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Anna Riera Pi

Biography

Journalist, gastronomic consultant and university lecturer. Her travels through South America, Asia, Australia and New Zealand revealed to her that there is no gastronomy without the people who care for the land, nor without the landscapes and heritage they safeguard. She is the author of A Taste of Barcelona: The History of Catalan Cooking and Eating. In 2004, she began directing the “Gourmets” supplement of El Periódico de Catalunya and is currently the voice of the “Cuchara de Palo” podcast on Onda Cero, where she also talks about gastronomy on the network’s travel programme, Onda Viajera.

Sessions

16:15h

Round table | .

Female farmers gathered round the table

Anna Riera Pi Journalist Moderator

Teresa Pinós Vilalta Communicator Speaker

Dolors Roca Puig Farmer Speaker

Rita Faiges Borràs . Speaker

Marta Borràs Fernández Agricultural engineer and farmer Speaker

Carme Picas Sadurní Chef Speaker

2026-11-04 16:15 2026-11-04 18:00 Europe/Madrid Female farmers gathered round the table A journey through rural Catalonia through words and products made by women.
From the Pyrenees to the Ebro, via the lands of Lleida, Girona, Central Catalonia and Barcelona, through cuisine in a round-table discussion addressing current issues affecting the rural world, threatened by the price crisis and the lack of generational renewal; while offering an optimistic perspective that highlights the diversity and quality of production close to home. Featuring the testimonies of women farmers working with fruit, vineyards, olive oil and olives, as well as women livestock farmers, and the opportunity to taste a menu made with products produced by members of the Associació de Dones del Món Rural. Because the agri-food sector and rural life also have a woman’s voice.
With: Teresa Pinós Vilalta, Dolors Roca Puig, Rita Faiges Borràs, Marta Borràs Fernández, Carme Picas Sadurní
Moderated by: Anna Riera Pi ForumLab

Wed 4

16:15h - 18:00h ForumLab Free access

18:00h

Awards | . Awards and competitions

Premis InnoForum

Anna Riera Pi Journalist Presenter

2026-11-02 18:00 2026-11-02 18:15 Europe/Madrid Premis InnoForum The InnoForum Awards aim to recognize the innovation brought by the foodservice industry and artisanal food sector to gastronomy, as well as to contribute to a more sustainable world.

The awards are divided into seven categories:

Most Innovative Product
Most Innovative Technology
Most Sustainable Product
Most Creative and Sustainable Packaging
Most Original Sweet Flavor
Most Original Savory Flavor
Most Original Beverage Flavor

Auditorio #alimentosdespaña

Mon 2

18:00h - 18:15h Auditorio #alimentosdespaña Free access

13:15h

Showcooking | . Pastry and bakery

Traditional Bakery Products Today

Yohan Ferrant Baking School Barcelona Sabadell Director Speaker

Enric Badia Forn Elias & Baking School BS Baker and trainer Speaker

Roger Vilardosa Vilardosa & Baker School BS Baker and trainer Speaker

Sylvian Hervieux Baking School BS Baker MOF Speaker

Anna Riera Pi Journalist Presenter

2026-11-04 13:15 2026-11-04 14:15 Europe/Madrid Traditional Bakery Products Today An expert point of view at today’s baking industry through cereals, native wheat varieties and traditional products making a comeback.From the quarter loaf to the baker’s coca, a journey between tradition, craftsmanship and innovation. ForumLab

Wed 4

13:15h - 14:15h ForumLab Free access

16:00h

Showcooking | .

The cuisine of nostalgia: three traditional dishes, today.

Laura Martín bonÀrea Communicator and content creator Speaker

Anna Riera Pi Journalist Presenter

2026-11-03 16:00 2026-11-03 17:00 Europe/Madrid The cuisine of nostalgia: three traditional dishes, today. In an increasingly fast-paced and ever-changing world, nostalgic cuisine is gaining ground. Traditional dishes and familiar flavours connect us to our roots, bringing us closer to family and cherished memories. In this session, we will transform some of our most beloved dishes into modern, visually appealing and practical formats, without losing the essence of home cooking, slow simmering and tradition. Taller

Tue 3

16:00h - 17:00h Taller Free access