Francisco José Pérez Cano

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).

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).