Ana Garre and Néstor Giuliodoro will present the main developments from the past year, with a special focus on sustainable and traceable fishing. A short documentary will be shown on the artisanal production of fatty bonito aboard the Phoenician and Roman ships that once sailed along our Levantine coast. They will also share an educational video about the production and significance of GARVM in Ancient Roman gastronomy.
Finally, they will offer a tasting featuring goat cheese and Kalamata olives marinated with GARVM and spices; a serving of fatty bonito; slices of extra-quality tuna mojama; cured mullet roe refined with Verna lemon; and yellowfin tuna roe with fried Marcona almonds.