TUESDAY, 9th
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10.00/11.45
The Cuisine from Asturias in all its splendour
Pedro and Marcos Morán “Casa Gerardo”, Prendes and
Nacho Manzano “Casa Marcial”, Arriondas. 10.00/12.00
Gastronomy at the Hotel: Breakfasts, Buffets, Room-service, Week-end meals, Gastronomic Restaurants, etc.
Price: Free. +info
10.00/12.30
Haute Cuisine on the Grill.
Pablo Loureiro “Branka”, San Sebastián (Guipúzcoa).
Grilled turbot, sole, cod cheeks, cuttlefish, clams, etc. Pedro y Aitor Arregi “Elkano”, Getaria (Guipúzcoa).
The veal chop Matías Gorrotxategi “Casa Julián”, Tolosa (Guipúzcoa).
Price: €15. +info 10.00/13.30
Martín Berasategui, Lasarte-Oria (Guipúzcoa).
Price: €60. +info
10.00/13.30
Joan Roca “El Celler de Can Roca”, Girona.
Price: €60. +info
10.00/13.30
Massimiliano Alajmo “Le Calandre”, Sarmeola di Rubano (Italy); Mauro Uliassi “Uliassi”, Senigallia (Italy); and Davide Scabín “Combal.Zero”, Rivoli (Italy).
Price: €50. +info 10.00/13.30
Haute Cuisine from Viscaya
Eneko Atxa “Azurmendi”, Larrabetzu; Javier García “Boroa”, Amorebieta; José Miguel Olazabalaga “Aizian”, Bilbao; Álvaro Garrido “Mina”, Bilbao; Beñat Ormaetxea “Jauregibarria”, Amorebieta; and Josean Martínez Alija “Guggenheim Bilbao”, Bilbao.
Price: €10. +info 10.30/12.00
Porto-Muiños ‘ s Seaweeds: Workshop and Tasting.
Price: €6. +info
10.30/12.30
Revitalized Cuisine from Andalusia, including tastings.
Kisko García “Choco”, Córdoba; Richard Alcayde “Med”, Torremolinos (Málaga) and Juan Pablo Gámez “Los Sentidos”, Linares (Jaén).
11.00/12.30
Workshop on Snacks (Pinchos)
11.45/13.00
Factors of sensorial perception in Haute Cuisine
Paco Morales “Paco Morales”, Onteniente (Valencia).
12.00/13.00
Croatian Cuisine
Daniela Kramaric “Plavi Podrum”, Sonja Peric “Valmsabbion” and Deniz Zembo “Le Mandrac”.
Price including tastings: €3. +info
12.00/13.00
Artichoke Workshop.
Price: Free. +info
12.00/13.30
Cleaning, Curling, Recipes and Tasting of Red Thistle from Ágreda.
Price: Free. +info
13.00/14.00
Daniel Álvarez “Dalua”, Elche (Alicante).
Price: €10. +info
13.00/14.30
Workshop on Rices
Sergio Sierra “El Portal Taberna & Wines", Alicante.
Price including tasting of three proposals together with their combination of Valencian P.D.O. wines: €5. +info
16.00/17.00
The Cuisine from La Vega Baja (Alicante)
José Luis Cases “Rincón de Capis”, Torrevieja; Sonia Vilella “Bahía”, Torrevieja; José Ruiz de Arcaute “Las Jarras”, Torrevieja; María Ángeles Lasheras “La Saranda”, Guardamar de Segura; Pilar Berenguer “El Cruce de Almorabí”, Almorabí and Moisés Martínez “El Buey”, Almorabí.
16.00/17.45
Dani García “Calima”, Marbella (Málaga).
Price: €18. +info
16.00/18.00
Salted products and their 10 Best Tapas Versions
Coordination: Alfonso Egea, “Casa Alfonso”, Dehesa de Campoamor (Alicante).
Price including tastings: €10. +info
16.00/19.30
Quique Dacosta, Denia (Alicante).
Price: €60. +info
16.00/19.30
16.30/18.00
Workshop on Mediterranean Tapas.
María José San Román “Monastrell”, Alicante.
Price including tastings: €15. +info
17.00/18.30
Black Truffle from Graus.
Asociación de Recolectores y Cultivadores de Trufa de Aragón (Association of Black Truffle Harvesters and Growers) and Javier Turmo, “El Pesebre”, Benasque (Huesca).
Price including 3 tastings: €20. +info
17.00/18.30
Cleaning, Curling, Recipes and Tasting of Red Thistle from Ágreda.
Price: Free. +info
18.00/20.00
Tapas: The top 10 recipes based on salted products of the Week of Alicante Tapas, especially held for the Congress lomejordelagastronomia.com.
Price: Free. +info
18.15/19.30
Gastrobotany: new vegetables
Rodrigo de la Calle “Rodrigo de la Calle”, Aranjuez (Madrid) and Santiago Orts “El Huerto de Elche”, Elche (Alicante).
Price: Free. +info
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