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Track: Gastronomy and Culinary Techniques

Mon 18
10:00h
Culinary Demonstration with Tasting | The Horeca Hub

Gastronomic demonstration and tasting of Italian product Garda Carmelo Tornillo

Simone Gallese
Simone Gallese Garda Pizza Consultant and Technical Advisor Speaker

18-03-2024 10:00 18-03-2024 11:45 Europe/Madrid Gastronomic demonstration and tasting of Italian product Garda Carmelo Tornillo

Tasting of Italian products with Garda gastronomic advisors.

Pabellón 6, B224 | GARDA Gastronomía Italiana
10:00h - 11:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
11:30h
Culinary Demonstrations | The Horeca Hub

Techniques and concepts of Disfrutar 2024

Oriol Castro
Oriol Castro Restaurante Disfrutar Chef Speaker
Eduard Xatruch
Eduard Xatruch Restaurante Disfrutar Chef Speaker
Mateu Casañas
Mateu Casañas Restaurante Disfrutar Chef Speaker

18-03-2024 11:30 18-03-2024 12:15 Europe/Madrid Techniques and concepts of Disfrutar 2024

The Disfrutar trio is characterised by its firm commitment to innovation and for this constant work is essential. In their presentation they propose a tour of all the concepts and techniques that they will be working on during 2024.

Hall 6 | The Horeca Hub – Main Stage
11:30h - 12:15h Hall 6 | The Horeca Hub – Main Stage
12:15h
Culinary Demonstration with Tasting | The Horeca Hub

Transversal thinking about pasta

Matias Perdomo
Matias Perdomo Restaurante Contraste Milano Owner Speaker

18-03-2024 12:15 18-03-2024 13:15 Europe/Madrid Transversal thinking about pasta

A reference in the gastronomic scene with a Michelin star will cook 3 pasta dishes to the delight of those present.

Pabellón 6, B224 | GARDA Gastronomía Italiana
12:15h - 13:15h Pabellón 6, B224 | GARDA Gastronomía Italiana
12:30h
Culinary Demonstrations | The Horeca Hub

Red Prawn: Beyond the Mediterranean icon

Joan Roca
Joan Roca El Celler de Can Roca Speaker
Quique Dacosta
Quique Dacosta Restaurante Quique Dacosta Chef Speaker
Benjamín Lana
Benjamín Lana Vocento Gastronomía General Manager Speaker

18-03-2024 12:30 18-03-2024 13:15 Europe/Madrid Red Prawn: Beyond the Mediterranean icon

A digression on one of the gastronomic icons of the Mediterranean, the red prawn. Whether on the coasts of Girona or Valencia, Joan Roca and Quique Dacosta share the sea and a passion for its products. And among them, the red prawn stands out, to which both have paid tribute on various occasions and in various versions.

Hall 6 | The Horeca Hub – Main Stage
12:30h - 13:15h Hall 6 | The Horeca Hub – Main Stage
13:30h
Culinary Demonstration with Tasting | The Horeca Hub

Gastronomic demonstration and tasting of Italian product Garda Carmelo Tornillo

Simone Gallese
Simone Gallese Garda Pizza Consultant and Technical Advisor Speaker
Carmelo Tornillo
Carmelo Tornillo Garda Pizza Consultant and Technical Advisor Speaker

18-03-2024 13:30 18-03-2024 14:45 Europe/Madrid Gastronomic demonstration and tasting of Italian product Garda Carmelo Tornillo

Pizza in Teglia tasting.

Pabellón 6, B224 | GARDA Gastronomía Italiana
13:30h - 14:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
13:30h
Culinary Demonstrations | The Horeca Hub

From Italy to Spain: The gastronomic journey of Ferdinando Bernardi

Ferdinando Bernardi
Ferdinando Bernardi Casa Bernardi 1* Michelin and 1 Sol Guía Repsol Speaker

18-03-2024 13:30 18-03-2024 14:15 Europe/Madrid From Italy to Spain: The gastronomic journey of Ferdinando Bernardi

Presentation of Ferdinando Bernardi's professional career (first Michelin star with 100% Italian cuisine) and presentation of 4 iconic dishes from his menu: Cannolo siciliano con carne cruda y sabayon al Marsala Cannolo siciliano vegetariano de Apio nabo asado, Mascarpone y pimientos Carbonara de Galera, Bottarga casera Nuestro Tiramisú.

Hall 6 | The Horeca Hub – Show Stage 2
13:30h - 14:15h Hall 6 | The Horeca Hub – Show Stage 2
14:30h
Culinary Demonstration with Tasting | The Horeca Hub

539, Plats Forts. Honest and wild food

Martin Comamala
Martin Comamala 539, Plats Forts Chef Speaker

18-03-2024 14:30 18-03-2024 15:15 Europe/Madrid 539, Plats Forts. Honest and wild food

Martin will cook a dish that characterizes his mountain cuisine, a dish that explains his work in the mountains without being a mountain dish and will also explain how to cook the best Poulard. He will also explain how to run a restaurant all by himself, from the selection of the best product (fish markets, farms, orchards, etc.), to the preparation and customer service. He will explain his direct connection with his producers.

Hall 6 | The Horeca Hub – Show Stage 1
14:30h - 15:15h Hall 6 | The Horeca Hub – Show Stage 1
15:00h
Culinary Demonstration with Tasting | The Horeca Hub

Gastronomic demonstration with Michelin star

Paolo Casagrande
Paolo Casagrande Restaurante Lasarte / Orobianco Ristorante Chef Speaker
Matias Perdomo
Matias Perdomo Restaurante Contraste Milano Owner Speaker

18-03-2024 15:00 18-03-2024 16:00 Europe/Madrid Gastronomic demonstration with Michelin star

Garda is proud to have the 5* Michelin Alimentaria Stand. Paolo Casagrande is one of the leaders of Italian cuisine in the world. Lasarte Chef and Manager.

Pabellón 6, B224 | GARDA Gastronomía Italiana
15:00h - 16:00h Pabellón 6, B224 | GARDA Gastronomía Italiana
15:00h
Tastings | The Alimentaria Hub

Gaudea Botanics: Olive gin from Alcarràs

Alfred Peguero
Alfred Peguero Gaudea Financial Management Speaker
Carles Bonnin
Carles Bonnin La Destilateca Director Speaker

18-03-2024 15:00 18-03-2024 15:15 Europe/Madrid Gaudea Botanics: Olive gin from Alcarràs

Presentation and tasting of Gaudea Botanics, a new and fresh product. This is a very special gin made with Alcarràs olives by La Destilateca, artisan specialists who make custom-made liqueurs in an artisanal way. Gaudea is an extra virgin olive oil company from Arbequina olives located in Alcarràs. Every year it seeks to innovate with a gourmet product always obtained with its olives or oil.

Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
15:00h - 15:15h Hall 5 | The Alimentaria Hub – Innoval Room by CaixaBank
15:45h
Culinary Demonstration with Tasting | The Horeca Hub

Verde Nostrum. The Mediterranean garden from East to West

Xavier Pellicer
Xavier Pellicer Restaurante Xavier Pellicer Chef Speaker

18-03-2024 15:45 18-03-2024 16:30 Europe/Madrid Verde Nostrum. The Mediterranean garden from East to West

One of the leading representatives of Healthy cuisine, with which he pursues a balance between the pleasure of ingestion and the wellbeing of digestion. Convinced of the energy that the earth exerts on the product and how its care influences it, Pellicer has become a firm advocate of the application of the laws of biodynamics in cultivation.

Hall 6 | The Horeca Hub – Show Stage 1
15:45h - 16:30h Hall 6 | The Horeca Hub – Show Stage 1
16:30h
Culinary Demonstration with Tasting | The Horeca Hub

4-hand pizza cooking demonstration

Riccardo Figurato
Riccardo Figurato Fratelli Figurato Pizzaiolo and Owner Speaker
Vittorio Figurato
Vittorio Figurato Fratelli Figurato Pizzaiolo and Owner Speaker

18-03-2024 16:30 18-03-2024 17:30 Europe/Madrid 4-hand pizza cooking demonstration

Diego Vitagliano will present his specialty, career and philosophy. He will perform several 4 hands during Alimentaria. In this case, he will make a 4 hand with Fratelli Figurato no. 6 in the “50 Top Pizza Europe 2023” ranking and no. 42 in the “50 Top Pizza World 2023” ranking. Each one will present a pizza to taste for customers.

Pabellón 6, B224 | GARDA Gastronomía Italiana
16:30h - 17:30h Pabellón 6, B224 | GARDA Gastronomía Italiana
16:45h
Culinary Demonstration with Tasting | The Horeca Hub

Verde Nostrum. The Mediterranean garden from East to West

Albert Raurich
Albert Raurich Restaurante Dos Palillos Chef Speaker

18-03-2024 16:45 18-03-2024 17:30 Europe/Madrid Verde Nostrum. The Mediterranean garden from East to West

Shojin ryori cuisine is entirely vegetarian, made without meat and fish, and has been the dietary style of Buddhist monks for generations, but has now become very popular with vegans.Versions of dashis, sushis, sashimis, mochis, and mochis.

Hall 6 | The Horeca Hub – Show Stage 1
16:45h - 17:30h Hall 6 | The Horeca Hub – Show Stage 1
18:00h
Culinary Demonstration with Tasting | The Horeca Hub

Gastronomic demonstration and tasting of Italian product Garda

Carmelo Tornillo
Carmelo Tornillo Garda Pizza Consultant and Technical Advisor Speaker
Simone Gallese
Simone Gallese Garda Pizza Consultant and Technical Advisor Speaker

18-03-2024 18:00 18-03-2024 19:00 Europe/Madrid Gastronomic demonstration and tasting of Italian product Garda

Tasting of Italian products with Garda gastronomic advisors.

Pabellón 6, B224 | GARDA Gastronomía Italiana
18:00h - 19:00h Pabellón 6, B224 | GARDA Gastronomía Italiana
Tue 19
11:00h
Contest | The Horeca Hub

Beer Master Session by Estrella Galicia

19-03-2024 11:00 19-03-2024 13:00 Europe/Madrid Beer Master Session by Estrella Galicia

Beer Pouring Contest

Hall 6 | The Horeca Hub
11:00h - 13:00h Hall 6 | The Horeca Hub
11:45h
Culinary Demonstrations | The Horeca Hub

Low temperature chicken: Where innovation and tradition meet

19-03-2024 11:45 19-03-2024 12:30 Europe/Madrid Low temperature chicken: Where innovation and tradition meet

The three-generation family business Torrent i Fills was founded in 1939. Since then, they have worked for quality service and products. They are specialized in poultry products. In this cooking show, they will cook chicken recipes at low temperatures, an innovation they have recently launched. These are 4th and 5th range products designed for restoration. High quality, traditional and practical products.

Hall 6 | The Horeca Hub – Show Stage 1
11:45h - 12:30h Hall 6 | The Horeca Hub – Show Stage 1
12:00h
Culinary Demonstration with Tasting | The Horeca Hub

4-hand pizza cooking demonstration

Diego Vitagliano
Diego Vitagliano 10 Diego Vitagliano Pizzeria Pizzaiolo and Owner Speaker
Andrea Lecca
Andrea Lecca Trafalgar Pizza Club Pizzaiolo Speaker

19-03-2024 12:00 19-03-2024 12:45 Europe/Madrid 4-hand pizza cooking demonstration

Diego Vitagliano will make a 4 hands with Andrea Leca. Trafalgar has become a benchmark in the world of pizza in Barcelona. Andrea Lecca, champion of the Pizza DOC championship, is responsible for bringing this pizzeria to the highest standards of the Spanish scene.

Pabellón 6, B224 | GARDA Gastronomía Italiana
12:00h - 12:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
13:00h
Culinary Demonstration with Tasting | The Horeca Hub

Culinary demonstration by the star Ferdinando Bernardi*

Ferdinando Bernardi
Ferdinando Bernardi Casa Bernardi 1* Michelin and 1 Sol Guía Repsol Speaker

19-03-2024 13:00 19-03-2024 13:45 Europe/Madrid Culinary demonstration by the star Ferdinando Bernardi*

The Garda stand will have a * Michelin chef cooking his main dishes, at the same time that he will present his specialty and explain his career and philosophy. In this case, Ferdinando Bernardi will present it.

Pabellón 6, B224 | GARDA Gastronomía Italiana
13:00h - 13:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
13:00h
Conference | The Horeca Hub

Meat trends in restaurants with the Vall Companys Group and La Boscana

Joel Castanyé
Joel Castanyé La Boscana Executive Chef Speaker
Elma Fernández
Elma Fernández Grupo Vall Companys Sales Manager Speaker

19-03-2024 13:00 19-03-2024 13:45 Europe/Madrid Meat trends in restaurants with the Vall Companys Group and La Boscana

The Vall Companys Group, agri-food leader in Spain and Europe, and La Boscana, a restaurant with a Michelin star, join forces to analyze the main consumption trends in the meat sector.

Hall 6 | The Horeca Hub – Talks Stage 1
13:00h - 13:45h Hall 6 | The Horeca Hub – Talks Stage 1
13:45h
Culinary Demonstrations | The Horeca Hub

Russian salad by Hellmann’s: Trend and tradition

Antonio Arrabal
Antonio Arrabal Restaurante La Jamada Chef Speaker
Peio Cruz
Peio Cruz Unilever Away From Home Lead Chef Speaker

19-03-2024 13:45 19-03-2024 14:30 Europe/Madrid Russian salad by Hellmann’s: Trend and tradition

Russian salad is trending and has become a destination dish. Russian salad sets the tone, quality, and gastronomic proposal of any restaurant. Hand in hand with the culinary team of Unilever Food Solutions, Hellmann's, and Antonio Arrabal (La Jamada Restaurant, Burgos), discover the latest trends surrounding this iconic dishENGLISH - Description of the activity

Hall 6 | The Horeca Hub – Show Stage 2
13:45h - 14:30h Hall 6 | The Horeca Hub – Show Stage 2
14:00h
Culinary Demonstration with Tasting | The Horeca Hub

The best pizzeria in the world, with the best pizzeria in Europe

Diego Vitagliano
Diego Vitagliano 10 Diego Vitagliano Pizzeria Pizzaiolo and Owner Speaker
Rafa Panatieri
Rafa Panatieri Sartoria Panatieri Pizzaiolo Speaker
Jorge Sastre
Jorge Sastre Sartoria Panatieri Pizzaiolo Speaker

19-03-2024 14:00 19-03-2024 14:45 Europe/Madrid The best pizzeria in the world, with the best pizzeria in Europe

We bring together the best pizzeria in the world with the best pizzeria in Europe! A true luxury! Nothing to add. They will present their specialty, career and philosophy.

 
Pabellón 6, B224 | GARDA Gastronomía Italiana
14:00h - 14:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
14:15h
Culinary Demonstration with Tasting | The Horeca Hub

Neapolitan fried pizza

Antonia Ricciardi
Antonia Ricciardi AVPN School Spain Brand Ambassador Speaker
Ciro Coppola
Ciro Coppola Fratelli Coppola Brand Ambassador AVPN Lombardia and Pizzaiolo Verace Speaker
Antonio Coppola
Antonio Coppola Fratelli Coppola Pizzaiolo Verace Speaker

19-03-2024 14:15 19-03-2024 15:15 Europe/Madrid Neapolitan fried pizza

'Pizza fritta napoletana' must be soft, dry and have a characteristic taste. After cooking in boiling oil, it may be presented in the shape of a half-moon closed on itself (fried calzone) or in a round shape. The dough disc, rolled out with the hands, must be 2-3 mm thick and the filling must be ricotta, mozzarella or provolone cheese, salami, crackling, pepper.

Hall 6 | The Horeca Hub – Show Stage 1
14:15h - 15:15h Hall 6 | The Horeca Hub – Show Stage 1
15:00h
Culinary Demonstration with Tasting | The Horeca Hub

Cooking with 4 pizza chefs from the “50 Top Pizza World 2023” ranking

Diego Vitagliano
Diego Vitagliano 10 Diego Vitagliano Pizzeria Pizzaiolo and Owner Speaker
Alessandro Signore
Alessandro Signore N.A.P. Pizzaiolo Speaker

19-03-2024 15:00 19-03-2024 15:45 Europe/Madrid Cooking with 4 pizza chefs from the “50 Top Pizza World 2023” ranking

NAP is now one of the most relevant pizzeria groups on the Spanish scene. In addition, it was ranked nº23 in the 50 Top World Artisan Pizza Chains 2023. Alessandro Signore will present his specialty, career and philosophy while cooking with Diego Vitagliano.

Pabellón 6, B224 | GARDA Gastronomía Italiana
15:00h - 15:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
15:00h
Culinary Demonstrations | The Horeca Hub

The most gastronomic Lleida with La Boscana

Joel Castanyé
Joel Castanyé La Boscana Executive Chef Speaker
Elma Fernández
Elma Fernández Grupo Vall Companys Sales Manager Speaker

19-03-2024 15:00 19-03-2024 15:45 Europe/Madrid The most gastronomic Lleida with La Boscana

Two key players from Lleida come together in this showcooking. On the one hand, the Vall Companys Group, agri-food leader in Spain and Europe, with its products. And on the other hand, La Boscana, a restaurant with a Michelin star. You will be able to know and taste delicious meat recipes.

Hall 6 | The Horeca Hub – Show Stage 2
15:00h - 15:45h Hall 6 | The Horeca Hub – Show Stage 2
15:45h
Culinary Demonstration with Tasting | The Horeca Hub

Contemporary visions of Mediterranean flavours

Raül Balam
Raül Balam Restaurante Moments Chef Speaker
Ramón Freixa
Ramón Freixa Ramon Freixa Madrid Chef Speaker

19-03-2024 15:45 19-03-2024 16:30 Europe/Madrid Contemporary visions of Mediterranean flavours

Two great figures of the avant-garde cuisine, Ramon Freixa and Raül Balam, together in a 4-hands where they will share their particular visions of Mediterranean flavours, full of evocations of tradition and respect for the product

Hall 6 | The Horeca Hub – Main Stage
15:45h - 16:30h Hall 6 | The Horeca Hub – Main Stage
16:00h
Culinary Demonstration with Tasting | The Horeca Hub

The world of Molino Grassi through Diego and Carmelo

Diego Vitagliano
Diego Vitagliano 10 Diego Vitagliano Pizzeria Pizzaiolo and Owner Speaker
Carmelo Tornillo
Carmelo Tornillo Garda Pizza Consultant and Technical Advisor Speaker

19-03-2024 16:00 19-03-2024 16:45 Europe/Madrid The world of Molino Grassi through Diego and Carmelo Pabellón 6, B224 | GARDA Gastronomía Italiana
16:00h - 16:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
16:45h
Culinary Demonstration with Tasting | The Horeca Hub

Macerations, cures and marinades. From tradition to infinity

Enrique Valentí
Enrique Valentí Restaurante Adobo Cook Speaker

19-03-2024 16:45 19-03-2024 17:30 Europe/Madrid Macerations, cures and marinades. From tradition to infinity

Enrique Valentí's gastronomic proposal vindicates marinades and macerations as techniques for enriching flavours and highlighting the nuances of both simple and top-quality products. His cuisine is a passionate defence of gastronomic traditions such as roasts, casseroles and stews, which make this restaurant a contemporary restaurant.

Hall 6 | The Horeca Hub – Show Stage 2
16:45h - 17:30h Hall 6 | The Horeca Hub – Show Stage 2
16:45h
Culinary Demonstration with Tasting | The Horeca Hub

Macerations, cures and marinades. From tradition to infinity

Diego Schattenhofer
Diego Schattenhofer Restaurante Taste 1973 Chef Speaker

19-03-2024 16:45 19-03-2024 17:30 Europe/Madrid Macerations, cures and marinades. From tradition to infinity

Diego Schattenhofer's cuisine is immersed in research into the processes of salting, drying and curing different fish, algae and other marine products to achieve new flavours and textures.

Hall 6 | The Horeca Hub – Show Stage 1
16:45h - 17:30h Hall 6 | The Horeca Hub – Show Stage 1
16:45h
Culinary Demonstration with Tasting | The Horeca Hub

Macerations, cures and marinades. From tradition to infinity

Juan Guillamón
Juan Guillamón Restaurante Almo Cook Speaker

19-03-2024 16:45 19-03-2024 17:30 Europe/Madrid Macerations, cures and marinades. From tradition to infinity

A proposal of dishes that combine two of the most representative pillars of the gastronomy of the Region of Murcia: salted fish with salt from the salt mines of San Pedro and the vegetable world, with products such as beetroot, pumpkin and celeriac.Traditional morsels imprinted in the memory of the people of Murcia but transformed into sophisticated and elegant updates.

Hall 6 | The Horeca Hub – Main Stage
16:45h - 17:30h Hall 6 | The Horeca Hub – Main Stage
17:00h
Culinary Demonstration with Tasting | The Horeca Hub

Gastronomic demonstration and tasting of Italian Garda products

Carmelo Tornillo
Carmelo Tornillo Garda Pizza Consultant and Technical Advisor Speaker
Simone Gallese
Simone Gallese Garda Pizza Consultant and Technical Advisor Speaker

19-03-2024 17:00 19-03-2024 19:00 Europe/Madrid Gastronomic demonstration and tasting of Italian Garda products

Tasting of Italian products by the gastronomic advisors of Garda.

Pabellón 6, B224 | GARDA Gastronomía Italiana
17:00h - 19:00h Pabellón 6, B224 | GARDA Gastronomía Italiana
17:45h
Culinary Demonstration with Tasting | The Horeca Hub

Evolving gastronomy

Elena Arzak
Elena Arzak Restaurante Arzak Chef Speaker

19-03-2024 17:45 19-03-2024 18:30 Europe/Madrid Evolving gastronomy

The Arzak surname is part of the history of Spanish gastronomy and this conceptual journey will take us to discover his cuisine through the evolution and techniques of his dishes.

Hall 6 | The Horeca Hub – Main Stage
17:45h - 18:30h Hall 6 | The Horeca Hub – Main Stage
Wed 20
10:45h
Culinary Demonstration with Tasting | The Horeca Hub

Tuna, the lion of the Mediterranean. Divergent visions

Hideki Matsuhisa
Hideki Matsuhisa Restaurante Koy Shunka Chef Speaker

20-03-2024 10:45 20-03-2024 11:30 Europe/Madrid Tuna, the lion of the Mediterranean. Divergent visions

A masterclass in the treatment and preparation of bluefin tuna, one of the most prized fish in Japanese gastronomy, prepared with Mediterranean products.

Hall 6 | The Horeca Hub – Show Stage 2
10:45h - 11:30h Hall 6 | The Horeca Hub – Show Stage 2
10:45h
Culinary Demonstration with Tasting | The Horeca Hub

Tuna, the lion of the Mediterranean. Divergent visions

Israel Ramos
Israel Ramos Restaurante Mantúa Chef Speaker

20-03-2024 10:45 20-03-2024 11:30 Europe/Madrid Tuna, the lion of the Mediterranean. Divergent visions

In the kitchens of Mantúa and Albalá, Israel Ramos' restaurants, the king product of the Cádiz coastline, bluefin tuna, is never lacking, prepared in a thousand creative and surprising ways.

Hall 6 | The Horeca Hub – Show Stage 1
10:45h - 11:30h Hall 6 | The Horeca Hub – Show Stage 1
10:45h
Culinary Demonstration with Tasting | The Horeca Hub

Tuna, the lion of the Mediterranean. Divergent visions

Luigi Pomata
Luigi Pomata Ristorante Luigi Pomata Chef Speaker

20-03-2024 10:45 20-03-2024 11:30 Europe/Madrid Tuna, the lion of the Mediterranean. Divergent visions

Tuna fishing in Carloforte is carried out with nets according to a practice already used by the Phoenicians, the Romans and perfected in the 15th century by the Spanish. The Tonnara of Carloforte is today the only one still active in the Mediterranean and the slaughter is a real strategic ritual that takes place between the months of April and June.

Hall 6 | The Horeca Hub – Main Stage
10:45h - 11:30h Hall 6 | The Horeca Hub – Main Stage
11:45h
Culinary Demonstration with Tasting | The Horeca Hub

Fish processing in the Mediterranean. Same waters, different cultures

Rafa Zafra
Rafa Zafra Restaurante Estimar Chef Speaker

20-03-2024 11:45 20-03-2024 12:45 Europe/Madrid Fish processing in the Mediterranean. Same waters, different cultures

Estimar Restaurant is a temple of fish and seafood, and in its cuisine Rafa Zafra has created a very beautiful language around the sea, in which the product, purity and simplicity of flavours stand out, but with a creative and contemporary vision

Hall 6 | The Horeca Hub – Show Stage 2
11:45h - 12:45h Hall 6 | The Horeca Hub – Show Stage 2
11:45h
Contest | The Horeca Hub

National best Steak Tartar Alimentaria 2024

20-03-2024 11:45 20-03-2024 12:30 Europe/Madrid National best Steak Tartar Alimentaria 2024

A competition where the best restaurants in Spain will prepare their steak tartar proposals in front of the jury, made up of prominent chefs, headwaiters and gastronomic journalists, who will evaluate not only the flavour and quality of the meat, but also the preparation and presentation.

Hall 6 | The Horeca Hub – Main Stage
11:45h - 12:30h Hall 6 | The Horeca Hub – Main Stage
12:00h
Culinary Demonstration with Tasting | The Horeca Hub

Cooking with 4 hands

20-03-2024 12:00 20-03-2024 12:45 Europe/Madrid Cooking with 4 hands

Infraganti has entered the national scene with much force. It has several points and is a point of reference in the Alicante and Murcia area.Raquel and Gonzalo will present their specialty, career and philosophy while cooking with Diego. A luxury!

Pabellón 6, B224 | GARDA Gastronomía Italiana
12:00h - 12:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
12:45h
Culinary Demonstration with Tasting | The Horeca Hub

Fish processing in the Mediterranean. Same waters, different cultures

Tomás de la Paz
Tomás de la Paz Restaurante Yakumanka by Gastón Acurio Chef Speaker

20-03-2024 12:45 20-03-2024 13:30 Europe/Madrid Fish processing in the Mediterranean. Same waters, different cultures

David will take us to learn about the treatment of two fish from the Andalusian Mediterranean area, the red mullet and the toad, one with scales and the other without scales, and their resting and curing processes and their use.

Hall 6 | The Horeca Hub – Show Stage 1
12:45h - 13:30h Hall 6 | The Horeca Hub – Show Stage 1
12:45h
Culinary Demonstration with Tasting | The Horeca Hub

Fish processing in the Mediterranean. Same waters, different cultures

Alvaro Salazar
Alvaro Salazar Restaurante Voro Chef Speaker

20-03-2024 12:45 20-03-2024 13:30 Europe/Madrid Fish processing in the Mediterranean. Same waters, different cultures

VORO is a gastronomic journey, an experience that pays homage to Mediterranean cuisine and the environment where it is located, through a free and unbound cuisine that is committed to its environment and its roots.

Hall 6 | The Horeca Hub – Main Stage
12:45h - 13:30h Hall 6 | The Horeca Hub – Main Stage
13:00h
Culinary Demonstration with Tasting | The Horeca Hub

Cooking with 4 hands

20-03-2024 13:00 20-03-2024 13:45 Europe/Madrid Cooking with 4 hands

Always at the top of all classifications, La Balmesina is essential when it comes to quality. I'm sure it will be one of the most spectacular collaborations!

Pabellón 6, B224 | GARDA Gastronomía Italiana
13:00h - 13:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
14:00h
Culinary Demonstration with Tasting | The Horeca Hub

Culinary demonstration of reference Italian cuisine: SAN TOMMASO

20-03-2024 14:00 20-03-2024 14:45 Europe/Madrid Culinary demonstration of reference Italian cuisine: SAN TOMMASO

The referent of Italian cuisine in Valencia without any doubt. They will present some of their star dishes. Filippo will present his specialty, career and philosophy while cooking.

Pabellón 6, B224 | GARDA Gastronomía Italiana
14:00h - 14:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
14:15h
Culinary Demonstrations | The Horeca Hub

The ingredients for the new generation of chefs by Knorr & Javi Estévez

Javi Estévez
Javi Estévez Restaurante La Tasquería Chef Speaker
Peio Cruz
Peio Cruz Unilever Away From Home Lead Chef Speaker

20-03-2024 14:15 20-03-2024 15:00 Europe/Madrid The ingredients for the new generation of chefs by Knorr & Javi Estévez

Showcooking by Javi Estévez (1 Michelin Star, La Tasquería Restaurant, Madrid), ambassador Chef for Knorr Professional, known for his reinvented traditional cuisine based on offal, presents alongside the culinary team of Unilever Food Solutions the ingredients of the new generation of Chefs: Creativity, Modernity, and Tradition, New Techniques and Trends, Transparency, and Authenticity, Sustainability, PersonaENGLISH - Description of the activity

Hall 6 | The Horeca Hub – Main Stage
14:15h - 15:00h Hall 6 | The Horeca Hub – Main Stage
14:45h
Culinary Demonstrations | The Horeca Hub

The Pastry School of the Barcelona Guild – Artisan pastries: Puff pastries

Adrián Ruiz
Adrián Ruiz Escola de Pastisseria del Gremi de Barcelona Profesor Speaker

20-03-2024 14:45 20-03-2024 15:45 Europe/Madrid The Pastry School of the Barcelona Guild – Artisan pastries: Puff pastries

The activity will consist of a demonstration of the preparation of individual pieces of Artisan Pastries.

Hall 6 | The Horeca Hub – Show Stage 2
14:45h - 15:45h Hall 6 | The Horeca Hub – Show Stage 2
15:00h
Culinary Demonstration with Tasting | The Horeca Hub

The world of Greece through Carlo and Simone.

20-03-2024 15:00 20-03-2024 15:45 Europe/Madrid The world of Greece through Carlo and Simone. Pabellón 6, B224 | GARDA Gastronomía Italiana
15:00h - 15:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
15:45h
Culinary Demonstration with Tasting | The Horeca Hub

Neapolitan fried pizza

Antonia Ricciardi
Antonia Ricciardi AVPN School Spain Brand Ambassador Speaker
Antonio Coppola
Antonio Coppola Fratelli Coppola Pizzaiolo Verace Speaker
Ciro Coppola
Ciro Coppola Fratelli Coppola Brand Ambassador AVPN Lombardia and Pizzaiolo Verace Speaker

20-03-2024 15:45 20-03-2024 16:30 Europe/Madrid Neapolitan fried pizza

'Pizza fritta napoletana' must be soft, dry and have a characteristic taste. After cooking in boiling oil, it may be presented in the shape of a half-moon closed on itself (fried calzone) or in a round shape. The dough disc, rolled out with the hands, must be 2-3 mm thick and the filling must be ricotta, mozzarella or provolone cheese, salami, crackling, pepper.

Hall 6 | The Horeca Hub – Show Stage 1
15:45h - 16:30h Hall 6 | The Horeca Hub – Show Stage 1
16:00h
Culinary Demonstration with Tasting | The Horeca Hub

Gastronomic demonstration and tasting of Italian Garda products

20-03-2024 16:00 20-03-2024 19:00 Europe/Madrid Gastronomic demonstration and tasting of Italian Garda products

Tasting of Italian products by the gastronomic advisors of Garda.

Pabellón 6, B224 | GARDA Gastronomía Italiana
16:00h - 19:00h Pabellón 6, B224 | GARDA Gastronomía Italiana
16:15h
Culinary Demonstration with Tasting | The Horeca Hub

Verde Nostrum. The Mediterranean garden from East to West

José Álvarez
José Álvarez Restaurante La Costa Chef Speaker

20-03-2024 16:15 20-03-2024 17:00 Europe/Madrid Verde Nostrum. The Mediterranean garden from East to West

From La Costa, José Álvarez claims the product of Almeria, especially the fruit and vegetables that this 'green sea' of plastic next to the restaurant produces all year round. Álvarez has found a stronghold in all the innovation that has been developed around vegetables, now focused on organic cultivation and on recovering the flavour of the product.

Hall 6 | The Horeca Hub – Show Stage 2
16:15h - 17:00h Hall 6 | The Horeca Hub – Show Stage 2
Thu 21
10:00h
Culinary Demonstration with Tasting | The Horeca Hub

Gastronomic demonstration and tasting of Italian Garda products

21-03-2024 10:00 21-03-2024 17:00 Europe/Madrid Gastronomic demonstration and tasting of Italian Garda products

Tasting of Italian products by the gastronomic advisors of Garda.

Pabellón 6, B224 | GARDA Gastronomía Italiana
10:00h - 17:00h Pabellón 6, B224 | GARDA Gastronomía Italiana
10:00h
Contest | The Horeca Hub

Competition: Chef of the year

21-03-2024 10:00 21-03-2024 18:00 Europe/Madrid Competition: Chef of the year

The Cocinero del Año Competition is a prestigious competition for professional chefs residing in Spain, which celebrates its 20th anniversary in 2024 and aims to discover new gastronomic stars.

After the Elimination Round in Murcia, 6 contestants have qualified for the Final of the IX Edition of the Chef of the Year Competition. Who will be the winner?

Don't miss it on March 21 from 10am to 6pm at The Horeca Hub in Pavilion 6.

Hall 6 | The Horeca Hub – Main Stage
10:00h - 18:00h Hall 6 | The Horeca Hub – Main Stage
10:00h
Contest | The Horeca Hub

Competition: Waiter of the year

21-03-2024 10:00 21-03-2024 18:00 Europe/Madrid Competition: Waiter of the year

The Waiter of the Year Competition is a prestigious contest dedicated to professional waiters and waitresses residing in Spain. It is based on the need to value and recognize the work of maitre, barman, sommelier, headwaiter, assistant, etc.

4 contestants have qualified for the Final after passing rigorous tests and will be evaluated by an expert jury.

Don't miss it on March 21 from 10am to 6pm at The Horeca Hub in Hall 6.

Hall 6 | The Horeca Hub – Main Stage
10:00h - 18:00h Hall 6 | The Horeca Hub – Main Stage
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