The international springboard of superior gastronomy for local produce

The virtual tour of Anna Payet's Casa Cacao

“The world's best manager”, in the words of her husband Joan Roca, was at FéminAs on Wednesday to present her latest project: the Casa Cacao hotel.

Cristina Bowerman: “Cooking sends a message, creates community, and marks our lives”

"We can't compete with men in a marathon. But we can in a kitchen”

Carme Ruscalleda and her son Raül Balam claim that "cooking must showcase the environment". This is an opinion that is shared by Brazilian Manu Buffara and Portuguese chef Noélia Jerónimo.

Manu Buffara: “You must understand cooking in the past to create the cooking of the future"

There can be no life without the primary sector

“The future lies in small-hectarage single varieties"

Noélia Jerónimo: “It's not easy being a woman in this profession, but those who fought for it got there in the end"

Carme Ruscalleda and Raül Balam. Same difference

Fatmata Binta extols the virtues of fonio as a superfood

Arequipa's "picantera" chefs speak out for cookery with respect "for our mothers and grandmothers"

Najat Kanaache rolls out Andalusian cuisine's palette of colours

Rosa Macías and Paco Martín, quality produce and mastery of griddling and frying

To the mothers!

Carito Lourenço: “At Fierro we add Valencia's produce to our Argentinian origins"

"Pote" stew, "chosco" pork or trout, traditional recipes in the cuisine of southwest Asturias

Carolina Sánchez (Ikaro*, Logroño) presents "macambo", the ingredient of the future