Track: Gastronomy and Culinary Techniques

Tasting of Italian products with Garda gastronomic advisors.

The Disfrutar trio is characterised by its firm commitment to innovation and for this constant work is essential. In their presentation they propose a tour of all the concepts and techniques that they will be working on during 2024.

A reference in the gastronomic scene with a Michelin star will cook 3 pasta dishes to the delight of those present.

A digression on one of the gastronomic icons of the Mediterranean, the red prawn. Whether on the coasts of Girona or Valencia, Joan Roca and Quique Dacosta share the sea and a passion for its products. And among them, the red prawn stands out, to which both have paid tribute on various occasions and in various versions.

Pizza in Teglia tasting.

Presentation of Ferdinando Bernardi's professional career (first Michelin star with 100% Italian cuisine) and presentation of 4 iconic dishes from his menu: Cannolo siciliano con carne cruda y sabayon al Marsala Cannolo siciliano vegetariano de Apio nabo asado, Mascarpone y pimientos Carbonara de Galera, Bottarga casera Nuestro Tiramisú.

Martin will cook a dish that characterizes his mountain cuisine, a dish that explains his work in the mountains without being a mountain dish and will also explain how to cook the best Poulard. He will also explain how to run a restaurant all by himself, from the selection of the best product (fish markets, farms, orchards, etc.), to the preparation and customer service. He will explain his direct connection with his producers.

Garda is proud to have the 5* Michelin Alimentaria Stand. Paolo Casagrande is one of the leaders of Italian cuisine in the world. Lasarte Chef and Manager.

Presentation and tasting of Gaudea Botanics, a new and fresh product. This is a very special gin made with Alcarràs olives by La Destilateca, artisan specialists who make custom-made liqueurs in an artisanal way. Gaudea is an extra virgin olive oil company from Arbequina olives located in Alcarràs. Every year it seeks to innovate with a gourmet product always obtained with its olives or oil.

One of the leading representatives of Healthy cuisine, with which he pursues a balance between the pleasure of ingestion and the wellbeing of digestion. Convinced of the energy that the earth exerts on the product and how its care influences it, Pellicer has become a firm advocate of the application of the laws of biodynamics in cultivation.

Diego Vitagliano will present his specialty, career and philosophy. He will perform several 4 hands during Alimentaria. In this case, he will make a 4 hand with Fratelli Figurato no. 6 in the “50 Top Pizza Europe 2023” ranking and no. 42 in the “50 Top Pizza World 2023” ranking. Each one will present a pizza to taste for customers.

Shojin ryori cuisine is entirely vegetarian, made without meat and fish, and has been the dietary style of Buddhist monks for generations, but has now become very popular with vegans.Versions of dashis, sushis, sashimis, mochis, and mochis.

Tasting of Italian products with Garda gastronomic advisors.

Beer Pouring Contest

The three-generation family business Torrent i Fills was founded in 1939. Since then, they have worked for quality service and products. They are specialized in poultry products. In this cooking show, they will cook chicken recipes at low temperatures, an innovation they have recently launched. These are 4th and 5th range products designed for restoration. High quality, traditional and practical products.

Diego Vitagliano will make a 4 hands with Andrea Leca. Trafalgar has become a benchmark in the world of pizza in Barcelona. Andrea Lecca, champion of the Pizza DOC championship, is responsible for bringing this pizzeria to the highest standards of the Spanish scene.

The Garda stand will have a * Michelin chef cooking his main dishes, at the same time that he will present his specialty and explain his career and philosophy. In this case, Ferdinando Bernardi will present it.

The Vall Companys Group, agri-food leader in Spain and Europe, and La Boscana, a restaurant with a Michelin star, join forces to analyze the main consumption trends in the meat sector.

Russian salad is trending and has become a destination dish. Russian salad sets the tone, quality, and gastronomic proposal of any restaurant. Hand in hand with the culinary team of Unilever Food Solutions, Hellmann's, and Antonio Arrabal (La Jamada Restaurant, Burgos), discover the latest trends surrounding this iconic dishENGLISH - Description of the activity

We bring together the best pizzeria in the world with the best pizzeria in Europe! A true luxury! Nothing to add. They will present their specialty, career and philosophy.

'Pizza fritta napoletana' must be soft, dry and have a characteristic taste. After cooking in boiling oil, it may be presented in the shape of a half-moon closed on itself (fried calzone) or in a round shape. The dough disc, rolled out with the hands, must be 2-3 mm thick and the filling must be ricotta, mozzarella or provolone cheese, salami, crackling, pepper.

NAP is now one of the most relevant pizzeria groups on the Spanish scene. In addition, it was ranked nº23 in the 50 Top World Artisan Pizza Chains 2023. Alessandro Signore will present his specialty, career and philosophy while cooking with Diego Vitagliano.

Two key players from Lleida come together in this showcooking. On the one hand, the Vall Companys Group, agri-food leader in Spain and Europe, with its products. And on the other hand, La Boscana, a restaurant with a Michelin star. You will be able to know and taste delicious meat recipes.

Two great figures of the avant-garde cuisine, Ramon Freixa and Raül Balam, together in a 4-hands where they will share their particular visions of Mediterranean flavours, full of evocations of tradition and respect for the product

Enrique Valentí's gastronomic proposal vindicates marinades and macerations as techniques for enriching flavours and highlighting the nuances of both simple and top-quality products. His cuisine is a passionate defence of gastronomic traditions such as roasts, casseroles and stews, which make this restaurant a contemporary restaurant.

Diego Schattenhofer's cuisine is immersed in research into the processes of salting, drying and curing different fish, algae and other marine products to achieve new flavours and textures.

A proposal of dishes that combine two of the most representative pillars of the gastronomy of the Region of Murcia: salted fish with salt from the salt mines of San Pedro and the vegetable world, with products such as beetroot, pumpkin and celeriac.Traditional morsels imprinted in the memory of the people of Murcia but transformed into sophisticated and elegant updates.

Tasting of Italian products by the gastronomic advisors of Garda.

The Arzak surname is part of the history of Spanish gastronomy and this conceptual journey will take us to discover his cuisine through the evolution and techniques of his dishes.

A masterclass in the treatment and preparation of bluefin tuna, one of the most prized fish in Japanese gastronomy, prepared with Mediterranean products.

In the kitchens of Mantúa and Albalá, Israel Ramos' restaurants, the king product of the Cádiz coastline, bluefin tuna, is never lacking, prepared in a thousand creative and surprising ways.

Tuna fishing in Carloforte is carried out with nets according to a practice already used by the Phoenicians, the Romans and perfected in the 15th century by the Spanish. The Tonnara of Carloforte is today the only one still active in the Mediterranean and the slaughter is a real strategic ritual that takes place between the months of April and June.

Estimar Restaurant is a temple of fish and seafood, and in its cuisine Rafa Zafra has created a very beautiful language around the sea, in which the product, purity and simplicity of flavours stand out, but with a creative and contemporary vision

A competition where the best restaurants in Spain will prepare their steak tartar proposals in front of the jury, made up of prominent chefs, headwaiters and gastronomic journalists, who will evaluate not only the flavour and quality of the meat, but also the preparation and presentation.

Infraganti has entered the national scene with much force. It has several points and is a point of reference in the Alicante and Murcia area.Raquel and Gonzalo will present their specialty, career and philosophy while cooking with Diego. A luxury!

David will take us to learn about the treatment of two fish from the Andalusian Mediterranean area, the red mullet and the toad, one with scales and the other without scales, and their resting and curing processes and their use.

VORO is a gastronomic journey, an experience that pays homage to Mediterranean cuisine and the environment where it is located, through a free and unbound cuisine that is committed to its environment and its roots.

Always at the top of all classifications, La Balmesina is essential when it comes to quality. I'm sure it will be one of the most spectacular collaborations!

The referent of Italian cuisine in Valencia without any doubt. They will present some of their star dishes. Filippo will present his specialty, career and philosophy while cooking.

Showcooking by Javi Estévez (1 Michelin Star, La Tasquería Restaurant, Madrid), ambassador Chef for Knorr Professional, known for his reinvented traditional cuisine based on offal, presents alongside the culinary team of Unilever Food Solutions the ingredients of the new generation of Chefs: Creativity, Modernity, and Tradition, New Techniques and Trends, Transparency, and Authenticity, Sustainability, PersonaENGLISH - Description of the activity

The activity will consist of a demonstration of the preparation of individual pieces of Artisan Pastries.

'Pizza fritta napoletana' must be soft, dry and have a characteristic taste. After cooking in boiling oil, it may be presented in the shape of a half-moon closed on itself (fried calzone) or in a round shape. The dough disc, rolled out with the hands, must be 2-3 mm thick and the filling must be ricotta, mozzarella or provolone cheese, salami, crackling, pepper.

Tasting of Italian products by the gastronomic advisors of Garda.

From La Costa, José Álvarez claims the product of Almeria, especially the fruit and vegetables that this 'green sea' of plastic next to the restaurant produces all year round. Álvarez has found a stronghold in all the innovation that has been developed around vegetables, now focused on organic cultivation and on recovering the flavour of the product.

Tasting of Italian products by the gastronomic advisors of Garda.

The Cocinero del Año Competition is a prestigious competition for professional chefs residing in Spain, which celebrates its 20th anniversary in 2024 and aims to discover new gastronomic stars.

After the Elimination Round in Murcia, 6 contestants have qualified for the Final of the IX Edition of the Chef of the Year Competition. Who will be the winner?

Don't miss it on March 21 from 10am to 6pm at The Horeca Hub in Pavilion 6.

The Waiter of the Year Competition is a prestigious contest dedicated to professional waiters and waitresses residing in Spain. It is based on the need to value and recognize the work of maitre, barman, sommelier, headwaiter, assistant, etc.

4 contestants have qualified for the Final after passing rigorous tests and will be evaluated by an expert jury.

Don't miss it on March 21 from 10am to 6pm at The Horeca Hub in Hall 6.