Carme Gasull

11:00h

Presentation | .

Why do we have the best cuisine in the world? Catalonia, World Region of Gastronomy 2025

Carme Gasull Journalist Presenter

2025-11-03 11:00 2025-11-03 11:15 Europe/Madrid Why do we have the best cuisine in the world? Catalonia, World Region of Gastronomy 2025 As part of the presentation of Catalonia, World Region of Gastronomy. By Arantxa Calvera, Director of the Catalan Tourism Agency. Auditori

Mon 3 11:00h - 11:15h Auditori Free access

12:45h

Presentation with tasting | .

Purebred sausages

Carme Gasull Journalist Presenter

Jorge Sastre Sartoria Panatieri Chef Speaker

Marta Borràs dpagès Producer Speaker

Martín Ezpeleta dpagès Producer Speaker

Rafa Panatieri Sartoria Panatieri Chef Speaker

2025-11-03 12:45 2025-11-03 13:15 Europe/Madrid Purebred sausages Panatieri and Sastre, accompanied by the organic pork producers they regularly work with, will show us how they make the sausages served in their restaurants. Auditori

Mon 3 12:45h - 13:15h Auditori Free admission with option to reserve in advance

13:15h

Presentation with tasting | .

Cooking charcuterie

Carme Gasull Journalist Presenter

Rafa Peña Gresca & Provisions Gresca Chef Speaker

2025-11-03 13:15 2025-11-03 13:45 Europe/Madrid Cooking charcuterie Drawing on his experience in French-inspired cuisine, Rafa Peña will showcase some of the first cured meats he is beginning to produce in a new, trendy business format: restaurant charcuterie. Auditori

Mon 3 13:15h - 13:45h Auditori Free admission with option to reserve in advance

13:45h

Presentation with tasting | .

The sublimation of farmhouse sausage

Carme Gasull Journalist Presenter

Oriol Rovira Els Casals* Chef Speaker

2025-11-03 13:45 2025-11-03 14:15 Europe/Madrid The sublimation of farmhouse sausage Oriol Rovira will explain how, in the charcuterie workshop at his family estate, Els Casals, he and his family produce the finest traditional farmhouse-style cured meats, which are often found in the best restaurants. Auditori

Mon 3 13:45h - 14:15h Auditori Free admission with option to reserve in advance

18:00h

Workshop with tasting | .

Signature charcuterie. The finest Argentine charcuterie.

Carme Gasull Journalist Presenter

César "Wilson" Sagario Corte Charcutería Charcutier Speaker

2025-11-03 18:00 2025-11-03 19:00 Europe/Madrid Signature charcuterie. The finest Argentine charcuterie.

César Sagario is coming from Argentina to explain how he has managed to reinterpret and take his country's traditional charcuterie to the highest level.

At the end of the session, there will be a tasting of the dishes prepared.

This activity has free admission. However, in order to guarantee your spot in this activity, it's recommended to reserve a seat in advance. The reservation is €5 (VAT included)

Taller

Mon 3 18:00h - 19:00h Taller Free admission with option to reserve in advance

17:00h

Workshop with tasting | .

Re-evolution in charcuterie

Carme Gasull Journalist Presenter

Xesc Reina Charcutier Speaker

2025-11-03 17:00 2025-11-03 17:45 Europe/Madrid Re-evolution in charcuterie

30 years of provocation and leadership from the Oficis de la Carn Foundation School

Xesc Reina, an internationally renowned charcutier, will reveal all the secrets of cutting-edge charcuterie, accompanied by Josep Dolcet, an expert in the field. Together, they will offer us a unique session on fine charcuterie.
At the end of the session, there will be a tasting of the dishes prepared.

With the collaboration of the Guild of Butchers of Catalonia

This activity has free admission. However, in order to guarantee your spot in this activity, it's recommended to reserve a seat in advance. The reservation is €5 (VAT included).

Taller

Mon 3 17:00h - 17:45h Taller Free admission with option to reserve in advance

12:10h

Presentation with tasting | .

Squid ‘Sosenga’ with mushroom sauce

Carme Gasull Journalist Presenter

Marc Pérez La Sosenga Chef Speaker

2025-11-04 12:10 2025-11-04 13:20 Europe/Madrid Squid ‘Sosenga’ with mushroom sauce

Tània Doblas and Marc Pérez will prepare two medieval recipes in a single dish: squid stew and mushroom sauce, the only recipe in the Book of Sent Soví that mentions mushrooms.

At the end of the session, there will be a tasting of the dish prepared.

Auditori

Tue 4 12:10h - 13:20h Auditori Free access

12:10h

Presentation with tasting | .

The “letugat”

Carme Gasull Journalist Presenter

Javier Martínez Castell de Perelada * Chef Speaker

2025-11-04 12:10 2025-11-04 13:20 Europe/Madrid The “letugat” Javier Martínez will demonstrate how to prepare another dish featured in Sent Soví cookbook: "letugat". After the session, attendees will be invited to sample the dish. Auditori

Tue 4 12:10h - 13:20h Auditori Free access

12:10h

Presentation with tasting | .

Almadroc & jurvert

Carme Gasull Journalist Presenter

Raül Balam Moments * Chef Speaker

2025-11-04 12:10 2025-11-04 13:20 Europe/Madrid Almadroc & jurvert

Raül will cook live a dish that is as characteristic of medieval Catalan cuisine as almadroc and jurvert.

At the end of the session, there will be a tasting of the dish prepared.

Auditori

Tue 4 12:10h - 13:20h Auditori Free access

12:10h

Presentation with tasting | .

“Llenques” cheese

Carme Gasull Journalist Presenter

Gessamí Caramés Meleta de Romer Chef Speaker

2025-11-04 12:10 2025-11-04 13:20 Europe/Madrid “Llenques” cheese

Chef Gessamí Caramés will prepare another of the representative dishes from the Sent Soví cookbook, cheese slices, a sweet and savoury dish made from Catalan dairy products and cheeses, with a dough similar to that used for fritters.

At the end of the session, there will be a tasting of the dish prepared.

Auditori

Tue 4 12:10h - 13:20h Auditori Free access

16:00h

Talk | .

Creative impulse

Carme Gasull Journalist Presenter

Jordi Cruz ABaC *** Chef Speaker

2025-11-04 16:00 2025-11-04 16:30 Europe/Madrid Creative impulse Chef Jordi Cruz will showcase a selection of the best dishes currently on his menu, always contributing creative ideas and innovative techniques. Auditori

Tue 4 16:00h - 16:30h Auditori Free access

16:30h

Talk | .

Evoking art in the kitchen

Carlota Puigvert Les Cols ** Pastry Chef Speaker

Carme Gasull Journalist Presenter

Clara Puigvert Les Cols ** Maître Speaker

Martina Puigvert Les Cols ** Chef Speaker

2025-11-04 16:30 2025-11-04 17:00 Europe/Madrid Evoking art in the kitchen The Puigvert sisters will explain the close relationship between Les Cols' cuisine and its natural surroundings in La Garrotxa. Auditori

Tue 4 16:30h - 17:00h Auditori Free access

18:30h

Awards | .

Award ceremony for the Best Artisan Panettone in Spain 2025 competition

Carme Gasull Journalist Presenter

2025-11-04 18:30 2025-11-04 19:00 Europe/Madrid Award ceremony for the Best Artisan Panettone in Spain 2025 competition Award ceremony for the Best Artisan Panettone in Spain 2025 competition Auditori

Tue 4 18:30h - 19:00h Auditori Free access

10:30h

Presentation | .

Presentation of the Barcelona Slow Food Guide 2026 and presentation of the 4th Gastronomic Responsibility Awards

Carme Gasull Journalist Presenter

2025-11-05 10:30 2025-11-05 12:00 Europe/Madrid Presentation of the Barcelona Slow Food Guide 2026 and presentation of the 4th Gastronomic Responsibility Awards Presentation of the Barcelona Slow Food Guide 2026 and presentation of the 4th Gastronomic Responsibility Awards Auditori

Wed 5 10:30h - 12:00h Auditori Free access

15:45h

Awards | .

Josep Mercader Awards 2025

Carme Gasull Journalist Presenter

Pep Palau Gastronomic Forum Barcelona Head of Content Presenter

2025-11-05 15:45 2025-11-05 16:30 Europe/Madrid Josep Mercader Awards 2025 The Josep Mercader Awards aim to recognise individual or collective work, sometimes carried out over a lifetime. They recognise the work or legacy that these individuals have achieved or left behind in different sectors of activity and in various social, economic and professional fields related to gastronomy. The categories are: Cooking, Dining Room, Wine, Producer (agricultural and fishing sector), Training, Dissemination, Trade and Sustainable Food. Auditori

Wed 5 15:45h - 16:30h Auditori Free access

13:30h

Workshop with tasting | .

Cim i tomba

Carme Gasull Journalist Presenter

Marc Ribas El Ciri Chef Speaker

2025-11-03 13:30 2025-11-03 14:00 Europe/Madrid Cim i tomba Marc Ribas will teach workshop attendees how to prepare this dish that sailors used to make.
At the end of the session, there will be a tasting of the dish. Taller

Mon 3 13:30h - 14:00h Taller Free admission with option to reserve in advance

14:00h

Workshop with tasting | .

“Suquet”

Carme Gasull Journalist Presenter

Eduard Gascons Els Tinars * Chef Speaker

Marc Gascons Els Tinars * Chef Speaker

2025-11-05 14:00 2025-11-05 14:30 Europe/Madrid “Suquet” Marc Gascons, accompanied by Eduard Gascons, will prepare a seafood dish: fish suquet
At the end of the session, there will be a tasting of the dish prepared Taller

Wed 5 14:00h - 14:30h Taller Free admission with option to reserve in advance

13:00h

Workshop with tasting | .

“Escudella i carn d’olla”

Carme Gasull Journalist Presenter

Nandu Jubany Can Jubany * Chef Speaker

2025-11-05 13:00 2025-11-05 13:30 Europe/Madrid “Escudella i carn d’olla” In this workshop, Nandu Jubany will prepare a quintessential Catalan dish: escudella i carn d'olla.
At the end of the session, participants will be invited to taste the dish. Taller

Wed 5 13:00h - 13:30h Taller Free admission with option to reserve in advance

16:00h

Workshop with tasting | .

Black pork sobrassada from Mallorca, not Iberian

Carme Gasull Journalist Presenter

Xesc Reina Charcutier Speaker

2025-11-03 16:00 2025-11-03 16:45 Europe/Madrid Black pork sobrassada from Mallorca, not Iberian In this workshop, attendees will enjoy a comparative tasting of different types of sobrasada with varying maturation periods, led by the foremost expert on sobrasada, Xesc Reina. Taller

Mon 3 16:00h - 16:45h Taller Free access