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Riccardo Radice

Riccardo Radice | Fishology* Barcelona, Spain

Biography

Riccardo Radice is a chef and founder of Fishology, the restaurant he established with Giulia Gabriele in Barcelona. Born in northern Italy, his desire to cook led him to work in different European cities, including Prague, Amsterdam, Bilbao and Barcelona. In the Catalan capital, he worked at restaurants including Disfrutar, Angle, Spectrum and Nerua before setting up his own project.

At Fishology, he develops a cuisine centred on seafood and the revival of traditional preservation and transformation techniques. The restaurant works with preparations including preserves, curing, maturation, escabeches, charcuterie and smoking, with particular attention to making full use of fish. This approach has also been extended to Fishology Foods, a brand of seafood charcuterie products created with Gabriele. In 2021, Radice was a finalist for the Cuiner Award at Gastronomic Forum Barcelona with Fishology, alongside Giulia Gabriele. In 2024, the restaurant was awarded its first Michelin star.

Sessions

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

12:30h

Showcooking | .

Preserving: From Antiquity to the Avant-Garde

Riccardo Radice Fishology* Chef Speaker

Giulia Gabriele Fishology* Maître Speaker

2026-11-03 12:30 2026-11-03 13:15 Europe/Madrid Preserving: From Antiquity to the Avant-Garde Food preservation is one of humanity’s oldest technologies, born out of the strict need for survival. In this presentation, Riccardo and Giulia, the creators of FISHØLOGY (Barcelona), explore the conceptual and technical evolution of marine preservation, from ancestral methods — salting, curing, smoking, marinating and fermentation — to their contemporary application in avant-garde fine dining. Through their approach, known as “sea charcuterie”, Riccardo and Giulia demonstrate how dry ageing and precise control of temperature and humidity not only extend the shelf life of fish, but also radically transform its sensory properties, achieving unprecedented concentrations of flavour and unusual textures. The presentation takes a comprehensive look at the restaurant’s philosophy: an obsessive pursuit of gastronomic excellence combined with a strong environmental commitment. Through the complete use of the product (Zero Waste), the use of locally sourced fish and the revaluation of humble or discarded species, the project proposes a sustainable model for the future of the sea. Aula Makro

Tue 3

12:30h - 13:15h Aula Makro Free access