Track: Gastronomy and Culinary Techniques

Explanatory workshop on exclusive Discarlux Dry Aged Wagyu cuts.

Discover a unique culinary dialogue between Tugas’s superfoods and the technical avant-garde of CBC ingredients. Michelin-starred chef Raül Balam Ruscalleda explores the versatility of egg products, freeze-dried, and dehydrated ingredients in harmony with live sprouts and microgreens. An exclusive session designed to transform cuisine through textures, freshness, and innovation applicable to the food sector.

Bread and Cheese Tasting and Pairing

Contemporary Curing and Aging Techniques and Their Pairing with Sherry Wines An exploration of contemporary curing and aging techniques and their gastronomic dialogue with Sherry wines.

Taking as our starting point the Sent Soví, the oldest culinary text written in Catalan and the seminal work of Catalan gastronomic literature, we will discuss the culinary modernity created in the 14th century that still exists in our haute cuisine today.

Chef Pepe Rodríguez, Michelin-starred and MasterChef Spain judge, leads an exclusive showcooking featuring premium Finura de Ibérico cuts. Live, he will work with fresh Iberian pork pieces, showcasing their versatility and potential in professional kitchens. A demonstration of how an exceptional product, handled with precision and respect for its origin, becomes haute cuisine.

A proposal designed to take basic preparations one step further and turn them into desserts with higher perceived value, without complications. Through versatile ideas that are quick to apply, it presents solutions using ready-to-use products that help diversify the offer, enhance visual appeal, and optimise time and resources, adapting to the real pace of day-to-day work.

The importance of the gastronomic identity created at Nolla, shaped through —and despite— the zero-waste model and our condition as immigrants, cooking with local products while interpreting them through our own gastronomic roots.

A gastronomic exploration of the life journey of the three-Michelin-starred Torres Brothers in their hometown of Barcelona, seen through the lens of its architectural singularity. Culinary and architectural talent intersect to offer a snapshot of Barcelona’s potential as a city of excellence for cultural and artistic exchange.

A cuisine learned far from Ronda. Catalan culture did not reach Benito through a territory, but through a way of living and understanding cooking. Argentona, Can Raimi, the farmhouse. Kitchens where there is no artifice, where the product leads and time is respected. This way of understanding the craft is what both Bardal and Tragatá uphold today: an honest, direct cuisine, rooted, yet free from nostalgia.

A culinary journey where creativity and innovation meet on the plate. Through differentpreparations, the main alternative protein products from ZYRCULAR FOODS and itsAMARA brand will be presented, exploring textures, flavours and new gastronomicpossibilities for contemporary cuisine.

Join us for an exclusive tasting led by the Head of the Parmigiano Reggiano Academy. Discover the story behind this world-famous Italian cheese followed by a vertical tasting of three different aging stages. This unique sensory experience is designed for professionals eager to explore the versatility of Parmigiano Reggiano - from aperitif to dessert- and learn how its evolving flavors and textures can elevate a variety of culinary occasions .

Culinary demonstration offered by the Catalan Government’s Department of Agriculture, Livestock, Fisheries and Food, together with PRODECA.

Presentation of the traditional Ramadan recipe book that the FRINUTS brand has created together with the cooks Saloua Loqmane and Fátima Labyedh.

“Harmony of Flavors · China–Spain Pairing” is a gastronomic pairing experience that invites participants to discover new combinations of dishes and beverages through the dialogue between the culinary traditions of China and Spain. Within the framework of Alimentaria, the event proposes a sensory journey that explores balance, complementarity, and surprise, creating a space for encounter and enjoyment around the table.