Close
  • 10:30h
    Round table | Exhibitor talks Setmana del Vi Català

    The radio program ‘Tast Vertical’ in the Catalan Wine Week

    Alba Balcells
    Alba Balcells INCAVI General Manager
    Empar Moliner
    Empar Moliner Catalunya Ràdio Writer
    Ramón Francás
    Ramón Francás La Vanguardia i Catalunya Ràdio Journalist

    07-11-2022 10:30 07-11-2022 11:30 Europe/Madrid The radio program ‘Tast Vertical’ in the Catalan Wine Week

    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

    L'Aula de la Setmana del Vi Català
    Mon 7 10:30h - 11:30h L'Aula de la Setmana del Vi Català Free
    10:30h
    Round table | Forum Lab The people in service, at the service of people

    The room is not busy!

    Javier de Diego
    Javier de Diego Career Services & CETT Corporate
    Jesus Soriano
    Jesus Soriano @soycamarero CEO
    Sandra Baliarda
    Sandra Baliarda Toc al Mar (Begur) Co-owner & Head of Room
    Santi Carda
    Santi Carda Cal Blay CEO
    Marc Casanovas
    Marc Casanovas Journalist

    07-11-2022 10:30 07-11-2022 12:00 Europe/Madrid The room is not busy! ForumLab
    Mon 7 10:30h - 12:00h ForumLab Free
    11:00h
    Talk | Auditorium The transforming power of cooking

    The social restaurant

    Harouna Sow
    Harouna Sow La Cantine des Arbustes & Waalo Chef
    Carlos Cano
    Carlos Cano SER Journalist

    07-11-2022 11:00 07-11-2022 11:30 Europe/Madrid The social restaurant

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

    Auditori
    Mon 7 11:00h - 11:30h Auditori Free
    11:00h
    Workshop with tasting | Exhibitor talks The Kitchen of Catalonia Area

    Seafood cuisine: fish and prawns from Palamós

    Pol Cabanas
    Pol Cabanas Group Marbach, Restaurant Can Blau Executive Chef
    Tomàs Brull
    Tomàs Brull Restaurant La Cala Taverna Chef

    07-11-2022 11:00 07-11-2022 11:30 Europe/Madrid Seafood cuisine: fish and prawns from Palamós

    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.

    La Cuina de l'Espai Catalunya
    Mon 7 11:00h - 11:30h La Cuina de l'Espai Catalunya Free
    11:00h
    Showcooking | Exhibitor talks AMB/Barcelona City Council

    Susana Aragón: cooking with the products of the Baix Llobregat, Barcelona’s pantry

    Susana Aragón
    Susana Aragón Restaurant CèNTRIC gastro Chef

    07-11-2022 11:00 07-11-2022 12:00 Europe/Madrid Susana Aragón: cooking with the products of the Baix Llobregat, Barcelona’s pantry

    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.

    Espai AMB/Ajuntament Barcelona
    Mon 7 11:00h - 12:00h Espai AMB/Ajuntament Barcelona
    11:00h
    Workshop with tasting | Sweet Forum VII ESPAISUCREThebestDESSERT

    Twisting tradition

    Ricard Martínez
    Ricard Martínez ESPAISUCRE R&D Head
    Belén Parra
    Belén Parra Journalist

    07-11-2022 11:00 07-11-2022 12:00 Europe/Madrid Twisting tradition

    Ricard Martinez will explain his interpretation of traditional pastries

    Taller
    Mon 7 11:00h - 12:00h Taller Free
    11:30h
    Talk | Auditorium The transforming power of cooking

    Gastroutopia, cuisine within everyone’s reach

    Ekaitz Apraiz
    Ekaitz Apraiz Tunateca Chef Executive
    Diego Valdivieso
    Diego Valdivieso Cascanueces Chef
    Lara Martín
    Lara Martín Mina (* Michelin) Maître
    Carlos Cano
    Carlos Cano SER Journalist

    07-11-2022 11:30 07-11-2022 12:00 Europe/Madrid Gastroutopia, cuisine within everyone’s reach

    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.

    Auditori
    Mon 7 11:30h - 12:00h Auditori Free
    11:30h
    Showcooking | Exhibitor talks Aula Makro

    Humility as a creative tool

    Lydia del Olmo
    Lydia del Olmo Restaurant CEIBE Chef
    Xos Magalhaes
    Xos Magalhaes Restaurant CEIBE Chef

    07-11-2022 11:30 07-11-2022 12:10 Europe/Madrid Humility as a creative tool Aula Makro
    Mon 7 11:30h - 12:10h Aula Makro Free
    12:00h
    Talk | Auditorium The transforming power of cooking

    Social inclusion is also a territory

    Giovanni Cuocci
    Giovanni Cuocci La Lanterna di Diogene Chef
    Carlos Cano
    Carlos Cano SER Journalist

    07-11-2022 12:00 07-11-2022 12:30 Europe/Madrid Social inclusion is also a territory

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

    Auditori
    Mon 7 12:00h - 12:30h Auditori Free
    12:00h
    Workshop with tasting | Exhibitor talks The Kitchen of Catalonia Area

    The gastronomy of Osona Cuina and products of the territory with Fetaosona, excellent foods

    Uri Sala
    Uri Sala El BarT Chef
    Èric Soldevila
    Èric Soldevila Restaurante Devici Chef
    Xavier Lòpez
    Xavier Lòpez Devici Chef

    07-11-2022 12:00 07-11-2022 12:30 Europe/Madrid The gastronomy of Osona Cuina and products of the territory with Fetaosona, excellent foods

    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.

    La Cuina de l'Espai Catalunya
    Mon 7 12:00h - 12:30h La Cuina de l'Espai Catalunya Free
    12:00h
    Workshop with tasting | Sweet Forum VII ESPAISUCREThebestDESSERT

    Pastry according to Oriol Balaguer

    Oriol Balaguer
    Oriol Balaguer Oriol Balaguer Pastry chef
    Belén Parra
    Belén Parra Journalist

    07-11-2022 12:00 07-11-2022 13:00 Europe/Madrid Pastry according to Oriol Balaguer

    Balaguer will present his latest creations in signature pastries.

    Taller
    Mon 7 12:00h - 13:00h Taller Free
    12:30h
    Talk | Auditorium The transforming power of cooking

    Women’s empowerment through cuisine

    Ebru Baybara Demir
    Ebru Baybara Demir Cercis Murat Mansion Chef
    Carlos Cano
    Carlos Cano SER Journalist

    07-11-2022 12:30 07-11-2022 13:00 Europe/Madrid Women’s empowerment through cuisine

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

    Auditori
    Mon 7 12:30h - 13:00h Auditori Free
    12:30h
    Showcooking | Exhibitor talks Aula Makro

    Reverse Bos Taurus Primigenius Burger

    Rafa Martínez
    Rafa Martínez Can Xurrades Chef

    07-11-2022 12:30 07-11-2022 13:10 Europe/Madrid Reverse Bos Taurus Primigenius Burger Aula Makro
    Mon 7 12:30h - 13:10h Aula Makro Free
    12:30h
    Round table | Forum Lab The people in service, at the service of people

    The contemporary service, after Juli Soler

    Pere Monje
    Pere Monje Via Veneto* (Barcelona) Director
    Marc Casanovas
    Marc Casanovas Journalist
    Lluís García
    Lluís García elBulli Foundation Director
    Joserra Calvo
    Joserra Calvo Mugaritz ** Room Manager
    Marian Reguera
    Marian Reguera Taberna Verdejo (Madrid) Owner

    07-11-2022 12:30 07-11-2022 14:00 Europe/Madrid The contemporary service, after Juli Soler ForumLab
    Mon 7 12:30h - 14:00h ForumLab Free
    13:00h
    Talk | Auditorium

    A journey through diversity in haute cuisine

    Alexandre Mazzia
    Alexandre Mazzia AM par Alexandre Mazzia (*** Michelin) Chef
    Lourdes López
    Lourdes López Journalist

    07-11-2022 13:00 07-11-2022 14:00 Europe/Madrid A journey through diversity in haute cuisine

    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.

    Auditori
    Mon 7 13:00h - 14:00h Auditori Free
    13:00h
    Workshop with tasting | Exhibitor talks The Kitchen of Catalonia Area

    Hare bonbon with Lleida’s pear with Chef Xixo Castaño of the Restaurant Malena* from Gimenells

    Xixo Castaño
    Xixo Castaño Restaurante Malena (* Michelin) Chef

    07-11-2022 13:00 07-11-2022 13:30 Europe/Madrid Hare bonbon with Lleida’s pear with Chef Xixo Castaño of the Restaurant Malena* from Gimenells

    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.

    La Cuina de l'Espai Catalunya
    Mon 7 13:00h - 13:30h La Cuina de l'Espai Catalunya Free
    13:00h
    Showcooking | Exhibitor talks AMB/Barcelona City Council

    Marc Ribas and the perfect, sustainable, fish “suquet”

    Marc Ribas
    Marc Ribas Restaurant La Taverna del Ciri + TV3 Chef & tv presenter

    07-11-2022 13:00 07-11-2022 14:00 Europe/Madrid Marc Ribas and the perfect, sustainable, fish “suquet”

    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.

    Espai AMB/Ajuntament Barcelona
    Mon 7 13:00h - 14:00h Espai AMB/Ajuntament Barcelona
    13:00h
    Workshop with tasting | Sweet Forum VII ESPAISUCREThebestDESSERT

    Juice, bright and hot

    Rafa Delgado
    Rafa Delgado Can Jubany (* Michelin) Dessert manager
    Belén Parra
    Belén Parra Journalist

    07-11-2022 13:00 07-11-2022 14:00 Europe/Madrid Juice, bright and hot

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

    Taller
    Mon 7 13:00h - 14:00h Taller Free
    13:30h
    Showcooking | Exhibitor talks Aula Makro

    Landscape cuisine

    Mohamed Quach
    Mohamed Quach El Terrat Chef

    07-11-2022 13:30 07-11-2022 14:10 Europe/Madrid Landscape cuisine Aula Makro
    Mon 7 13:30h - 14:10h Aula Makro
    14:00h
    Workshop with tasting | Exhibitor talks The Kitchen of Catalonia Area

    Cap de Creus lobster

    Lluís Fernández
    Lluís Fernández Restaurant Els Pescadors Chef

    07-11-2022 14:00 07-11-2022 14:30 Europe/Madrid Cap de Creus lobster

    "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

    La Cuina de l'Espai Catalunya
    Mon 7 14:00h - 14:30h La Cuina de l'Espai Catalunya Free
    14:30h
    Showcooking | Exhibitor talks Aula Makro

    The Sea in Tavern & Media

    José Luis Martínez
    José Luis Martínez Taberna & Media Chef

    07-11-2022 14:30 07-11-2022 15:15 Europe/Madrid The Sea in Tavern & Media Aula Makro
    Mon 7 14:30h - 15:15h Aula Makro Free
    15:15h
    Cook & Chat | Exhibitor talks The Kitchen of Catalonia Area

    Sweet Catalonia

    Lluís Costa
    Lluís Costa Vallflorida (Sant Esteve de Palautordera) Pastry chef

    07-11-2022 15:15 07-11-2022 15:45 Europe/Madrid Sweet Catalonia La Cuina de l'Espai Catalunya
    Mon 7 15:15h - 15:45h La Cuina de l'Espai Catalunya Free
    15:30h
    Showcooking | Exhibitor talks Aula Makro

    Hechos de Barro 2022

    Carlos Maldonado
    Carlos Maldonado Raíces Restaurant Chef

    07-11-2022 15:30 07-11-2022 16:15 Europe/Madrid Hechos de Barro 2022

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

    Aula Makro
    Mon 7 15:30h - 16:15h Aula Makro Free
    16:00h
    Talk | Auditorium

    Quique Dacosta, cooking beauty

    Quique Dacosta
    Quique Dacosta Denia (*** Michelin) Chef
    Lourdes López
    Lourdes López Journalist

    07-11-2022 16:00 07-11-2022 16:45 Europe/Madrid Quique Dacosta, cooking beauty

    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.

    Auditori
    Mon 7 16:00h - 16:45h Auditori Free
    16:00h
    Cook & Chat | Exhibitor talks AMB/Barcelona City Council

    The evolution of the Catalan cheese sector. Urban and rural cheeses

    Alberto Alguacil
    Alberto Alguacil Restaurant Can Martí Chef
    Josep Martí
    Josep Martí Queseria San Gil and ACREFA President Cheese-maker
    Francesco Cerutti
    Francesco Cerutti Pinullet urban cheese factory Cheese-maker
    Pau Esteban
    Pau Esteban Formatgeria de Clua Cheese-maker

    07-11-2022 16:00 07-11-2022 17:00 Europe/Madrid The evolution of the Catalan cheese sector. Urban and rural cheeses

    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.

    Espai AMB/Ajuntament Barcelona
    Mon 7 16:00h - 17:00h Espai AMB/Ajuntament Barcelona
    16:00h
    Talk | Exhibitor talks Setmana del Vi Català

    Presentation of ‘Envinats’, Vibop editions collection

    07-11-2022 16:00 07-11-2022 17:00 Europe/Madrid Presentation of ‘Envinats’, Vibop editions collection

    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.

    L'Aula de la Setmana del Vi Català
    Mon 7 16:00h - 17:00h L'Aula de la Setmana del Vi Català Free
    16:00h
    Round table | Forum Lab The people in service, at the service of people

    The customer chooses and pays, but he is not always right

    Lara Martín
    Lara Martín Mina (* Michelin) Maître
    Marc Casanovas
    Marc Casanovas Journalist
    Anna Riera
    Anna Riera Journalist
    Carles Armengol
    Carles Armengol Bernat (bookshop bar) Manager
    Alberto García Moyano
    Alberto García Moyano En Ocasiones Veo Bares Lawyer in Ocasiones Veo Bares and Founder and Partner in hospitality businesses
    Judit Prat
    Judit Prat

    07-11-2022 16:00 07-11-2022 17:30 Europe/Madrid The customer chooses and pays, but he is not always right ForumLab
    Mon 7 16:00h - 17:30h ForumLab Free
    16:15h
    Workshop with tasting | Workshop Contemporary haute cuisine

    Culinary classicism. Savoir faire à la française

    Albert Boronat
    Albert Boronat L’Ambassade Chef

    07-11-2022 16:15 07-11-2022 17:15 Europe/Madrid Culinary classicism. Savoir faire à la française

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

    Taller
    Mon 7 16:15h - 17:15h Taller Free
    16:30h
    Showcooking | Exhibitor talks Aula Makro

    Sweet sensations

    Puy Vélez
    Puy Vélez Moulin Chocolat and The Pâtissier Chef

    07-11-2022 16:30 07-11-2022 17:15 Europe/Madrid Sweet sensations Aula Makro
    Mon 7 16:30h - 17:15h Aula Makro Free
    16:45h
    Workshop with tasting | Exhibitor talks The Kitchen of Catalonia Area

    Artichoke, winter flower by chef Toni Romero and the Cooperativa Agraria Santboiana S.C.C.L

    Toni Romero
    Toni Romero Chef

    07-11-2022 16:45 07-11-2022 17:15 Europe/Madrid Artichoke, winter flower by chef Toni Romero and the Cooperativa Agraria Santboiana S.C.C.L

    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.

    La Cuina de l'Espai Catalunya
    Mon 7 16:45h - 17:15h La Cuina de l'Espai Catalunya Free
    16:45h
    Talk | Awards

    Awards Ceremony InnoForum

    Pep Palau
    Pep Palau Gastronomic Fòrum

    07-11-2022 16:45 07-11-2022 17:15 Europe/Madrid Awards Ceremony InnoForum

    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.

    Auditori
    Mon 7 16:45h - 17:15h Auditori Free
    17:15h
    Awards ceremony | Sweet Forum VII ESPAISUCREThebestDESSERT

    Awards Ceremony ESPAISUCRETheBestDESSERT 2022

    Belén Parra
    Belén Parra Journalist

    07-11-2022 17:15 07-11-2022 18:00 Europe/Madrid Awards Ceremony ESPAISUCRETheBestDESSERT 2022

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

    Auditori
    Mon 7 17:15h - 18:00h Auditori Free
    17:30h
    Tasting and lecture | Exhibitor talks The Kitchen of Catalonia Area

    Xarxa Productes de la Terra in charge of Diputació de Barcelona with the collaboration of Sitges Cooking School

    Caviaroli -
    Caviaroli -
    Castanya de Viladrau -
    Castanya de Viladrau -
    Can Puxic -
    Can Puxic -
    Escola d’Hostaleria de Sitges -
    Escola d’Hostaleria de Sitges -
    Mallart -
    Mallart -

    07-11-2022 17:30 07-11-2022 18:00 Europe/Madrid Xarxa Productes de la Terra in charge of Diputació de Barcelona with the collaboration of Sitges Cooking School

    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.

    La Cuina de l'Espai Catalunya
    Mon 7 17:30h - 18:00h La Cuina de l'Espai Catalunya Free
    17:30h
    Showcooking | Exhibitor talks Aula Makro

    “Bridging Borders” Meeting Point

    Iñigo Lavado
    Iñigo Lavado Restaurant Iñigo Lavado Chef

    07-11-2022 17:30 07-11-2022 18:15 Europe/Madrid “Bridging Borders” Meeting Point Aula Makro
    Mon 7 17:30h - 18:15h Aula Makro Free
    17:45h
    Round table | Forum Lab The people in service, at the service of people

    People in the service of the people. Conclusions

    Marc Casanovas
    Marc Casanovas Journalist
    Anna Riera
    Anna Riera Journalist

    07-11-2022 17:45 07-11-2022 18:30 Europe/Madrid People in the service of the people. Conclusions ForumLab
    Mon 7 17:45h - 18:30h ForumLab Free
    17:45h
    Talk | Workshop Contemporary haute cuisine

    Artisan and contemporary Catalan cuisine

    Jordi Vilà
    Jordi Vilà Alkimia (* Michelin) Chef
    Carme Gasull
    Carme Gasull Journalist

    07-11-2022 17:45 07-11-2022 18:45 Europe/Madrid Artisan and contemporary Catalan cuisine

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

    Taller
    Mon 7 17:45h - 18:45h Taller Free
    18:00h
    Talk | Auditorium

    New proposals for consolidated concepts

    Joan Roca
    Joan Roca El Celler de Can Roca (*** Michelin) Chef
    Pep Palau
    Pep Palau Gastronomic Fòrum

    07-11-2022 18:00 07-11-2022 18:45 Europe/Madrid New proposals for consolidated concepts

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

    Auditori
    Mon 7 18:00h - 18:45h Auditori Free
    18:00h
    Showcooking | Exhibitor talks AMB/Barcelona City Council

    Green Leka: preserving the Collserola mountains while cooking its products

    Ivan Enriquez
    Ivan Enriquez Green Leka Chef

    07-11-2022 18:00 07-11-2022 19:00 Europe/Madrid Green Leka: preserving the Collserola mountains while cooking its products

    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.

    Espai AMB/Ajuntament Barcelona
    Mon 7 18:00h - 19:00h Espai AMB/Ajuntament Barcelona
    18:15h
    Workshop with tasting | Exhibitor talks The Kitchen of Catalonia Area

    Food with DOP-IGP, a gastronomic pleasure

    Restaurante Somiatruites -
    Restaurante Somiatruites -

    07-11-2022 18:15 07-11-2022 18:45 Europe/Madrid Food with DOP-IGP, a gastronomic pleasure

    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.

    La Cuina de l'Espai Catalunya
    Mon 7 18:15h - 18:45h La Cuina de l'Espai Catalunya Free
    10:30h
    Round table | Guest events Foodture: Regenerative food industries

    Food design for restaurants: design, (R)evolution and innovation in gastronomy

    Alexa Trilla
    Alexa Trilla Archicookture CEO
    Elsa Yranzo
    Elsa Yranzo Elsa Yranzo Studio CEO
    Isabel Roig
    Isabel Roig BCD (Barcelona School of Design) Executive Director
    Luki Huber
    Luki Huber Luki Huber Studio CEO

    08-11-2022 10:30 08-11-2022 11:15 Europe/Madrid Food design for restaurants: design, (R)evolution and innovation in gastronomy

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

    ForumLab
    Tue 8 10:30h - 11:15h ForumLab Free
    11:00h
    Showcooking | Exhibitor talks AMB/Barcelona City Council

    Laura Veraguas’ values cuisine

    Francesco Cerutti
    Francesco Cerutti Pinullet urban cheese factory Cheese-maker
    Laura Veraguas
    Laura Veraguas Gastronomic project Ver Aguas Chef
    Lluís Fisas
    Lluís Fisas Can Fisas

    08-11-2022 11:00 08-11-2022 12:00 Europe/Madrid Laura Veraguas’ values cuisine

    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.

    Espai AMB/Ajuntament Barcelona
    Tue 8 11:00h - 12:00h Espai AMB/Ajuntament Barcelona
    11:00h
    Awards ceremony | Guest events We're Smart Award Show

    We’re Smart Green Awards

    Frank Fol
    Frank Fol

    08-11-2022 11:00 08-11-2022 13:00 Europe/Madrid We’re Smart Green Awards

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

    Auditori
    Tue 8 11:00h - 13:00h Auditori Free
    11:15h
    Talk | Workshop Objective zero waste

    Pure flavours, zero waste

    Valerio Serino & Lucia de Luca -
    Valerio Serino & Lucia de Luca - Tèrra (* Green) Chef & Maître
    Isabel Coderch
    Isabel Coderch Te lo sirvo verde CEO

    08-11-2022 11:15 08-11-2022 12:15 Europe/Madrid Pure flavours, zero waste

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

    Taller
    Tue 8 11:15h - 12:15h Taller Free
    11:30h
    Showcooking | Exhibitor talks Aula Makro

    Autumn in “La Pastisseria de Barcelona”.

    Josep María Rodríguez
    Josep María Rodríguez La Pastisseria de Barcelona Chef
    Ana Jarquín
    Ana Jarquín La Pastisseria de Barcelona Chef

    08-11-2022 11:30 08-11-2022 12:15 Europe/Madrid Autumn in “La Pastisseria de Barcelona”. Aula Makro
    Tue 8 11:30h - 12:15h Aula Makro Free
    11:45h
    Round table | Guest events Foodture: Regenerative food industries

    Material flow & circular design: transforming waste into new products

    Antonis Mavorpoulos
    Antonis Mavorpoulos D-Waste Founder and CEO
    Carissa Campeotto
    Carissa Campeotto Trendi Co-founder and CMO
    Jessica Dias
    Jessica Dias S-Biotica CEO
    Nicole Vindel
    Nicole Vindel Food Design Nation Co-founder and Creative Director Host

    08-11-2022 11:45 08-11-2022 12:30 Europe/Madrid Material flow & circular design: transforming waste into new products

    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.

    ForumLab
    Tue 8 11:45h - 12:30h ForumLab Free
    12:00h
    Tasting | Exhibitor talks Setmana del Vi Català

    D.O. Cava: from the traditional method to the excellence

    Silvia Culell
    Silvia Culell Sommelier

    08-11-2022 12:00 08-11-2022 13:00 Europe/Madrid D.O. Cava: from the traditional method to the excellence

    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.

    L'Aula de la Setmana del Vi Català
    Tue 8 12:00h - 13:00h L'Aula de la Setmana del Vi Català Free
    12:00h
    Workshop with tasting | Exhibitor talks The Kitchen of Catalonia Area

    From the Market to the Kitchen – Cuina Empordanet

    Quim Casellas
    Quim Casellas Casamar Restaurant Chef

    08-11-2022 12:00 08-11-2022 12:30 Europe/Madrid From the Market to the Kitchen – Cuina Empordanet

    "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.

    La Cuina de l'Espai Catalunya
    Tue 8 12:00h - 12:30h La Cuina de l'Espai Catalunya Free
    12:30h
    Showcooking | Exhibitor talks Aula Makro

    Aragonese geographical cuisine

    Ramsés González
    Ramsés González Cancook Chef

    08-11-2022 12:30 08-11-2022 13:15 Europe/Madrid Aragonese geographical cuisine Aula Makro
    Tue 8 12:30h - 13:15h Aula Makro Free
    13:00h
    Workshop with tasting | Exhibitor talks The Kitchen of Catalonia Area

    Dairy, essential in the Mediterranean Diet

    08-11-2022 13:00 08-11-2022 13:45 Europe/Madrid Dairy, essential in the Mediterranean Diet

    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.

    La Cuina de l'Espai Catalunya
    Tue 8 13:00h - 13:45h La Cuina de l'Espai Catalunya Free
    13:00h
    Cook & Chat | Exhibitor talks AMB/Barcelona City Council

    Zero waste in the restaurant business: reuse, recycle and minimise

    Ada Parellada
    Ada Parellada Restaurant Semproniana Chef
    Diego Waehner
    Diego Waehner Abono Km0 Co-founder
    Aitor Oyarbide
    Aitor Oyarbide Restaurant Casa Amàlia 1950 Manager
    Carles Soler
    Carles Soler Ecological canteens Project manager
    Mireia Barba
    Mireia Barba Espigoladors Fundation Communications Manager

    08-11-2022 13:00 08-11-2022 14:00 Europe/Madrid Zero waste in the restaurant business: reuse, recycle and minimise

    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.

    Espai AMB/Ajuntament Barcelona
    Tue 8 13:00h - 14:00h Espai AMB/Ajuntament Barcelona
    13:00h
    Talk | Guest events We're Smart Award Show

    Vegetable passion

    René Mathieu
    René Mathieu La Destillerie (* Michelin) Chef

    08-11-2022 13:00 08-11-2022 13:45 Europe/Madrid Vegetable passion

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

    Auditori
    Tue 8 13:00h - 13:45h Auditori Free
    13:00h
    Round table | Guest events Foodture: Regenerative food industries

    Augmented mixology: new experiences in the digital environment

    Aurora Almenar
    Aurora Almenar Paradiso Lab (Barcelona) Manager
    Ignacio de Juan-Creix
    Ignacio de Juan-Creix Plat Institute Co-founder and Chief Innovation Officer Moderator
    Marcelo de Medeiros
    Marcelo de Medeiros ESDI Designer & Teacher
    José Antonio Carrillo
    José Antonio Carrillo American University Dubai Professor & Architect

    08-11-2022 13:00 08-11-2022 13:45 Europe/Madrid Augmented mixology: new experiences in the digital environment

    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.

    ForumLab
    Tue 8 13:00h - 13:45h ForumLab Free
    13:00h
    Workshop with tasting | Workshop Objective zero waste

    Recycling as a system

    Douglas McMaster
    Douglas McMaster Silo Chef
    Isabel Coderch
    Isabel Coderch Te lo sirvo verde CEO

    08-11-2022 13:00 08-11-2022 14:00 Europe/Madrid Recycling as a system

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

    Taller
    Tue 8 13:00h - 14:00h Taller Free
    13:30h
    Showcooking | Exhibitor talks Aula Makro

    The treasures of the sea of Castellón

    Raúl Resino
    Raúl Resino Raúl Resino Chef

    08-11-2022 13:30 08-11-2022 14:15 Europe/Madrid The treasures of the sea of Castellón Aula Makro
    Tue 8 13:30h - 14:15h Aula Makro Free
    14:00h
    Workshop with tasting | Exhibitor talks The Kitchen of Catalonia Area

    Enjoy Lleida

    Marc Chic
    Marc Chic Escola d’Hostaleria i Turisme de Lleida Student
    Pau Sauret
    Pau Sauret Escola d’Hostaleria i Turisme de Lleida Student

    08-11-2022 14:00 08-11-2022 14:30 Europe/Madrid Enjoy Lleida

    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.

    La Cuina de l'Espai Catalunya
    Tue 8 14:00h - 14:30h La Cuina de l'Espai Catalunya Free
    14:30h
    Showcooking | Exhibitor talks Aula Makro

    Travelling Cuisine

    Sergio Hernández
    Sergio Hernández Latasia Chef
    Roberto Hernández
    Roberto Hernández Latasia Chef

    08-11-2022 14:30 08-11-2022 15:15 Europe/Madrid Travelling Cuisine Aula Makro
    Tue 8 14:30h - 15:15h Aula Makro Free
    15:15h
    Workshop with tasting | Exhibitor talks The Kitchen of Catalonia Area

    The things you learn in a craft workshop – Caram Caram opens the doors of the Mallart workshop

    Gemma Muray & Clara Soler -
    Gemma Muray & Clara Soler - Caram Caram
    Cristina Barbacil
    Cristina Barbacil Mallart Artesanos Charcuteros - Mas Albornà

    08-11-2022 15:15 08-11-2022 15:45 Europe/Madrid The things you learn in a craft workshop – Caram Caram opens the doors of the Mallart workshop

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

    La Cuina de l'Espai Catalunya
    Tue 8 15:15h - 15:45h La Cuina de l'Espai Catalunya Free
    15:30h
    Showcooking | Exhibitor talks Aula Makro

    A route through the plains

    Iván Muñoz
    Iván Muñoz Chirón Chef

    08-11-2022 15:30 08-11-2022 16:15 Europe/Madrid A route through the plains Aula Makro
    Tue 8 15:30h - 16:15h Aula Makro Free
    15:30h
    Talk | Awards

    Awards Ceremony Josep Mercader 2022

    Pep Palau
    Pep Palau Gastronomic Fòrum

    08-11-2022 15:30 08-11-2022 16:15 Europe/Madrid Awards Ceremony Josep Mercader 2022

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

    Auditori
    Tue 8 15:30h - 16:15h Auditori Free
    16:00h
    Tasting | Exhibitor talks Setmana del Vi Català

    Tasting Biodiversity: does the botanical landscape of the vineyards influence the wine?

    Enric Bartra
    Enric Bartra INCAVI Researcher

    08-11-2022 16:00 08-11-2022 17:00 Europe/Madrid Tasting Biodiversity: does the botanical landscape of the vineyards influence the wine?

    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

    L'Aula de la Setmana del Vi Català
    Tue 8 16:00h - 17:00h L'Aula de la Setmana del Vi Català Free
    16:00h
    Cook & Chat | Exhibitor talks AMB/Barcelona City Council

    Two breaking trends in the Horeca industry

    Adriana Carcelen
    Adriana Carcelen Chef
    Alex Pirla
    Alex Pirla Head of Culinary
    Meritxell Falgueras
    Meritxell Falgueras Journalist and sommelier

    08-11-2022 16:00 08-11-2022 17:00 Europe/Madrid Two breaking trends in the Horeca industry

    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. 

    Espai AMB/Ajuntament Barcelona
    Tue 8 16:00h - 17:00h Espai AMB/Ajuntament Barcelona
    16:00h
    Session | Guest events Foodture: Regenerative food industries

    Foodture Platform Pitch

    08-11-2022 16:00 08-11-2022 17:15 Europe/Madrid Foodture Platform Pitch

    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.

    ForumLab
    Tue 8 16:00h - 17:15h ForumLab Free
    16:00h
    Tasting | Workshop Liquid gastronomy

    Wines by the glass from wine bar

    Julio Barluenga
    Julio Barluenga Vertical Sommelier
    Pepe Ferrer
    Pepe Ferrer Journalist

    08-11-2022 16:00 08-11-2022 17:00 Europe/Madrid Wines by the glass from wine bar

    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.

    Taller
    Tue 8 16:00h - 17:00h Taller Free
    16:15h
    Talk | Auditorium

    Jubany, a brand that builds loyalty

    Nandu Jubany
    Nandu Jubany Can Jubany (* Michelin) Chef
    Pep Palau
    Pep Palau Gastronomic Fòrum

    08-11-2022 16:15 08-11-2022 17:00 Europe/Madrid Jubany, a brand that builds loyalty

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

    Auditori
    Tue 8 16:15h - 17:00h Auditori Free
    16:30h
    Showcooking | Exhibitor talks Aula Makro

    De allá y acá by Carito y Germán

    Carito Lourenço
    Carito Lourenço Restaurant Fierro Chef
    Germán Carrizo
    Germán Carrizo Restaurant Fierro Chef

    08-11-2022 16:30 08-11-2022 17:15 Europe/Madrid De allá y acá by Carito y Germán Aula Makro
    Tue 8 16:30h - 17:15h Aula Makro Free
    17:00h
    Talk | Auditorium

    Paco Perez, the chef, the businessman and the brand

    Paco Pérez
    Paco Pérez Miramar (** Michelin) & Enoteca (** Michelin) Chef
    Belén Parra
    Belén Parra Journalist

    08-11-2022 17:00 08-11-2022 17:45 Europe/Madrid Paco Perez, the chef, the businessman and the brand

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

    Auditori
    Tue 8 17:00h - 17:45h Auditori Free
    17:15h
    Workshop with tasting | Exhibitor talks The Kitchen of Catalonia Area

    Moinès appetizing

    Consorci del Moianès -
    Consorci del Moianès -

    08-11-2022 17:15 08-11-2022 17:45 Europe/Madrid Moinès appetizing

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

    La Cuina de l'Espai Catalunya
    Tue 8 17:15h - 17:45h La Cuina de l'Espai Catalunya Free
    17:30h
    Showcooking | Exhibitor talks Aula Makro

    Kokotxa of hake in pilpil sauce over Iberian pork stew and hints of roasted squid

    Xabier Goikoetxea
    Xabier Goikoetxea Oria Chef

    08-11-2022 17:30 08-11-2022 18:15 Europe/Madrid Kokotxa of hake in pilpil sauce over Iberian pork stew and hints of roasted squid Aula Makro
    Tue 8 17:30h - 18:15h Aula Makro Free
    17:30h
    Awards ceremony | Guest events Foodture: Regenerative food industries

    Foodture Sustainable Innovation Awards

    08-11-2022 17:30 08-11-2022 18:00 Europe/Madrid Foodture Sustainable Innovation Awards

    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.

    ForumLab
    Tue 8 17:30h - 18:00h ForumLab Free
    17:30h
    Tasting | Workshop Liquid gastronomy

    R- Evolution: Recycle, Reduce and Reuse

    Aurora Almenar
    Aurora Almenar Paradiso Lab (Barcelona) Manager
    Federico Lombardi
    Federico Lombardi Paradiso Head Bartender
    Pablo Gómez
    Pablo Gómez La Voz de Galicia Journalist

    08-11-2022 17:30 08-11-2022 18:30 Europe/Madrid R- Evolution: Recycle, Reduce and Reuse

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

    Taller
    Tue 8 17:30h - 18:30h Taller Free
    17:45h
    Talk | Sweet Forum

    Shop pastry and restaurant pastry: two equal but different worlds

    Jordi Butrón
    Jordi Butrón EspaiSucre Director
    Oriol Balaguer
    Oriol Balaguer Oriol Balaguer Pastry chef

    08-11-2022 17:45 08-11-2022 18:30 Europe/Madrid Shop pastry and restaurant pastry: two equal but different worlds

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

    Auditori
    Tue 8 17:45h - 18:30h Auditori Free
    18:00h
    Showcooking | Exhibitor talks AMB/Barcelona City Council

    Víctor Quintillà: vegetable fine dining

    Víctor Quintillà
    Víctor Quintillà Lluerna (* Michelin) Chef
    Pau Gutierrez Pedemonte
    Pau Gutierrez Pedemonte Person in charge

    08-11-2022 18:00 08-11-2022 19:00 Europe/Madrid Víctor Quintillà: vegetable fine dining

    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.

    Espai AMB/Ajuntament Barcelona
    Tue 8 18:00h - 19:00h Espai AMB/Ajuntament Barcelona
    18:15h
    Tasting and lecture | Exhibitor talks The Kitchen of Catalonia Area

    Alt Urgell butter brioche with Alt Urgell cheese and caviar oil with Les Garrigues oil

    Joel Castanyé
    Joel Castanyé Restaurant La Boscana de Bellvís 1* Michelin Chef

    08-11-2022 18:15 08-11-2022 18:45 Europe/Madrid Alt Urgell butter brioche with Alt Urgell cheese and caviar oil with Les Garrigues oil

    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.

    Tue 8 18:15h - 18:45h Free
    18:30h
    Awards ceremony | Sweet Forum Best Panettone Award

    Best Artisan Panettone of Spain Contest 2022

    Carme Gasull
    Carme Gasull Journalist

    08-11-2022 18:30 08-11-2022 19:00 Europe/Madrid Best Artisan Panettone of Spain Contest 2022

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

    Auditori
    Tue 8 18:30h - 19:00h Auditori Free
    10:30h
    Auditorium

    Presentation of the Slowfood Barcelona Guide 2023

    Josep Socarrats
    Josep Socarrats Arrels Journalist

    09-11-2022 10:30 09-11-2022 11:30 Europe/Madrid Presentation of the Slowfood Barcelona Guide 2023

    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.

    Auditori
    Wed 9 10:30h - 11:30h Auditori
    10:30h
    Tasting | Exhibitor talks Setmana del Vi Català

    Tasting of the 7 Landscapes of the Costers del Segre Appellation

    Jordi Martínez
    Jordi Martínez CR Denominació d'origen Costers del Segre Sommelier

    09-11-2022 10:30 09-11-2022 11:30 Europe/Madrid Tasting of the 7 Landscapes of the Costers del Segre Appellation

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

    L'Aula de la Setmana del Vi Català
    Wed 9 10:30h - 11:30h L'Aula de la Setmana del Vi Català Free
    10:30h
    Round table | Guest events Humanism, cuisine and sustainability Science & Cooking World Congress

    Garum, the most ancient aroma of the Mediterranean Sea

    Harold McGee
    Harold McGee Scientific
    Pere Planagumà
    Pere Planagumà Herminda Group Chef
    Ricard Camarena
    Ricard Camarena Ricard Camarena (** Michelin y * green) Chef
    Isma Prados
    Isma Prados Chef

    09-11-2022 10:30 09-11-2022 11:15 Europe/Madrid Garum, the most ancient aroma of the Mediterranean Sea

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

    ForumLab
    Wed 9 10:30h - 11:15h ForumLab Free
    11:00h
    Workshop with tasting | Exhibitor talks The Kitchen of Catalonia Area

    Girona cuisine from the kitchen to the restaurant

    Isidre Soler
    Isidre Soler Chef
    Arnau Casadevall
    Arnau Casadevall Restaurant Divinum Chef
    Joan Morillo
    Joan Morillo Restaurant Divinum Head waiter and Sommelier

    09-11-2022 11:00 09-11-2022 11:30 Europe/Madrid Girona cuisine from the kitchen to the restaurant La Cuina de l'Espai Catalunya
    Wed 9 11:00h - 11:30h La Cuina de l'Espai Catalunya Free
    11:00h
    Cook & Chat | Exhibitor talks AMB/Barcelona City Council

    How to buy in a more sustainable way: direct sale, short chain and fair trade products

    Pere Carrió
    Pere Carrió Restaurant Gat Blau Chef
    Pere Neguit
    Pere Neguit Owner
    Pau López
    Pau López Mercabarna Head of Sustainability
    Gisela Varias
    Gisela Varias Terra Pagesa Project Manager
    Laura Pèrez
    Laura Pèrez Alternativa 3 Project manager

    09-11-2022 11:00 09-11-2022 12:00 Europe/Madrid How to buy in a more sustainable way: direct sale, short chain and fair trade products

    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.

    Espai AMB/Ajuntament Barcelona
    Wed 9 11:00h - 12:00h Espai AMB/Ajuntament Barcelona Free
    11:15h
    Workshop with tasting | Workshop Green haute cuisine

    A decade of green revolution

    Rodrigo de la Calle
    Rodrigo de la Calle El invernadero * green (Madrid) & Virens (Barcelona)
    Belén Parra
    Belén Parra Journalist

    09-11-2022 11:15 09-11-2022 12:15 Europe/Madrid A decade of green revolution

    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.

    Taller
    Wed 9 11:15h - 12:15h Taller Free
    11:30h
    Talk | Auditorium Artisans of the kitchen

    A Japanese-style neighborhood tavern

    Vicky Maccarone & Jaume Marambio -
    Vicky Maccarone & Jaume Marambio - Alapar Maitre & Chef
    Carme Gasull
    Carme Gasull Journalist
    Anna Riera
    Anna Riera Journalist

    09-11-2022 11:30 09-11-2022 12:00 Europe/Madrid A Japanese-style neighborhood tavern

    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.

    Auditori
    Wed 9 11:30h - 12:00h Auditori Free
    11:30h
    Showcooking | Exhibitor talks Aula Makro

    The EVOO in your restaurant

    Firo Vázquez
    Firo Vázquez El Olivar Chef

    09-11-2022 11:30 09-11-2022 12:15 Europe/Madrid The EVOO in your restaurant Aula Makro
    Wed 9 11:30h - 12:15h Aula Makro Free
    11:30h
    Round table | Guest events Humanism, cuisine and sustainability Science & Cooking World Congress

    People at the heart of restaurant innovation

    Ricard Camarena
    Ricard Camarena Ricard Camarena (** Michelin y * green) Chef
    Víctor Quintillà
    Víctor Quintillà Lluerna (* Michelin) Chef
    Isma Prados
    Isma Prados Chef

    09-11-2022 11:30 09-11-2022 12:15 Europe/Madrid People at the heart of restaurant innovation

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

    ForumLab
    Wed 9 11:30h - 12:15h ForumLab Free
    12:00h
    Talk | Auditorium Artisans of the kitchen

    Transforming the environment in mining Asturias

    Xune Andrade & Delia Melgarejo -
    Xune Andrade & Delia Melgarejo - Monte Restaurant Chef & Maître
    Carme Gasull
    Carme Gasull Journalist
    Anna Riera
    Anna Riera Journalist

    09-11-2022 12:00 09-11-2022 12:30 Europe/Madrid Transforming the environment in mining Asturias

    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.

    Auditori
    Wed 9 12:00h - 12:30h Auditori Free
    12:00h
    Tasting and lecture | Exhibitor talks Setmana del Vi Català

    Pla de Bages wine region through its varieties

    Joan Soler
    Joan Soler DO Pla de Bages President and winemaker

    09-11-2022 12:00 09-11-2022 13:00 Europe/Madrid Pla de Bages wine region through its varieties

    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.

    L'Aula de la Setmana del Vi Català
    Wed 9 12:00h - 13:00h L'Aula de la Setmana del Vi Català
    12:00h
    Workshop with tasting | Exhibitor talks The Kitchen of Catalonia Area

    Dishes with legumes of Catalan origin

    Paquita Bisbal
    Paquita Bisbal Chef

    09-11-2022 12:00 09-11-2022 12:30 Europe/Madrid Dishes with legumes of Catalan origin

    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.

    La Cuina de l'Espai Catalunya
    Wed 9 12:00h - 12:30h La Cuina de l'Espai Catalunya Free
    12:15h
    Round table | Guest events Humanism, cuisine and sustainability Science & Cooking World Congress

    Muyu Galapagos: a model of biodiversity and empowerment

    Luciana Bianchi
    Luciana Bianchi Galápagos Foundation Manager
    Isma Prados
    Isma Prados Chef

    09-11-2022 12:15 09-11-2022 13:00 Europe/Madrid Muyu Galapagos: a model of biodiversity and empowerment

    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.

    ForumLab
    Wed 9 12:15h - 13:00h ForumLab Free
    12:30h
    Talk | Auditorium Artisans of the kitchen

    Heroic cuisine in the highlands of Cuenca

    Olga García & Alejandro Paz -
    Olga García & Alejandro Paz - Fuentelgato Maitre & Chef
    Carme Gasull
    Carme Gasull Journalist
    Anna Riera
    Anna Riera Journalist

    09-11-2022 12:30 09-11-2022 13:00 Europe/Madrid Heroic cuisine in the highlands of Cuenca

    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

    Auditori
    Wed 9 12:30h - 13:00h Auditori Free
    12:30h
    Showcooking | Exhibitor talks Aula Makro

    Truffles, mushrooms and vegetables in the kitchen of Cal Paradís

    Miguel Barrera
    Miguel Barrera Cal Paradis Chef

    09-11-2022 12:30 09-11-2022 13:15 Europe/Madrid Truffles, mushrooms and vegetables in the kitchen of Cal Paradís Aula Makro
    Wed 9 12:30h - 13:15h Aula Makro Free
    13:00h
    Talk | Auditorium Artisans of the kitchen

    Proximity in the middle of nowhere

    Alberto Cruz
    Alberto Cruz Landua Chef
    Carme Gasull
    Carme Gasull Journalist
    Anna Riera
    Anna Riera Journalist

    09-11-2022 13:00 09-11-2022 13:30 Europe/Madrid Proximity in the middle of nowhere

    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

    Auditori
    Wed 9 13:00h - 13:30h Auditori Free
    13:00h
    Tasting | Exhibitor talks The Kitchen of Catalonia Area

    Tasting of the high altitude wines of the Costers del Segre appellation

    Jordi Martínez
    Jordi Martínez CR Denominació d'origen Costers del Segre Sommelier

    09-11-2022 13:00 09-11-2022 13:30 Europe/Madrid Tasting of the high altitude wines of the Costers del Segre appellation

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

    La Cuina de l'Espai Catalunya
    Wed 9 13:00h - 13:30h La Cuina de l'Espai Catalunya Free
    13:00h
    Cook & Chat | Exhibitor talks AMB/Barcelona City Council

    The value of education in the hospitality schools. A gaze towards sustainability

    Giacomo Hassan
    Giacomo Hassan Bodega Bonay Chef
    Oscar Teixidó
    Oscar Teixidó CETT Barcelona School of Tourism, Hospitality and Gastronomy Head Chef
    Carles Heras
    Carles Heras Instituto FP St Cugat Head of department
    Pedro Fernández González
    Pedro Fernández González ERESC. Escola de Restauració de Sta Coloma de Gramenet Culinary teacher & coordinator

    09-11-2022 13:00 09-11-2022 14:00 Europe/Madrid The value of education in the hospitality schools. A gaze towards sustainability

    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.

    Espai AMB/Ajuntament Barcelona
    Wed 9 13:00h - 14:00h Espai AMB/Ajuntament Barcelona Free
    13:00h
    Round table | Guest events Humanism, cuisine and sustainability Science & Cooking World Congress

    Sustainability and innovation in the pastry industry

    Antonio Bachour
    Antonio Bachour Coral Gables Pastry Chef
    Francisco Migoya
    Francisco Migoya Modernist Cuisine Pastry Chef
    Joyce Galvão
    Joyce Galvão A química dos bolos Pastry chef & writer
    Isma Prados
    Isma Prados Chef
    Lluís Costa
    Lluís Costa Vallflorida (Sant Esteve de Palautordera) Pastry chef

    09-11-2022 13:00 09-11-2022 13:45 Europe/Madrid Sustainability and innovation in the pastry industry

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

    ForumLab
    Wed 9 13:00h - 13:45h ForumLab Free
    13:00h
    Talk | Workshop Green haute cuisine

    Botanical gastronomy, the age of plants

    Emile van der Staak
    Emile van der Staak De Nieuwe Winkel (*Michelin, * Green) Chef
    Belén Parra
    Belén Parra Journalist

    09-11-2022 13:00 09-11-2022 14:00 Europe/Madrid Botanical gastronomy, the age of plants

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

    Taller
    Wed 9 13:00h - 14:00h Taller Free
    13:30h
    Talk | Auditorium Artisans of the kitchen

    Fusion cuisine from the Cantabrian territories

    Julen Bergantiños
    Julen Bergantiños Restaurant Islares Chef
    Carme Gasull
    Carme Gasull Journalist
    Anna Riera
    Anna Riera Journalist

    09-11-2022 13:30 09-11-2022 14:00 Europe/Madrid Fusion cuisine from the Cantabrian territories

    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.

    Auditori
    Wed 9 13:30h - 14:00h Auditori Free
    13:30h
    Showcooking | Exhibitor talks Aula Makro

    Farmhouse cooking. New traditions

    Julen Baz
    Julen Baz Garena Chef

    09-11-2022 13:30 09-11-2022 14:15 Europe/Madrid Farmhouse cooking. New traditions Aula Makro
    Wed 9 13:30h - 14:15h Aula Makro
    13:45h
    Round table | Guest events Humanism, cuisine and sustainability Science & Cooking World Congress

    The value of diversity in world cuisines

    Denise Araujo
    Denise Araujo Amazonia Chef and Researcher
    Isma Prados
    Isma Prados Chef
    Lino Adillón
    Lino Adillón Volver Chef
    Maria Esther Abreu Rojas
    Maria Esther Abreu Rojas Researcher
    Roberto Iborra
    Roberto Iborra Instituto de Gastronomía Española en México Director
    Fatih Tudak
    Fatih Tudak Turk Fatih Tutak (** Michelin) Chef
    Daisy Wang
    Daisy Wang SCWC Delegate to China
    Daniel Li
    Daniel Li SCWC Delegate in China

    09-11-2022 13:45 09-11-2022 14:30 Europe/Madrid The value of diversity in world cuisines

    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. 

    ForumLab
    Wed 9 13:45h - 14:30h ForumLab Free
    14:00h
    Talk | Auditorium Artisans of the kitchen

    Fire and freedom

    Juan José & Eduardo Pérez
    Juan José & Eduardo Pérez Tohqa Sumiller & Chef
    Carme Gasull
    Carme Gasull Journalist
    Anna Riera
    Anna Riera Journalist

    09-11-2022 14:00 09-11-2022 14:30 Europe/Madrid Fire and freedom

    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. 

    Auditori
    Wed 9 14:00h - 14:30h Auditori Free
    14:00h
    Workshop with tasting | Exhibitor talks The Kitchen of Catalonia Area

    Consomé of vegetables and lamb civet quality brand Product of Collserola

    Estudiantes -
    Estudiantes - El Rosetó de Sant Cugat, restaurant escola de l’Institut FP Sant Cugat (membre del Parc a taula)

    09-11-2022 14:00 09-11-2022 14:30 Europe/Madrid Consomé of vegetables and lamb civet quality brand Product of Collserola

    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)

    La Cuina de l'Espai Catalunya
    Wed 9 14:00h - 14:30h La Cuina de l'Espai Catalunya Free
    14:30h
    Showcooking | Exhibitor talks Aula Makro

    Sustainability and use from the sea. Sustainable volcanic gastronomy

    Alberto González
    Alberto González San Sebastián 57 Chef

    09-11-2022 14:30 09-11-2022 15:15 Europe/Madrid Sustainability and use from the sea. Sustainable volcanic gastronomy

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

    Aula Makro
    Wed 9 14:30h - 15:15h Aula Makro Free
    15:15h
    Workshop with tasting | Exhibitor talks The Kitchen of Catalonia Area

    Cooking and pairing with five Catalan DOP oils

    09-11-2022 15:15 09-11-2022 15:45 Europe/Madrid Cooking and pairing with five Catalan DOP oils La Cuina de l'Espai Catalunya
    Wed 9 15:15h - 15:45h La Cuina de l'Espai Catalunya Free
    15:30h
    Awards ceremony | Auditorium

    Catalans’ Favourite Dish 2022

    Ada Parellada
    Ada Parellada Restaurant Semproniana Chef
    Judith Càlix
    Judith Càlix Cuina Journalist
    Oriol Casals
    Oriol Casals Teòric Taverna
    Sergi de Meià
    Sergi de Meià Restaurant Sergi de Meià Chef and consultant

    09-11-2022 15:30 09-11-2022 16:15 Europe/Madrid Catalans’ Favourite Dish 2022

    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:

    Auditori
    Wed 9 15:30h - 16:15h Auditori Free
    15:30h
    Showcooking | Exhibitor talks Aula Makro

    Seasonal stews

    Pepe Ron
    Pepe Ron Restaurant Blanco Chef

    09-11-2022 15:30 09-11-2022 16:15 Europe/Madrid Seasonal stews Aula Makro
    Wed 9 15:30h - 16:15h Aula Makro Free
    16:00h
    Round table | Exhibitor talks Setmana del Vi Català

    Enodata Social Media of catalan wineries 2022

    Judith Cortina
    Judith Cortina ENOTURISTA CEO
    David Jobé
    David Jobé ENOTURISTA CEO

    09-11-2022 16:00 09-11-2022 17:00 Europe/Madrid Enodata Social Media of catalan wineries 2022

    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.

    L'Aula de la Setmana del Vi Català
    Wed 9 16:00h - 17:00h L'Aula de la Setmana del Vi Català Free
    16:00h
    Showcooking | Exhibitor talks AMB/Barcelona City Council

    Nose-to-tail

    Riccardo Radice
    Riccardo Radice Restaurant Fishology Founder & chef
    Nuria Gustems
    Nuria Gustems GranBlau Founder

    09-11-2022 16:00 09-11-2022 17:00 Europe/Madrid Nose-to-tail

    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.

    Espai AMB/Ajuntament Barcelona
    Wed 9 16:00h - 17:00h Espai AMB/Ajuntament Barcelona
    16:00h
    Workshop with tasting | Sweet Forum

    Panettone with chocolates Bean to Bar

    Olivier Fernández
    Olivier Fernández Escola de Pastisseria del Gremi de Barcelona Director
    José Romero
    José Romero Escola de Pastisseria del Gremi de Barcelona Teacher
    Anna Riera
    Anna Riera Journalist

    09-11-2022 16:00 09-11-2022 17:00 Europe/Madrid Panettone with chocolates Bean to Bar Taller
    Wed 9 16:00h - 17:00h Taller
    16:15h
    Cook & Chat | Exhibitor talks The Kitchen of Catalonia Area

    Craft beer in Catalonia

    Miquel Rius
    Miquel Rius GECAN
    Jordi Marce
    Jordi Marce La Minera
    Miquel-Àngel del Castillo
    Miquel-Àngel del Castillo Les Clandestines de Montferri
    Xavi Pereira
    Xavi Pereira Cervesa del Montseny

    09-11-2022 16:15 09-11-2022 16:45 Europe/Madrid Craft beer in Catalonia La Cuina de l'Espai Catalunya
    Wed 9 16:15h - 16:45h La Cuina de l'Espai Catalunya Free
    16:15h
    Awards

    Cuiner Awards Gastronomic Forum Barcelona 2022

    Vicky Maccarone & Jaume Marambio -
    Vicky Maccarone & Jaume Marambio - Alapar Maitre & Chef
    Adrià Bou
    Adrià Bou Terram Chef
    Fran Agudo
    Fran Agudo Mont Bar Chef
    Manu Núñez & Carles Ramon -
    Manu Núñez & Carles Ramon - Besta Chefs
    Lluc Quintana
    Lluc Quintana Can Xapes Chef
    Jordi Tarré
    Jordi Tarré Prodigi Chef
    Pep Palau
    Pep Palau Gastronomic Fòrum
    Cristina Jolonch
    Cristina Jolonch La Vanguardia Journalist

    09-11-2022 16:15 09-11-2022 17:15 Europe/Madrid Cuiner Awards Gastronomic Forum Barcelona 2022 Auditori
    Wed 9 16:15h - 17:15h Auditori Free
    17:30h
    Talk | Auditorium

    Torres Brothers Kitchen: best practices in environmental and workplace sustainability

    Sergio & Javier Torres
    Sergio & Javier Torres Cocina Hermanos Torres (** Michelin y * green) Chefs
    Belén Parra
    Belén Parra Journalist

    09-11-2022 17:30 09-11-2022 18:15 Europe/Madrid Torres Brothers Kitchen: best practices in environmental and workplace sustainability

    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. 

    Auditori
    Wed 9 17:30h - 18:15h Auditori Free
    18:00h
    Cook & Chat | Exhibitor talks AMB/Barcelona City Council

    Seasonality and proximity in the fine dining scene, an impossible challenge?

    Artur Martinez
    Artur Martinez Restaurante AÜRT (* Michelin) Chef
    Carme Gasull
    Carme Gasull Journalist Presenter

    09-11-2022 18:00 09-11-2022 19:00 Europe/Madrid Seasonality and proximity in the fine dining scene, an impossible challenge?

    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. 

    Espai AMB/Ajuntament Barcelona
    Wed 9 18:00h - 19:00h Espai AMB/Ajuntament Barcelona
    18:15h
    Talk | Auditorium

    Creativity in its purest form, in the kitchen and in liquid gastronomy.

    Oriol Castro, Eduard Xatruch & Mateu Casañas -
    Oriol Castro, Eduard Xatruch & Mateu Casañas - Disfrutar (** Michelin) Chefs
    Carme Gasull
    Carme Gasull Journalist

    09-11-2022 18:15 09-11-2022 19:00 Europe/Madrid Creativity in its purest form, in the kitchen and in liquid gastronomy.

    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.

    Auditori
    Wed 9 18:15h - 19:00h Auditori Free
    Close