Workshop
Native breeds and local produce
Sponsored by Gran Canaria Me Gusta
Cookery demonstration and tasting session at El Bejeque restaurant, where black pig and Canarian beef will be prepared, along with other local produce such as ‘media flor’ cheese from Guía and mojo sauce.
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
The Tenerife goat: its use and the management of its resources
17:30 - 19:00 HRS
Juan Carlos Clemente
Culinary consultant
Marichu Fresno Baquero
Doctor of Veterinary Medicine and programme coordinator at the Canary Islands Institute of Agricultural Research (ICIA)
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
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
