Workshop
The Tenerife goat: its use and the management of its resources
Sponsored by Tenerife Despierta Emociones. Vinos de Tenerife
For the first time, the conference will feature a live demonstration of the butchering of a Tenerife goat, revealing all its cuts and the different culinary uses of each one from gastronomic and scientific perspectives.
Related talks
Workshop
The flavours of Çorum
14:00 - 15:00 HRS
Nizar Alazi
Chef
Umut Matkap
Chef
Deniz Sahin
Chef at SADE Bes Denizler Mutfagi
Workshop
Burgos: landscape, produce and memory
18:30 - 19:30 HRS
Álvaro Díaz & Diego Sancho
Aura Gastronómica (Burgos)
Workshop
Neptura turbot and sole pintxo tasting session
11:30 - 13:00 HRS
Rebeka Barainka
Chef at Aiten-Etxe (Zarautz, Gipuzkoa)
Workshop
Our essence
18:30 - 19:30 HRS
Rosalía Bastida
Chef at Casino de Felymar (Cehegín, Murcia)
Workshop
Biodynamic food, food with essence
15:30 - 16:30 HRS
Julio Arroyo García Abad
Head Chef at the Vital Zuhaizpe Health Centre
Workshop
Gastronomic Heritage of Anatolia: Çorum
18:30 - 19:30 HRS
Yasemin Cerit, Halil Ibrahim Asgin, Ali Calgan, & Ali Osman Öztürk
Eric Luc Jean
Historian
Adnan Sahin
Gourmet and journalist
Workshop
Solera Carrasco 2026 and unique round packaging
14:30 - 15:30 HRS
Guillermo Carrasco Martín-Cubas
Sales Manager, Carrasco Ibéricos
David de Jorge
Brand Ambassador for Carrasco Ibéricos
Workshop
Native breeds and local produce
16:00 - 17:00 HRS
Ayoze Valido
Chef at El Bejeque (Las Palmas de Gran Canaria)
Workshop
Cartagena’s cuisine: flavours of the Mediterranean and the region’s produce
11:00 - 12:00 HRS
Cayetano Gómez
Executive chef at Grupo Casa Tomás
