NAVARRA GOURMET

Iñaki Rodaballo “Café Niza”, in Pamplona

“Lettuces in the fog”

Fernando Pérez Arellano “Zaranda”, in Madrid

“Vegetables and smoked dishes”

Massimo Bottura “Osteria La Francescana”, in Modena

“Avant-garde cuisine applied to traditional vegetables”

Andre Köthe “Essigbraetleim”, in Nümberg

“The colours of taste”

Pedro Subijana “Akelarre”, in San Sebastián.

“The radical nature of flavour”

GASTRONOMY AND HEALTH. Moderator: Jorge Estadella
“Gastronomy and Astronomy: the health of the universe”

Daniel García. Restaurante Calima. Marbella. Málaga
Ramón Núñez. Director of the National Museum of Science and Technology.
La Coruña.

“Gastronomy & Astronomy: the health of the universe”

Mauro Colagreco “Mirazur”, in Mentón.

“Vegetation”

Koldo Rodero “Rodero”, In Pamplona

“Vegetables from Navarre: food for the skin, D.O. (designation of origin) cosmetic presentation”

Marcos and Pedro Morán “Casa Gerardo”, in Prendes “Broad beans and haricot beans”

“Broad beans and haricot beans”

Carlo Crisci “Le Cerf”, in Cossonay-Ville

“Equilibrium and structure via the vegetable”

GASTRONOMY AND HEALTH. Moderator: Jorge Estadella
“Wine and oil. Liquid health”

Joan Roca. Restaurante El Celler de Can Roca. Girona.
Agustín Santolaya. General Manager of Bodegas Roda and Aceites Dauro.

“Wine and oil. Liquid health”