Application of Protected Designation of Origins (PDOs) and Protected Geographical Indications (PGIs) in the province of Badajoz for the world of tapas

The province of Badajoz can be enjoyed by contemplating its heritage, enjoying its landscapes and, of course, tasting its best dishes. It offers a variety of products for all palates, processed and prepared in a traditional way so that they do not lose an ounce of their flavour or freshness. From the most exquisite meats that produce the prized charcuterie, to select fruit and vegetables, not to mention the natural sweet treats for the most sweet-toothed.

But out of all the gastronomic variety offered by the province of Badajoz, its four Denominations of Origin (PDOs) and its two Protected Geographical Indications (PGIs) stand out. Aceite Monterrubio, Jamón Dehesa de Extremadura, Queso de La Serena and Ribera del Guadiana wine are the four Protected Designations of Origin offered by this province, together with Extremadura Veal and Extremadura Lamb as Protected Geographical Indications.

These products are linked to a specific geographical origin, as the region provides them with characteristics that make them unique. In the same way, all of its production phases must be carried out in a specific area and are subject to a number of inspections by the Regulatory Councils, which strictly endorse it. That is why the guarantee provided by the PDO and PGI seals give the consumer the assurance that they are consuming a product of excellent quality.

Through this activity, the Regional Council of Badajoz aims to enhance the value and potential of products with PDO and PGI status from the province of Badajoz for use in the world of tapas.


Vertical tasting from Jean Leon Vinya La Scala run by por Roser Catasús and Sergi Castro

Roser Catasús and Sergi Castro, will offer a master tasting of the most emblematic wine from the Vinya La Scala Gran Reserva winery in the Penedès region, in a historic tour of what was the first wine made mainly with cabernet sauvignon in Spain.

With a limited number of wines produced, Vinya La Scala was created in 1970 on a small plot of 8 hectares planted in 1963 at an altitude of 295 metres in the heart of Penedès, and is today one of the few Catalan wines classified as ‘Vi de Finca’, the highest distinction awarded by the Autonomous Government of Catalonia.

The origin of this wine dates back to 1964 when Jean Leon, a Cantabrian emigrant to the United States, who had succeeded as a restaurateur in Hollywood, planted cabernet sauvignon in a Penedès estate from the remains of a pruning that he and the oenologist Jaume Rovira had secretly collected from the renowned Château Lafite in Bordeaux. In 1969, the first wine was produced from this vineyard, the loamy clay soils of which, with good water retention, are ideal for cultivating cabernet. Jean Leon used it entirely at the La Scala restaurant he ran in America, while continuing to introduce noble varieties in Penedès to produce wines of a notably French style.

But it was not until 1981 that he rose to fame as a winemaker, particularly in Spain, when it became known that the wine that Ronald Reagan had chosen for his inaugural dinner as president of the United States came from Jean Leon, with whom he was friendly. It was his Cabernet Sauvignon Gran Reserva from the 1975 vintage.


Fina Puigdevall in her landscape

Fina Puigdevall does not interpret her landscape. She is her landscape. Completely integrated into the shady flavours of La Garrotxa, between fields, mountains, forests and volcanoes, she has made her region her life and her life her region. Her cuisine, in perfect harmony with the rich nature that surrounds it and that even forms part of the restaurant, is the hyperrealistic and at the same time dreamlike image of ancestral flavours, of atavistic sensations, but imagined from contemporary colours and subtleties. A cuisine that travels through the landscape putting it at the forefront.

S.Pellegrino and Acqua Panna, , true to their commitment to haute cuisine, continue to study the role of mineral water in today’s cuisine. As has become customary, they will carry out a water tasting that will take place within the context of the activities of San Sebastian Gastronomika 2019, together with the dishes presented by Fina Puigdevall, chef of the restaurant Les Cols (Olot, Gerona), recognised by the Michelin Guide with two stars. Each recipe will be harmoniously accompanied by S.Pellegrino, Acqua Panna and a choice of wines and cavas selected by the President of the Spanish Sommelier Academy, Juan Muñoz, who will lead the tasting.


Being digital is no longer an option.

Do you still think that a notebook to write down your bookings is your best ally? If the answer is YES, we’re sorry, but you are throwing your customers away. A notebook leads to chaos in your dining room, to losing customer information, to the dreaded overbooking… Is it worth it?

Digitisation is here to stay, so use it! On October 8, we will give you the keys to leaving the past behind and making the most of digitisation. Optimise your services, organise your dining room, attract new customers, manage your bookings efficiently, multiply your visibility on the Internet, increase your profitability, manage your online reputation… all thanks to digital tools. We will tell you how to do it!

Seat reservations are not allowed. Open entry until filled to capacity.


From the fields to the kitchen

Mr. Doat, a producer of duck foie gras for the company Rougié in the department of Gers, and chef Vivien Durand, who has a Michelin star for his restaurant Le Prince Noir in Lormont (Bordeaux), met through one of their common areas, Rougié fresh duck foie gras.

The founding principles of Rougié, a company established in 1875, are in preparing products of the highest quality. Their foie gras is served today at the most prestigious tables in the world.

From the fields to the kitchen, from the farm to the oven or grill, the 2 men work with the same objectives: passion for their work, respect for animals and products, a desire to transmit their passion.

We will bring our commitment to quality, our passion for our producers and chefs to the San Sebastian Gastronomika international congress.

Seat reservations are not allowed. Open entry until filled to capacity.


Sparkling wines from Bodegas Bilbainas since 1913

Bodegas Bilbaínas, one of the ten oldest wineries in La Rioja, was founded in 1901 in the legendary Barrio de la Estación in Haro (Rioja Alta). A pioneer since the beginning of the 20th century, it is the largest vineyard owner in Haro. It owns total of 250 hectares of land surrounding the winery, emulating the prestigious French châteaux.

Its origins date back to 1859, when French producers settled in this Riojan town to produce and export red wine to France. Four decades later, the businessman from Bilbao, Santiago Ugarte, took it over. The first vintage of Viña Pomal, the winery’s flagship brand, dates back to 1904, marking the beginning of the birth of a classic.

 

Viña Pomal owes its name to the vineyard in which it originated. It is a vineyard that is a true reflection of Haro’s terroir. Bodegas Bilbaínas was a pioneer 100 years ago in understanding oenology and viticulture as it is understood today, giving prominence to vineyards, terroir and grapes. Zaco, Vicuana, Paceta, Cuervo and Cores, the names of the plots that today, more than ever, are the real protagonists.

 

Bodegas Bilbaínas defines itself as a classic style winery with Reservas and Gran Reservas, while surprising with estate wines such as Viña Pomal Alto de la Caseta, the best expression of a tempranillo, or innovations such as its collection of Rioja single varietals called Viña Pomal Vinos Singulares (Maturana Blanca, Tempranillo blanco, Graciano and Garnacha). Bodegas Bilbaínas also has exceptional wines such as La Vicalanda, one of its most important reference wines that originated in the early 90s, with a close link to sparkling wine as a result of its origins with brands such as Royal Carlton, Lumen and the cava Viña Pomal Blanc de Noirs. And, as a result of the First World War, this winery made sparkling wines for the large Champagne makers, providing it with extensive knowledge and the widest possible experience.


SABOR A MÁLAGA

The Sabor a Málaga brand values agro-food products obtained from the land and sea of this Andalusian province, many of which have been known for years in many countries around the world.

Thanks to its diverse geography and the different climatology of the regions that make up the province, they have a multitude of products cultivated from the land and the sea, reared or produced by a large group of farmers, cattle breeders and producers, who, combining tradition and innovation, are fully aware of both quality and respect for the environment.

Sabor a Málaga comprises a very large pantry in the province, which can offer an immense range of flavours, aromas and colours throughout the year:

Wines (traditional and modern), extra virgin olive oils, Aloreña olives, hams, cooked meats and meats (particularly suckling goat), cheeses, fruits (loquats, cherries, Periana peaches, Ronda pears, apricots, plums, pears, strawberries, raspberries…), citrus fruits, Malaga raisins, dried fruit and nuts, subtropical fruits such as avocados and mangoes, honey, organic farming products, fish and seafood (fried fish from Malaga)… they make up an endless list of products that give rise to cuisine of excellence to be enjoyed in any corner of our province.

A promotional brand for Malaga’s agri-food products created by Malaga Provincial Council.


Lab Jamada. Researching the dna of cuisine from Burgos

Since the city of Burgos became part of the UNESCO World Network of Creative Cities, the cuisine in Burgos has provided several dishes with different origins and qualities. Many of the local chefs have not only created new culinary offerings, but have also followed in the footsteps of the project presented to this international network based on Cuisine and Human Evolution. Given the proximity of Burgos to the Atapuerca archaeological site, the desire to make known how our ancestors were fed and to analyse the origin of our products is reflected in more than one recipe.

At Lab Jamada, a culinary research facility run by chef Antonio Arrabal, we will bring our quest for interpreting the traditional recipes of the city of Burgos, hand in hand with the products offered by local producers, to the context of the international San Sebastian Gastronomika congress. Linked to the implementation of the “Burgos: Creative City of Gastronomy” initiative, we will show the evolution and creation of versions of very typical recipes from Burgos such as garlic soup and leg of suckling lamb.  We want to convey to the people attending this workshop how the basis of seemingly simple cooking that involves classic techniques and products can be transferred through evolution and inter-blending to modern-day cuisine.


2nd National Potato Salad Championship – San Miguel

We have stumbled upon potato salad. With peas or without? Green beans? With boiled egg? Tuna or tuna belly? Whole potato or mashed? Can we add new ingredients?

There are as many potato salads as there are tastes and creativeness, certainly; but, based on both tradition and innovation, there are potato salads with more pull and quorum than others.

San Sebastián Gastronomika-Euskadi Basque Country has decided to take sides in this bloodless, merry battle to seek a final consensus. By creating the National Potato Salad Championship within the congress, with Cervezas San Miguel as a partner (potato salad always with beer), we will be able to finally decide which is the best potato salad in 2019 with a professional jury of ten members and a public jury of 40 fans, who must be registered beforehand.

It will be a difficult job, but someone’s got to do it. The best national potato salad will be crowned at San Sebastian Gastronomika-Euskadi Basque Country 2019 on Tuesday, October 8.


5TH EDITION OF THE RUINART SOMMELIER CHALLENGE IN SPAIN

Ruinart, the jewel of Champagne, will hold the 5th edition of the Ruinart Challenge with Ruinart’s oenologist Louise Bryden.

The Ruinart Challenge is a training programme in which an competition will be held for professional sommeliers from all over Spain, with the support of the Union of Spanish Sommeliers’ Associations in Spain.

The winner will enjoy a scholarship of €1,000 as well as a 4-day training trip in Champagne.

Applications to take part should be sent to cfibla@moethennessy.com before 13/9/2019. Places are limited.