Presentation
Sanlúcar de Barrameda: gastronomy from the sea to the marches
Sponsored by Sánlucar de Barrameda, Capital de la Gastronomía
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12:00 - 12:30 HRS
Natalia Vázquez
Le Cordon Bleu, Madrid (Madrid, Spain)
Presentation
Gula razonada
18:15 - 18:45 HRS
Frédéric Bau
Valrhona's master confectioner
Presentation
In the middle of the Mediterranean sea
10:45 - 11:15 HRS
Óscar Molina
Chef at La Gaia* (Ibiza, Spain)
Presentation
From La Planta vegetable garden to table
15:00 - 15:30 HRS
Víctor Gutiérrez
Chef at Taller Arzuaga* (Quintanilla de Onésimo, Castile Leon, Spain)
Presentation
Tapa Alimentos de España of Hotel Tapa Tour
13:30 - 14:00 HRS
Juan María Díaz
Chef at Casa de Marinos UribeKosta, (Plentzia, Euskadi Basque Country, Spain)
Presentation
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The evolution of the pizza
14:05 - 15:05 HRS
Franco Pepe
Pizzaiolo at Pepe in Grani (Caiazzo, Campania, Italy)
Presentation
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Signature breads
12:45 - 13:15 HRS
Iago Castrillón
Baker chef (Valencia, Spain)
Presentation
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Milk in desserts and tarts
12:15 - 12:45 HRS
Paco y Jacob Torreblanca
Cakemakers at Pastelería Torreblanca (Petrer, Alicante, Spain)
Presentation
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Sustainable gastronomy beyond ingredients
11:00 - 11:20 HRS
María Ritter
Director of Guía Repsol
María José San Román
Chef at Monastrell - Dos Soles Guía Repsol (Alicante, Spain)
Siridia Berenguer Murcia
Director of Development and New Businesses of Repsol Guide
Carlos Maldonado
Chef at Raíces - Un Sol Guía Repsol (Talavera de la Reina, Toledo, Spain)
Mario Sandoval
Chef at Coque - Tres Soles Guía Repsol (Madrid, Spain)
Jesús Sánchez
Chef at Cenador de Amós - Tres Soles Guía Repsol (Villaverde de Pontones, Cantabria, Spain)
Presentation
10:30 - 12:00 HRS
Kisko García
Chef at Choco* (Córdoba, Spain)
Rocío Parra
Chef En la parra* (Salamanca, Spain)
José Carlos García
Chef at José Carlos García* (Málaga, Spain)
Xanty Elías
Chef at Finca Alfoliz (Aljaraque, Huelva, Spain)
José Manuel Bajo
DO Baena
Dr. Rafael Moreno Rojas
Córdoba University (Spain)
Colaboran: DOP Poniente de Granada, DOP Priego de Córdoba, DOP Sierra Mágina, DOP Lucena, DOP Estepa, DOP Sierra de Segura, DOP Cazorla, DOP Baena, e IGP Aceite de Jaén
Presentation
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Rescuing Argentina's "medialuna"
16:50 - 17:20 HRS
Francisco Seubert
Creator at Atelier Fuerza (Buenos Aires, Argentina)
Presentation
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Evolutive bread convergence
17:40 - 18:10 HRS
Ibán Yarza
Journalist specialising in bread
Presentation
Argentinian sweets from the Mediterranean
17:15 - 17:45 HRS
Carito Lourenço
Chef at Fierro* (Valencia, Spain)
Presentation
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The Spirit of Ukraine in one dish
18:10 - 18:40 HRS
Ksenia Amber
Chef at Buro201 Restaurant Group (Odesa, Ukraine)
Presentation
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Gualtallary, Argentina: wines and fires from the south of the world
17:10 - 17:40 HRS
Javier Brichetto
Chef at Piantao (Madrid, Spain)
Alejandro Vigil
Oenologist at Bodega Catena Zapata (Mendoza, Argentina)
Presentation
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Restaurant desserts
11:40 - 11:10 HRS
Gianluca Fusto
Pastry Chef and Maîtres Chocolatier at Fusto (Milan, Italy)