Workshop
Balfegó&Friends
Sponsored by Balfegó
Balfegó&Friends will be a space for chefs to get together, where Balfegó will present gastronomic novelties and research projects.
The aim is to bring chefs closer to the origin of the product, beyond its culinary applications, so that they can discover the origin of the best bluefin tuna in the world through knowledge of fishing techniques and all the knowledge acquired about the species over five generations.
With different speakers, you will discover different perspectives: fishing, traditional bluefin tuna cuisine, innovation, new parts and new applications. A unique and authentic experience from a perspective that travels to the roots of the product and allows you to discover it from a new perspective, helping you to understand the reasons why Balfegó bluefin tuna is present in the best restaurants.
Related talks
Workshop
Lienzo's sea bass
12:00 - 13:00 HRS
María José Martínez
Chef and co-owner of Lienzo* (Valencia)
Workshop
Grilling - connecting latitudes
11:30 - 12:30 HRS
Pablo Vicari
Chef at Cataria (Sancti Petri, Cádiz)
Carlos Hernández del Río
Chef and owner of ConSentido (Salamanca)
Germán Carrizo
Chef at Fierro (Valencia)
Workshop
Standardisation systems in the traditional Txoko Getaria grill
16:00 - 17:00 HRS
Enrique Fleischmann
Corporate Chef at Sammic and Janby Digital Kitchen
Workshop
Cooking with... Pedro Subijana
10:30 - 11:30 HRS
Pedro Subijana
Chef at Akelarre*** (San Sebastián, Spain)
Workshop
Take a look at Extremadura's Sustainable Gastronomy Routes
13:30 - 15:00 HRS
Pepe Alba
Ham slicer for the "Turismo del Jamón" company (Badajoz)
Isabel V. García Vázquez
Head of the Ruta del Vino y Cava Ribera del Guadiana Association (Almendralejo)
Workshop
Transforming tradition
18:00 - 19:30 HRS
Jesús Íñiguez
Chef at El Fogón de Jesusón (Burgos,Spain)
Andrés Septien
Bodegas Septien
Workshop
Cádiz - where East meets West
11:00 - 12:30 HRS
José Ferrer
Ambassador of the Regulating Council for Jerez Wine in Gastronomy
José Luis Fernández Tallafigo
Chef at El Espejo (Sanlúcar de Barrameda)
José Manuel Ávila
Chef at Daibã
Workshop
Cooking with memory
18:30 - 20:00 HRS
Samuel Ruiz
Cook at Café Bar Verónicas (Murcia)
Workshop
A stroll through the cookery of north-west Murcia
13:30 - 14:30 HRS
Salvador Fernández
Chef at Restaurante Borrego (Bullas, Murcia, Spain)
Workshop
Córdoba pintxos
15:30 - 16:30 HRS
Periko Ortega
Chef at ReComiendo (Córdoba, Spain)
Juan Luis Santiago
Chef en Garum 2.1 (Córdoba, Spain)
Felipe Barbancho
Sommelier and owner of Argus
Workshop
Are you up for some Andalusia? What you want is a taste of the South!
15:00 - 17:00 HRS
José Ferrer
Ambassador of the Regulating Council for Jerez Wine in Gastronomy
Juanlu Fernández
Chef at Lu, Cocina y Alma* (Jerez de la Frontera)
Juan Aceituno
Chef at Dama Juana* (Jaén)
Workshop
The history of a tradition: full-bodied Andalusian wines with Denomination of Origin and "almadraba" tuna
15:30 - 16:30 HRS
Jesús Sánchez
Head chef at the Petaca Chico company's Cooking Almadraba restaurant
Rafael Bellido
President of the Andalusian Federation of Sommelier Associations.
