Mushrooms in gastronomy: uses and formats
Nazaret Mateos CEO of EntreSetas shows how the versatility of this product in the kitchen is now transferred to its formats: Large, small, cooked, etc., making them a differentiating and necessary element in any kitchen.
A Fabric made Granola
Lydia Domínguez Tejera, CEO Aires del Apartadero, will talk about how the idea came about, the importance of the fabrics and the products that make it up.
The Zamora blackberry
Nuria Álvarez Rodrigo, CEO AGROBERRY, will explain the production, transformation and sale of organically grown blackberries. Will offer a tasting of the jam.
Artisanal spirulina
Natalia, manager of Serna Spirulina, will give the presentation: “Talking about artisanal spirulina, vs industrial spirulina, properties and formats.” It will explain what fresh spirulina is like and how to introduce it into our kitchen.
Innovate by doing things the way they have always been done
Nieves Medina García, CEO Currican, will tell the history of the company, how it emerged as a female initiative to highlight the importance of a local product in a rural environment, and how it has evolved during its twelve years of existence. Quality, healthy and handmade products following inherited recipes.
Dueronatura and Fivefish; Spring trout (Soria)
María Polo from Agrícola Gormaz will talk in detail about trout and will make the recipe for Five Fish de Trucha a la Soriana, which will be tasted later.
100% Asturian Native Breeds
Judith Naves Morán, director of ASTURsabor, will present her brand, cook and taste "Xaldu Lamb Brioche a la caldereta" from her own livestock.