Carme Gasull

18:15h

Talk | .

Asturias, Creative Terroir

Nacho Manzano Casa Marcial*** Chef Speaker

Carme Gasull Journalist Presenter

2026-11-02 18:15 2026-11-02 19:00 Europe/Madrid Asturias, Creative Terroir Nacho Manzano, from Casa Marcial in Arriondas, focuses on Asturias and its role as a gastronomic territory. The session links the concept of terroir with creativity. Auditorio #alimentosdespaña

Mon 2

18:15h - 19:00h Auditorio #alimentosdespaña Free access

10:30h

Workshop with tasting | . Charcuterie and meat

French Artisan Charcuterie

Victor Bergerot La Charcuterie Chef Speaker

Guillaume Bergerot La Charcuterie Butcher Speaker

Carme Gasull Journalist Presenter

2026-11-02 10:30 2026-11-02 11:30 Europe/Madrid French Artisan Charcuterie Guillaume Bergerot and Victor Bergerot, from La Charcuterie in Madrid, lead a session dedicated to the French charcuterie tradition. Classic French charcuterie specialities can be tasted during this workshop.

This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Taller

Mon 2

10:30h - 11:30h Taller Free admission with option to reserve in advance

12:00h

Workshop with tasting | . Charcuterie and meat

Asturian Charcuterie Tradition

Xune Andrade Monte* Chef Speaker

David De la Riva Rodríguez Cárnicas Campomanes Butcher Speaker

Carme Gasull Journalist Presenter

2026-11-02 12:00 2026-11-02 13:00 Europe/Madrid Asturian Charcuterie Tradition Xune Andrade and David de la Riva Rodríguez explore the charcuterie tradition of Asturias. The session brings together the shared perspective of a chef and a charcutier, who will offer their finest creations to taste.

This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Taller

Mon 2

12:00h - 13:00h Taller Free admission with option to reserve in advance

13:30h

Workshop with tasting | . Charcuterie and meat

Beyond intuition: professional meat tasting

Elisabeth G. Iborra Meat sommelier Speaker

Vanesa Martín El Alfoz de Burgos Chef Speaker

Carme Gasull Journalist Presenter

2026-11-02 13:30 2026-11-02 14:30 Europe/Madrid Beyond intuition: professional meat tasting Elisabeth G. Iborra, from La Sumiller de la Carne, and Vanesa Martín, from El Alfoz de Burgos, take part in a tasting workshop where participants will taste some of the finest meats and learn how to assess their quality.
This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Taller

Mon 2

13:30h - 14:30h Taller Free admission with option to reserve in advance

17:45h

Talk | .

Creativity and Tradition

Oriol Castro Disfrutar*** Chef Speaker

Carme Gasull Journalist Presenter

2026-11-03 17:45 2026-11-03 18:30 Europe/Madrid Creativity and Tradition Oriol Castro, from Disfrutar in Barcelona, lead a keynote session exploring creativity and tradition. The renowned chef share their approach to the relationship between these two concepts. Auditorio #alimentosdespaña

Tue 3

17:45h - 18:30h Auditorio #alimentosdespaña Free access

11:00h

Presentation with tasting | . Sea Charcuterie

Tradition and innovation by the sea

Riccardo Radice Fishology* Chef Speaker

Giulia Gabriele Fishology* Maître Speaker

Carme Gasull Journalist Presenter

2026-11-03 11:00 2026-11-03 11:45 Europe/Madrid Tradition and innovation by the sea Ricardo Radicce and Giulia Gabriele, from Fishology in Barcelona, present a session bringing seafood into the world of charcuterie. A proposal linked to their Barcelona project, where participants will be able to taste their seafood charcuterie.

This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Taller

Tue 3

11:00h - 11:45h Taller Free admission with option to reserve in advance

11:45h

Presentation with tasting | . Sea Charcuterie

Deep Sea Flavours

Omar Páez Bestia Marina Chef Speaker

Carme Gasull Journalist Presenter

2026-11-03 11:45 2026-11-03 12:30 Europe/Madrid Deep Sea Flavours Omar Páez, from Bestia Marina in Garachico, Tenerife, leads a workshop focused on the deep flavours of the sea. The chef will offer a tasting of the seafood charcuterie he makes at his restaurant in the Canary Islands. Taller

Tue 3

11:45h - 12:30h Taller Free admission with option to reserve in advance

10:30h

Presentation | .

Barcelona Slow Food Guide 2027

Carme Gasull Journalist Presenter

2026-11-04 10:30 2026-11-04 12:00 Europe/Madrid Barcelona Slow Food Guide 2027 Presentation of the Barcelona Slow Food Guide 2027. More than one hundred establishments in Barcelona and the surrounding area committed to local, traditional and responsible cuisine. Auditorio #alimentosdespaña

Wed 4

10:30h - 12:00h Auditorio #alimentosdespaña Free access

16:30h

Talk | . Regional cuisines

Revisiting Galician Cuisine

Javier Olleros Culler de Pau** Chef Speaker

Carme Gasull Journalist Presenter

2026-11-04 16:30 2026-11-04 17:00 Europe/Madrid Revisiting Galician Cuisine Javier Olleros, one of the leading chefs of the new Galician cuisine, leads a keynote session dedicated to contemporary Galician cuisine. The starting point is a re-examination of Galician cuisine through tradition. Auditorio #alimentosdespaña

Wed 4

16:30h - 17:00h Auditorio #alimentosdespaña Free access

17:00h

Talk | . Regional cuisines

Returning to Our Roots

Lucía Freitas A Tafona* Chef Speaker

Carme Gasull Journalist Presenter

2026-11-04 17:00 2026-11-04 17:30 Europe/Madrid Returning to Our Roots Lucía Freitas presents a session that takes a return to the roots as its starting point. The renowned Galician chef offers a fresh perspective on traditional cuisine through its roots. Auditorio #alimentosdespaña

Wed 4

17:00h - 17:30h Auditorio #alimentosdespaña Free access

18:30h

Awards | . Awards and competitions

Best Artisan Panettone and Best Chocolate Panettone in Spain Awards Ceremony

Carme Gasull Journalist Presenter

2026-11-03 18:30 2026-11-03 19:00 Europe/Madrid Best Artisan Panettone and Best Chocolate Panettone in Spain Awards Ceremony The Escola de Pastisseria del Gremi de Barcelona organises these awards, which celebrate the knowledge and skills of artisan pastry-making through one of its most demanding creations. The jury assesses aspects such as shape and appearance, baking and glazing, crumb structure and fruit distribution, as well as aroma and flavour. Auditorio #alimentosdespaña

Tue 3

18:30h - 19:00h Auditorio #alimentosdespaña Free access