Presentation

The contemporary farm and a review of traditional cuisine

The new age in Carlo Cracco’s cooking is based on three interrelated foundations: nature, land and sustainability.

This new approach to gastronomy by Cracco emerges from the need to close a circle. In July 2019, Carlo and his wife Rosa bought a 14-hectare farm in la Romagna. A hill devoted to growing fruit and vegetables. A place that has allowed the chef to reconnect, not just with the knowledge provided by country people, farmers and agronomists, but also with the essence of fresh produce, by finding new ways to use it in cooking.

It is his way of reviving a tradition and memories of the land that are brought to the dining table through a profound reflection process and work to recreate the foundations of traditional cooking

Partners

Organizers

El Diario Vasco GSR GRUP

Institutional Sponsors

Eusko Jaurlaritza Gipuzkoa Turismoa Donostia San Sebastián
Hazi Muy Gipuzkoa DONOSTIA SUSTAPENA FOMENTO

Guest Destination

RIO DE JANEIRO VISIT RIO

Sponsors

Junta de Andalucía Junta de Andalucía Junta de Andalucía
XUNTA DE GALICIA - CONSELLERÍA DO MAR GRAN CANARIA ME GUSTA ICEX BASQUE CULINARY CENTER SAN MIGUEL JAEN SELECCIÓN Región de Murcia 1.001 SABORES REGIÓN DE MURCIA ASTURIAS, COCINA DE PAISAJE TENERIFE Sabadell BALFEGÓ CAFÉS BAQUÉ S.PELLEGRINO Lacor Getariako Tzakolina Riedel Ondarreta MIBRASA

Official Supplier

Makro

Contributors

TURESPAÑA JETRO (Japan External Trade Organization) DEPUTACIÓN DA CORUÑA - A PAISAXE QUE SABE SAMMIC JANBY DIGITAL KITCHEN Ostras Sorlut Le noveau chef ICC KLIMER AIALA CEBANC