Embutidos Alejandro’s recipes

You will be able to taste Embutido Alejandro’s cooked meats through a tasting of chistorra sausage and chorizo cooked in wine.

Attendees will also have the opportunity to taste the company’s star products: the magno-, troncal- and sarta-type chorizos.

Embutidos Alejandro produces pork meat products with a specialisation in the chorizo category. All of the products are home-made, traditional, natural recipes of premium cold meat products.

Embutidos Alejandro is flavour and health, without preservatives and colourings, and also gluten- and lactose-free.


New work methods organised with a sous-vide and low temperature

Simulating the service of a restaurant, Enrique Fleischmann the corporate chef of Sammic, will offer a tasting demonstrating how the innovative SmartVideTrack system works.

SmartVideTrack is a new development within Sammic’s SmartVide family that makes it possible to individually control each of the bags in the immersion bath that are in the process of cooking or regenerating, at a controlled temperature.

This is all thanks to a smart card system coupled with an interactive touch screen system.

SmartVideTrack is unique and particularly useful at times of high performance in the kitchen. SmartVideTrack makes it possible to reduce drops in the level of service, organise better delivery and distribute work between zones, so that it can be completed easier at the time of plating up.

SmarVideTrack makes it possible to have a clean, organised, professional service.


Wines of Hungary grand tasting

A hundred years ago Hungary was among the most relevant wine producers of the continent. Royal courts in Europe clinked glasses filled with precious gold Tokaj wine, while other lush Hungarian whites and reds were lauded and enjoyed by the wealthy.

Hungary is gaining back its nearly forgotten fame and glory thanks to the countless small wineries, owning estates replanted and carefully cultivated by the new generation of winegrowers. Beautiful wines deriving from these vineyards are a result of traditional winemaking culture mixed with modernity and improvements.

Would Hungarian products be placed in a wine shop according their flavour profile, they would be found in every corner of the store. Our wines represent a unique variety as the wines of Eger, Tokaj, Villány or Somló have a very distinctive taste and structure. Yet all these wines reflect their shared history and hundreds of years’ traditions. The balanced wines of Eger, the complex sweets of Tokaj, the structured reds of Szekszárd and Villány, and the ashy whites of Somló: Hungary indeed boasts an amazing spectrum of wine varieties, all exciting, authentic and mostly waiting to be rediscovered.

During this presentation we will guide the audience through 6 authentic wine regions of Hungary, while will we taste some of the medallists of the latest Hungarian Wine Competition.

We look forward to welcome you at our workshops!


The whisper of the tuna

Leagues and leagues of seafaring routes have made me strong, powerful. It has been a long journey, through calm, rough, warm and cold waters, where I understood how much greatness the sea offers. Seaweed, anchovies, octopus and mackerel nourished my wandering way through the waters of Cape Verde, Norway and the Gulf of Mexico to get here.

Which is why I am going to tell you everything and not keep quiet. Nowhere else do they love us so much, care for us and pamper us with such devotion, which is why it was and is here that I prefer to stay. I come to illustrate rich delicacies, to captivate aromas and flavours, stimulate palates and reveal the secrets of infinite cultures. In your hands is the last step. I’ll tell you everything, but only you.

Light the stoves, wake up your tenacity, because my secrets, the culture of the sea, will now be yours. From the “parpatana” (piece below the mouth, jaw and neck) to the “facera” (the head meat and cheeks), from the “ventresca” (belly) to the “morillo” (neck), it’s all a question of taste. I entrust you with this legacy. Come here, come. The whisper will set us free.

Cooking show by Julio José Vázquez (El Campero restaurant)


Hungary and the taste of its particular tourism destinations

Dear Guest, visitors of this precious congress,

In our workshops we present how the cuisine and some traditional flavours of Hungary’s major tourism regions were affected by the country’s history. The dishes introduced upon this programme are all based on the particular ingredients characteristic in these major tourism destinations such as Tokaj, Danube Bend, Sopron, Balaton, Hortobágy-Debrecen. So as to provide an even richer taste of Hungary we plan to give a foretaste of some of our great Hungarian wines that can be paired with these dishes.

We look forward to welcome you at our workshops!

¡Estaremos encantados de darles la bienvenida a nuestros talleres!


Rodolfo Guzmán´s private cooking session: Creating avant-garde from the Mapuche culture

 Bogaró Restaurant (Santiago de Chile, Chile)

Rodolfo has dedicated himself to documenting the uses and properties of Chile’s endemic pantry and exploring new possibilities, mainly using ingredients that were never taken into account or considered in modern Chilean society. The vast majority of them were the food of the Mapuche people for thousands of years.  This has resulted in a strong collaborative effort, with more than 200 people between gathering communities and small producers throughout the country and behind the restaurant. The result of all this, viewed from the front line, can be seen in this innovative workshop.


Germán Martitegui´s private cooking session: Rediscovering forgotten Argentina

Tegui Restaurant (Buenos Aires, Argentina)

Germán, the best chef in Argentina, has been working on a fascinating project for some years now: rediscovering the forgotten products, preparations and flavours of Argentina, which are hidden beyond its great meats. To this end, he has travelled all over the country, immersing himself in every region and rescuing lost ingredients, techniques and preparations that, using his contemporary talent, he has fully updated. His workshop, therefore, will be a complete surprise and an unprecedented source of culinary knowledge with a very long history.


‘READY TO USE’ demonstration by Bidfood Iberia – Guzmán Gastronomía and R&D Food Revolution

R & D Food Revolution is synonymous with innovation in the culinary world. This project, by Albert Adrià and his Belgian friends Rudi van Beylen and Dirk Peeters, brings Albert Adrià’s exclusive “ready-to-use” foams and snacks to the Spanish market, exclusively distributed by Bidfood Iberia – Guzmán Gastronomía. Join chef Luc Van den Bergh’s creative demonstration, where you will explore a completely new range of delicious cocktails, fruit foams and original snacks.


Avant-garde synthesis of Asturias and the Cantabrian Sea

Nacho Manzano is a daring explorer of the Asturian lands and seas. With a rare intuition and a natural talent for extracting all of the nuances of freshness and immediacy from them, he has managed to propel his landscape to new heights of sophisticated complexity. The menu he is proposing for SSG 18 is the panoramic expression of it all.

Lunch run by Nacho Manzano, pairings run by Juan Muñoz with S.Pellegrino and Acqua Panna and a selection of wines and cavas   


Cooking with Chele González: Incredible, little-known Philippine cuisine.

Gallery by Chele Restaurant (Manila, Filipinas)

Chele, who trained at Mugaritz, has not only travelled, explored and brought back products and traditional Philippine cuisine, from the indigenous to the colonial, but also, with this collection of riches, which is the fruit of years of research in the field, and with his keenly contemporary mind, has propelled it to the forefront with exotic preparations that reveal unparalleled creative landscapes that have made it the best restaurant in the Philippines and allowed to get into the 50 Best in Asia.