Vive las verduras

Master brewer Carlos Cervantes

11:00 and 18:00: Exhibition Hall; open to the general public.

13:00: Chamber Hall, conference delegates and trade professionals.

Price: Free of charge.

Carlos Cervantes, master brewer and head of the Hotel & Catering division at the Damm Group, presented the world of beer and its secrets. The Damm Group, which started marketing their Estrella Damm Inedit in May, the very first beer specifically created to accompany meals, also took part in the Navarre Tapas and Wine Tunnel at a morning and afternoon session.

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Navarre Tapas and Wine Tunnel

Place: Baluarte; open to the general public.

Twenty renowned establishments served up some of the best tapas in the country on 12 and 14 May, accompanied by some of the classiest Navarra wines. The Baluarte was transformed into a macro-showcase for tapas and gave people a unique opportunity to sample the very best our bars have to offer.

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Presentation of 'Caviar del Reyno'

Place: Exhibition Hall; conference delegates and trade professionals.

This event was exclusive to the Conference. This sturgeon caviar, now a registered agri-food business in Navarre, was presented to trade professionals and conference delegates in the Baluarte. This is one of the most highly-rated foodstuffs in the food world thanks to the combination of freshness, tradition and modernity. A real treat for the most discerning palates.

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The conference delegate's table

Place: Terrace of the Baluarte restaurant, first floor; speakers, delegates and journalists.

Speakers, conference delegates and journalists met at the restaurant to exchange opinions on the talks. There were free tastings of Caviar del Reyno, Joselito's ham and charcuterie, Florette salads, Gutarra vegetable menestra and pocha beans, Alkorta cod pil pil and ajoarriero style and an assortment of Martiko products, including smoked salmon fillet, foie-gras terrines, fresh duck liver and duck confit. There was also D.O. Roncal cheese, Navarre beef and lamb, products from the Cooperativa Avícola Navarra, Conservas Ría and Prodecasa, as well as fresh asparagus and artichokes, Lodosa canned Piquillo peppers and several ready-meals and desserts made by Horno Artesano. All of this was accompanied by excellent Navarra wines.

Homage to Jesús Oyarbide and his family

Place: Chamber Hall; Congress delegates.

One of the key events of the conference was the homage paid by the organisers of “Vive las Verduras” to Jesús Oyarbide and his family. This legendary character, recently deceased, took Spanish cuisine to its highest splendour though the restaurants “Zalacain” and “Príncipe de Viana”.

'Bacalao Tellagorri' for all

Place: Baluarte Lobby; open to the general public.

Price: Free of charge.

The Príncipe de Viana and Zalacain restaurants have been the flagships for cuisine and general and Navarrese cuisine in particular. Among the dishes that have distinguished these two establishments, extolling the roots of the Oyarbide family, are those featuring cod. In recognition of this, at the homage to Jesús Oyarbide one thousand dishes of ajoarriero and Tellagorri were served.

Conference Gala dinner - Guggenheim

Place: Terrace of the first floor of the Baluarte Restaurant; by invitation only.

Price: €100.

Created by Josean Martínez Alija from Bilbao's Guggenheim Museum restaurant and sponsored by the Milagro XXI Foundation.

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Reyno Gourmet workshop

Place: Professional tasting room; conference delegates and trade professionals.

Reyno Gourmet offered delegates and trade professionals attending the Fair a dedicated area for enjoying its regional products from a multi-sensorial perspective.

• Walk through/Introduction to Navarra wines
  Price: €3 per person.
  Every day during the conference, beginners’ wine tasting sessions were held for groups of 25-30 people from 7.00 pm to 8.00 pm with the cooperation of the Control Board of D.O. Navarra. Six Navarra Wines were tasted each day. The tastings were led by Control Board oenologists and technicians.