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.


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.