Schedule

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

Sow will present the project Refugee Food and will explain how he articulates the objectives of the association through his restaurant.

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.

Ricard Martinez will explain his interpretation of traditional pastries

The chefs will explain how, thanks to the commitment of more than a hundred cooks from Bizkaia, several projects will be launched, including the opening of the 'Utopia' restaurant in the center of Bilbao, which aims to provide the opportunity to live a decent dining experience to all people, whether they can afford it or not. The Bisubi Foundation is an innovative project in terms of sustainability and social justice.

Cuocci will explain how his farm-restaurant normalises interaction with one of the most invisible and neglected groups in our society, highlighting their abilities.

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.

Balaguer will present his latest creations in signature pastries.

Baybara Demir will talk about cooking as the best tool for social integration, a very popular catering model.

The tri-starred Alexandre Mazzia, disciple of Gagnaire and Santi Santamaría among others, will reveal the secrets of his cuisine, the revolution of flavour and the importance of effort and self-improvement.

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.

Rafa Delgado will explain the spectacular sweet cuisine of Can Jubany.

"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

Dacosta will explain the universe that exists beyond his cuisine based on the principles of sensitivity, technique, harmony, flavor and beauty of his dishes that have made the restaurant a gastronomic must.

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.

Boronat will reveal the secrets of cross-border cuisine through his signature dish: pâté en croûte.

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.

The InnoForums reward innovation in gastronomy of the exhibiting companies. There are six categories: most innovative product, most creative and sustainable packaging design, most original taste in sweet foods, most original taste in savory foods, most original taste in beverages, most sustainable product.

ESPAISUCRETheBestDESSERT 22 Award for the best restaurant pastry chef chosen from among the 6 finalists

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.

Vilà will showcase the contemporary Catalan cuisine, gathering tradition and looking to the future, through the great classics of Barcelona's cuisine.

Joan Roca will talk about the vast Roca universe he has created together with his brothers, always putting people at the center.

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.

What is food design and how can it revolutionize the world of gastronomy and restaurants with innovative and transversal proposals? 

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.

We're Smart® World presents awards to the best fruit and vegetable restaurants on the planet. 

Valerio and Lucía will explain how to make the zero waste principle a reality in a starred restaurant in a big city like Copenhagen. 

Design for food can close the cycle of our restaurant. Can the waste of a restaurant become new products? This round table will show some real examples and will explain the importance of "design for food" and that it is circular in itself.

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.

Mathieu will explain his elegant vegetable haute cuisine, dominated by organic vegetables, plants and homegrown flowers.

Interactive glass, thermo tableware, soundtrack drinks, flying food or interactive dishes are just some of the concepts that will appear in this round table. From the hand of different experts in the art of mixology, new territories and narratives that are derived from it will be explored and that allow us to combine a user experience where the digital world of the metaverse, delivery and physical reality intervene.

Douglas McMaster will unveil the secrets of his pioneering zero-waste cuisine

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 Josep Mercader awards recognize the professional careers of chefs, winemakers, chefs, chefs, producers and disseminators of Catalan culinary culture.

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. 

Elevator pitch of the 10 best works presented at the Foodture Platform. An agile session to discover the most innovative and disruptive projects in Food Design.

Barluenga will show us its commitment to natural wines in a small place that in a very short time has become a place of pilgrimage for wine lovers.

The chef will explain what the Familia Jubany loyalty brand consists of, through which he places the customer at the center.

Paco Pérez will reveal how to manage a business made up of several Michelin-starred restaurants located many kilometers away from each other.

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

To close this edition of Foodture Barcelona, the winning project of the Foodture Sustainable Innovation Awards 2022 will be unveiled, which will be one of the participants of the pitch.

Manager of Paradiso Lab and Federico Lombardi, Head Bartender, will reveal the secrets of the best cocktails in the world.

The two great masters will showcase their latest creations in the avant-garde pastry shop.

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.

Prizes will be awarded for the Best Artisan Panettone of Spain 2022 Contest organized by the Escuela de Pastelería del Gremio de Barcelona. 

Slowfood Barcelona will present its new guide 2022-2023, which lists the establishments in Barcelona and its surroundings that are committed to local and sustainable cuisine.

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

Planagumà will reflect together with Harold Mc Gee and Ricard Camarena on sustainability based on the oldest sauce in the Mediterranean, garum.

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.

Rodrigo will show in the workshop why he has become one of the great referents of green cuisine, creating a responsible and creative gastronomy in which the protagonists are vegetables and natural products.

Jaume and Vicky will explain how they managed to make their dream come true having grown up in the profession at the same time, just as they want their restaurant to be.

Camarena will reflect with Víctor Quintillà on the importance of people at the center of restaurant innovation

Andrade will talk about how it is possible to make a small restaurant business profitable in a village of only 20 inhabitants with only two people in charge of the kitchen and the dining room.

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.

Luciana will explain the operation of the Muyu de Galapagos Foundation restaurant, a gastronomic project based on education that empowers young people and women to start a career in the restaurant industry, based on ethics, sustainability and conservation.

Olga and Alejandro will explain how, with enthusiasm and effort, they managed to live and work at a different pace, on their own, in a town of barely 200 inhabitants, working alone and dividing the functions in the dining room and kitchen

Alberto will explain how to offer a unique menu based on the products found in the fish market or in the forest in front of them, in a privileged place, nestled in the middle of nature, in the council of Mazaricos, near the famous Ézaro waterfall

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.

Bachour, Migoya and Galvão will participate in the round table discussion on the role of sustainability and innovation in pastry.

Van der Staak will explain the secrets of the food bank he has turned the Ketelbroek forest into, through his plant-based cooking philosophy.

The chef will explain how to open the dream place in the ideal location with the minimum budget in which he makes an honest Cantabrian cuisine.

This round table will reflect on the value of diversity in world cuisines through the eyes of culinary experts from 5 different countries: Brazil, Cuba, Argentina, Mexico and Turkey. 

The two Pérez brothers will show how to make a simple and tasty market cuisine using embers and respecting the product and its seasonality, in a small restaurant located in El Puerto de Santamaría. 

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. 

Cuina magazine will announce which is the favorite dish of the Catalans 2022, which in this edition is the best "fork lunch" chosen by readers and followers of the magazine from 12 initial proposals. The event begins with a round table with:

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.

The Torres brothers will explain how to make haute cuisine with a commitment to the circular economy, buying directly from producers, in order to achieve fairer trade. 

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. 

Closing session of Barcelona Gastronomic Forum in which they will explain how R&D works in one of the best restaurants in the world where solid and liquid gastronomy harmonize perfectly.