Presentation
Da Lucio describes his approach to observing and preparing fish, starting with the whole animal.Dry-ageing, using the fish from head to tail, and making the most of the different cuts all form part of a single method, in which time, ingredients and technique serve as the starting point for ongoing research into fish. At the heart of the narrative is the serving platter: a tool that combines gastronomic philosophy, storytelling, service and an economic model.
It is from this journey that the question arises on which Jacopo Ticchi’s research is currently focused: what is the true taste of the sea, and what elements give rise to our perception of that flavour?
Related talks
Presentation
From a fishing port to a personal cuisine
11:15 - 11:45 HRS
Alexandre Couillon
Chef at La Marine*** (Noirmoutier-en-l’île, France)
Presentation
40 years of El Celler de Can Roca
12:25 - 12:55 HRS
Joan Roca
Chef at Celler de Can Roca*** (Girona)
Presentation
Maturity as a creative driving force
17:45 - 18:15 HRS
Paco Roncero
Chef at Paco Roncero** (Madrid)
Presentation
How Martín Berasategui changed Tenerife, and how Tenerife changed Martín Berasategui
18:20 - 18:50 HRS
Erlantz Gorostiza
Chef at MB Abama** (Guía de Isora, Sta. Cruz de Tenerife)
Paolo Casagrande
Chef at Lasarte by Martín Berasategui*** (Barcelona, Spain)
David Beltrán & Joseba Lezama
Head chefs at Martín Berasategui*** (Lasarte, Spain)
Presentation
Haute cuisine and cod: tradition, decline, and the avant-garde
11:20 - 11:50 HRS
Josean Alija
Chef at Nerua* (Bilbao, Spain)
Presentation
The fish that connected the world
11:55 - 12:25 HRS
Mark Kurlansky
Writer and journalist (United States)
Presentation
The nostalgia of remembering the future
16:00 - 16:30 HRS
Andoni Luis Aduriz
Chef at Mugaritz** (Errenteria, Spain)
Presentation
Mirazur: 20 years of creativity in dialogue with nature
16:35 - 17:05 HRS
Mauro Colagreco
Chef at Mirazur*** (Menton, Alpes-Maritimes, France)
Presentation
Vegetable garums
17:40 - 18:10 HRS
Juan Azorín
Chef at Estirpe (Yecla, Murcia, España)
Presentation
From Root to Core: Echaurren and the invisible larder
18:50 - 19:20 HRS
Francis Paniego
Chef at Portal de Echaurren** (Ezcaray, La Rioja,
