From Pigafetta to Elkano: through time with Lorenzo Cogo

Who is Antonio Pigafetta? He was the journey partner of Elkano and only thanks to him after 500 years we know the historic adventure and the amazing trip around the world of the captain Fernando Magellano. He was from my city, Vicenza, a beautiful place near Venice. When he returned back in town he brough the spices and changed the future of our cuisine, the main exaple is the Sopressa.
At that time the spices were the most precious thing in the world but  nowadays what is the most precious thing? What is changed? Today nothing is more important that the TIME.

We are going to talk about the importance of the time in the culinary world and how El Coq restaurant acted to give it the right attention.


Ángel Cortés and Alba de Pablo are by no means new faces in Soria’s kitchens.
Ángel is a third generation chef at Restaurante Duque, which opened its doors in 1961 in the beautiful town of Medinaceli. He has run the family restaurant together with his wife, Laura, for a decade.
Alba is the vibrant force behind the Casa Vallecas Restaurant in Berlanga de Duero, where Sorian avant-garde cuisine has been forged since it opened in the early 1980s. Alba returned to her roots after a period of time learning and working in some of the best, most renowned restaurants in the country, to combine the two things she likes most: baking and mycology.
Together they accepted the invitation of Soria Regional Council to present their particular vision of the use of mushrooms and fungi in San Sebastian with a number of amazing dishes, where tradition and the avant-garde go hand in hand.

1st Congress of Pintxos and Tapas

10.00-10.30 am: The evolution of the pintxo

Paul Arrillaga. Bar-Restaurante Zazpi (San Sebastián)

From a small bar in the centre of San Sebastian, Paul, who trained in large restaurants such as El Mirador de Ulia, has taken a step forward in the creation of culinary excellence based on tradition, raising the level of the pintxo and, in some cases, giving it more expansive sensations.

10.35-11.05 am: Vacuum-cooked tapas

Enrique Fleischmann. Fleischmann´s cooking Group; Txoko Getaria; Restaurante Bailara; Master’s degree lecturer at the Basque Culinary Center; and SAMMIC SL corporate chef
Of Mexican origin and based in Getaria, this chef has had an extensive professional career… Paul Bocuse, Arzak, Subijana, in the latter becoming an important part of the R&D&I team. Enrique, who is closely linked to the technical part of the product due to his teaching at the Basque Culinary Center and his parallel activity as Sammic’s corporate chef, has been working for some time on developing a “vacuum cooking and low temperature control system“, knowledge that he will soon be putting into practice in a new culinary project…..

11.10-11.40 am: Miniature cooking for cocktails/caterings

Nandu Jubany. Can Jubany (Calldetenes)

Considered a “great” of contemporary Catalan cuisine, Nandu has been carrying out research over the years at his mother restaurant, Can Jubany, on the ultimate limits of live catering, with tapas currently being one of the hallmarks of his offer and today considered the best thanks to the virtuous combination of the service, technique and technology that he has managed to achieve.

11.45-12.30 pm: Legendary tapas

Mitxel Ezquiaga, José Carlos Capel and Xavier Agulló.

Three journalists, with a wide range of experience in the fascinating journey of contemporary cuisine and all its repercussions, will analyse in depth the emergence of the tapa as a phenomenon, not only nationally but also internationally. Legendary tapas that today are revered, the impact on feedback of avant-garde techniques in bars, the different formats that come together in the concept of tapas… Three visions from the past, present and future of our most recognisable emblem in the world in a round table that will surely provoke and spark controversy.

12.35-12.45 pm: Keler Bar of Bars Award

BOKADO. Jesús and Mikel Santamaría

The San Sebastian Gastronomika-Euskadi Basque Country 1st Pintxos, Tapas and Bars Congress has unanimously decided to present its Keler Bar de Bars Award 2019 to the Santamaria brothers, Jesús and Mikel, from Bokado. They both started more than 40 years ago in the legendary Oñatz bar, leading the avant-garde pintxos culture movement in San Sebastian, which later spread outside the Basque Country (Madrid, La Rioja …) to various locations and through its renowned catering.

12.50-13.30 pm: Valladolid. How the pintxo can change a city

The leading chef in the city and organiser of the famous Valladolid National Pintxos and Tapas Competition, Victor Martín, working alongside Luis Cepeda, will unveil the keys to “bar cuisine” as a gastronomic and economic driver for a city. This will be an enlightening discourse in which to learn more about the emergence of open urban tapas, from the traditional to the contemporary.

13.35-14.05: Wine management in bars

Carlos Bosch and Nuria España. El Portal (Alicante)

From his in-depth knowledge of marketing, distribution, communication and hospitality, Bosch has revolutionised the concept of the bar, and the sub-concept of “the wine bar”, with his successful El Portal, recognised as the “Best Bar in Spain”. In addition to his exquisite bar management and traditional tapas, his innovative design and unique telematic contribution to serving great wines in glasses represent “a before and after” for the concept of the bar.

14.10-14.40 pm: A contemporary vision of traditional tapas

Nacho Manzano. Casa Marcial Restaurant (Arriondas)

With a total of three Michelin stars in his restaurants in Asturias and eight successful establishments in the United Kingdom, Nacho, one of the great representatives of contemporary Spanish cuisine in the world, has cultivated the world of tapas and miniature cuisine using both tradition and the most avant-garde formulas at his different premises.


The 2019 menu revealed in detail

Pedro Subijana-Akelarre (San Sebastián)

Subijana’s dishes, based on the environment, nevertheless reflect complex and painstaking creative and technical work beyond the landscape, both in terms of their composition and in the avant-garde treatment of textures and sensations. In this private class, Pedro will reveal all the secrets of a menu that amazes, as it does every year, with its high organoleptic innovation.

Chilean tradition... with a French touch

Carolina Bazán-Ambrosía (Santiago, Chile)

Named Best Female Chef in Latin America a few weeks ago by 50 Best Restaurants, Carolina will show unknown Chilean culinary traditions interpreted with a touch of French taste in a small group, in a class that combines authentic flavours with the strong tendency of French bases as a “liaison”.

From south to south

Najat Kaanache-Nur (Fez, Marruecos)

The amazing and successful Basque-Moroccan chef (born in Orio), who has turned her restaurant in the Medina of Fez into a world gastronomic destination, will, from the intelligence gleaned from Grant Achatz, Thomas Keller and Ferran Adrià, explain how Moroccan (and Andalusian) cuisine has evolved without betraying ancestral traditions or the environment. A unique class.

Roots and tubers in a tunnel of salt

Begoña Rodrigo-La Salita (Valencia)

The breathtaking chef from Valencia will offer a master class based on her research into rare tubers and different roots to which she applies a “tunnel of salt”, a non-invasive technique to carry out the curing process “without direct salt”. Surely one of the great contemporary trends.

100 years at the top of cava. A tour through the treasures of Juvé & Camps

Juvé is a name with a long lineage and history, as well as being one of the best-known producers of quality sparkling wines in the world.

As a leader in Gran Reserva cavas, Juvé & Camps has a unique heritage in Penedès with more than 450 hectares of properties in some of the region’s most privileged estates, 271 of which are dedicated to 100% organic vine cultivation.

Meritxell Juvé represents the fourth generation at the head of the family business and is committed to continuing the prestige of the brand and promoting the philosophy of seeking excellence, thus preserving the tradition of a century-old winery. Together with Antoni Cantos, Director of Oenology at Juvé & Camps, she will present the audience with a selection of real jewels, surprising for many and unattainable for most.

Tierra de Campos pigeon

Quality products from Castile and Leon will have a prominent presence at this event, which brings together top chefs from all over the continent.

Tierra de Sabor, the quality brand of products from Castile and Leon, will be at San Sebastian Gastronómika once again, a congress that brings the latest trends in haute cuisine to chefs and gastronomy professionals and shares knowledge.

On this occasion we will have the collaboration of Luis Alberto Lera, from Restaurante Lera in Castroverde de Campos (Zamora) with two Repsol suns.

Considered to be the master of game cooking and with his Tierra de Campos soul, he will show us how to prepare his “Pigeon Breast with Rillettes“, the main ingredient of which is wild pigeon from Tierra de Campos, a slow-cooked stew that combines two textures of the pigeon and to which he applies the French rillette technique.

Gastronomic journey of historic Hungary (peoples, raw materials, technologies)

The workshop’s program is based on a journey of taste, raw materials and technology. It is a gastronomic journey that shows through the history of Hungary what peoples the country has met, what raw materials and technologies have been taken over, from the Conquest to the present. Non-geographically defined gastronomic travel and exploration. Just as Magellan encountered many different cultures during his travels, so did the Hungarian people. We would introduce Hungarian gastronomy in 5-6 steps: Conquest, Renaissance, Ottoman rule, Habsburg Empire, aristocracy and modern times. Magellan is personified by Hungarian gastronomy and the aim is to project Hungarian history on the materials, flavors and technology.