Presentation
The focus of the recipe: seasonal, traditional and vegetarian
Cristina Bowerman's fare homes in on seasonality, tradition and "greenness".
In line with her philosophy in perfect alignment with today's gastronomic trends, this Italian chef will be explaining how to devise and produce her recipes with three characteristics: seasonal produce, roots in culinary history and synergy with greener cuisine.
She will do this with a traditional Lacio recipe known as vignarola, which they also call "spring soup" in the south. Bowerman uses a modern touch to reversion popular cuisine, with vegetables as the star attraction.
Related talks
Presentation
Amazon larder at a restaurant in La Rioja
09:30 - 10:00 HRS
Carolina Sánchez
Chef en Ikaro* (Logroño, Spain)
Presentation
Fonio, an ancestral superfood
09:30 - 10:00 HRS
Fatmata Binta
Chef at Fulani Kitchen (Accra,Ghana)
Presentation
 (1) 90.jpg)
The hybrid cuisine of the Arequipa "picantería"
11:25 - 11:55 HRS
Mónica Huerta
Chef at La Nueva Palomino (Arequipa, Peru)
Beatriz Villanueva Salas
Chef at Picantería Laurita Cau Cau (Arequipa, Peru)
Maruja Ramos de Aguilar
Picantera from Sociedad Picantera de Arequipa (Arequipa, Peru)
Presentation
Same difference
10:05 - 10:35 HRS
Carme Ruscalleda
Chef at Sant Pau* (Tokyo, Japan)
Raül Balam
Chef at Moments** (Barcelona, Spain)
Presentation
Rosa Macías. Ingredient cookery
12:00 - 12:30 HRS
Rosa Macías y Paco Marín
Owners of Bar FM (Granada, Spain)
Presentation
Taste, taste. My beloved Algarve
10:40 - 11:10 HRS
Noélia Jerónimo
Chef at Noélia e Jerónimo (Cabanas de Tavira, Portugal)
Presentation
The influence of honey on pastrymaking
11:55 - 12:25 HRS
Fátima Gismero
Pastry chef at Fatima Gismero (Pioz, Guadalajara, Spain)
Presentation
The new Andalusian cuisine
13:10 - 13:40 HRS
Najat Kanaache
Chef at Nur (Fez, Morocc)
Presentation
13:10 - 13:40 HRS
Manu Buffara
Chef at Manu (Curitiba, Brazil)
Presentation
 Joan Pujol-Creus for Casa Cacao 90.jpg)
10:35 - 11:05 HRS
Joan Roca y Anna Payet
Chef and businesswoman at El Celler de Can Roca*** (Girona)
Presentation
From sweet to savoury, from traditional to avant-garde: cuisine based on technique and produce.
10:50 - 11:20 HRS
Carito Lourenço
Chef at Fierro* (Valencia, Spain)
