Presentation
Local cuisine
Sponsored by Ayuntamiento de Valladolid
Products from Valladolid are the main ingredients in the cooking of Chisco Alonso, chef at La Garrocha. Suckling lamb, garlic, bread from Valladolid, asparagus, thistles, Pico Melero cheesecake and pine nuts.
Using high-quality local ingredients, we have built a local cuisine that not only conveys authenticity but also a love of the land and of things well done.
We will discover more of what Valladolid's cuisine has to offer through its greatest exponents, local products treated with the utmost care by the region's chefs.
Related talks
Presentation
The purity of ingredients based on the small producer
11:40 - 12:25 HRS
Caterina Ceraudo
Chef at Dattilo* (Strongoli, Italy)
Presentation
Watching, revisiting and trying out his “classics”
12:25 - 13:10 HRS
Pedro Subijana
Chef at Akelarre*** (San Sebastian, Spain)
Presentation
The return of "paté en croûte"
18:00 - 18:45 HRS
Toño Pérez
Chef at Atrio ** (Cáceres, Spain)
Presentation
The “ecotrattoria” of the chef-farmer
17:15 - 18:00 HRS
Pietro Zito
Chef at Antichi Sapori (Montegrosso, Italy)
Presentation
Offal and vegetables for a wine bar
11:00 - 11:30 HRS
Rafa Peña
Chef at Gresca (Barcelona, Spain)
Presentation
Joyful but thoughtful cooking, without a recipe book
11:30 - 12:00 HRS
Pedro Sánchez
Chef at Bagá* (Jaén, Spain)
12:30 - 13:15 HRS
Presentation
A trip to the heart of Azurmendi
13:30 - 14:15 HRS
Eneko Atxa
Chef at Azurmendi*** (Larrabetzu, Spain)
Presentation
The final culinary frontier: New African cuisine
12:45 - 13:30 HRS
Selassie Atadika
Chef at Midunu (Accra, Ghana)
Presentation
Modernity that doesn’t forget about tradition: from spider crab to trotters
17:55 - 18:40 HRS
Hilario Arbelaitz
Chef at Zuberoa* (Oiartzun, Spain)
Presentation
Growth through diversification - Roca Models
12:45 - 13:30 HRS
Joan Roca
Chef at El Celler de Can Roca*** (Girona, Spain)
Presentation
Recovery of Atlantic fauna and protective gastronomic gel in the age of Covid.
10:45 - 11:30 HRS
Diego Schattenhofer
Chef at Taste 1973 (Arona-Tenerife, Spain)
Presentation
Post-Covid. New channels for the gastronomic experience in the UK
11:30 - 12:00 HRS
Marcos Fernández
CEO of Ibérica Restaurants and Arros QD (London, United Kingdom)
Presentation
Post-Covid. Diversification that looks to Italian tradition
12:00 - 12:45 HRS
Matías Perdomo
Chef at Contraste* (Milan, Italy)
Presentation
Post-Covid. Closure of Barcal, searching for a new future
17:00 - 17:30 HRS
Miguel Warren
Chef at Barcal (Medellín, Colombia)
Presentation
Mummies. A contemporary look at salted fish. Cooking with salt
10:10 - 10:55 HRS
Quique Dacosta
Chef at Quique Dacosta Restaurant*** (Dénia, Spain)
Presentation
Stowaways in the “engine room" at Etxebarri
13:30 - 14:15 HRS
Bittor Arginzoniz
Chef at Asador Etxebarri* (Axpe, Spain)
Presentation
The latest post-pandemic creative options
17:00 - 17:45 HRS
Martín Berasategui
Chef at Martín Berasategui*** (Lasarte-Oria, Spain)
Presentation
Quo Vadis haute cuisine
17:45 - 18:30 HRS
Ferran Adrià
Promoter of elBulliFoundation (Cala Montjoi, España)
Presentation
Mediterranean cuisine, "eternal modernity"
16:30 - 17:15 HRS
Gennaro Esposito
Chef at La Torre del Saracino ** (Vico Equense, Italy)
Presentation
The migration of rice from the perspective of African slaves
18:00 - 18:45 HRS
JJ Johnson
Chef at Fieldtrip (New York, USA)
Presentation
Revaluation of river fish: the paiche (arapaima) in Peruvian catering
18:15 - 19:00 HRS
Pedro Miguel Schiaffino
Chef at ámaZ (Lima, Peru)
Andrea Ortiz de Zevallos
CEO of Despensa Amazónica
Presentation
The contemporary farm and a review of traditional cuisine
11:15 - 12:00 HRS
Carlo Cracco
Chef at Cracco* (Milan, Italy)
Presentation
Trees as food
12:30 - 13:15 HRS
Andreu Genestra
Chef at Andreu Genestra* (Capdepera, Majorca)
Presentation
The COVID experience and how to overcome it
16:30 - 17:00 HRS
Juanjo Pérez / Yolanda León
Chefs at Cocinandos* (Leon, Spain)
Presentation
Andalusian Reminiscences
10:55 - 11:40 HRS
Paco Morales
Chef at Noor** (Córdoba, Spain)
Presentation
Understanding Fismuler: strategies, concepts… and successful dishes
10:30 - 11:00 HRS
Nino Redruello
Chef at Fismuler (Madrid, España)
Presentation
Pushing the boundaries. Prospecting for ice cream and pectins in the world of salt
13:30 - 14:00 HRS
Luis Arrufat
Lecturer at BCC
Alfredo Taboada
Lecturer at BCC
Presentation
Traditional preservation of fish in Galicia and its possibilities in contemporary cuisine
12:00 - 12:30 HRS
Iván Domínguez
Chef at NaDo (A Coruña, Spain)
Presentation
Synchronies: chefs as part of the ecosystem and its cycles
12:00 - 12:45 HRS
Javier Olleros
Chef at Culler de Pau* (O Grove, Spain)
Presentation
 90x60.jpg)
Closeness and sustainability
10:10 - 10:55 HRS
Presentation
Local cuisine
12:45 - 13:30 HRS
Miguel Ángel de la Cruz
Chef at La Botica* (Matapozuelos, Spain)
Presentation
The future of the hospitality industry in a post-Covid scenario
10:00 - 10:45 HRS
Clare Smyth
Chef at Core by Clare Smyth** (London, United Kingdom)
Presentation
Cuisine influenced by black people and the ancestral roots of the Colombian Pacific
16:30 - 17:15 HRS
Maura de Caldas
Los Secretos del Mar (Colombia)
Presentation
Basque umami
12:00 - 12:45 HRS
Josean Alija
Chef at Nerua* (Bilbao, Spain)
Presentation
Words at a height of one and a half metres. Creative tabletop language
17:10 - 17:55 HRS
Andoni Luis Aduriz
Chef at Mugaritz** (Errenteria, Spain)
Presentation
Does the texture of our dreams exist under the sea?
13:10 - 13:55 HRS
Ángel León
Chef at Aponiente*** (Puerto de Santa María, Spain)
Presentation
1,001 Flavours from the Region of Murcia
10:00 - 10:45 HRS
María Gómez
Chef at Magoga* (Cartagena, Spain)
Pablo González Conejero
Chef at Cabaña Buenavista** (El Palmar-Murcia, Spain)
Presentation
The resurgence of cooking
11:15 - 12:00 HRS
Juan Mari y Elena Arzak
Chef of Arzak*** (San Sebastian, Spain)
Presentation
African biodiversity in the kitchen
17:15 - 18:00 HRS
