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.


Food and Wines of Hungary: Personally!

In the last few years, some of the main ingredients we use in Hungary became more sophisticated, lighter and healthier. Our chefs rediscovered our forgotten indigenous fruits and vegetables, fish species, meat and spices, and we integrated new, internationally used ingredients. These revolutionized our dishes, and we also rediscovered the traditional methods of cuisine from preparing through cooking to serving.

We could also witness a huge quality boom in our standards of viticulture and winemaking. Today our wines are based on their terroir that caught the interest of our consumers. Today our winemakers are on the pursuit of new, but native ways of variety selection and winemaking methods. Although, the backbone of our Central-European-style viticulture did not change: our wines are acid-driven, well balanced and aromatic. These wines are an excellent match with nearly all kinds of food. Do not miss the discovery! Be there personally!


2nd National Potato Salad Championship – San Miguel Prize award

2nd National Potato Salad Championship – San Miguel Prize award


Cádiz navigated through Jerez

La Carboná and El Faro de Cádiz have joined forces for this project at San Sebastián Gastronomika called “Cádiz navigated through sherry”.

Javier Muñoz, head chef of the La Carboná restaurant in Jerez and Mario Jiménez, executive chef of the El Faro restaurant in Cádiz, have created a menu that covers the entire gastronomic geography of the province of Cádiz, inspired by the sea and sherry. José Ferrer, ambassador for the Regulating Council of the “Jerez-Xérès-Sherry” Designation of Origin, will pair each dish with a wine from the Jerez brand. With this comprehensive offering, we will take a tour through the province of Cadiz via its textures, aromas and flavours, a shortened version of the one given to the world 500 years ago.


PRESENTATION OF OVINUS - 1ST INTERNATIONAL SHEEP'S CHEESE COMPETITION

OVINUS is the 1st International Sheep’s Cheese Competition and is aimed at producers all over the world. A number of events are planned that will culminate in crowning the winners in Sardinia in March 2020.

It will also be presented at Gastronomika, as part of a major event in which great importance will be given to taste, thanks to special guests such as ocean sailor Gaetano Mura and Clelia Bandini, a Sardinian chef who will feature in an interesting cooking show.

This competition is promoted by the Department of Agriculture and Agro-Pastoral Reform of the autonomous region of Sardinia, LAORE Sardinia – the regional agency for agricultural development, the chambers of commerce, industry, agriculture and crafts of Nuoro, the consortium for the protection of Pecorino Romano cheese Designation of Origin (DOP), the consortium for the protection of Pecorino Sardo cheese DOP, the consortium for the protection of Fiore Sardo cheese DOP and OILOS – the inter-professional body for Sardinian sheep’s milk.


The maturation and other secrets of Balfegó bluefin tuna

Since its creation, Balfegó – a leading company in the fishing, study and marketing of bluefin tuna – has devoted a great deal of resources to researching and disseminating this gastronomic jewel. Due to its innovative nature, each year it carries out various research and experimentation projects through its R&D&I department and its gastronomic area, Tunateca.

One of the most outstanding projects was the study on the maturation and lifespan of bluefin tuna. We will learn (in practical terms) about the different stages of maturation and the keys to reaching their maximum expression with regard to texture and flavour depending on their culinary application.

But their findings in 2019 won’t end there. To complete the presentation, we will end with a cooking show and tasting of some of their latest creations with parts of the tuna that are less common and even unknown.


Wines of Tenerife

“The Atlantic, which surrounds Tenerife, together with the volcanic nature of its origins, are the elements that have shaped the existing reality from which these unique, historical wines have emerged.

With this activity, the wines of Tenerife, courtesy of the island’s regulatory councils and the Cabildo de Tenerife (Island Council of Tenerife), will offer an interesting journey through the current reality of the island’s wine scene, which is marked by the diversity and richness of the different wine regions.

The Canary Islands – the so-called wine islands – and Tenerife in particular, are a varietal reserve, where a great variety of vines, which have survived in this unique, diverse and extreme ecosystem to this day, are cultivated in the island’s volcanic soil and, enhanced by a dynamic sector, have turned Tenerife into an emerging wine region, with unique and highly original wines.

This unique tasting will, in 8 preparations, offer the essence and current reality of the wine sector in Tenerife, the staging of which will be blended with products from the island, provided by Tenerife Gastro Experience.”


Tasting: Ribera del Duero, a new era

Now that wineries have shown the world that Ribera del Duero wines are an example of excellence, new benchmarks are being set. Because there is no place in a DO (Designation of Origin) for conformity, the standard required is very high, there is a continuous reinvention and there are always goals to be achieved. This tasting will make it clear that the objective in Ribera del Duero is not only to make wine, but to make history.


Dastatzen: Discovering the Latxo, a high quality basque suckling lamb

Dastatzen is a renowned company from Gipuzkoa that specialises in high quality meat. With the “know-how” of 4 generations dedicated to meat and innovation as a principle, beyond their speciality in beef, on this occasion we will learn about the high quality of latxo suckling lambs, providing clear support to local produce.

As a result of a collaboration agreement with Basque shepherds, Dastatzen will market their latxo suckling lambs, a treasure yet to be discovered, as it is still barely known. Dastatzen’s challenge is to enhance the flavour and tenderness of a lamb that has been raised in the mountains of the Basque Country and naturally fed only with their mother’s milk.

At San Sebastian Gastronomika, Datatzen’s product development team and an expert chef will present the excellent qualities of the latxo suckling lamb and its possibilities for grilling, as a result of which it is sure to be one of the star products in restaurants and homes, particularly next Christmas.


The Specialists

Winterhalter brings two different ways of using spices: Pedrito Sánchez (Bagá) and Dani Carnero (Kaleja). A tour through their cuisine conducted by master picolier Marcos Reguera.

Winterhalter is well aware of the importance of the washing quality in order to enjoy a feast for the senses, just like the one Pedrito and Dani will bring to the table.

As a specialist in the matter, you’ll be able to verify perfection and the way of obtaining excellent results.