Track: The Kitchen of Catalonia Area

The restaurants and fishermen of Palamós will give a talk about the fish and prawns of Palamós, introducing the varieties that are caught and that arrive at their market. Through a live cooking session, they will show several gastronomic applications of these products from the sea.

Uri Sala, chef from restaurant El Bart, and Èric Soldevila and Xavier Lòpez, chefs from Restaurant Devici; both part of Col·lectiu Osona Cuina, will offer us various gastronomic proposals where Fetaosona, excellent products will take center stage.

Xixo Castaño, chef recognized with a Michelin star, will talk to us about the DOP Pera de Lleida product, emphasizing its properties and culinary skills, and he will do it through a recipe with local products.

"Session organized by Diputació de Girona". 

Lluís Fernández is going to talk about the Cap de Creus lobster, revealing the gastronomic qualities of this identity product of the Cap de Creus area. Through the preparation of several recipes, he will show the versatility of this appreciated crustacean by restaurateurs and consumers

Chef Toni Romero will talk to us about the artichoke, a regional and seasonal product. Through several recipes, he will show us the excellence of this product and its multiple gastronomic applications.

This is a tasting that will be elaborated by the Sitges Cooking School with 4 products from 4 companies that stand out for their innovation: Mallart, Caviaroli, Castanya de Viladrau and Can Puxic.

The Federation DOP-IGP will carry out a showcooking to present Catalan products awarded with the DOP and IGP seals by Somiatruites Restaurant awarded with a green star by the prestigious Michelin guide. The presentation will consist of a live cooking session where the chef will show the culinary possibilities of renowned Catalan products.

"Session organized by Diputació de Girona". 

Chef Quim Casellas will talk to us about fish that are caught on the Costa Brava and that are not valued by consumers, but that for their part have very interesting taste and nutritional properties.

Quim Casellas is the leading chef of the TV3 program La Mar de bé, an informative program about the world of fishing that gives prestige to market fish, and to the profession of fisherman. His participation in this program has allowed him to have a wide knowledge of the world of the sea and its spices. During the session, he will present little-known fish that can be used to make exquisite dishes at a very reasonable cost.

Importance of dairy consumption in the framework of a healthy and wholesome diet such as the Mediterranean Diet. The dairy sector in Catalonia: sustainability, culture and gastronomy.

Lleida is a territory with a strong agricultural presence thanks to having a fertile and generous land that produces highly appreciated products such as pears, snails, oil and wine, among others. The students of the School of Hospitality and Tourism of Lleida will present some recipes made with identity products of the territory and through them they will explain their gastronomic skills with the aim of highlighting a territory that generates large quantities of a high quality of agri-food products.

Let's shine a light on two unique pâtés from Penedès

The Consorci del Moianès will last a presentation where they will be able to discover the products of their territory and taste them.

Joel Castanyé, ambassador of the Lleida territory and great connoisseur of the territory's products, will offer us a session about Alt Urgell butter brioche with Alt Urgell cheese and caviar oil with Les Garrigues oil. Joel Castanyé is chef at Restaurant La Boscana in Bellvís and has been awarded with a Michelin star since 2016.

Live cooking session where Aranca brand Origin legumes will be used: Segarra lentils, Anoia chickpeas, beans from Santa Pau to demonstrate the value and versatility of the products with Catalan origin.

Tasting of 4 high altitude wines from the costers del segre appellation of origin, led by sommelier jordi martínez.

Producte de Collserola guarantee mark is a hallmark of agro-food products of quality, proximity, guarantee, territory, identity and season that are produced in the territorial scope of the Natural Park. A territory located near Barcelona that offers products such as tangerines, lamb and mandón tomatoes. During the session, the main characteristics of these products will be detailed and a recipe will be prepared by the students of El Rosetó de Sant Cugat, the school restaurant of the FP Sant Cugat Institute (member of Parc a Taula)