of the ENODATA of wine influencers in Catalonia. Presentation of the results with Judith Cortina and David Jobé, journalists and CEO ENOTURISTA's portal, representatives of INCAVI and the wineries studied.

Riccardo Radice, candidate in 2021as Catalan chef of the year, will explain how to make the most of every part of the fish by using ancestral and modern techniques. GranBlau, one of his fish suppliers, will be present at this event.

Artur Martinez, a Michelin star with Aürt restaurant, will tell us about his relationship with his suppliers and how he manages to keep up with seasonality and work with small producers without reducing quality. All this while cooking a dish of his own.  

The food journalist Carme Gasull will present the event.