Schedule

In collaboration with the Università della Pizza Italiana del Mondo, GFB will host the Spanish national championship Pizza por Pasión.

Professional pizza chefs from all over Spain will compete for this prized award. The aim of the competition is to recognize the gastronomic level of pizza, to promote the pizza maker’s profession and to promote quality pizza.

To open the ForumLab, Jorge Guitian will give a keynote speech on the Generation 90, one of the main themes of the Gastronomic Forum Barcelona 2024.

How can we bring more sustainable agricultural production to people's tables? We talked to chef María Nicolau and the people in charge of some of the agricultural parks around Barcelona.

In the session The Sausage Pantry, 4 sausage producers will be presented and will show their most iconic and unique products. From stuffed pig's feet, to a dish made with bone belly, to the original rabbit sausage or pâtés with local products.

Producers:

Enric Rosell (Ca l'Estevet)
Jaume Viñallonga (Cal Cabré 1910)
Albert Puig  (Llonganissa de conill)
Cristina Barbacil (Mallart Xarcuters Artesans)

Is it possible to make vegan pastries, without added sugars and gluten-free? Lucila Canero will show us that it is in this workshop where you will be able to taste all the desserts she makes.

Presentation of Catalonia World Gastronomy Region 2025

The chef Carlos Maldonado brings us some of his menu ‘made of clay’ in which he shows us his roots with dishes from the region of Talavera giving them his personal touch.

This round table will discuss the important topic of digitalisation in the hotel and catering sector.

The Disfrutar chefs will unveil in this session the creative proposals of what is considered the best restaurant in the world.

Pasquale Moro, a technician from the Italian flour company Molino Casillo, will explain the benefits of flours made with wheat germ. A line of state-of-the-art pizza flours, with an aroma and nutritional properties that make all the difference. Together with Fabrizio Mantini, CBG's technical sales specialist, they will prepare a traditional focaccia using the most advanced ingredients.

In this session we will discover 4 products from the Alt Urgell, Les Garrigues and Val d'Aran regions will be presented, explaining their company and giving them a taste of their most iconic and unique products, closely linked to the regions of origin. We will be able to try the bull de trossos, an ecological and biodynamic oil, the Aranese pot and a red wine from Arbeca.

Producers:
Gemma Orrit (Carnisseria Ca l’Àngel, Peramola)
Mònica Sanmartí (Aran Codina, Artíes)
Neus Costa (Oli Cometes, Cervià de les Garrigues)
Gerard Aldoma (Celler Vinya Els Vilars, Arbeca)

Introduction and explanation of our project and concept.

Our way of understanding Japanese cuisine outside Japan.

Brief summary of our career, the process of creating the business concept, the day-to-day running of the business and our achievements.

Preparation of some of our most iconic dishes with subsequent tasting.

Four renowned chefs will debate the present and future of Catalan cuisine.

Chefs and experts will reflect on the value of social commitment in the restaurant sector

Vineyard and orchard producers talk to Juancho Martini, chef of the vegetable restaurant Fat Veggis about the effects of climate change on gastronomy.

Four Catalan producers will offer us a presentation where they will show a wide range of optimal products for aperitif time. Quality preserves, croquettes, craft beers and black vermouth.

Producers:
Marta Vaquer  (Casa Mariol, Batea)
Quiònia Pujol (Cervesa Lo Vilot, Almacelles)
Òscar Ulloa y Josep M. Maldonado(Artesania de la croqueta, Constantí)
Carles Sánchez-Llibre (A Mar, Vilassar de Mar)

The renowned and award-winning pastry chef Raúl Bernal will create some of Lapaca's most successful cakes in this workshop with a tasting afterwards.

The media chef will present his vision of Catalan cuisine by cooking the most representative dishes he prepares at La Taverna del Ciri.

Two cured products will be the protagonists of this session. Pernils Can Mateu and Anchovies Callol Serrats will present their most iconic and unique products.

Producers:
Martí Callol (Anxoves Callol Serrats, L’Escala)
Joan Curós (Pernils Can Mateu, Olot)

The people at Teòric, one of Barcelona's most emblematic bistrots, talk to Jaume Casado, saffron producer, about how modern Catalan cuisine can be made with local and seasonal products.

Products from the Urgell and Les Garrigues regions will be presented by their producers. They will explain their philosophy and trajectory and will give them a taste of their most iconic and unique products closely linked to the regions of origin. Nougat, liqueurs, and dishes from the territory's cuisine by the young and renowned chef Sergi Aritzeta.

Producers:
Zoe Valero (Torrons Fèlix, Agramunt)
Sergi Aritzeta (El Truc Restaurant, Agramunt)
Andreu Culleré (Cooperativa Tres Cadires, Arbeca)
 

Six social projects that contribute to making a fairer world possible through cuisine, presented by their promoters, four professionals committed to their environment..

 R&D is not a whim of big companies, it is a necessity for all of them. At Sensacions Gastronomy&Emotions we seek continuous improvement of the whole operation. The design of new dishes goes hand in hand with optimising processes, reducing costs, searching for new products, redesigning recipes...

We will be able to see how we apply R&D in mass events while maintaining a high level of haute cuisine, bringing practical cases and solutions implemented in the operation.

These two talented chefs, Sara and Jorge, will prepare live some of their already iconic dishes which can be tasted at the end of the workshop.

These 5 experts in different fields will discuss the hot topic of work-life balance in a sector in which it is no easy task. The objective: the well-being of people.

In this session we will discover several preparations made with pork from Pibernat Alimentaria in 5th range format and we will pair them with Minera craft beers.

Producers:

Jordi Marcè (Cervesa Artesana Minera, Sant Joan de les Abadesses )
Carles Fluvià i Miquel Fluvià (Pibernat Alimentària, Olot )

One of the world's best pizza chefs will reveal some of his best kept secrets.

As an introduction to the showcooking, we will share in a video the illusion-motivation, and the process of the renovation. We will make the individual dessert inspired by our city Barcelona and you will be able to taste it on the spot, to discover and get to know our philosophy and discourse of ‘LA PASTISSERIA Barcelona’.

Quim Casellas, a chef with a Sol Repsol who is committed to sustainability, talks to Cristina Caparrós, a local fishing activist.

A round table session where five producers from the Earth Products Network will present their most iconic and unique products. Biscuits, pastries, nuts, coffees and spirits will be the products that we can discover and taste in this proposal for a sweet table.

Producers:
Xavi Crivillés (Gassó Artesans 1885, Moià)
Lucila Canero (La Luciérnaga Pastisseria Natural, Castelldefels)
Enric García (Quality Blends Cafè, Sant Pere Molanta)
Maria Serra (Licors Onalic, Montgat)

Joké, as she is known to everyone, will cook some of her most emblematic dishes live.

What happens when you are part of the generation that will go on to replace their parents or teachers at the head of the business? How do these young people experience it? In this debate we will hear from all of them.

A session in which you can learn all the secrets of Korean cuisine from these two famous chefs who have their restaurant in the heart of Los Angeles. Final tasting.

The two Figurato brothers will show us live how they make their now famous pizzas.

Presentation of the Mirazur R&D space:

In 2020, Mauro Colagreco began investing in research and development (R&D) with the creation of a fully dedicated unit. 

It is now a fundamental pillar of innovation in its macrocosm and especially within the MIRAZUR*** microcosm.

By bringing together a range of fundamental and applied research activities, the R&D department aims to produce new knowledge, invent new models and improve existing ones, in order to contribute more and more and better to the objectives of sustainable development.

In this session we will learn about their work from some members of the team itself: Laura Colagreco, Eleonora Tubiani, Paloma Boitier, Alessandro di Tizio and Diego Rey.

Three wineries from the regions of Tarragona will present their most special and unique wines and sparkling wines where the trepat variety will take center stage.

Producers:
Ignasi Redón (Celler Domenys, Sant Jaume dels Domenys)
Silvia Pujol (Vins Algars, Batea)
Mònica Perelló (Celler Portell - Vinícola de Sarral SCCL, Sarral)
 

In collaboration with the Università della Pizza Italiana del Mondo, GFB will host the Spanish championship Pizza por Pasión.

Professional pizza chefs from all over Spain will compete for this prized award. The aim of the competition is to recognize the gastronomic level of pizza, to promote the pizza maker’s profession and to promote quality pizza.

Monday:

10.30: Welcome

10.50-12.00: Championship

12.00-12.45: CBG Activity

13.00-13.45: Championship

13.45-14.15: TGT Activity

14.25-15.00: Championship

Tuesday:

10.15: Welcome

10.30-12.45: Championship

11.45-12.30: CBG Activity

12.40-13.40: Championship

14.00-14.30: Jury deliberation

14.30-15.00: Prize-giving ceremony

Ten magnificent exponents of young gastronomy will take the stage to explain their successful business models.

Four great exponents of contemporary Catalan cuisine such as Artur Martínez (Aürt*) Nandu Jubany (Can Jubany*), the Juncà brothers (Ca l'Enric*) and Albert Rauriich (Dos Pebrots, Barcelona) will cook live one of their most emblematic dishes that visitors will be able to taste when each of them finishes their demonstration.

Small producers from the city of Barcelona explain their work and present their products while CETT students transform them by cooking them.

Organised by the Sustainable Restaurant Foundation in the framework of ForumLab, it consists of an inaugural conference, a round table and an experiential activity.

11:00 - 11:40
Inaugural Conference
Antropology of the bar: an approach to the study of emotions
Sergio Gil 
Founder and President of the Sustainable Restaurants Foundation.

11:45 - 13:00 
Round Table
Behind Artificial Intelligence, knowledge or barbarism?

Sergio Gil
Xavier Medina
Jose Garteizgoxeoascoa
Eladi Martos
Jorge C. Juárez
Emma G. Cabanas

13:15 - 14:15
The curious case of the croquette bias 
Manuela Delgado

Catalonia has a unique gastronomic wealth with an infinite number of inexhaustible products. This session will be a reflection of this reality, saffron, lamb, walnuts and wine, vermouth. Four producers will present these unique products from the Catalan territory.

Producers:
Magda Plazas (Safrà del Montsec, Sant Esteve de la Sarga)
Núria Bach (Nous El Soler, Moianès)
Isaac Peraire (Soler de N'Hug, Prats de Lluçanès)
Rafa Blanco (Dos Deus Vermouth, Bellmunt del Priorat)

Opening keynote lecture:

The impact of AI in gastronomy: can technology replace the human factor?

In the presentation we return to the origins with our menu ‘the world that returns’, highlighting the product that gives us the garden of the chef Vicent Guimerá and the technique of regenerative culture, trying to be more in contact with nature and all that it offers us, respecting our environment as much as possible.

Pasquale Moro, a technician from the Italian flour company Molino Casillo, will explain the benefits of flours made with wheat germ. A line of state-of-the-art pizza flours, with an aroma and nutritional properties that make all the difference. Together with Fabrizio Mantini, CBG's technical sales specialist, they will prepare a traditional focaccia using the most advanced ingredients.

Canning is an exceptional technique for preserving seasonal products and being able to enjoy them at any time of the year. The session will allow us to get to know the products of two companies that work by hand with local products. Can Bech with a wide range of fruit in syrup, jams and sauces, and the Museu de la Confitura artisan maker of jams and jams with more than 150 different flavors.

Producers:
Alba Sala (Can Bech, Fontanilles and Palafrugell)
Teresa Millas (Museu de la Confitura, Torrent)   

Four great exponents of contemporary Catalan cuisine such as Marc Gascons (Els Tinars*), Borja Sierra (Granja Elena), Joel Castañé (La Boscana) and Víctor Quintillà & Mar Gómez (Lluerna*) will cook live one of their most emblematic dishes that visitors will be able to taste when each of them finishes their demonstration.

The people at Espai Puntal, in the Ribera neighbourhood, are clear: to be sustainable in the restaurant industry, a circular economy must be applied to reuse resources and even waste. They talk about it with two protagonists of this necessary change.

Pasta, pork products, honey and vinegars can fill a pantry all year round. In this session, four producers will present their most unique and distinctive products.

Producers:
Oriol  Vives (Can Serrat, Mataró)
David Alvarez (Mel dels Erms, Sant Pere de Vilamajor)
Sandra Bujan (Masia Still, Sant Pere de Riudebitlles)
Jordi Soler (La Moianesa, Moià)

The Curious Case of the Croquette Bias© is a sociological experiment, the participants will consciously experience what it means to train an artificial intelligence model and how the hitherto invisible biases have an impact.

Presentation of Catalonia World Gastronomy Region 2025 defining the strategic lines and the projects that will be carried out on the occasion of this recognition. During the session we will talk about the gastronomic wealth of Catalonia and as a sample we will talk about the products with DOP and IGP that have a significant presence in the Catalan territory.

During the session you will be able to taste some of the Catalan products that have these seals such as IGP Torró d'Agramunt, IGP Poma de Girona, IGP Llonganissa de Vic, DOP Empordà oils, DOP Baix Ebre Montsià, DOP Les Garrigues, DOP Siurana and DOP Terra Alta, and the wines of DO Bages, DO Empordà, DO Costers del Segre and DO Terra Alta.

Speakers:
Dèlia Perpiñà  (Gerent  Catalunya Regió Mundial de la Gastronomia)
Josep Pere Colat (President Federació Catalana DOP-IGP)
Pep Nogué (Cuiner)

Pizza por Pasión Spanish Championship Awards Ceremony

Ceibe opens its doors in 2020. Throughout these years, the evolution of Galician culture and territory will be explained, based on tradition and product.

It is true that we have to reduce animal protein to combat climate chaos and pulses are a good alternative, much more sustainable. We talk about it and cook them for you in this workshop.

A game meat processing company will be presented and the tastings will be paired with two Catalan wines.

Producers: 
Juan Zandío (Latxanga, Fornells de la Selva)
Isaac Rigau (Llivins, Llívia)
Susana Serna (Atavus Priorat, Gratallops)

This presentation will focus on how the vertical integration model and bonÀrea's commitment to the territory and the environment allow us to offer fresh, quality, local food. It will show how efficiency in each step of the food chain contributes to a more sustainable cuisine, with less waste and more respect for the natural environment. Attendees will be able to see in action how delicious dishes can be prepared and tasted using ingredients managed under this circular model.

Translated with DeepL.com (free version)

A walk through the different most representative dishes of our territory, where we will show how to introduce the territory and how to version the traditional recipes. We will show different methods of preservation, homemade vinegars, and we will give a small tasting.

Cuina magazine will reveal the favourite seafood dish of Catalans. It has been chosen by the readers and followers of the publication, from among 12 initial proposals, through voting at platfavorit.cuina.cat. Before the grand finale, the event begins with a talk entitled ‘The sublimation of the beach bar. Evolution of cuisine by the sea’ with Nandu Jubany.

5 producers from the regions of La Noguera, Solsonès and Segrià will be presented, who will explain their company and offer to taste their most iconic and unique products closely linked to the regions of origin. Nuts, wines and local spirits 

Producers:
Ferran Alemany (Mels i Torrons Alemany, Òs de Balaguer)
Jordi Molner (Celler del Miracle, Riner)
Manel Casanovas  (Ratafia del Santuari El Miracle, El Miracle)
Josep Sabaté (Mas d’En Nogués, Maials)
Gerard Barsalà (Elixirs de Ponent, Almacelles)

Organised by Diputació de Lleida

How are pizzas considered some of the best in Europe made? The Demaio brothers will explain.

Presentation of the Cluster and brief presentation of the Circularfood, RqueR and Mediterrani projects.

‘The five principles of Japanese cuisine’ deals with the fundamental concepts that govern this age-old culinary tradition. First, the principle of Goshiki will be explained, which refers to the five fundamental colours in the presentation of dishes: red, green, yellow, white and black, which not only brighten up the eyes, but also symbolise different elements of nature. This will be followed by Goho, which stands for the five cooking methods: boiled, grilled, steamed, fried and raw, each providing a unique sensory experience. This will be followed by Goki, which implies 5 attitudes. Next, Gokan, which encompasses the five senses, will be discussed.

Finally, Gomi will be explored, which refers to the five flavours that enrich the food and bring depth to the tasting, a symphony of tastes and textures that highlights the richness of Japanese cuisine.

The Josep Mercader Awards are intended to recognize the work, individual or collective carried out, sometimes throughout a lifetime. They are the recognition of the work or legacy that these people have done or leave in different sectors of activity and in different social, economic and professional fields, related to gastronomy.

The categories are: Cuisine, Room, Wine, Producer (Countryside and Fishing sector), Training, Trade and Sustainable Restaurant.

Lucía Freitas will be accompanied in this session by Dolores Gómez, bateeira of Rianxo and president of the association Mulleres Salgadas and Dolores García, cook and co-owner of Casa Peto in Outes. Tasting of the dishes prepared once the workshop is over.

Round table where the aspects of the Mediterranean diet and the project requested related to it will be debated, exposing both health and environmental benefits and market trends regarding the change of diet in the population.

Marc Ribas has changed the focus of his Taverna del Ciri in Terrassa and now speaks of a dynamic menu that is much more in tune with the territory and the seasons.

How to pair cheese with products from Girona. Hazelnuts, apple and biscuit.

Producers:
Ramon Roger (Formatgeria Muuu Beee - Fundació MAP, Ripoll)
Pere Arbonès (Nuasets, Brunyola)
Jaume Armengol (IGP Poma de Girona, La Tallada d’Empordà)
Eulàlia Pallarès (La Galeta Artesana, Girona)

In this session we will be able to discover the spectacular ice creams that Alfredo Machado and Albert Adrià make for Enigma's desserts.

We will give a tour of our current menu, showing some of the techniques and products we work with so that the attendees can get to know us and taste what Angle is all about.

What are the best ingredients for making pizzas? Jorge Sastre and Rafa Panatieri will reveal them in this session. 

These two representatives of Catalan cuisine in Barcelona will prepare some of their most emblematic dishes live. Tasting after the session.

he Escola de Pastisseria del Gremi de Barcelona will present the awards for Best Artisan Panettone in Spain and Best Chocolate Panettone 2024.

4 cheeses would be paired with 4 craft beers from different producers, thus proposing an interesting cheese board paired with local craft products.

Producers:
Nicolau Torra (Caterí Cuinant Formatges, Calders)
Rosa Palomas (Cerveses Grenyut, Puig-reig)
Emili Gutiérrez (Kibus beer, Olost)
Aran León (La Pirata Brewing, Súria)
Cristian Alonso (Cervesa Espiga, Sant Llorenç d’Hortons)
Mònica Fauria (Marmitus)   

Organised by SCA Speciality Coffee Association

The championship consists of 2 separate and distinct rounds: the Preliminary Round and the Final Round.

The Preliminary Round consists of:        

The Spirit Bar: The competitor will prepare 2 coffee and alcohol based mixology cocktails, using alcohol and/or randomly selected ingredients provided by WCE sponsors.       

The Stage Presentation: The competitor will present 2 hot/tempered drinks made with coffee and alcohol and 2 cold drinks made with coffee and alcohol.

The 6 competitors with the highest scores in the Preliminary Round will advance to the Final Round.

In the Final Round, competitors will prepare 2 Irish Coffees and 2 brewed coffee and alcohol based drinks (cold or hot/warm).

The restaurant of the future will fuse haute cuisine with sustainable innovation, using possible cooking systems such as solar or even energy generated by the movement of the human body.

This space will elevate the gastronomic ritual with an interactive and sensorial design, optimising every energy resource through intelligent systems.

Diners will experience an immersive culinary journey, where technology and nature intertwine to offer exquisite and sustainable dishes, redefining the concept of luxury and sustainability in the restaurant industry.

Farm FabLab is an innovative R&D project of Plat Institute, exploring creative solutions to achieve food and energy sovereignty. Launched in 2023, this project is dedicated to addressing crucial challenges such as energy independence, waste management and circular design, with the aim of building more sustainable and resilient systems.

At Farm FabLab we are starting small, growing our own fruit and vegetables, and transforming waste into new materials. Examples include recycling glass bottles and reusing plastics to create functional design items. Organic waste is used to make compost and innovative biomaterials that give value to our waste.

Join us as we delve deeper into the development of the project to share key insights from the research and discuss how these approaches can contribute to a more sustainable future for food and energy systems.

Presentation of the Slow Guide Barcelona 2025 and presentation of new plaques to Km0 restaurants

Second edition of the award organised by the Baking School Barcelona Sabadell of the Gremi de Flequers de la Provincia de Barcelona.

Timetable:

11.00h Presentation of candidates, buffets and juries.

11.30 a.m. Jury deliberation and interview of finalists

11.50 am The Baker Awards Ceremony

Jury:

Yohan Ferrant - Director Baking School Barcelona Sabadell
Mª Cruz Barón - Sots directora Baking School Barcelona Sabadell
Xavier Barriga - Turris
Daniel Ramos - La Cremita
David Hernandez - Baking School Barcelona Sabadell
Sylvain Herviaux - MOF 2011
Matt Valette - Baking School Barcelona Sabadell
Enric Badia - Forn Elias

Participants:

Diego Marín - Pandemonium
Fran Zaragoza
Georgina Reinares - Panadería Barrihuelo
Martí Alemany - Forn de la Rambla
 

Withstanding the pressure of tourism in Barcelona and continuing to offer good traditional, local gastronomy is an increasingly difficult challenge. The guys at a small neighbourhood restaurant, La Sosenga, are managing to do just that.

Two Girona producers who make a wide range of drinks will show us how to accompany every moment of the meal, to start, to pair or to finish

Producers:
Pau Frigola (Mooma, Palau-Sator)
Jordi Ollé (Aigua Vilajuïga, Vilajuïga)    
 

The kitchen brought into the living room

EFOOD is a forum where academics and food and design experts collaborate in a transdisciplinary way to examine the performance of food systems. 150 experts from 30 countries will discuss the possibilities of (re)-transforming, rethinking and redesigning food systems, making them more inclusive, equitable and sustainable. It may seem like an insurmountable challenge, but in reality there are concrete actions that food experts and designers can take. EFOOD is organised by FORK and in this edition, co-organised by ELISAVA.

Jordi Roca will explain the Roca brothers' new project, Esperit Roca and the Esperit Roca restaurant's Esperit Dolç menu, a menu focused on desserts. He will also demonstrate the new sweet creations of El Celler de Can Roca.

The students of the Lleida Hospitality School will present several dishes made with products from the regions of Alt Urgell and Pla d'Urgell. Goat meat, hamburgers, roast beef and natural tomato will be the main ingredients of the preparations prepared by the students. 

You can also taste an excellent bone broth made by a local producer in the area

Speakers:

Alumnes Escola d’Hoteleria i Turisme de Lleida
Roger Riu (Tècnic de desenvolupament local del Consell Comarcal del Pla d'Urgell - Delicadeses del Pla)

Cal Valls (Vilanova de Bellpuig), Mos de Tros (Vallverd), Càrniques del Pla (Mollerussa), Oli Aberquí (Vila-sana), Bernau Herbes (Cervera)

Rubén Ruiz (Huma Slow Broth, Vall de Boí)

Three great chefs will discuss the present and future of haute cuisine. Moderated by journalist Cristina Jolonch.

Food design, better known as food design, is probably one of the most exciting and unknown subjects in the world of design. Its uniqueness lies in the fact that it uses food as its main working tool. The need to transform the food system and move it towards more sustainable models has been the trigger for the emergence of new professionals specialised in developing projects that help to improve the food chain and consumption habits in more efficient models.

In this book, three food design experts present a guide that serves as a tool for consulting, contrasting information, finding answers, reformulating questions and opening up new expectations in a discipline that is in constant ferment.

After the crisis in the bakery sector over the last decade, customers are becoming increasingly demanding. The sector is in transition and is committed to enhancing the quality of its products: long fermentation breads, the use of sourdough, the use of bio-diversity flours, excellent pastries with high quality products and innovative formats, and of course savoury snacks, as well as the pairing of breads in the world of gastronomy.

Young people are increasingly interested in training and in the use of new techniques to implement them in the bakery business, as a model for the future.

In this talk, we will have the opportunity to listen to the opinion of these young speakers who are creating trends in the sector.

Quality, local pizza is here to stay in Barcelona. Much of the credit for this is due to La Balmesina, which has been on all the lists of the best pizzerias in Europe and the world for years.

The strength and personality of two Catalan extra virgin olive oils with DOP.

Producers:
Montserrat Gelonch (DOP Siurana)
Enric Dalmau (DOP Les Garrigues)

Renowned chef Osman Sezener, who brought Istanbul's cuisine to haute cuisine for the first time, and the great chef Sine Özler will showcase the true cuisine of their country, Turkey, on the stage of the Auditorium.

Quach proposes a gastronomic experience focused on telling history through food. With no stridencies and no foreign ingredients, because it remains faithful to the calendar of the orchard, the land and the sea. Quach continues his path with the creativity that identifies him and the legitimacy that gives him continuously to investigate the gastronomic links between the Roman world, Greece, Turkey, Morocco and Catalonia. The objective is clear: bring to the table the cultural symbiosis that merges the Mediterranean Sea.

Four meat producers will present their products. Beef, pork and poultry.

Producers:
Laia Ratera (Kin Pollastre, Castellnou de Bages)
Josep i Mariona Garriga (Vedella Vall-llosana, Castellterçol)
Marta Rigall (Salt del Colom, L’Espunyola)
Marc Argerich (El Soler de Preixana. Montmajor)

Garden Pizza is an artisan pizza chain ranked among the 50 best in the world that combines quality, inclusion and positive impact in equal parts.

This presentation will delve into the various essential axes of the brand that give it uniqueness such as:

Quality: Technique and quality go hand in hand (Types of pizza, flour, styles, ingredients...)

Space: The connection between the living process of plants and pizza

Positive Impact: We want to change the world (Sustainability and circular economy)

Inclusion: We love diversity

Togetherness: Sharing together

During the presentation, a tasting associated with each axis will be offered.

Cooking by living in the present, looking to the past and respecting the future.

Two products closely linked to the agri-food history of Catalonia, oil and rice. The session will present the project of the Rice Women of the Ebro Delta and will also discuss the Oleum Naturale oil which will show the strength of the Arbequina olive.

Productores:
Susana Castells and Marcel·la Otamendi (Dones Arrosseres del Delta de l'Ebre SCCL, Deltebre)
Jordi Turch(Oleum Naturale, Rasquera)

The Cuiner Gastronomic Forum Barcelona award, which was created in 2009, recognises the work of emerging chefs who offer quality culinary proposals, using local products, and who are committed to sustainable cuisine.

During the event, six candidates pre-selected through online voting and the criteria of a specialised jury, cook live a dish that identifies them and summarises their cuisine.

In collaboration with La Vanguardia.

With the help of chef and Barcelona Culinary Hub instructor Juli Soler and INSA researchers Tomàs Meroño and Marina Pérez-Llorca, we will revisit a traditional Catalan recipe and see how we can make it healthier and more sustainable by analysing the impact and possible alternatives for each ingredient. Workshop carried out thanks to the support of the Barcelona Culinary Hub and the Institut de Recerca en Nutrició i Seguretat Alimentària (INSA).

What impact can the digitisation of spaces have? Kitchens in restaurants of the future will integrate manual, mechanical and digital systems to enhance the culinary experience and optimise waste management. Mechanical tools will perform repetitive tasks, allowing users to focus on creativity, while digital interfaces will provide real-time guidance on recipes, ingredient usage and nutritional needs. Sustainability will be key, with smart systems automating the sorting and transformation of food waste into compost, energy or new materials. These kitchens will optimise resources, reduce waste and create an efficient and environmentally friendly dining experience.

The regions of Lleida are rich in producers and diverse products such as cold cuts, cheeses, nuts, wines, vermouth and much more. A session to discover and taste products from the regions of Alt Urgell, La Segarra and Pla d'Urgell.

Producers:
Toni Vilà (Embotits Ciervo, Cervera)
Virginie Buu-Hoi Tacies (Cal Tonillo, La Prenyanosa)
Delicadeses del Pla: Formatges Camps, El Palau d’Anglesola
Marc Cuenca (Fundador Marnuthem, Bell-lloc d'Urgell)
Delicadeses del Pla: Productes Naturals Capell, Bellvís
Delicadeses del Pla: Nous Panadés, El Poal

Can food work as a tool for social inclusion and help solve the problems of people's migration and integration? We will discuss this with Funcació Mescladís and ESADE Barcelona.

Makeat has created and implemented the Food Thinking methodology, which applies creativity strategies and techniques applied to the gastronomic sector, such as digital design, rapid prototyping technology and collaboration with experts in different areas. This approach has enabled the creation of numerous innovative and attractive products and experiences for users.

Led by chef Periko Ortega and researcher María Pérez-Bosch, we will explore in depth how Extra Virgin Olive Oil (EVOO) acts as a gastronomic transformer in the kitchen, both from a culinary and health point of view. Through a series of culinary demonstrations and conversation between the speakers, we will discover the versatility of EVOO, both hot and cold, especially in stir-fries and frying, its ability to enhance flavours and textures, how to choose the right variety for each type of dish and what health benefits it brings. Attendees will have the opportunity to interact directly with the speakers, personally experiencing all the dishes prepared, tasting the impact of EVOO in various preparations. This workshop was made possible thanks to the support of Aceites de Oliva de España and the Institut de Recerca en Nutrició i Seguretat Alimentària (INSA).