Track: Gastronomy and Culinary Techniques

Details of the logical progression from a neighbourhood bar to a Michelin-starred restaurant, showcasing examples of some of the current dishes on the menu, such as sea bass ceviche, wagyu terrine, rice, nori and caviar...

Sake is a fermented rice beverage recognized by UNESCO in 2024 and far more than a drink at the end of a Japanese meal. In this session, Pablo Alomar Salvioni explores Nihonshu, from its origins and centuries of craftsmanship to its revival as a premium category with fewer than 1,200 breweries today. Discover rice, water, koji and yeast, polishing ratios, styles from Junmai to Dai Ginjo, and its harmony with diverse cuisines.

Neapolitan Pizza Maker for a Day is an educational workshop designed to introduce participants to the art of Neapolitan pizza making, recognized by UNESCO as intangible cultural heritage.
It is a fascinating journey through the history and culture of authentic Neapolitan pizza, offering participants the chance to experience being a pizza maker for a day.

Join us for an exclusive tasting led by the Head of the Parmigiano Reggiano Academy. Discover the story behind this world-famous Italian cheese followed by a vertical tasting of three different aging stages. This unique sensory experience is designed for professionals eager to explore the versatility of Parmigiano Reggiano - from aperitif to dessert- and learn how its evolving flavors and textures can elevate a variety of culinary occasions.

A proposal that brings together cooking and knowledge to reflect on the role of frozen products in professional kitchens. Led by Francesc Colom (Executive Chef at Friman) and Pepe Martín (CEO at Scal), the session will be presented as a live showcooking, addressing key aspects such as the value of frozen products, freezing processes and technologies, the importance of the cold chain, and their real application in the kitchen.

A contemporary interpretation of one of the most representative compositions of Catalan culinary tradition: sea and mountain.

This year Lasarte celebrates its 20th anniversary. Twenty years of memory, evolution, risk and learning. Thousands of dishes that no longer exist, yet still live on in those who tasted them. An anniversary that affirms an identity and honours a legacy rich in shared experiences.

The creative genius of these three chefs does not rest. Disfrutar once again shares with its followers the latest culinary explanations.