Activity
Frigate Mackerel and Atlantic Mackerel of Andalusia, partners in tasty, healthy gastronomy
Sponsored by Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible. Junta de Andalucía
 600x405.jpg)
Leading exponents of the canned fish tradition in Andalusia whose use in cooking highlights the flavour and healthy quality of many dishes
The autonomous community of Andalusia is characterised by its agri-food production, in many cases the result of a tradition, which, in the fishing and canning industry sector, has such representative products as Andalusian Frigate Mackerel and Atlantic Mackerel, both backed up by Protected Geographical Indications.
A completely traditional production process based on a meticulous selection of the raw material endorses the sustainability, flavour and quality of a product with great healthy nutritional value, thanks to its numerous organoleptic qualities. The chef from Jerez, Israel Ramos, from the Mantúa restaurant, which has been awarded a Michelin star, shows you how these canned products can work wonders in your dishes...
Related talks
Activity
Rioja: 100 years are nothing. A look into the future
18:45 - 19:45 HRS
Pablo Franco
Director of the Control Agency of the Regulatory Board for Designation of Qualified Origin Rioja Wine
Fernando Salamero
President of the Regulatory Board for Designation of Qualified Origin Rioja Wine
Activity
The importance of produce in Basque gastronomy
10:45 - 11:05 HRS
Roberto Ruiz
Chef at Hika Gastronomiko
Francisco Carrasco
Commercial Manager of Carrasco Ibéricos
Jon Eizagirre
CEO of Exclusivas Mardu
Activity
«La vie en Rose» by Ruinart. The production of Rosé champagne
18:45 - 19:10 HRS
Louise Bryden
Oenologist at Maison Ruinart
Caroline Fiot
Oenologist at Maison Ruinart
Activity
Bluefin tuna in haute cuisine. Four visions
18:45 - 19:45 HRS
Martín Berasategui
Martín Berasategui*** Restaurant (Lasarte)
Mario Sandoval
Coque** Restaurant (Madrid)
Hideki Matsuhisa
Koy Shunka* Restaurant (Barcelona)
Alberto Durá
ANGLE** Restaurant (Barcelona)
Activity
Mortification of the flesh
15:40 - 16:00 HRS
Andreu Genestra
Chef at Andreu Genestra* (Capdepera, Majorca)
Activity
Workshop on grilling and the sea
13:55 - 14:25 HRS
Activity
The tropical fruit of Tenerife. Exotic cuisine with papaya, pineapple, pitaya and mango
16:10 - 16:30 HRS
Diego Schattenhofer
Chef at Taste 1973 (Arona-Tenerife, Spain)
16:10 - 16:30 HRS
Jesús Sanz
Owner Quesos Campoveja
Juanjo Losada
Chef at Restaurante Pablo* (Leon, Spain)
Activity
Sorlut Oysters. From natural tradition to innovation and avant-garde cuisine
15:30 - 16:10 HRS
Sergio Humada
Chef at Casa Humada (Lasarte, Spain)
Dani López
Chef at Kokotxa, (San Sebastian, Spain)
Rubén González / Jon Urrutikoetxea
Chefs at Hamabi (Pamplona, Spain)
Activity
Local products are vital
14:00 - 14:20 HRS
Rebeca Barainka
Chef at Galerna Jan Edan (San Sebastian, Spain)
Activity
Workshop on applying techniques to sea bass
13:55 - 14:25 HRS
Rafa Zafra
Chef at Estimar (Barcelona - Madrid, Spain)
Activity
Andalusía, Origin & Destination. Flavours from there and back. 500th anniversary of the journey made by Magellan and Elkano.
19:00 - 20:00 HRS
José Fuentes
Chef at KultO and TrasteO (Madrid and Zahara de los Atunes, Spain)
Antonio Sánchez de Mora
Senior Archive Technician of the Archivists, Librarians and Archaeologists General Archive of the Indies
