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Ignacio Alcalá

Chef | Fonda Alcalá Calaceite, Spain

Biography

Trained at the Teruel School of Hospitality already Espai Sucre in Barcelona. He has worked in renowned restaurants such as Neichel , Hotel Neri, Celler de Can Roca and Fonda Alcalá, in addition to being part of Bistronomia Group in the Philippines.

Sessions

12:00h

Round table | .

Heritage alive: the value of the legacy culinary

Cristina Mallor CITA Aragón Researcher Speaker

Ignacio Alcalá Fonda Alcalá Chef Speaker

Javier Moragrega Senda S.L. Co-Founder Speaker

Ramon Casamada DOP Mongeta del Ganxet Representant Speaker

2025-11-03 12:00 2025-11-03 12:30 Europe/Madrid Heritage alive: the value of the legacy culinary The Beseit Bean and the Ganxet Bean represent the effort to conserve local biodiversity and knowledge traditional . This round table with producers and experts will share the recovery process of the Beseit Bean in Matarraña and the challenges of preserving the unique quality of the Ganxet bean in Catalonia. Two examples that invite reflection on how protect our heritage gastronomic in front of of the changes in consumption and the agricultural landscape . Two examples that show such as the defense of heritage food contributes to systems agricultural more resilient. Aula Alimentació Sostenible Barcelona

Mon 3 12:00h - 12:30h Aula Alimentació Sostenible Barcelona Free access

13:30h

Cooking demonstration | .

Surf and turf with beans from Beceit and Ganxet

Ignacio Alcalá Fonda Alcalá Chef Speaker

Saul Gil Fonda Alcalá Chef Speaker

2025-11-03 13:30 2025-11-03 14:30 Europe/Madrid Surf and turf with beans from Beceit and Ganxet

In this demonstration we recover the essence of traditional cuisine with a spoon dish that combines products from the sea and the mountains . Based on the heritage of generations , we select ingredients local: Mediterranean cod nearby , the seasonal vegetables from the Matarraña garden, the Local beans and Ternasco cheeses A stew that respects the authentic flavor and tradition , where the technique and care of the product come together to create a dish that reflects territory, culture and sustainability in every bite.

Aula Alimentació Sostenible Barcelona

Mon 3 13:30h - 14:30h Aula Alimentació Sostenible Barcelona Free access