Grupo Gourmets

15th GourmetQuesos, The Best Spanish Cheeses Championship 2025

Winner cheesesFinalist cheesesJury 2025 Nearly 900 samples, 60 judges, two qualifying rounds, 20 categories, 60 finalists and 1 winner were the ingredients of the most prestigious cheese championship in Spain.One more edition of GourmetQuesos returned to choose the best national cheeses by evaluating aspects such as rind, colour, texture, smell, taste, aftertaste and persistence of each of the samples.Cheese from Spain Awards is the category promoted by ICEX, España Exportación e Inversiones, which aims to support Spanish cheese makers with exporting capacity (to participate in this category, you must first register on the Salon Gourmets website and then in the following link on the ICEX website).New this year, the international jury was able to award up to 10 Gold prizes, plus a special Champion Gold prize to the cheese chosen by absolute majority.The championship consisted of two phases:Semi-final: On 19 and 20 March, the 100 finalist cheeses were chosen (5 per category).Final: At the Salón Gourmets, the winners of the 20 categories were chosen. The top finishers in each were examined by 20 judges who chose the ‘Best Cheese of Spain’.Advantages of participating in the Spanish Cheese Awards Winners 2025Best cheese from Spain: JABAÍNO. María Remedios Carrasco Sánchez. Zafra, BadajozWinner ICEX Cheese from Spain Awards: SAVEL. Airas Moniz. Chantada, Lugo

31st Innovation Area

4th Gourmet Pizza Spanish Championship by DO Ribeira Sacra

5th Salon Gourmets Contest: #IncognitoproductSG25

Salón Gourmets offers you the challenge of guessing an incognito gourmet product related to the event on its Instagram profile. During the four days of the event, a publication was active on the Instagram account of @grupogourmets in which participants were given clues to discover the incognito product of this edition. Winner:Match Tonic WaterExpositor: CURIUS AG

5th Organic Exhibition Area

6th Salon Gourmets Contest: #MyfavouritestandSG25

During the 4 days of the event, Salon Gourmets invites you to choose, through its social networks, the stand that has stood out from all the others, whether for its originality, uniqueness or innovation. From among all those exhibited, the most outstanding at Salon Gourmets are pre-selected and users have chosen the winning stand, which received special recognition from the OrganisationWinner:VERLEAL

Food Bank of Madrid - SOS Children's Villages International

Salón Gourmets collaborates with Banco de Alimentos which is a non-profit charity whose purpose is to collect and distribute food for free to social organizations such as social canteens, residences or foster homes of the Community of Madrid. During the last day of SG, Banco de Alimentos de Madrid was in charge of collecting the donations from the exhibitors, a figure that grows year after year thanks to their generosity. In this last edition, 10,549 kg of food were collected.SOS Children's Villages International is an organization that takes care of children and young people who are in a vulnerable situation. During Salon Gourmets, a group of volunteers inform about the actions carried out by the association, such as child protection, families at risk of separation or accompanying young people in their social and labor integration.Salon Gourmets also collaborates with the Ministry of Agriculture, Fisheries and Food (MAPA) as part of The Richest Country in the World by promoting the campaign "Nothing is thrown away here", which aims to minimise food waste and promote responsible food consumption.

Andalusia Stage - Gusto del Sur

Under the umbrella of its quality agri-food brand 'Gusto del Sur' the Junta de Andalucía will have an exclusive stage where, during the four days of the Salón Gourmets, a wide and varied programme with tasting activities, product presentations and live cooking demonstrations will take place. Four days, three of them dedicated to the promotion of the agri-food and fish products of the more than 200 companies and organisations present at the Andalusian stand and one, exclusively, where Andalusian foodstuffs protected by a differentiated quality label linked to their origin (PDO, PGI or TSG) will be the stars of the show. Among other activities, visitors will be able to enjoy a typical Andalusian breakfast to welcome the first day of the fair and enjoy live cooking demonstrations by Michelin-starred chefs throughout the different days of the Salón Gourmets. All of them are aimed at reinforcing the image abroad of the region's agri-food and fishery products, their values of flavour, quality and sustainability integrated in ‘Gusto del Sur’, the Junta de Andalucía's agri-food quality brand, which Currently, this certification brings together 154 entities (including businesses and Regulatory Councils) and 393 products from various sectors. It boasts extensive geographical and sectoral representation, with olive oil, fruit and vegetables, and wines and vinegars taking centre stage. ‘Gusto del Sur’ seeks to ensure the distinctive quality of Andalusian agri-food products and beverages, strengthen the sector’s competitiveness, and promote their marketing and international expansion. Through this quality label, the Regional Government of Andalusia, via the Ministry of Agriculture, Fisheries, Water, and Rural Development, demonstrates its firm commitment to one of the most dynamic sectors of the Andalusian economy.The agri-food sector is key to Andalusia’s economy, ranking among the most competitive and dynamic in the world. The region leads in the number of agri-food industries, with a total of 6,000 companies. It is the European region with the highest number of PDO and PGI certifications and the largest area dedicated to organic farming. Andalusia also boasts the highest number of agri-food industries in Spain and ranks second in employment figures for the sector. With products that are increasingly valued beyond its borders, the region has a strong export-oriented outlook. Programme of activities.‘Andalusia Stage - Taste of the South’.Pavilion 5, Salón Gourmets 2025.. Monday 7 April 10:30 - 11:15 Andalusian breakfast with a tropical flair. With the participation of chef Belén Ibáñez, Errante Restaurant (Almería).Junta de Andalucía - Gusto del Sur (Andalusian Regional Government). 11:30 - 12:15 Presentation of the Parque Natural de Andalucía brand.Junta de Andalucía. 12:30 - 13:15 Gastronomic Granada.Provincial Council of Granada. 13:30 - 14:15 Cooking the territory: Juanlu Fernández, restaurant Lú Cocina y Alma** (Jerez de la Frontera, Cádiz) - 2 Michelin Stars.Junta de Andalucía - Gusto del Sur (Andalusian Regional Government). 14:30 - 15:15 Andalucía Cocina by Gusto del Sur. With the participation of the chefs Celia Jiménez, Celia Jiménez restaurant (Córdoba) and Irene López, Asador La Perdida (Seville).Landaluz, agri-food cluster in Andalusia.  16:00 - 16:45 The Great Culinary Pantry of the province of Seville, with the participation of chef Luis Portillo Camacho ‘the chef of olives’ and the sommelier and food and wine communicator Mónica Rosón ‘La Cataora’.Seville Provincial Council. 17:00 - 17:45 The sustainable cuisine of the Natural Park of Cazorla, Segura and Las Villas. with the participation of chef Pilar Díaz Nieto, Mesón Asador Leandro (Cazorla, Jaén).Jaén Provincial Council. 18:00 - 18:45 Secret Gastronomy Tour.Huelva Provincial Council. Tuesday 8 april 10:30 - 11:15 Canned Fish: Healthy Protein in your day to day life.Ubago Preserves. 11:30 - 12:15 Andalusian Bread with Domi Vélez, Best Baker in the World.Junta de Andalucía - Taste of the South. 12:30 - 13:15 A Corner with a Taste of the Sea.Huelva Provincial Council. 13:30 - 14:15 Where the plastic sea and the Alboran Sea merge: Showcooking with José Álvarez, restaurant La Costa* (El Ejido, Almería) - 1 Michelin Star.Junta de Andalucía - Gusto del Sur (Andalusian Regional Government). 14:30 - 15:15 Flavour of Cordoba: product tasting.Cordoba Provincial Council.  16:00 - 16:45 The Crunchy Sea Food Pairing.Gusto del Sur: Obando Bakery | Salazones Herpac. 17:00 - 17:45 Sabor a Córdoba: Taste of Cordoba products.Cordoba Provincial Council. 18:00 - 18:45 Taste of Cordoba: Tasting of products.Cordoba Provincial Council. Wednesday 9 April - Designations of Origin of Andalusia.(With the participation of chef Tony García, from espacio gastronómico de Almería and chef Celeste García de la banda as host). 10:30 - 11:15 The liquid gold of Jaén with guarantee of origin and quality.DOP Sierra de Segura | DOP Sierra Mágina | DOP Sierra de Cazorla | PGI Aceite de Jaén. 11:30 - 12:15 A Pleasure for the Senses, with Baena PDO and Jabugo PDO.DOP Baena | DOP Jabugo.. 12:30 - 13:15 Enjoying excellence with DOP Jabugo and DOP Vinos de Jerez.Jabugo PDO Jabugo | PDO Jerez Wines. 13:30 - 14:15 Cuisine of Nearby Value: Showcooking with Xanty Elías, Restaurant Finca Alfoliz* (Aljaraque, Huelva) - 1 Green Michelin Star ..Junta de Andalucía - Taste of the South. 14:30 - 15:15 La Hora de la Tapa: Cordoba Gastronomic Heritage with Denomination of Origin.Córdoba City Council | DOP Priego de Córdoba | DOP Aceite de Lucena | DOP Baena | DOP Los Pedroches. 16:00 - 16:45 Sensory Journey: from the fine ham of Los Pedroches to the Tasty County of Huelva.Los Pedroches PDO | Condado de Huelva PDO. 17:00 - 17:45 The Treasures of the Olive Grove, Quality with Origin.IGP Aceituna Gordal de Sevilla and Aceituna Manzanilla de Sevilla | DOP Priego de Córdoba | DOP Aceite de Lucena. 18:00 - 18:45 Snack with the most awarded #Aoves PDOs.PDO Priego de Córdoba PDO Sierra Mágina PDO. Thursday 10th april 10:30 - 11:15 Cooking with Peña de Baena.Taste of the South: Peña de Baena. 11:30 - 12:15 Citrvs: Citrus Caviar, an explosion of gourmet flavour with Oliaesa EVOOs.Taste of the South: Citrvs | Oliaesa. 12:30 - 13:15 Cádiz in Every Moment.Cádiz Provincial Council. 13:30 - 14:00 Tapas time: Taste of the South with Bodegas Robles and Aceites Ciudad de Jaén. With the participation of Chef Daniel del Toro.Junta de Andalucía - Taste of the South.

Comunidad de Madrid Stage

MONDAY, APRIL 710:00-11:00  V Contest of the best torrija of the Community of Madrid. Organised by the Association of Chefs and Pastry Chefs of Madrid (ACYRE)11:00 AM - 12:00 PM Madrid-style breakfast with a sweet or savory showcooking by CHOCOLATES MAYKHEL.12:00 PM - 1:00 PM Showcooking by XANDRA LUQUE, 2025 Ambassador of the Alimentos de Madrid guarantee mark, M PRODUCTO CERTIFICADO, who will prepare garden-fresh vegetables with pumpkin velouté and marinated beef from the Sierra de Guadarrama.1:00 PM - 2:00 PM Showcooking featuring VERMUT ZECCHINI, led by chef Celeste García de la Banda, accompanied by a vermouth tasting.2:00 PM - 3:00 PM Goulash over Dubarry cream with cured cheese shavings, made with GANADEMAD beef, Campo Real cheese from CASTELLANA DE GANADEROS, Oro Madrid extra virgin olive oil from ALMAZARA SANTIAGO APÓSTOL, and Castillo de Salvanés wine from RECESPAÑA (PDO VINOS DE MADRID).Prepared by the chefs of the Madarcos Hospitality School.3:00 PM - 4:00 PM Showcooking of salted and smoked products by CASA SANTOÑA: Lacquered smoked eel with foie cream and caramelized apple in ponzu; and anchovy with fried brioche and grilled smoked butter.4:00 PM - 5:00 PM Showcooking with organic products from Madrid certified by C.A.E.M., led by chef Eduardo Casquero, paired with a wine tasting from BODEGA ECOLÓGICA LUIS SAAVEDRA (PDO VINOS DE MADRID).5:00 PM - 6:00 PM Showcooking by ALBE - LÁCTEAS DEL JARAMA, presented by chef Eduardo Casquero, featuring the following tapas: Ricotta with honey from MADRID MIEL, Fresh cheese with pickled mushrooms and OLEUM LAGUNA, Greek yogurt with organic vegetables.6:00 PM - 7:00 PM CERVEZAS LA CIBELES celebrates its 15th anniversary, and its founder, David Castro, will lead an educational beer tasting just like competition judges do. Attendees will have the chance to taste LA CIBELES' latest creation, a West Coast IPA, among other selections.TUESDAY, APRIL 810:00 AM - 11:00AM PRESENTATION OF EASTER DESSERTS IN MADRID'S PASTRY SHOPS. Organized by the Association of Artisan Pastry Entrepreneurs of Madrid (ASEMPAS).11:00 AM - 12:00 PM Showcooking featuring dishes made with free-range eggs from GRANJAS VILLARREAL, along with a talk by Iván de Plademunt on the role of eggs during Holy Week.12:00 PM - 1:00 PM Showcooking: "Same Product, Different Preparations" by ENCARNA GROUP (LA FINCA). Using cuts of beef that are traditionally considered less premium and less common in the kitchen, various preparations and presentations of well-known dishes such as steak tartare and carpaccio will be showcased.1:00 PM - 2:00 PM ASEACAM presents the cocktail "YocomoMadrid", made with 100% Madrid-origin products, led by chef Miguel Ángel Mateos.2:00 PM - 3:00 PM Presentation of a surprise new product from VERMUT ZARRO, led by Juan Carlos Muñoz, president of the Spanish Federation of Bartenders Associations (FABE).3:00 PM - 4:00 PM Chickpea flan by LA GARBANCERA MADRILEÑA, prepared by chef Víctor Díaz, accompanied by a PDO VINOS DE MADRID wine from BODEGA VIRGEN DE LA POVEDA.4:00 PM - 5:00 PM PDO ACEITE DE MADRID presents "From Olive Tree to Plate: Cooking for Health", featuring a live cooking demonstration by chef Xandra Luque, who will prepare a soaked sponge cake with toppings, using Valleherboso extra virgin olive oil from RECESPAÑA.5:00 PM - 6:00 PM Presentation of LICORES TRAMPERO, including a tasting of their products and a whiskey tasting session.6:00 PM - 7:00 PM SALYCOP showcooking by Ángel Espina: Fifth-range products as an ally in hospitality. Includes a potato salad tasting with a sauce prepared live.WEDNESDAY, APRIL 910:00 AM - 1:30 PM 4th Official Tapas and Pinchos Championship of the Community of Madrid, organized by HOSTELERÍA DE MADRID.1:30 PM - 2:30 PM Showcooking featuring Madrid-origin products from ROGUSA, led by chef Xandra Luque, who will prepare Madrid-style crispy pork ear tacos and two versions of tripe: stuffed tripe veils and chickpea omelet with tripe sauce.2:30 PM - 3:30 PM Showcooking: Veal cheek "bikini" sandwich with mustard-honey vinaigrette and baby greens, by EUROAMBROSIAS. Wine pairing/tasting with Senda21 (100% Garnacha) wine from LAS MORADAS DE SAN MARTÍN winery, PDO VINOS DE MADRID.3:30 PM - 4:00 PM CAFÉS GUILIS. Barista exhibition and presentation on "New Techniques and Trends in Coffee Today".4:00 PM - 5:00 PM CHOCOLATES MAYKHEL presents a tasting of various 76% Bean-to-Bar chocolates, paired with VINOS JEROMÍN wines. Additionally, there will be a preparation and tasting of chocolate rocks with Madrid cheeses, paired with PDO VINOS DE MADRID wines.5:00 PM - 6:00 PM "Raw Flavor", an innovative carpaccio presentation featuring turkey and Iberian pork, alongside the traditional beef carpaccio from MRM, led by chef Miguel Ángel Mateos.6:00 PM - 7:00 PM Cocktail Masterclass featuring MEDINA Nuts, led by Juan Carlos Muñoz, president of the Spanish Federation of Bartenders Associations (FABE). In collaboration with VERMUT ZARRO, VINOS JEROMÍN, and CERVEZAS LA CIBELES.THURSDAY, APRIL 1010:00 AM - 11:00 AM Showcooking by ALBE - LÁCTEAS DEL JARAMA, led by chef Xandra Luque, who will prepare the following tapas: Cod with aged cheese and fresh spinach, duck saam with perorata and mint, and shallot stuffed with yogurt.11:00 AM - 12:00 PM Showcooking by chef Miguel Ángel Mateos and María Lucas, featuring FRUTOS SECOS MEDINA.12:00 PM - 1:00 PM Showcooking featuring DAPSA's recipe collection "En un pis pas", led by the house chef.1:00 PM - 2:00 PM Showcooking by Xandra Luque, featuring CHOCOLATES MAYKHEL and MRM meats, paired with CERVEZAS LA CIBELES. The tapas to be prepared include: Pastrami with wine reduction and dark chocolate, Brined pork knuckle with chocolate sauce and spring onion, and Truffled chicken wonton lasagna with white chocolate shavings and pistachio.2:00 PM - 3:00 PM Chef Roberto Capone prepares a veal mousse made with I.G.P. CARNE SIERRA DE GUADARRAMA, recreating the essence of the Sierra's landscape (earth, mushrooms, herbs, fruits, etc.). 

Volcanic Gastronomy: discover the flavour of the Canary Islands

Under the Volcanic Experience brand, the Government of the Canary Islands promoted local products and gastronomy linked to Canarian tradition and culture, with a differentiating element, the volcanic soil of the islands. From cheeses, potatoes or tropical fruits, to gofio or black Canary Island pork, not forgetting its volcanic wines, all these typical Canary Island products are just some of the gastronomic treasures that the islands have to offer.A sample of these products was present at the Salon Gourmets on Monday 7 April in the Gourmets Forum, the stage located in hall 3. Showcookings with local products and tastings with volcanic wines and chocolate will be some of the activities that can be enjoyed throughout the day.Activities Program: 11:00 to 12:00 Title: Marine Biodiversity in the Canary Islands. Embarked on a journey through the sea to discover some of the species inhabiting Canary Island waters. This exploration will not only highlight their importance in fishing and fishing grounds but also their gastronomic and environmental value. Led by Chef Alberto González Margallo, you was learn how to utilize every part of the product, enhancing its flavor and reducing waste. The experience will be complemented by a pairing with volcanic wine from the Canary Islands, enhancing the essence of the territory. 12:30 to 13:30 Title: A Sensory Journey Through the Sea of the Canary Islands Chef Alberto González Margallo continued the sensory journey, awakening taste, touch, and smell to transport us to the Canary Islands and their seas. The focus was on local products, elevated them to haute cuisine through techniques that serve to amplify flavor. A tribute is paid to the heroic agriculture and viticulture of the Canary Islands. 13:30 to 14:30 Title: One Wine, One Island, One Variety.This tasting aims to present seven varieties, one per island, and the wines of great potential awarded in Agrocanarias and World Extreme Wines. In addition, through the tasting the attendee learned about the main characteristics of the vineyard and its behavior according to its habitat: A wine, an island, a variety. 15:00 to 17:00 Title: El Grifo: 250 Years of Stories to Tell A tasting focused on the evolution, innovation, and tradition of Bodegas El Grifo. Participants tasted eight wines in celebration of the winery's 250th anniversary. 17:30 to 18:30 Title: Wines & Chocolates from the Canary Islands: A Volcanic Pairing. An exclusive experience where the volcanic richness of the Canary Islands was expressed through the pairing of wine and chocolate. Renowned communicator and sommelier Meritxell Falgueras and prestigious pastry chef Carmen Capote, CEO and executive chef of 24 Onzas, conducted this unique tasting event.

Gourmet on air – Turkish Airlines

Trade visitors were able to experience first-hand what Turkish Airlines has to offer its passengers, enter its business area and enjoy the most exquisite recipes from Turkish and international cuisine. Each day the airline offered several show cookings by its in-flight chefs where visitors will not only be able to taste the dishes of its exclusive catering service, but also can participate in the show cooking itself, as Turkish Airlines prepared several competitions that took place during the days of Salon Gourmets.The quality of their dishes has earned them the World's Best Business Class Catering award at the Skytrax World Airline Awards held in 2024, in addition, Turkish Airlines has been awarded ‘The World Class Award’ for the fourth consecutive year, remaining among the 10 airlines in the world that have received this coveted recognition.

Obando Bakery

The Obando Artisan Bakery is another loyal ally of the Salón Gourmets which, as well as exhibiting its products, accompanies various activities, including, of course, the Ham Cutting Contest / Dehesa de Extremadura, because what is a good ham without its peaks? Obando is also taking advantage of the SG to launch its most gourmet line, the one aimed at chefs, where its products have become indispensable ingredients in many recipes.Like the bread spoons, presented at the last SG, which were born from the need expressed by their professional customers to have a solid and crunchy base to harmonise, for example, pâtés or creams and which could also be eaten in a single bite. These ideally shaped and sized bread spoons are a further reinforced base made from a unique blend of wheat flour, rye flour and their own sourdough. This year Obando celebrates its 60th anniversary and its presence at the SG will once again guarantee the essential crunchy component to accompany dozens of quality products.

Children's Workshops

Since the 1st Workshop of the Senses in 2000, the aim has been for the non-professional public to learn about the traceability of the food displayed in this space and with this idea the Children's Workshops were born, which are celebrating their 25th anniversary this year. The Children's workshops, were developed with such objetive aimed at schoolchildren between 7 and 10 years old from the Community of Madrid. Children learn about the product in a closer way, seeing, touching and smelling as well as learning the basic principles of a healthy diet and of course, tasting their work, the funniest part of the workshop.During the 38th edition of Salon Gourmets, students enjoyed the Cheese Workshop / PDO Tetilla Cheese Xunta de Galicia, which aims to bring students closer to this cheese so typical of Galicia, the Fruit Workshop / Generalitat Valenciana, where they experimented with citrus fruits from this region, the Tierra de Sabor Workshop / Castilla y León, where they experimented with typical Castilian products and the Bread Workshop / Horneo Fresh, where children learned how to prepare this product so present in the Mediterranean diet.

Cheese Tunnel / Cheese from Spain Awards / ICEX

A space within the Salon Gourmets where discover and taste the best national cheeses. Cheese experts lead visitors through long tables where the finalist cheeses of the 15th GourmetQuesos, The Best Spanish Cheeses Championship 2025, are exhibited. From over 900 cheeses that annually concur to the competition, a jury formed by 60 tasters chooses five finalists in each of the 20 categories, these are the ones that had gained their place in the Cheese Tunnel. Visitors are able to get familiar with production methods, places of origin and technics, most of them traditional, used in the elaboration of these artisan products. Goat, cow, mixture, smoked, blue, aged, young, creamy. The variety of cheeses produced in Spain is almost endless and the best can be enjoyed in this unique space, one of the busiest at the Salon Gourmets.

11st Beer Pouring Championship Estrella Galicia

This National Grand Final brings together the various champions of the regional competitions, making it a beer pouring championship of the highest level. The participants, who have already demonstrated their knowledge, skills and nerves of steel in past editions of their local competitions, have competed on this occasion to decide who is the new national champion. A jury made up of members of the Hijos de Rivera Beer Culture department and professional brewers, hoteliers and gastronomes selected according to the criteria of professionalism and experience established internally by Estrella Galicia, awarded the title of "Best Beer Puller in Spain 2025" and a cash prize of 1,000 €. Winners:First prize:Lorena MedinaTaberna II, AlcorcónSecond prize:Branduse Emanuel IonutMesón Casa Juan, Arganda del ReyFinalist:Carmen PatiñoJoaquín CampilloJusto LópezJury:Juan Vitón - Jury President, Hijos de Rivera Beer CultureAntonio Vizcaíno - Lecturer Escuela Superior de Hostelería y Turismo MadridYann Boix - Beer SommelierMateo Escobar - Beer SommelierCarlos Vicente - National Champion Tiraje 2024

Official Inauguration of 38 Salon Gourmets, International Fine Food and Beverages Fair

The Official Inauguration of the Fine Food and Beverages Fair with the largest exhibition space in Europe will be attended by Mr. Luis Planas, Minister of Agriculture, Fisheries and Food (MAPA), who will be responsible for opening the 38th edition of Salon Gourmets.Francisco López Canís, Honorary President and Francisco López Bago, President and CEO of Grupo Gourmets will accompany the Minister and the delegation of regional authorities on their tour of halls 3, 4, 5, 6, 7 and 8 at Ifema Madrid.

31st Ham Cutting Contest / Dehesa de Extremadura

  

5º Burger Combat, Hamburger Spanish Championship Gourmets / Lantmännen 2025

 The most eagerly awaited Gourmet Burger event of the year, Burger Combat 2025, has arrived. For the fifth consecutive year, six professional chefs from all over Spain competed to be the ‘Best Gourmet Burger Chef in Spain’, based on a recipe with an essential ingredient, the hamburger buns from Lantmännen Unibake, the brand that created and organized the event. None of the selected chefs knew which bun wood have to cook with until the event itself. For the fifth year, Salon Gourmets is hosting the Burger Combat organised by Lantmännen Unibake, a battle between chefs looking to make their burger the best in Spain. The live competition measures the chefs´creativity in creating their premium burger recipe, as well as the most inventive combinations, presentation, harmony and innovation in the ingredients used. In addition to the bun from the Lantmännen Unibake group, the burger must also contain sauce, meat and other ingredients of their choice. From classic to avant-garde, this competition promises to elevate burgers to gourmet status. Participants only had 20 minutes to make four burgers, which were then tasted and judged live by a select professional jury. We now have the best gourmet burger chef in Spain.First prize:Manuel Andrés Pérez Álvarez Bediako Batzoki Berria, Bilbao, VizcayaSecond prize:Alejandro Moreno GómezTNT Smash Burger, MadridThird prize:José JamardoLa Marta, Vigo, PontevedraContentantsAlejandro Moreno GómezTNT Smash Burger, MadridCarla Villalón LópezOhana, BarcelonaChristopher Albert Carrillo Dalú Burger, MadridDiego MorenoThe Black Turtle, ValenciaJosé JamardoLa Marta, Vigo, PontevedraManuel Andrés Pérez Álvarez Bediako Batzoki Berria, Bilbao, VizcayaJuryÍñigo Pérez - Urrechu and Zalacaín restaurant chef and owner, MadridSergio Fernández - Grupo La Fábrica chef executiveMartín Fernández - Bágoa Gastrobar Ourense chef and previous winnerFran Rodríguez - Grupo Monio CEOVíctor Gonzalo Infantes - Ancestral Restaurant ChefCarlos Maldonado - Raíces Restaurant Chef, Talavera de la Reina, Toledo, ex contestant Master ChefJuan Beltrán - CEO & Co-Founder Grupo Hype

Menu Catalonia, World Region of Gastronomy 2025

With the title, Menu Catalunya, World Gastronomy Region 2025, the public company Prodeca - attached to the Department of Agriculture, Livestock, Fisheries and Food of the Generalitat de Catalunya - which aims to promote the region's agri-food and forestry products, has shown visitors the variety and quality of its products through three show cookings with Michelin star chefs Paco Pérez (Miramar), Jeroni Castell (Les Moles), Mar Ibáñez - dessert chef (AÜRT) and Cyril Vermeulen - sommelier (Celler de Can Roca) who was in charge of accompanying the tastings with the region's wines.

8th Best Asturian-Style Veal Cutlet, Cachopo Contest

 Contest RulesCachopo is a traditional dish of breaded beef stuffed with cold meat and cheese. In order to enhance this recipe and support those professionals who elaborate it with Asturian Veal, the Regulatory Board organizers this contest where any Spanish restaurant is welcome. Those interested fill up a registration and, during 8 weeks previously announced, receive at some point the visit of a representative of the organization who, in an anonymous way, tastes the dish at the restaurant. From all the contestants the best 12 are chosen to prepare their recipes in Salon Gourmets facing a jury composed by gastronomic critics and top chefs. The jury will evaluate presentation, breading, originality, stuffing, meat texture and of course, taste. Prizes of €1200, €500 and €300 are the awards for the three best Asturian-Style Veal Cutlets (Cachopos) in Spain.This year the competition was so strong and so close that 14 restaurants were chosen as finalists.The selected restaurants were visited anonymously by members of the jury until 20 March. The 14 best finalist restaurants presented their cachopos at the final on Monday 7 April at the 38th Salón Gourmets.winners:First prizeCasa Repinaldo Candás, AsturiasSecond prizeMarlo Restaurante  AlbaceteThird prizeRío Astur Sidrería  Gijón, AsturiasThere will be 14 contestants in this year's edition, due to the high level presented and the fact that there has been a three-way technical draw:Casa Repinaldo Candás, AsturiasContinental La Bayuca Soto de Ribera, AsturiasEl Chigre del Perlito Avilés, AsturiasK-Chopo El Prat-BarcelonaLa Botica de Lastres Lastres, Asturias La Cantina de Villalegre Avilés, AsturiasLa Puerta de Cimadevilla Sidrería Oviedo, AsturiasMarlo Restaurante  AlbaceteRestaurante Bar Pileta MálagaRío Astur Sidrería  Gijón, AsturiasSidrería Fonte Villoria Lugones, AsturiasSidrería La Gradia Pola de Siero, AsturiasSidrería La Manzana Oviedo, AsturiasJurado:Sergio Rama - Catering Canela en Rama ChefPilar Salas - 7 Caníbales DirectorRoberto Caponei - Chef and television contributorRaquel Castillo - Gastronomic CriticismBegoña Tormo - Telemadrid and Canal Cocina Journalist, Gastronomic TV hostJuanma Castaño, El Partidazo de Cope director, Masterchef Celebrity

Ourense, an Enogastronomic and Sustainable Province

Under the title "Ourense, an Enogastronomic and Sustainable Province", the Galician province showed visitors to the Salón Gourmets the quality of its raw materials, as well as the great work carried out by small producers who work every day to offer an exceptional product.The Ourense Institute of Economic Development - Inorde is in charge of organising this activity with the aim of contributing to the sustainable development of the province through the management of projects that promote the recovery of native breeds, the development of new organic products adapted to the new more efficient and environmentally friendly production model and support for the agricultural, livestock and forestry sectors.Several chefs from the Cociña Ourense Chefs Association were responsible for showcasing the versatility of the region's food and beverages by preparing various recipes with local products.

Best Iberian Montado by Arturo Sánchez and Berkel 2025

14th National Panizo Cocktail Contest

Orujos Panizo held the final of the 14th edition of the National Cocktail Competition, demonstrating that new flavours and textures can be created with distillates such as orujo liqueur. An exceptional jury selected the most creative and innovative among the proposals of the 10 bartenders and sommeliers who reached the final.The finalists had a time limit of 7 minutes to prepare 5 glasses of their cocktail, which had to contain a maximum of 6 products including drops, a minimum of 2 distillates and could not contain more than 7 cl. of alcoholic product.As in previous editions, participants could enter their proposals in three categories: aperitif cocktails, digestives or long drinks. 10 formulas with the highest scores by a jury specialised in mixology and sommeliers competed in the grand final wich was held at the Salón Gourmets on 7 April.The winner received a prize of €2,000, the runner-up €1,000 and the third place winner €500.The competition rules and entry form were available at www.destileriaspanizo.com.WinnersFirst prizeVíctor Manuel Suárez Mora, con su cóctel “Al Andalus”TenerifeSecond prize Cristian Monasterio García, con su cóctel “Recuerdos de mi abuela”GijónThird prize María Rodríguez Díaz, con su cóctel “Panizo in love”Las PalmasContestants:Eddy Benavides, con su cóctel “Milagro Alquímico”Santa Cruz de TenerifeFlavio Milá Lopes, con su cóctel “Apple Panizo"ZamoraRoberto Aguirre, con su cóctel “Dressed to impress”GuipúzcoaVladislav Zabrodskiy, con su cóctel “Oro de Arroz” MálagaVíctor Manuel Suárez Mora, con su cóctel “Al Andalus”TenerifeJonatan Macià Marlés, con su cóctel “El Camino” BurgosMaría Rodríguez Díaz, con su cóctel “Panizo in love”Las PalmasDaniel Rengel Ramos, con su cóctel “Gin Jockey”MadridCristian Monasterio García, con su cóctel “Recuerdos de mi abuela”GijónCarlos Torras Jiménez, con su cóctel “Urraca, Reina de Zamora” BarcelonaJuryAlmudena Alberca - Winemaker and first Spanish woman Master of WineJuan Carlos Muñoz Zapatero - President of FABE (Federación de Asociaciones de Barman Españoles) Pablo Martín - Honorary President of UAES (Unión de Asociaciones Españolas de Sumilleres)Nan Ferreres - Director of the School of Tourism, Hotel Management and Gastronomy CETT in Barcelona.Mayte Lapresta - Consultant and journalist specialising in wine and gastronomy Ramón Ramírez Fresneda - IBA Vice PresidentCustodio López Zamarra - SommelierJavier Pérez de Andrés - Gastronomic JournalistCarmelo Pérez - Zalacaín exdirectorCristina Tierno - Director of the AEPEV Spirits Committee and CEO of Efecto DirectoMarcelino Rodríguez - Public Relations

Food from Valladolid

The brand ‘Alimentos de Valladolid. A gusto de todos’ owned by the Diputación de Valladolid was present at the Salon Gourmets showcasing the quality and versatility of the province's agri-food products. Sweets, vegetables, meats, cheeses, oils, honey and wines are some of the products covered by this brand. But also catering, food retail and distribution establishments, a total of 430 companies from different sectors.There was a show cooking event led by Miguel Ángel de la Cruz, the renowned chef of La Botica de Matapozuelos restaurant in Valladolid, awarded with a Michelin Star, a Green Star, and the 2025 Sustainability Award at Madrid Fusion.The Plato Gourmets stage located in hall 7 will host this activity, which took place on Monday 7 April and bet on to local produce, respect for the land and long-standing family traditions.

31st Innovation Area

4th Gourmet Pizza Spanish Championship by DO Ribeira Sacra

Gourmet Pizza Spanish Championship by DO Ribeira Sacra is held for the third time in Spain by Jesús Marquina together with AEPA (Spanish Association of Artisan Pizza Makers) and Grupo Gourmets. Jesús Marquina, known as "Il Doctore Marquineti", 5 times world champion , will inaugurate the championship, which will include masterclasses, acrobatic exhibitions and a whole competition around the 8 existing modalities -classical, pala, taglio, Neapolitan, gluten-free, più larga, speed and acrobatics- and the two new additions Neapolitan (classical and contemporary) and Argentina. A new edition full of novelties, such as Galician honey, which will play a special role as an ingredient that will score in all the categories, and the possibility of winning the title of Best Pizza Maker in Spain, among all the contestants who enter at least 4 categories in this competition.Negrini / Robo, the leading importer and distributor of Italian food and wine, offers its tomato exclusively for the pizza base; 5 Stagioni, a leading company in the production of superior quality flour, provides the contestants with its wide variety of wheat flours for those who make their dough "in situ". Cheese is a must for any self-respecting pizza, and in this case, the experience of four generations of Valcoiberia will provide its Italian mozzarella. The winners of the last edition were:Classic pizza: Pimentón: Dario Labella, Il Cortile. Valencia 1º Dario Labella, Il Cortile. Valencia 2º Gabriele Corcione, Infraganti Pizza. Alicante 3º Oseias Germano, Sibarizza Pizzería. ValenciaNapolitan pizza: Pimentón: Mattia Pallazolo, Rincón Siciliano. La Coruña.1º Gabriele Corcione, Infraganti Pizza. Alicante 2º Luigi Foria, Totto e Pepino. Madrid 3º Salvatore Palazzolo, Il Rincón Siciliano. Ames, La Coruña.Gluten-free: Pimentón: Patricia di Leo, A Casa Mía. Puerto De Mogán. Gran Canaria1º Jaume Mallent, Il Cortile. Valencia 2º Dario Labella, Il Cortile. Valencia 3º Patricia di Leo. A Casa Mía. Puerto De Mogán. Gran Canaria Pala pizza:Pimentón: Felipe Lobo Rodríguez, Pizzería Veneci. Burgos. 1º Mauro Dávila, Pizza Poi. Asturias. 2º George Virgil, Fábbrica Della Pizza. Valencia. 3º Felipe Lobo Rodríguez, Pizzería Venecia. Burgos. Taglio pizza: Pimentón: Sabrina Selva, La Tavernetta Da Ponte. La Coruña.1º Eric Vaquero Pizzburger. Trujillo, Cáceres.2º Sabrina Selva, La Tavernetta Da Ponte. La Coruña.3º Bogdan Mihai Birziche. 22.2 Gradi. Aragón. Più Larga: 1º Carlos David Gómez, Riscaldato, Málaga. 2º Marius Dragu, Kilometros de pizza, Madrid. 3º Martín Montans, Aroma Masa, Zaragoza. Speed: 1º Carlos David Gómez, Riscaldato, Málaga. 2º Oseías Germano, Sibarizza Pizzería, Valencia.3º Felipe Lobo Rodríguez, Pizzería Venecia, Burgos. Acrobatics: 1º Martín Montans, Aroma Masa, Zaragoza.2º Diana Burroni, L'Etrusco. Castellón.3º Joao Da Silva, Katupiri. Madrid.

5th Salon Gourmets Contest: #IncognitoproductSG25

Salón Gourmets offers you the challenge of guessing an incognito gourmet product related to the event on its Instagram profile. During the four days of the event, a publication will be active on the Instagram account of @grupogourmets in which participants will be given clues to discover the incognito product of this edition.Competition rules:1. Follow @grupogourmets on Instagram.2. Comment on any of the Instagram posts which you think is the incognito product of #SG25 and mention two friends with whom you would share this prize.3. The competition will end at 10:00 am on 10 April and the winner will be announced during the Grupo Gourmets prize-giving ceremony.

5th Organic Exhibition Area

6th Salon Gourmets Contest: #MyfavouritestandSG25

During the 4 days of the event, Salon Gourmets invites you to choose, through its social networks, the stand that has stood out from all the others, whether for its originality, uniqueness or innovation. From among all those exhibited, the most outstanding at Salon Gourmets are pre-selected and users choose the winning stand, which receives special recognition from the Organisation.Competition rules:1. Vote for your favourite #SG25 stand by entering the gallery and choosing the one you like the most from our Instagram profile.2. The stand that receives the most votes will be the winner.3. The competition will end at 10:00 am on 10 April and the winner will be announced during the Grupo Gourmets prize-giving ceremony.

Navarra's Day - Reyno Gourmet

Oils, cheeses, peppers, artichokes, asparagus, but also lamb, beef, wines, cavas and, of course, pacharán. These are some of the foods and beverages for which the region of Navarre is well known, but these are not just products, they are all endorsed by a PDO or PGI. 13 are the products that have the seal of quality, the latest, chistorra, recently registered as a Protected Geographical Indication of the European Union. Navarra's Day - Reyno Gourmet had an exclusive stage where, throughout the day, there was presentations, tastings, samplings and show cooking with these quality products as protagonists.Activities planned for Navarra´s Day - Reyno Gourmet:10:45 - 12:00 | Chupinazo: Festivity & Tradition - El Almuercico NavarroThe official kickoff of Navarra Day with the traditional Chupinazo. The celebration begins by highlighting chistorra, an essential element of the almuercico throughout the region, recently recognized as a PGI product.Food: Chistorra & Red WineTerritory: Summer FestivalsCollaboration: PGI Chistorra, DO Navarra, Tourism12:15 - 13:30 | First Asparagus of the Season - Launch of the Reyno Gourmet Madrid RouteTasting of asparagus carpaccio and the first cooked asparagus paired with Navarrese olive oil. Official launch of the Navarra asparagus and vegetable campaign in Madrid.Food: Asparagus & Rosé WineTerritory: Estella / RiberaCollaboration: DO Navarra Asparagus, DO Navarra, Tourism13:45 - 14:45 | Landscapes with Soul: 3 Destinations, 3 ProducersDiscover Navarra’s wine and food heritage through a tasting of three representative products, meeting their producers and learning about their origins.Food: Artajo Oils, Pacharán Zoco and Chocolates with gold Ekhi GoldCollaboration: Tourism, Exhibitor Companies, PGIs, DOs15:00 - 16:00 | Label Your WineCreate your own label for a DO NAVARRA wine and take it home. Paint using grapes, sloes, peppers, Navarra’s red limestone soil, leaves, walnuts, truffle, wool, flowers… inspired by Navarra’s landscapes and gastronomic culture. Look, touch, smell, and taste Navarra.Food: SloesTerritory: OliteCollaboration: Tourism16:15 - 17:00 | Blind Date: DO Roncal & DO IdiazabalA blind tasting led by experts from two of Navarra’s oldest and most emblematic cheese appellations.Food: Roncal & Idiazabal CheesesTerritory: North + DantzaCollaboration: DO Roncal, DO Idiazabal, Tourism17:15 - 19:00 | Pacharán Cocktail & DJ Carlos R. & Ahikar AzconaA vibrant closing event with a live cocktail demonstration featuring Navarrese pacharán, accompanied by live music from DJ Carlos R. and Ahikar Azcona.Food: Navarrese pacharánTerritory: SouthCollaboration: PGI Navarrese Pacharán, TourismOngoing ActivitiesThroughout the day, attendees can enjoy immersive and technological experiences related to Navarra’s gastronomy and culture:Navarra Route Bicycles360º Glasses: Pepper & Asparagus Harvest360º Glasses: DO NavarraDO Navarra Wine CellarTranshumance Experience in RoncalThe event will be hosted by Julian Iantzi, who will guide attendees through each activity and presentation.A day full of flavors, traditions, and unique experiences celebrating Navarra’s rich gastronomy and culture. Don’t miss it!

Norway's Day

The uniqueness of Nordic cuisine was present throughout the day on Tuesday 8 April at Salón Gourmets. From 10:00 to 19:00 hours, a stage hosted "the Symphony of the Norwegian Sea" through its gastronomy.From the cold waters of the Norwegian fjords, the Norwegian Seafood Council, with fishing and aquaculture as pillars, offers products that not only nourish, but also tell a story of respect for nature, respecting marine ecosystems and supporting local communities. Products such as its famous skrei or fresh Arctic cod, a species of cod characterised by its firm texture and exquisite lean meat, or its famous salmon, consumed worldwide thanks to its optimal production conditions. Norway is also the second largest exporter of seafood in the world.Symphony of the Norwegian Sea gived visitors the opportunity to discover why these products are unique. The variety offered by the Norwegian coastline with warm water from the Gulf of Mexico to the Atlantic Ocean, and the clean and frigid Arctic creates the optimal conditions for an incredibly rich marine ecosystem.During this day Iñigo Pérez (Urrechu), brand ambassador, holded four showcookings featuring four different marine species from the Norwegian Sea: Salmon, Cod, Skrei, and Shellfish from the Norwegian Sea.PROGRAM:10.30. MARTA SOLANO. Welcome10.45. TORE HOLVIK. Presentation of Norwegian Sea10.55. MARTA SOLANO. Presentation of ‘Symphony of the Norwegian Sea’.10.55. CHEF ÍÑIGO URRECHUPresentation of Norwegian Sea products 11.30. SALMON, ‘THE NORWEGIAN NOTE IN THE SUSHI SCORE’.Tore Holvik. Presentation of Norwegian salmon market dataMarta Solano. Presentation of ‘Symphony of the Norwegian Sea’.Chef Íñigo Urrechu. Showcooking (2 Recipes) 12.45. SKREI, ‘THE JOURNEY OF THE KING OF CODS´Tore Holvik. Presentation of market data on Norwegian skrei in SpainMarta Solano. Presentation of ‘The Skrei Symphony’Chef Íñigo Urrechu. Showcooking (2 recipes) 15.00. SEAFOOD, THE JEWELS OF NORWAYTore Holvik. Presentation of data from Norwegian Seafood in SpainMarta Solano. Presentation of ‘The Seafood Symphony’.Chef Íñigo Urrechu. Showcooking (2 recipes)  16.15. COD, ‘THE SOUL OF TRADITIONS’Tore Holvik. Presentation of cod market dataMarta Solano. Presentation `The Codfish Symphony´Íñigo Urrechu. Showcooking (2 recipes) 17.30 h. CLOSING CEREMONY AND CLASSICAL BAND PERFORMANCE‘THE NORWEGIAN SEA SYMPHONY’

Enjoy It's From Europe / A Slice of Quality – Choose PDO and PGI Deli meats from Europe

The project ‘A Slice of Quality - Choose PDO and PGI Deli Meats from Europe’ aims to promote the charcuterie sector and the European PDO and PGI quality labels and has chosen the Salón Gourmets to showcase high quality Italian charcuterie. Visitors were able to get a close look at the versatility of products such as Mortadella Bologna PGI, Zampone and Cotechino Modena PGI and Salamini italiani alla Cacciatora PDO, by Gianluigi Ligasacchi, director of the councils. Each one of them has a different and unique personality, but they all have in common a number of differentiating elements, by virtue of their composition, their tradition or their place of origin. On Tuesday 8 April from 10:00 to 14:00, the Plató Gourmets stage will host a show cooking by Ruben Fenollar where the public were able to taste and get to know these cured meats produced in the regions of Emilia-Romagna, Piemonte, Lombardia, Veneto, Toscana, Le Marche, Lazio and the province of Trento, such as the Mortadella Bologna IGP with its characteristic aroma and slightly spicy flavour.Salamini italiani alla Cacciatora PDO, whose production area covers the central-northern part of Italy from Friuli-Venezia-Giulia, Veneto, Lombardia, Piemonte, Emilia-Romagna, Umbria, Toscana, Le Marche, Abruzzo, Lazio and Molise, is one of the noblest cuts of pork.The history of Zampone and Cotechino Modena PGI goes back more than 500 years and they are still prepared according to the ancient recipe: meat combined with rind and flavoured with pepper, nutmeg, cinnamon, cloves and wine. The production area is concentrated in the north of Italy and covers the entire territory of the Emilia-Romagna region; the provinces of Cremona, Lodi, Pavia, Milano, Monza and Brianza, Varese, Como, Lecco, Bergamo, Brescia and Mantova in the Lombardy region; the provinces of Verana and Rovigo in the Veneto region.

Andalusia Stage - Gusto del Sur

Under the umbrella of its quality agri-food brand 'Gusto del Sur' the Junta de Andalucía will have an exclusive stage where, during the four days of the Salón Gourmets, a wide and varied programme with tasting activities, product presentations and live cooking demonstrations will take place. Four days, three of them dedicated to the promotion of the agri-food and fish products of the more than 200 companies and organisations present at the Andalusian stand and one, exclusively, where Andalusian foodstuffs protected by a differentiated quality label linked to their origin (PDO, PGI or TSG) will be the stars of the show. Among other activities, visitors will be able to enjoy a typical Andalusian breakfast to welcome the first day of the fair and enjoy live cooking demonstrations by Michelin-starred chefs throughout the different days of the Salón Gourmets.All of them are aimed at reinforcing the image abroad of the region's agri-food and fishery products, their values of flavour, quality and sustainability integrated in ‘Gusto del Sur’, the Junta de Andalucía's agri-food quality brand, which Currently, this certification brings together 154 entities (including businesses and Regulatory Councils) and 393 products from various sectors. It boasts extensive geographical and sectoral representation, with olive oil, fruit and vegetables, and wines and vinegars taking centre stage. ‘Gusto del Sur’ seeks to ensure the distinctive quality of Andalusian agri-food products and beverages, strengthen the sector’s competitiveness, and promote their marketing and international expansion. Through this quality label, the Regional Government of Andalusia, via the Ministry of Agriculture, Fisheries, Water, and Rural Development, demonstrates its firm commitment to one of the most dynamic sectors of the Andalusian economy.The agri-food sector is key to Andalusia’s economy, ranking among the most competitive and dynamic in the world. The region leads in the number of agri-food industries, with a total of 6,000 companies. It is the European region with the highest number of PDO and PGI certifications and the largest area dedicated to organic farming. Andalusia also boasts the highest number of agri-food industries in Spain and ranks second in employment figures for the sector. With products that are increasingly valued beyond its borders, the region has a strong export-oriented outlook.Programme of activities.‘Andalusia Stage - Taste of the South’.Pavilion 5, Salón Gourmets 2025..Monday 7 April10:30 - 11:15 Andalusian breakfast with a tropical flair. With the participation of chef Belén Ibáñez, Errante Restaurant (Almería).Junta de Andalucía - Gusto del Sur (Andalusian Regional Government).11:30 - 12:15 Presentation of the Parque Natural de Andalucía brand.Junta de Andalucía.12:30 - 13:15 Gastronomic Granada.Provincial Council of Granada.13:30 - 14:15 Cooking the territory: Juanlu Fernández, restaurant Lú Cocina y Alma** (Jerez de la Frontera, Cádiz) - 2 Michelin Stars.Junta de Andalucía - Gusto del Sur (Andalusian Regional Government).14:30 - 15:15 Andalucía Cocina by Gusto del Sur. With the participation of the chefs Celia Jiménez, Celia Jiménez restaurant (Córdoba) and Irene López, Asador La Perdida (Seville).Landaluz, agri-food cluster in Andalusia.16:00 - 16:45 The Great Culinary Pantry of the province of Seville, with the participation of chef Luis Portillo Camacho ‘the chef of olives’ and the sommelier and food and wine communicator Mónica Rosón ‘La Cataora’.Seville Provincial Council.17:00 - 17:45 The sustainable cuisine of the Natural Park of Cazorla, Segura and Las Villas. with the participation of chef Pilar Díaz Nieto, Mesón Asador Leandro (Cazorla, Jaén).Jaén Provincial Council.18:00 - 18:45 Secret Gastronomy Tour.Huelva Provincial Council.Tuesday 8 april10:30 - 11:15 Canned Fish: Healthy Protein in your day to day life.Ubago Preserves.11:30 - 12:15 Andalusian Bread with Domi Vélez, Best Baker in the World.Junta de Andalucía - Taste of the South.12:30 - 13:15 A Corner with a Taste of the Sea.Huelva Provincial Council.13:30 - 14:15 Where the plastic sea and the Alboran Sea merge: Showcooking with José Álvarez, restaurant La Costa* (El Ejido, Almería) - 1 Michelin Star.Junta de Andalucía - Gusto del Sur (Andalusian Regional Government).14:30 - 15:15 Flavour of Cordoba: product tasting.Cordoba Provincial Council.16:00 - 16:45 The Crunchy Sea Food Pairing.Gusto del Sur: Obando Bakery | Salazones Herpac.17:00 - 17:45 Sabor a Córdoba: Taste of Cordoba products.Cordoba Provincial Council.18:00 - 18:45 Taste of Cordoba: Tasting of products.Cordoba Provincial Council.Wednesday 9 April - Designations of Origin of Andalusia.(With the participation of chef Tony García, from espacio gastronómico de Almería and chef Celeste García de la banda as host).10:30 - 11:15 The liquid gold of Jaén with guarantee of origin and quality.DOP Sierra de Segura | DOP Sierra Mágina | DOP Sierra de Cazorla | PGI Aceite de Jaén.11:30 - 12:15 A Pleasure for the Senses, with Baena PDO and Jabugo PDO.DOP Baena | DOP Jabugo..12:30 - 13:15 Enjoying excellence with DOP Jabugo and DOP Vinos de Jerez.Jabugo PDO Jabugo | PDO Jerez Wines.13:30 - 14:15 Cuisine of Nearby Value: Showcooking with Xanty Elías, Restaurant Finca Alfoliz* (Aljaraque, Huelva) - 1 Green Michelin Star ..Junta de Andalucía - Taste of the South.14:30 - 15:15 La Hora de la Tapa: Cordoba Gastronomic Heritage with Denomination of Origin.Córdoba City Council | DOP Priego de Córdoba | DOP Aceite de Lucena | DOP Baena | DOP Los Pedroches.16:00 - 16:45 Sensory Journey: from the fine ham of Los Pedroches to the Tasty County of Huelva.Los Pedroches PDO | Condado de Huelva PDO.17:00 - 17:45 The Treasures of the Olive Grove, Quality with Origin.IGP Aceituna Gordal de Sevilla and Aceituna Manzanilla de Sevilla | DOP Priego de Córdoba | DOP Aceite de Lucena.18:00 - 18:45 Snack with the most awarded #Aoves PDOs.PDO Priego de Córdoba PDO Sierra Mágina PDO.Thursday 10th april10:30 - 11:15 Cooking with Peña de Baena.Taste of the South: Peña de Baena.11:30 - 12:15 Citrvs: Citrus Caviar, an explosion of gourmet flavour with Oliaesa EVOOs.Taste of the South: Citrvs | Oliaesa.12:30 - 13:15 Cádiz in Every Moment.Cádiz Provincial Council.13:30 - 14:00 Tapas time: Taste of the South with Bodegas Robles and Aceites Ciudad de Jaén. With the participation of Chef Daniel del Toro.Junta de Andalucía - Taste of the South.

Comunidad de Madrid Stage

MONDAY, APRIL 710:00-11:00  V Contest of the best torrija of the Community of Madrid. Organised by the Association of Chefs and Pastry Chefs of Madrid (ACYRE)11:00 AM - 12:00 PM Madrid-style breakfast with a sweet or savory showcooking by CHOCOLATES MAYKHEL.12:00 PM - 1:00 PM Showcooking by XANDRA LUQUE, 2025 Ambassador of the Alimentos de Madrid guarantee mark, M PRODUCTO CERTIFICADO, who will prepare garden-fresh vegetables with pumpkin velouté and marinated beef from the Sierra de Guadarrama.1:00 PM - 2:00 PM Showcooking featuring VERMUT ZECCHINI, led by chef Celeste García de la Banda, accompanied by a vermouth tasting.2:00 PM - 3:00 PM Goulash over Dubarry cream with cured cheese shavings, made with GANADEMAD beef, Campo Real cheese from CASTELLANA DE GANADEROS, Oro Madrid extra virgin olive oil from ALMAZARA SANTIAGO APÓSTOL, and Castillo de Salvanés wine from RECESPAÑA (PDO VINOS DE MADRID).Prepared by the chefs of the Madarcos Hospitality School.3:00 PM - 4:00 PM Showcooking of salted and smoked products by CASA SANTOÑA: Lacquered smoked eel with foie cream and caramelized apple in ponzu; and anchovy with fried brioche and grilled smoked butter.4:00 PM - 5:00 PM Showcooking with organic products from Madrid certified by C.A.E.M., led by chef Eduardo Casquero, paired with a wine tasting from BODEGA ECOLÓGICA LUIS SAAVEDRA (PDO VINOS DE MADRID).5:00 PM - 6:00 PM Showcooking by ALBE - LÁCTEAS DEL JARAMA, presented by chef Eduardo Casquero, featuring the following tapas: Ricotta with honey from MADRID MIEL, Fresh cheese with pickled mushrooms and OLEUM LAGUNA, Greek yogurt with organic vegetables.6:00 PM - 7:00 PM CERVEZAS LA CIBELES celebrates its 15th anniversary, and its founder, David Castro, will lead an educational beer tasting just like competition judges do. Attendees will have the chance to taste LA CIBELES' latest creation, a West Coast IPA, among other selections.TUESDAY, APRIL 810:00 AM - 11:00AM PRESENTATION OF EASTER DESSERTS IN MADRID'S PASTRY SHOPS. Organized by the Association of Artisan Pastry Entrepreneurs of Madrid (ASEMPAS).11:00 AM - 12:00 PM Showcooking featuring dishes made with free-range eggs from GRANJAS VILLARREAL, along with a talk by Iván de Plademunt on the role of eggs during Holy Week.12:00 PM - 1:00 PM Showcooking: "Same Product, Different Preparations" by ENCARNA GROUP (LA FINCA). Using cuts of beef that are traditionally considered less premium and less common in the kitchen, various preparations and presentations of well-known dishes such as steak tartare and carpaccio will be showcased.1:00 PM - 2:00 PM ASEACAM presents the cocktail "YocomoMadrid", made with 100% Madrid-origin products, led by chef Miguel Ángel Mateos.2:00 PM - 3:00 PM Presentation of a surprise new product from VERMUT ZARRO, led by Juan Carlos Muñoz, president of the Spanish Federation of Bartenders Associations (FABE).3:00 PM - 4:00 PM Chickpea flan by LA GARBANCERA MADRILEÑA, prepared by chef Víctor Díaz, accompanied by a PDO VINOS DE MADRID wine from BODEGA VIRGEN DE LA POVEDA.4:00 PM - 5:00 PM PDO ACEITE DE MADRID presents "From Olive Tree to Plate: Cooking for Health", featuring a live cooking demonstration by chef Xandra Luque, who will prepare a soaked sponge cake with toppings, using Valleherboso extra virgin olive oil from RECESPAÑA.5:00 PM - 6:00 PM Presentation of LICORES TRAMPERO, including a tasting of their products and a whiskey tasting session.6:00 PM - 7:00 PM SALYCOP showcooking by Ángel Espina: Fifth-range products as an ally in hospitality. Includes a potato salad tasting with a sauce prepared live.WEDNESDAY, APRIL 910:00 AM - 1:30 PM 4th Official Tapas and Pinchos Championship of the Community of Madrid, organized by HOSTELERÍA DE MADRID.1:30 PM - 2:30 PM Showcooking featuring Madrid-origin products from ROGUSA, led by chef Xandra Luque, who will prepare Madrid-style crispy pork ear tacos and two versions of tripe: stuffed tripe veils and chickpea omelet with tripe sauce.2:30 PM - 3:30 PM Showcooking: Veal cheek "bikini" sandwich with mustard-honey vinaigrette and baby greens, by EUROAMBROSIAS. Wine pairing/tasting with Senda21 (100% Garnacha) wine from LAS MORADAS DE SAN MARTÍN winery, PDO VINOS DE MADRID.3:30 PM - 4:00 PM CAFÉS GUILIS. Barista exhibition and presentation on "New Techniques and Trends in Coffee Today".4:00 PM - 5:00 PM CHOCOLATES MAYKHEL presents a tasting of various 76% Bean-to-Bar chocolates, paired with VINOS JEROMÍN wines. Additionally, there will be a preparation and tasting of chocolate rocks with Madrid cheeses, paired with PDO VINOS DE MADRID wines.5:00 PM - 6:00 PM "Raw Flavor", an innovative carpaccio presentation featuring turkey and Iberian pork, alongside the traditional beef carpaccio from MRM, led by chef Miguel Ángel Mateos.6:00 PM - 7:00 PM Cocktail Masterclass featuring MEDINA Nuts, led by Juan Carlos Muñoz, president of the Spanish Federation of Bartenders Associations (FABE). In collaboration with VERMUT ZARRO, VINOS JEROMÍN, and CERVEZAS LA CIBELES.THURSDAY, APRIL 1010:00 AM - 11:00 AM Showcooking by ALBE - LÁCTEAS DEL JARAMA, led by chef Xandra Luque, who will prepare the following tapas: Cod with aged cheese and fresh spinach, duck saam with perorata and mint, and shallot stuffed with yogurt.11:00 AM - 12:00 PM Showcooking by chef Miguel Ángel Mateos and María Lucas, featuring FRUTOS SECOS MEDINA.12:00 PM - 1:00 PM Showcooking featuring DAPSA's recipe collection "En un pis pas", led by the house chef.1:00 PM - 2:00 PM Showcooking by Xandra Luque, featuring CHOCOLATES MAYKHEL and MRM meats, paired with CERVEZAS LA CIBELES. The tapas to be prepared include: Pastrami with wine reduction and dark chocolate, Brined pork knuckle with chocolate sauce and spring onion, and Truffled chicken wonton lasagna with white chocolate shavings and pistachio.2:00 PM - 3:00 PM Chef Roberto Capone prepares a veal mousse made with IGP CARNE SIERRA DE GUADARRAMA, recreating the essence of the Sierra's landscape (earth, mushrooms, herbs, fruits, etc.).Full programme at the following link

Children's Workshops

Since the I Taller de los Sentidos in the year 2000 the purpose has always been that non-professional could known the traceability of the food that was shown at differents workshops at Salon Gourmets.The Children's workshops, were developed with such objetive aimed at schoolchildren between 7 and 10 years old from the Community of Madrid. Children learn about the product in a closer way, seeing, touching and smelling as well as learning the basic principles of a healthy diet and of course, tasting their work, the funniest part of the workshop.During the 38th edition of Salon Gourmets, students will enjoy the Cheese Workshop / GourmetQuesos, already a classic at the SG, aims to bring cheese closer to the students by showing them the different types, production methods and origins. In addition, the Bread Workshop / Horneo Fresh: where children will learn how to make this product that is so present in the Mediterranean diet.

Cheese Tunnel / Cheese from Spain Awards / ICEX

A space within the Salon Gourmets where discover and taste the best national cheeses. Cheese experts lead visitors through long tables where the finalist cheeses of the 15th GourmetQuesos, The Best Spanish Cheeses Championship 2025, are exhibited. From over 900 cheeses that annually concur to the competition, a jury formed by 60 tasters chooses five finalists in each of the 20 categories, these are the ones that had gained their place in the Cheese Tunnel. Visitors are able to get familiar with production methods, places of origin and technics, most of them traditional, used in the elaboration of these artisan products. Goat, cow, mixture, smoked, blue, aged, young, creamy. The variety of cheeses produced in Spain is almost endless and the best can be enjoyed in this unique space, one of the busiest at the Salon Gourmets.

6th Art of Knife Meat Cutting National Competition El Encinar de Humienta / Grupo Gourmets

XChef Challenge by 1906 Beers - National Final

 Desafío XChef by Cervezas 1906 has returned to Salón Gourmets with the great FINAL of its fifth edition. The aim of the competition is to recognise the most talented and promising chefs in the country, who demonstrate their commitment to a community that seeks to generate a positive and conscious impact on society.The 6 finalists, winners of the different finals held throughout the country,presented their culinary proposals during the final, which took place within the framework of the Salon Gourmets. Each gastronomic proposal must be paired with one of the beers from the 1906 family. The winning chef was awarded with €2,500 and received a promotion plan sponsored by Estrella Galicia.Winners:First premioSergi AritzetaRestaurante el Truc, Agramunt, LleidaRecipe: Morro de cerdo, sepia a la brasa, salsifí y consomé de jamón y sepia + 1906 Milnueve Second premioFátima Olga OteroPaprica, LugoRecipe: Socarrat de cordero riojano + 1906 MilnueveThird premioSugai LarrazabalWine Fandango, Logroño, La RiojaRecipe: Tocino asado, pesto de grelos a cuchillo y jugo balsámico de Black Coupage + 1906 BlackContestantIsmael TorresDoña Petrona, ValenciaMiguel Ángel Jiménez de Tarayx Miguel Jiménez, Daimiel, Ciudad RealDaniel NebroLa Algarbía, MálagaFátima Olga OteroPaprica, LugoSugai LarrazabalWine Fandango, Logroño, La RiojaSergi AritzetaRestaurante el Truc, Agramunt, LleidaJuryPepe Solla – Casa Solla chef and owner (Poio, Pontevedra)Miguel Molina - El Molino del Puente Chef (Durcal, Granada) and winner DXC 2024Xabier Cubillo de la Hoz - Head of the Hijos de Rivera Beer Culture AreaMapi Hermida - Gastronomic specialist. Author of the Blog ‘La Gastrónoma’ of Tapas Magazine.

17th Oyster Opener-Écailleurs / Sorlut / Grupo Gourmets / Spanish Championship

Gazpachuelos Gourmet by Sabor a Málaga Championship

Merluza do Pincho Challenge by Xunta de Galicia do Mar

31st Innovation Area

4th Gourmet Pizza Spanish Championship by DO Ribeira Sacra

Gourmet Pizza Spanish Championship by DO Ribeira Sacra is held for the third time in Spain by Jesús Marquina together with AEPA (Spanish Association of Artisan Pizza Makers) and Grupo Gourmets. Jesús Marquina, known as "Il Doctore Marquineti", 5 times world champion , will inaugurate the championship, which will include masterclasses, acrobatic exhibitions and a whole competition around the 8 existing modalities -classical, pala, taglio, Neapolitan, gluten-free, più larga, speed and acrobatics- and the two new additions Neapolitan (classical and contemporary) and Argentina. A new edition full of novelties, such as Galician honey, which will play a special role as an ingredient that will score in all the categories, and the possibility of winning the title of Best Pizza Maker in Spain, among all the contestants who enter at least 4 categories in this competition.Negrini / Robo, the leading importer and distributor of Italian food and wine, offers its tomato exclusively for the pizza base; 5 Stagioni, a leading company in the production of superior quality flour, provides the contestants with its wide variety of wheat flours for those who make their dough "in situ". Cheese is a must for any self-respecting pizza, and in this case, the experience of four generations of Valcoiberia will provide its Italian mozzarella. The winners of the last edition were:Classic pizza: Pimentón: Dario Labella, Il Cortile. Valencia 1º Dario Labella, Il Cortile. Valencia 2º Gabriele Corcione, Infraganti Pizza. Alicante 3º Oseias Germano, Sibarizza Pizzería. ValenciaNapolitan pizza: Pimentón: Mattia Pallazolo, Rincón Siciliano. La Coruña.1º Gabriele Corcione, Infraganti Pizza. Alicante 2º Luigi Foria, Totto e Pepino. Madrid 3º Salvatore Palazzolo, Il Rincón Siciliano. Ames, La Coruña.Gluten-free: Pimentón: Patricia di Leo, A Casa Mía. Puerto De Mogán. Gran Canaria1º Jaume Mallent, Il Cortile. Valencia 2º Dario Labella, Il Cortile. Valencia 3º Patricia di Leo. A Casa Mía. Puerto De Mogán. Gran Canaria Pala pizza:Pimentón: Felipe Lobo Rodríguez, Pizzería Veneci. Burgos. 1º Mauro Dávila, Pizza Poi. Asturias. 2º George Virgil, Fábbrica Della Pizza. Valencia. 3º Felipe Lobo Rodríguez, Pizzería Venecia. Burgos. Taglio pizza: Pimentón: Sabrina Selva, La Tavernetta Da Ponte. La Coruña.1º Eric Vaquero Pizzburger. Trujillo, Cáceres.2º Sabrina Selva, La Tavernetta Da Ponte. La Coruña.3º Bogdan Mihai Birziche. 22.2 Gradi. Aragón. Più Larga: 1º Carlos David Gómez, Riscaldato, Málaga. 2º Marius Dragu, Kilometros de pizza, Madrid. 3º Martín Montans, Aroma Masa, Zaragoza. Speed: 1º Carlos David Gómez, Riscaldato, Málaga. 2º Oseías Germano, Sibarizza Pizzería, Valencia.3º Felipe Lobo Rodríguez, Pizzería Venecia, Burgos. Acrobatics: 1º Martín Montans, Aroma Masa, Zaragoza.2º Diana Burroni, L'Etrusco. Castellón.3º Joao Da Silva, Katupiri. Madrid.

5th Salon Gourmets Contest: #IncognitoproductSG25

Salón Gourmets offers you the challenge of guessing an incognito gourmet product related to the event on its Instagram profile. During the four days of the event, a publication will be active on the Instagram account of @grupogourmets in which participants will be given clues to discover the incognito product of this edition.Competition rules:1. Follow @grupogourmets on Instagram.2. Comment on any of the Instagram posts which you think is the incognito product of #SG25 and mention two friends with whom you would share this prize.3. The competition will end at 10:00 am on 10 April and the winner will be announced during the Grupo Gourmets prize-giving ceremony.

5th Organic Exhibition Area

6th Salon Gourmets Contest: #MyfavouritestandSG25

During the 4 days of the event, Salon Gourmets invites you to choose, through its social networks, the stand that has stood out from all the others, whether for its originality, uniqueness or innovation. From among all those exhibited, the most outstanding at Salon Gourmets are pre-selected and users choose the winning stand, which receives special recognition from the Organisation.Competition rules:1. Vote for your favourite #SG25 stand by entering the gallery and choosing the one you like the most from our Instagram profile.2. The stand that receives the most votes will be the winner.3. The competition will end at 10:00 am on 10 April and the winner will be announced during the Grupo Gourmets prize-giving ceremony.

Campo y Alma

On 9 April, Castilla-La Mancha was showcasing the region's quality agri-food products, covered by the Campo y Alma guarantee brand. A label that distinguishes the agri-food products that are produced, prepared or processed in the territory of the Autonomous Community of Castile-La Mancha and which are covered by the 31 Protected Designations of Origin or the 8 Protected Geographical Indications.The products are: Wines, Extra Virgin Olive Oils, Saffron from La Mancha, Honey from La Alcarria, Manchego Cheese, Purple Garlic from Las Pedroñeras, Aubergine from Almagro, Lamb from La Mancha, Marzipan from Toledo, Melon from La Mancha, Cross Bread from Ciudad Real, Onion from La Mancha, Green Asparagus from Guadalajara and Nuts from Nerpio.Programme of activities: 10:00-10:45: Charla Queso Manchego (DOP Queso Manchego)10:45-11:30: Charla Ajo Morado (IGP Ajo Morado de las Pedroñeras)11:30-12:15: Cata conjunta AOVE (4 DOP Aceite CLM)12:15-13:00: Kahoot y Cata de Vinos (DO La Mancha)13:00-13:45: Showcooking y Degustación (IGP Cebolla de la Mancha)

Atlantic Cooking Day Consellería do Mar and Rural Enviroment - Xunta de Galicia

The Atlantic Cuisine Day, sponsored by the Galician Regional Government's Department of the Sea and Rural Environment, brought the quality of Galician produce to professional visitors throughout the day on Wednesday 9 April in the Aula Gourmets stage. Programme 10:30 h: Welcome. Luis E. Ramos, Director of the Casa de Galicia in Madrid. 10.45 h.: Presentation of the Atlantic Cuisine: Cándido Rial, Deputy Director of Seafood Valorisation - Consellería do Mar (Xunta de Galicia). 11.00 h. Fall in love with a Galician, Live Quality Experiences: Chef Miguel Fernández Vidal from Bancal Restaurant and teacher at Mom Culinary Institute (Madrid) talked about the landscape of the bateas and the only seafood product in Spain with Denomination of Origin, the Galician Mussel. In addition, a showcooking tasting in harmony with DO Ribeiro Wines by Sommelier Paco López. Presented by: Luis E. Ramos, Director of the Casa de Galicia in Madrid. With the collaboration of: DOP Mejillón de Galicia, DO Ribeiro. 12.00 h. Galicia Tastes of the Sea. The Atlantic Cuisine of Javier Olleros: The renowned chef Javier Olleros of the Restaurant Culler de Pau, O Grove, (Pontevedra) awarded with two Michelin Stars** and a Green Star* took us by the hand to Galicia, to his luxury larder to show us the value of the small that becomes big. The vegetable garden overlooking the sea, the sea overlooking the vegetable garden. Quality Experiences. Showcooking tasting in harmony with DO Rías Baixas Wines, by the Sommelier Alejandro Paadin. Presented by: Luis E. Ramos, Director of the Casa de Galicia in Madrid Collaborators: PescadeRías de Onde Senón and DO Rías Baixas. 13.30 h. Quality Experiences. Differentiated Quality Beef. Galician Veal, Galician Cow and Galician Ox. The chef Héctor Lopez, from Restaurante España (Lugo) and Luis Vázquez, director of promotion of the PGI Galician Veal and Galician Cow-Galician Ox brought us the quality and flavour of premium meats from the best pastures on the shores of the Atlantic. Cuisine, technique, product and territory go hand in hand and are harmonised with the red wines of the DO Ribeira Sacra in a pairing guided by Paco López, sommelier of Restaurante España. Presented by: Luis Vázquez, Director of Promotion of the IGPs & Sommelier Paco López Collaborators: IGP Ternera GAllega, IGP Vaca Gallega-Buey Gallego and DO Ribeira Sacra 14.30 h. Cata La Lata & Tómate un vino. Harmonies with a Taste of the Sea. Chef Álvaro Villasante, from Restaurante Paprica (Lugo), invited us to the aperitif that always works, a love story enlivened by the Atlantic breeze. Rías Gallegas in its purest form. Essence in a can & the Godello from the DO Valdeorras, which is now also yours. If we add to this Villasante's lively and carefree cuisine and Anfaco's technique and knowledge, we have it. Treasures of the Atlantic in perfect pairing. Galicia Tastes of the Sea. Presented by: Felicidad Fernández, Head of the Trade and Promotion Department of the National Association of Canned Food Manufacturers In collaboration with: Anfaco - Cecopesca, DO Valdeorras 15.30 h. Sobremesas con chispa. Experiences of Quality with a!rte. In Galicia, the after-dinner conversation is a serious business, we have something for everyone. For the more traditional, who do not close a meal without cheese, for the ‘larpeiros’ who seek the affection of well-made sweets and for those who put ‘drops’ in their coffee. The chefs Marcos Arufe & Diego Domínguez, from Espacio Remollo (Santiago de Compostela) and Salomé Beiroa, expert cheese taster, talked to us in a sweet and savoury way, just as they are. Don't miss the spark! Presented by: Salomé Beira, Cheese Taster and Member of the Galician Cheese Tasting Panel. Collaborators: DOP Arzúa-Ulloa, DOP Tetilla Cheese, DOP San Simón da Costa, DOP Cebreiro, IGP Miel de Galicia, IGP Pan de Cea, IGP Pan Gallego, IGP Tarta de Santiago, Artesanía Alimentaria de Galicia & IIGG Aguardientes y Licores Tradicionales de Galicia. 17.00h. ‘Atlantic Cuisine, custody, knowledge and flavours’ by Lucía Freitas: Lucía Freitas, the Michelin-starred* chef from Compostela, talked to us about the network of women who sustain Galician gastronomy: shellfish gatherers, goose barnacles, farmers, wine growers, researchers, artisans and of course chefs who, like her, highlight the work of women professionals in Galicia on a daily basis. In her social project, always linked to the sea and the vegetable garden and therefore to the product, Lucía establishes links that go beyond gastronomy and the territory and projects Galicia wherever she goes. In this sea&land showcooking, Lucía will talked to us about all of them, about the women behind the products, about the hands that make it possible and about the beauty hidden in some of these stories, including her own. We harmonize the story and the dishes with Monterrei DO Wines and the sommelier Nacho Costoya Presented by: Luis E. Ramos, Director of the Casa de Galicia in Madrid Collaborators: PescadeRías de Onde Senón and DO Monterrei 18.00h. ‘Galicia in tasting’ the best Galician Wines of 2024. With the sommelier Nacho Costoya, were tasting the wines that have been awarded in the Tastings of Galicia 2024. A tour of the 5 Designations of Origin of Galician Wines, DO Ribeiro, DO Rias Baixas, DO Ribeira Sacra, and DO Monterrei. To live an Authentic Quality Experience in this tasting guided by Nacho and besides to enjoy, we discover that Galician wines are very different, it is undoubtedly due to the Atlantic, which gives character to everything. Presented by: Sommelier Nacho Costoya

Andalusia Stage - Gusto del Sur

Under the umbrella of its quality agri-food brand 'Gusto del Sur' the Junta de Andalucía will have an exclusive stage where, during the four days of the Salón Gourmets, a wide and varied programme with tasting activities, product presentations and live cooking demonstrations will take place. Four days, three of them dedicated to the promotion of the agri-food and fish products of the more than 200 companies and organisations present at the Andalusian stand and one, exclusively, where Andalusian foodstuffs protected by a differentiated quality label linked to their origin (PDO, PGI or TSG) will be the stars of the show. Among other activities, visitors will be able to enjoy a typical Andalusian breakfast to welcome the first day of the fair and enjoy live cooking demonstrations by Michelin-starred chefs throughout the different days of the Salón Gourmets.All of them are aimed at reinforcing the image abroad of the region's agri-food and fishery products, their values of flavour, quality and sustainability integrated in ‘Gusto del Sur’, the Junta de Andalucía's agri-food quality brand, which Currently, this certification brings together 154 entities (including businesses and Regulatory Councils) and 393 products from various sectors. It boasts extensive geographical and sectoral representation, with olive oil, fruit and vegetables, and wines and vinegars taking centre stage. ‘Gusto del Sur’ seeks to ensure the distinctive quality of Andalusian agri-food products and beverages, strengthen the sector’s competitiveness, and promote their marketing and international expansion. Through this quality label, the Regional Government of Andalusia, via the Ministry of Agriculture, Fisheries, Water, and Rural Development, demonstrates its firm commitment to one of the most dynamic sectors of the Andalusian economy.The agri-food sector is key to Andalusia’s economy, ranking among the most competitive and dynamic in the world. The region leads in the number of agri-food industries, with a total of 6,000 companies. It is the European region with the highest number of PDO and PGI certifications and the largest area dedicated to organic farming. Andalusia also boasts the highest number of agri-food industries in Spain and ranks second in employment figures for the sector. With products that are increasingly valued beyond its borders, the region has a strong export-oriented outlook.Programme of activities.‘Andalusia Stage - Taste of the South’.Pavilion 5, Salón Gourmets 2025..Monday 7 April10:30 - 11:15 Andalusian breakfast with a tropical flair. With the participation of chef Belén Ibáñez, Errante Restaurant (Almería).Junta de Andalucía - Gusto del Sur (Andalusian Regional Government).11:30 - 12:15 Presentation of the Parque Natural de Andalucía brand.Junta de Andalucía.12:30 - 13:15 Gastronomic Granada.Provincial Council of Granada.13:30 - 14:15 Cooking the territory: Juanlu Fernández, restaurant Lú Cocina y Alma** (Jerez de la Frontera, Cádiz) - 2 Michelin Stars.Junta de Andalucía - Gusto del Sur (Andalusian Regional Government).14:30 - 15:15 Andalucía Cocina by Gusto del Sur. With the participation of the chefs Celia Jiménez, Celia Jiménez restaurant (Córdoba) and Irene López, Asador La Perdida (Seville).Landaluz, agri-food cluster in Andalusia.16:00 - 16:45 The Great Culinary Pantry of the province of Seville, with the participation of chef Luis Portillo Camacho ‘the chef of olives’ and the sommelier and food and wine communicator Mónica Rosón ‘La Cataora’.Seville Provincial Council.17:00 - 17:45 The sustainable cuisine of the Natural Park of Cazorla, Segura and Las Villas. with the participation of chef Pilar Díaz Nieto, Mesón Asador Leandro (Cazorla, Jaén).Jaén Provincial Council.18:00 - 18:45 Secret Gastronomy Tour.Huelva Provincial Council.Tuesday 8 april10:30 - 11:15 Canned Fish: Healthy Protein in your day to day life.Ubago Preserves.11:30 - 12:15 Andalusian Bread with Domi Vélez, Best Baker in the World.Junta de Andalucía - Taste of the South.12:30 - 13:15 A Corner with a Taste of the Sea.Huelva Provincial Council.13:30 - 14:15 Where the plastic sea and the Alboran Sea merge: Showcooking with José Álvarez, restaurant La Costa* (El Ejido, Almería) - 1 Michelin Star.Junta de Andalucía - Gusto del Sur (Andalusian Regional Government).14:30 - 15:15 Flavour of Cordoba: product tasting.Cordoba Provincial Council.16:00 - 16:45 The Crunchy Sea Food Pairing.Gusto del Sur: Obando Bakery | Salazones Herpac.17:00 - 17:45 Sabor a Córdoba: Taste of Cordoba products.Cordoba Provincial Council.18:00 - 18:45 Taste of Cordoba: Tasting of products.Cordoba Provincial Council.Wednesday 9 April - Designations of Origin of Andalusia.(With the participation of chef Tony García, from espacio gastronómico de Almería and chef Celeste García de la banda as host).10:30 - 11:15 The liquid gold of Jaén with guarantee of origin and quality.DOP Sierra de Segura | DOP Sierra Mágina | DOP Sierra de Cazorla | PGI Aceite de Jaén.11:30 - 12:15 A Pleasure for the Senses, with Baena PDO and Jabugo PDO.DOP Baena | DOP Jabugo..12:30 - 13:15 Enjoying excellence with DOP Jabugo and DOP Vinos de Jerez.Jabugo PDO Jabugo | PDO Jerez Wines.13:30 - 14:15 Cuisine of Nearby Value: Showcooking with Xanty Elías, Restaurant Finca Alfoliz* (Aljaraque, Huelva) - 1 Green Michelin Star ..Junta de Andalucía - Taste of the South.14:30 - 15:15 La Hora de la Tapa: Cordoba Gastronomic Heritage with Denomination of Origin.Córdoba City Council | DOP Priego de Córdoba | DOP Aceite de Lucena | DOP Baena | DOP Los Pedroches.16:00 - 16:45 Sensory Journey: from the fine ham of Los Pedroches to the Tasty County of Huelva.Los Pedroches PDO | Condado de Huelva PDO.17:00 - 17:45 The Treasures of the Olive Grove, Quality with Origin.IGP Aceituna Gordal de Sevilla and Aceituna Manzanilla de Sevilla | DOP Priego de Córdoba | DOP Aceite de Lucena.18:00 - 18:45 Snack with the most awarded #Aoves PDOs.PDO Priego de Córdoba PDO Sierra Mágina PDO.Thursday 10th april10:30 - 11:15 Cooking with Peña de Baena.Taste of the South: Peña de Baena.11:30 - 12:15 Citrvs: Citrus Caviar, an explosion of gourmet flavour with Oliaesa EVOOs.Taste of the South: Citrvs | Oliaesa.12:30 - 13:15 Cádiz in Every Moment.Cádiz Provincial Council.13:30 - 14:00 Tapas time: Taste of the South with Bodegas Robles and Aceites Ciudad de Jaén. With the participation of Chef Daniel del Toro.Junta de Andalucía - Taste of the South.

Comunidad de Madrid Stage

MONDAY, APRIL 710:00-11:00  V Contest of the best torrija of the Community of Madrid. Organised by the Association of Chefs and Pastry Chefs of Madrid (ACYRE)11:00 AM - 12:00 PM Madrid-style breakfast with a sweet or savory showcooking by CHOCOLATES MAYKHEL.12:00 PM - 1:00 PM Showcooking by XANDRA LUQUE, 2025 Ambassador of the Alimentos de Madrid guarantee mark, M PRODUCTO CERTIFICADO, who will prepare garden-fresh vegetables with pumpkin velouté and marinated beef from the Sierra de Guadarrama.1:00 PM - 2:00 PM Showcooking featuring VERMUT ZECCHINI, led by chef Celeste García de la Banda, accompanied by a vermouth tasting.2:00 PM - 3:00 PM Goulash over Dubarry cream with cured cheese shavings, made with GANADEMAD beef, Campo Real cheese from CASTELLANA DE GANADEROS, Oro Madrid extra virgin olive oil from ALMAZARA SANTIAGO APÓSTOL, and Castillo de Salvanés wine from RECESPAÑA (PDO VINOS DE MADRID).Prepared by the chefs of the Madarcos Hospitality School.3:00 PM - 4:00 PM Showcooking of salted and smoked products by CASA SANTOÑA: Lacquered smoked eel with foie cream and caramelized apple in ponzu; and anchovy with fried brioche and grilled smoked butter.4:00 PM - 5:00 PM Showcooking with organic products from Madrid certified by C.A.E.M., led by chef Eduardo Casquero, paired with a wine tasting from BODEGA ECOLÓGICA LUIS SAAVEDRA (PDO VINOS DE MADRID).5:00 PM - 6:00 PM Showcooking by ALBE - LÁCTEAS DEL JARAMA, presented by chef Eduardo Casquero, featuring the following tapas: Ricotta with honey from MADRID MIEL, Fresh cheese with pickled mushrooms and OLEUM LAGUNA, Greek yogurt with organic vegetables.6:00 PM - 7:00 PM CERVEZAS LA CIBELES celebrates its 15th anniversary, and its founder, David Castro, will lead an educational beer tasting just like competition judges do. Attendees will have the chance to taste LA CIBELES' latest creation, a West Coast IPA, among other selections.TUESDAY, APRIL 810:00 AM - 11:00AM PRESENTATION OF EASTER DESSERTS IN MADRID'S PASTRY SHOPS. Organized by the Association of Artisan Pastry Entrepreneurs of Madrid (ASEMPAS).11:00 AM - 12:00 PM Showcooking featuring dishes made with free-range eggs from GRANJAS VILLARREAL, along with a talk by Iván de Plademunt on the role of eggs during Holy Week.12:00 PM - 1:00 PM Showcooking: "Same Product, Different Preparations" by ENCARNA GROUP (LA FINCA). Using cuts of beef that are traditionally considered less premium and less common in the kitchen, various preparations and presentations of well-known dishes such as steak tartare and carpaccio will be showcased.1:00 PM - 2:00 PM ASEACAM presents the cocktail "YocomoMadrid", made with 100% Madrid-origin products, led by chef Miguel Ángel Mateos.2:00 PM - 3:00 PM Presentation of a surprise new product from VERMUT ZARRO, led by Juan Carlos Muñoz, president of the Spanish Federation of Bartenders Associations (FABE).3:00 PM - 4:00 PM Chickpea flan by LA GARBANCERA MADRILEÑA, prepared by chef Víctor Díaz, accompanied by a PDO VINOS DE MADRID wine from BODEGA VIRGEN DE LA POVEDA.4:00 PM - 5:00 PM PDO ACEITE DE MADRID presents "From Olive Tree to Plate: Cooking for Health", featuring a live cooking demonstration by chef Xandra Luque, who will prepare a soaked sponge cake with toppings, using Valleherboso extra virgin olive oil from RECESPAÑA.5:00 PM - 6:00 PM Presentation of LICORES TRAMPERO, including a tasting of their products and a whiskey tasting session.6:00 PM - 7:00 PM SALYCOP showcooking by Ángel Espina: Fifth-range products as an ally in hospitality. Includes a potato salad tasting with a sauce prepared live.WEDNESDAY, APRIL 910:00 AM - 1:30 PM 4th Official Tapas and Pinchos Championship of the Community of Madrid, organized by HOSTELERÍA DE MADRID.1:30 PM - 2:30 PM Showcooking featuring Madrid-origin products from ROGUSA, led by chef Xandra Luque, who will prepare Madrid-style crispy pork ear tacos and two versions of tripe: stuffed tripe veils and chickpea omelet with tripe sauce.2:30 PM - 3:30 PM Showcooking: Veal cheek "bikini" sandwich with mustard-honey vinaigrette and baby greens, by EUROAMBROSIAS. Wine pairing/tasting with Senda21 (100% Garnacha) wine from LAS MORADAS DE SAN MARTÍN winery, PDO VINOS DE MADRID.3:30 PM - 4:00 PM CAFÉS GUILIS. Barista exhibition and presentation on "New Techniques and Trends in Coffee Today".4:00 PM - 5:00 PM CHOCOLATES MAYKHEL presents a tasting of various 76% Bean-to-Bar chocolates, paired with VINOS JEROMÍN wines. Additionally, there will be a preparation and tasting of chocolate rocks with Madrid cheeses, paired with PDO VINOS DE MADRID wines.5:00 PM - 6:00 PM "Raw Flavor", an innovative carpaccio presentation featuring turkey and Iberian pork, alongside the traditional beef carpaccio from MRM, led by chef Miguel Ángel Mateos.6:00 PM - 7:00 PM Cocktail Masterclass featuring MEDINA Nuts, led by Juan Carlos Muñoz, president of the Spanish Federation of Bartenders Associations (FABE). In collaboration with VERMUT ZARRO, VINOS JEROMÍN, and CERVEZAS LA CIBELES.THURSDAY, APRIL 1010:00 AM - 11:00 AM Showcooking by ALBE - LÁCTEAS DEL JARAMA, led by chef Xandra Luque, who will prepare the following tapas: Cod with aged cheese and fresh spinach, duck saam with perorata and mint, and shallot stuffed with yogurt.11:00 AM - 12:00 PM Showcooking by chef Miguel Ángel Mateos and María Lucas, featuring FRUTOS SECOS MEDINA.12:00 PM - 1:00 PM Showcooking featuring DAPSA's recipe collection "En un pis pas", led by the house chef.1:00 PM - 2:00 PM Showcooking by Xandra Luque, featuring CHOCOLATES MAYKHEL and MRM meats, paired with CERVEZAS LA CIBELES. The tapas to be prepared include: Pastrami with wine reduction and dark chocolate, Brined pork knuckle with chocolate sauce and spring onion, and Truffled chicken wonton lasagna with white chocolate shavings and pistachio.2:00 PM - 3:00 PM Chef Roberto Capone prepares a veal mousse made with I.G.P. CARNE SIERRA DE GUADARRAMA, recreating the essence of the Sierra's landscape (earth, mushrooms, herbs, fruits, etc.). 

Awards of the 40th Gourmets Wine Guide 2025

With the aim of bestow recognition to the work of professionals in the Spanish wine sector, users of the Gourmet Wine Guide, The Best of Spain, are in charge of choosing the best representatives of the sector, be those wines, institutions, wineries or people. In these awards at the 40th edition, the Gourmets Wine Guide team acts exclusively as a receiver of votes and as guarantor of their delivery, since it is only readers who decide the outcome of the elections through the magazine or the mobile application. At the 38 SG the awards were presented to the winners of Awards of the 40th Gourmets Wine Guide. The winners have been: Winery of the year:Bodegas Beronia.DOCa Rioja.Best young wine (ex aequo):DO Ferreiro - Bodegas Gerardo Méndez - DO Rías Baixas.Zárate - Bodegas Zárate - DO Rías Baixas.Best crianza white wine:Flavus - Viña Sastre - DO Ribera del Duero.Best rosé:Roselito - Bodegas Antídoto - DO Ribera del Duero.Best young red:Luberri Maceración Carbónica - Luberri-Monje Amestoy - DOCa Rioja.Best crianza red wine:Carmelo Rodero - Bodegas Rodero - DO Ribera del Duero.Best sparkling wine:Gramona III Lustros - Gramona - Corpinnat.Best generous:Wellington Palo Cortado Vos - Bodegas Hidalgo-La Gitana - DO Jerez-Xérès-Sherry.Best specialised shop:Club del Gourmet de El Corte Inglés.Special prize of the year:Organización Interprofesional del vino de España (OIVE) - For his defence and promotion of Spanish wine. 

Spanish Brewers Cup

Salón Gourmets hosted the “Spanish Brewers Cup by SCA (Speciality Coffee Association)” organized by Neodrinks, a competition designed to showcase the craftsmanship and skill of hand brewing filtered coffee. During two days the contestants have faced two tests:Compulsory service, in which they had to make three drinks from the same whole bean and its subsequent grinding, provided by the organizers of the competition. In this case, the jury assessed aspects such as aroma, flavor, body, balance and acidity.Open service, where the contestant's creativity came into play. They had 10 minutes to prepare a drink with their favorite whole bean coffee from the available options. The presentation included elements such as the origin of the bean, the preparation method or tasting notes.Translated with DeepL.com (free version)Winners:First prizeLaura CoeSecond prizeNahuel CianThird prizeBrian Orellana

Children's Workshops

Since the I Taller de los Sentidos in the year 2000 the purpose has always been that non-professional could known the traceability of the food that was shown at differents workshops at Salon Gourmets.The Children's workshops, were developed with such objetive aimed at schoolchildren between 7 and 10 years old from the Community of Madrid. Children learn about the product in a closer way, seeing, touching and smelling as well as learning the basic principles of a healthy diet and of course, tasting their work, the funniest part of the workshop.During the 38th edition of Salon Gourmets, students will enjoy the Cheese Workshop / GourmetQuesos, already a classic at the SG, aims to bring cheese closer to the students by showing them the different types, production methods and origins. In addition, the Bread Workshop / Horneo Fresh: where children will learn how to make this product that is so present in the Mediterranean diet.

Cheese Tunnel / Cheese from Spain Awards / ICEX

A space within the Salon Gourmets where discover and taste the best national cheeses. Cheese experts lead visitors through long tables where the finalist cheeses of the 15th GourmetQuesos, The Best Spanish Cheeses Championship 2025, are exhibited. From over 900 cheeses that annually concur to the competition, a jury formed by 60 tasters chooses five finalists in each of the 20 categories, these are the ones that had gained their place in the Cheese Tunnel. Visitors are able to get familiar with production methods, places of origin and technics, most of them traditional, used in the elaboration of these artisan products. Goat, cow, mixture, smoked, blue, aged, young, creamy. The variety of cheeses produced in Spain is almost endless and the best can be enjoyed in this unique space, one of the busiest at the Salon Gourmets.

3rd Master Pinchos Gourmets #productoriojano

14th Club de Gourmets Magazine Awards

Club de Gourmets, the leading magazine in Spanish gastronomy, opens a space anually for the readers to value the most relevant professionals within the gastronomic, winery world, as well as restaurants and media, among other categories. Since 1976, Grupo Gourmets, through its publications, specially Gourmetour edited along 30 years, has established a bridge between the gastronomic world and its users for them to value the most prestigious chefs, both national and international, famous restaurants, winemakers and sommeliers. The winners of the 14th edition have been: Best restaurant:Gaytan restaurant, MadridBest chef:Pepe Vieira, Pepe Vieira restaurant, Raxó, PontevedraBest maître: José Félix Paniego, El Portal de Echaurren restaurant, Ezcaray, La RiojaBest sommelier (ex aequo):Cristina de la Calle, Taberna Verdejo, MadridFernando Mayoral Santamaría, El Rincón de España restaurant, BurgosBest gastronomic shop:Delatierra, SevillaBest hotel:Gran Meliá Don Pepe 5*, Marbella, MálagaBest communicator:Sumiller Campo- Javier Campo González, sommelier and wine writeBest entry or institution:Raíz Culinaria, Castilla-La ManchaBest book:Confesiones de un sommelier, David SeijasBest product:Cantabrian anchovy, Bahía de la Concha, Lasarte, GuipúzcoaBest distinction:Le Cordon Bleu. Cookery school, Madrid.In memoriam recognition:José Luis Yzuel, presidente de hostelería de España.  

1st Liga '100 Awards - Gourmets Wine Guide 2025

Gourmets Wine Guide has launched the League of 100, those wines that the Tasting Committee awards with 100 points on a scale of 100. For the first time in the history of the GVG, the highest rating has been awarded, albeit unanimously by the Committee. Sublime wines that have stood out for their strong personality, elegance, exceptional qualities and deserved the highest recognition: These are the winners of the 1st Liga '100 Awards - Gourmets Wine Guide 2025: Cirsion 2021Bodegas Roda. DOCa RiojaL'Ermita 2022Álvaro Palacios. DOCa PrioratLa Faraona 2022Descendientes de J.Palacios. DO BierzoPazo Señorans Selección de Añada 2014Pazo de Señorans. DO Rías BaixasPoley Amontillado Convento Selección 1952Toro Albalá. DO Montilla MorilesRecaredo Homenatge a Josep Mata Capellades 2004Recaredo. Método Tradicional - CataluñaSorte O Soro 2023Rafael Palacios. DO ValdeorrasTradición Oloroso VORSBodegas Tradición. DO Jerez-Xérès-SherryVega Sicilia Único 2015Bodegas Vega Sicilia. Do Ribera del Duero

40º Anniversary of the Gourmets Wine Guide

This year we are celebrating the 40th Anniversary of our Gourmets Wine Guide 2025 (GVG), the doyenne of wine guides in Spain, and we wanted to reward those wineries whose wines have achieved the maximum score of the GVG five times or more since its origin, as well as sommeliers, headwaiters, distributors, journalists, communicators, organizations and associations that encourage the culture and promotion of wine.The presentation of these awards took place on the morning of Wednesday 9 April, during the 38th Salon Gourmets,Europe's most exclusive Fine Food and Beverages Fair, which was held held from 7 to 10 April 2025, in Ifema (Madrid)The 40 winners are:Wine personalities: wineries or winemaking groups whose wines have achieved the highest GVG score 5 or more times since their origin:Sierra Cantabria Vineyards and WineriesTempos Vega SiciliaÁlvaro Palacios y Descendientes de J. PalaciosGonzález Byass Jerez WineryOsborne WineryArtadi Vineyards and Wineries Contador WineryCVNE -Cía. Vinícola del Norte de España- y Viñedos del ContinoViña SastreMauro WineryMarqués de MurrietaNumanthia WineryAalto Vineyards and WineriesTradición WineryRodero WineryDominio de PingusToro AlbaláClos MogadorBarbadillo WineryRoda WineryHnos. Pérez Pascuas WineryClos i TerrasesMuga WineryFamilia TorresWine promotion: sommeliers, wine waiters, restaurateurs, journalists and communicators:Josep “Pitu” Roca – El Celler de Can Roca restaurantCustodio Zamarra - SommelierJosé Polo – Atrio Cáceres restaurantQuim Vila - Vila VinitecaCarlos Echapresto – Venta Moncalvillo restaurantJosé Félix Paniego – Portal de Echaurren restaurantRafael Sandoval – Coque restaurantGemma Vela - Hotel Madarin Oriental Ritz Madrid 1st sommelierMª José Huertas - Paco Roncero RestaurantDecanterRobert Parker Wine AdvocateInstitutions: organisations and associations that foster wine culture and promotion:Federación Española del Vino (FEV)ICEX - Foods and Wines from SpainMinisterio de Agricultura, Pesca y Alimentación - #alimentosdespaña (MAPA)Wine in ModerationOrganización Interprofesional del Vino de España (OIVE)

Semifinal 30th Sommeliers Spanish Championship Tierra de Sabor

A classic event sponsored by Tierra de Sabor and co-sponsored by Bodegas Protos now in its 30th edition. The competition aims to disseminate the sommelier culture and select the best professional who becomes the "Best Sommelier of Spain" and represents Spain in the ASI (Association de la Somellerie Internationale) World Sommelier Championship. It is structured in two parts: during the semifinal the contestants face a written exam, with either multiple choice or short answer questions and a written wine tasting. The Final takes place next day at the same stage, where contestants face several tasks: a quick test, an oral wine tasting, an incorrect wine list, identification of spirits, liqueurs and other beverages and finally decanting and serving a bottle of wine. Everything under the eyes of a jury formed by high level wine professionals. 

KYLATT and GERMANOR “Tradition and excellence in every drop"

Novacoop Mediterránea, an agri-food company that is the sum of the cooperatives Actel and Fruits de Ponent and based in Lleida, offered a show cooking by the chefs Oriol Ivern (Hisop Barcelona, 1 Michelin Star) and Jordi Morillo (Gastronomic Advisor), in which visitors can taste three tapas made with its EVOO ‘Selección Especial’ KYLATT and the ‘aromatizados’ GERMANOR In addition, they will present the quality products that form part of their catalogue, including fruits, extra virgin olive oils, vinegars, flavoured products, salts and nuts.

11st Gourmets Round Table: The the expression of the terroir

Wine is the star of this year's Gourmets Round Table, which this year commemorates the 40th anniversary of the Gourmets Wine Guide. Under the slogan ‘The expression of terroir’, prestigious wineries with a presence in different wine regions explained the territory of origin of each of them, addressing questions such as: what made them opt for other areas/regions/countries, how the identity of the terroir is transmitted to the consumer and whether identity implies an increase in costs and, therefore, an increase in the final price. All this will be moderated by Almudena Alberca, Spain's first female Master Wine and Ignacio Crespo, director of the Gourmets Wine Guide.The speakers were:Alma Carraovejas - Pedro Ruiz Aragoneses - CEOCVNE - María Urrutia - Marketing DirectorRamón Bilbao - Rodolfo Bastida - General ManagerTempos Vega Sicilia - Gonzalo Iturriaga de Juan - Technical DirectorAt the end of the Round Table there was a tasting (from 17:00 to 17:45) in which 2 wines from each of the speakers will be presented, expressing the terroir from which they come, travelling from Rioja to Rías Baixas with touches of Hungary.The wines to be tasted were as follows:Alma Carraovejas:Ossian 2022 (Ossian Vides y Vinos - VT de Castilla y León)Milsetentayseis 2021 ( Milsetentayseis Winery - DO Ribera del Duero)CVNE:La Virgen 2021 (Viña Real Winery – DOCa Rioja)Regueirón 2022 (Virgen del Galir Winery - DO Valdeorras)Bodegas Ramón Bilbao (Zamora Company):Lalomba Ladero 2018 (Lalomba Winery – DOCa Rioja)Ramón Bilbao Límite Norte 2020 (Ramón Bilbao Winery – DOCa Rioja)Tempos Vega Sicilia:Oremus Mandolás 2022 ( Tokaj-Oremus – Tokaj-Hegyalja/Hungría Winery)Pintia 2020 (Pintia wineries and vineyards - DO Toro)

Big Game Meat Flavours Championship by Bergara Foundation

30th Sommeliers Spanish Championship Tierra de Sabor

A classic event sponsored by Tierra de Sabor and co-sponsored by Tarsus y Cuatro Rayas Winery now in its 30th edition. The competition aims to disseminate the sommelier culture and select the best professional who becomes the "Best Sommelier of Spain" and represents Spain in the ASI (Association de la Somellerie Internationale) World Sommelier Championship. It is structured in two parts: during the semifinal, which took take place on Wednesday 9 April, from 13:30 to 19:00h the

31st Innovation Area

4th Gourmet Pizza Spanish Championship by DO Ribeira Sacra

Gourmet Pizza Spanish Championship by DO Ribeira Sacra is held for the third time in Spain by Jesús Marquina together with AEPA (Spanish Association of Artisan Pizza Makers) and Grupo Gourmets. Jesús Marquina, known as "Il Doctore Marquineti", 5 times world champion , will inaugurate the championship, which will include masterclasses, acrobatic exhibitions and a whole competition around the 8 existing modalities -classical, pala, taglio, Neapolitan, gluten-free, più larga, speed and acrobatics- and the two new additions Neapolitan (classical and contemporary) and Argentina. A new edition full of novelties, such as Galician honey, which will play a special role as an ingredient that will score in all the categories, and the possibility of winning the title of Best Pizza Maker in Spain, among all the contestants who enter at least 4 categories in this competition.Negrini / Robo, the leading importer and distributor of Italian food and wine, offers its tomato exclusively for the pizza base; 5 Stagioni, a leading company in the production of superior quality flour, provides the contestants with its wide variety of wheat flours for those who make their dough "in situ". Cheese is a must for any self-respecting pizza, and in this case, the experience of four generations of Valcoiberia will provide its Italian mozzarella. The winners of the last edition were:Classic pizza: Pimentón: Dario Labella, Il Cortile. Valencia 1º Dario Labella, Il Cortile. Valencia 2º Gabriele Corcione, Infraganti Pizza. Alicante 3º Oseias Germano, Sibarizza Pizzería. ValenciaNapolitan pizza: Pimentón: Mattia Pallazolo, Rincón Siciliano. La Coruña.1º Gabriele Corcione, Infraganti Pizza. Alicante 2º Luigi Foria, Totto e Pepino. Madrid 3º Salvatore Palazzolo, Il Rincón Siciliano. Ames, La Coruña.Gluten-free: Pimentón: Patricia di Leo, A Casa Mía. Puerto De Mogán. Gran Canaria1º Jaume Mallent, Il Cortile. Valencia 2º Dario Labella, Il Cortile. Valencia 3º Patricia di Leo. A Casa Mía. Puerto De Mogán. Gran Canaria Pala pizza:Pimentón: Felipe Lobo Rodríguez, Pizzería Veneci. Burgos. 1º Mauro Dávila, Pizza Poi. Asturias. 2º George Virgil, Fábbrica Della Pizza. Valencia. 3º Felipe Lobo Rodríguez, Pizzería Venecia. Burgos. Taglio pizza: Pimentón: Sabrina Selva, La Tavernetta Da Ponte. La Coruña.1º Eric Vaquero Pizzburger. Trujillo, Cáceres.2º Sabrina Selva, La Tavernetta Da Ponte. La Coruña.3º Bogdan Mihai Birziche. 22.2 Gradi. Aragón. Più Larga: 1º Carlos David Gómez, Riscaldato, Málaga. 2º Marius Dragu, Kilometros de pizza, Madrid. 3º Martín Montans, Aroma Masa, Zaragoza. Speed: 1º Carlos David Gómez, Riscaldato, Málaga. 2º Oseías Germano, Sibarizza Pizzería, Valencia.3º Felipe Lobo Rodríguez, Pizzería Venecia, Burgos. Acrobatics: 1º Martín Montans, Aroma Masa, Zaragoza.2º Diana Burroni, L'Etrusco. Castellón.3º Joao Da Silva, Katupiri. Madrid.

5th Salon Gourmets Contest: #IncognitoproductSG25

Salón Gourmets offers you the challenge of guessing an incognito gourmet product related to the event on its Instagram profile. During the four days of the event, a publication will be active on the Instagram account of @grupogourmets in which participants will be given clues to discover the incognito product of this edition.Competition rules:1. Follow @grupogourmets on Instagram.2. Comment on any of the Instagram posts which you think is the incognito product of #SG25 and mention two friends with whom you would share this prize.3. The competition will end at 10:00 am on 10 April and the winner will be announced during the Grupo Gourmets prize-giving ceremony.

5th Organic Exhibition Area

6th Salon Gourmets Contest: #MyfavouritestandSG25

During the 4 days of the event, Salon Gourmets invites you to choose, through its social networks, the stand that has stood out from all the others, whether for its originality, uniqueness or innovation. From among all those exhibited, the most outstanding at Salon Gourmets are pre-selected and users choose the winning stand, which receives special recognition from the Organisation.Competition rules:1. Vote for your favourite #SG25 stand by entering the gallery and choosing the one you like the most from our Instagram profile.2. The stand that receives the most votes will be the winner.3. The competition will end at 10:00 am on 10 April and the winner will be announced during the Grupo Gourmets prize-giving ceremony.

Comunidad Valenciana, Invited AC

The Valencian Community was the Guest Autonomous Region at this edition of the Salon Gourmets and displayed the wealth of its food and wine production for a whole day in the space provided by the Organizers:10:10 - 10:30 DO CHUFA"The Cultivation of Valencia's Tiger Nut: Tradition, Innovation, and a Sustainable Future" – Speaker: Jose Manuel BouTasting of fresh tiger nuts10:35 - 11:35 CONFERENCE: WINES OF THE VALENCIAN COMMUNITY"Four Seals, One Shared Territory"Roundtable discussion (40 min) with four speakers: Diego Pérez, Oenologist and Certification Director of the Regulatory Council of D.O.P. Utiel-RequenaSalvador Manjón, President of DOP ValenciaJosé Juan Reus, President of the Regulatory Council of DOP Vinos de AlicanteJuan Carlos Pavía, President of IGP Vinos de CastellónTasting of four wines (one per Regulatory Council): Utiel-Requena presents Tinto de Bobal 2023 ROBUSTA by Neleman Wines11:40 - 12:35 PRESENTATION OF THE NEW IMAGE OF THE ASSOCIATION OF CAVA PRODUCERS OF REQUENAUnveiling the new brand identity:Rebeca García, President of the Association of Cava Producers of RequenaEstefanía Nebot, Director of the Arquetipo agencyTasting: "The Long Aging of High-Altitude Cavas" – Led by Vicente Morcillo12:40 - 13:10 THE VERSATILITY OF BENICARLÓ ARTICHOKE IN CUISINEIntroduction to the cultivation of the Benicarló artichoke. (Speaker to be confirmed)13:20 - 14:20 SHOWCOOKING: ALICANTE, GASTRONOMIC CAPITAL 202513:20 - 13:40 – "Alicante, Mediterranean Flavor: Official Presentation of the Gastronomic Capital" – With the Councilor of Tourism or Hospitality of Alicante13:40 - 14:20 – "Flavors of Alicante: Cocktails with Soul and Tapas with Tradition" Cocktail creation with Alicante products (2 mixologists)Traditional tapas preparation (2 chefs)14:30 - 15:30 DOP VALENCIA RICESantos Ruiz interviews a rice farmer affected by the DANA while a rice dish (or paella) is cooked live.15:40 - 16:00 DOP NÍSPERO DE CALLOSA D’EN SARRIÀ: "The Sweet Gold of La Marina in Haute Cuisine"Níspero introduction video"Cooking with Níspero" – With Alejandro Such, Culinary Director of Mediterráneo Culinary Center.16:05 - 16:25 REGULATORY COUNCIL OF IGP JIJONA AND TURRÓN ALICANTE 

Andalusia Stage - Gusto del Sur

Under the umbrella of its quality agri-food brand 'Gusto del Sur' the Junta de Andalucía will have an exclusive stage where, during the four days of the Salón Gourmets, a wide and varied programme with tasting activities, product presentations and live cooking demonstrations will take place. Four days, three of them dedicated to the promotion of the agri-food and fish products of the more than 200 companies and organisations present at the Andalusian stand and one, exclusively, where Andalusian foodstuffs protected by a differentiated quality label linked to their origin (PDO, PGI or TSG) will be the stars of the show. Among other activities, visitors will be able to enjoy a typical Andalusian breakfast to welcome the first day of the fair and enjoy live cooking demonstrations by Michelin-starred chefs throughout the different days of the Salón Gourmets.All of them are aimed at reinforcing the image abroad of the region's agri-food and fishery products, their values of flavour, quality and sustainability integrated in ‘Gusto del Sur’, the Junta de Andalucía's agri-food quality brand, which Currently, this certification brings together 154 entities (including businesses and Regulatory Councils) and 393 products from various sectors. It boasts extensive geographical and sectoral representation, with olive oil, fruit and vegetables, and wines and vinegars taking centre stage. ‘Gusto del Sur’ seeks to ensure the distinctive quality of Andalusian agri-food products and beverages, strengthen the sector’s competitiveness, and promote their marketing and international expansion. Through this quality label, the Regional Government of Andalusia, via the Ministry of Agriculture, Fisheries, Water, and Rural Development, demonstrates its firm commitment to one of the most dynamic sectors of the Andalusian economy.The agri-food sector is key to Andalusia’s economy, ranking among the most competitive and dynamic in the world. The region leads in the number of agri-food industries, with a total of 6,000 companies. It is the European region with the highest number of PDO and PGI certifications and the largest area dedicated to organic farming. Andalusia also boasts the highest number of agri-food industries in Spain and ranks second in employment figures for the sector. With products that are increasingly valued beyond its borders, the region has a strong export-oriented outlook. Programme of activities.‘Andalusia Stage - Taste of the South’.Pavilion 5, Salón Gourmets 2025.. Monday 7 April 10:30 - 11:15 Andalusian breakfast with a tropical flair. With the participation of chef Belén Ibáñez, Errante Restaurant (Almería).Junta de Andalucía - Gusto del Sur (Andalusian Regional Government). 11:30 - 12:15 Presentation of the Parque Natural de Andalucía brand.Junta de Andalucía. 12:30 - 13:15 Gastronomic Granada.Provincial Council of Granada. 13:30 - 14:15 Cooking the territory: Juanlu Fernández, restaurant Lú Cocina y Alma** (Jerez de la Frontera, Cádiz) - 2 Michelin Stars.Junta de Andalucía - Gusto del Sur (Andalusian Regional Government). 14:30 - 15:15 Andalucía Cocina by Gusto del Sur. With the participation of the chefs Celia Jiménez, Celia Jiménez restaurant (Córdoba) and Irene López, Asador La Perdida (Seville).Landaluz, agri-food cluster in Andalusia.  16:00 - 16:45 The Great Culinary Pantry of the province of Seville, with the participation of chef Luis Portillo Camacho ‘the chef of olives’ and the sommelier and food and wine communicator Mónica Rosón ‘La Cataora’.Seville Provincial Council. 17:00 - 17:45 The sustainable cuisine of the Natural Park of Cazorla, Segura and Las Villas. with the participation of chef Pilar Díaz Nieto, Mesón Asador Leandro (Cazorla, Jaén).Jaén Provincial Council. 18:00 - 18:45 Secret Gastronomy Tour.Huelva Provincial Council. Tuesday 8 april 10:30 - 11:15 Canned Fish: Healthy Protein in your day to day life.Ubago Preserves. 11:30 - 12:15 Andalusian Bread with Domi Vélez, Best Baker in the World.Junta de Andalucía - Taste of the South. 12:30 - 13:15 A Corner with a Taste of the Sea.Huelva Provincial Council. 13:30 - 14:15 Where the plastic sea and the Alboran Sea merge: Showcooking with José Álvarez, restaurant La Costa* (El Ejido, Almería) - 1 Michelin Star.Junta de Andalucía - Gusto del Sur (Andalusian Regional Government). 14:30 - 15:15 Flavour of Cordoba: product tasting.Cordoba Provincial Council.  16:00 - 16:45 The Crunchy Sea Food Pairing.Gusto del Sur: Obando Bakery | Salazones Herpac. 17:00 - 17:45 Sabor a Córdoba: Taste of Cordoba products.Cordoba Provincial Council. 18:00 - 18:45 Taste of Cordoba: Tasting of products.Cordoba Provincial Council. Wednesday 9 April - Designations of Origin of Andalusia.(With the participation of chef Tony García, from espacio gastronómico de Almería and chef Celeste García de la banda as host). 10:30 - 11:15 The liquid gold of Jaén with guarantee of origin and quality.DOP Sierra de Segura | DOP Sierra Mágina | DOP Sierra de Cazorla | PGI Aceite de Jaén. 11:30 - 12:15 A Pleasure for the Senses, with Baena PDO and Jabugo PDO.DOP Baena | DOP Jabugo.. 12:30 - 13:15 Enjoying excellence with DOP Jabugo and DOP Vinos de Jerez.Jabugo PDO Jabugo | PDO Jerez Wines. 13:30 - 14:15 Cuisine of Nearby Value: Showcooking with Xanty Elías, Restaurant Finca Alfoliz* (Aljaraque, Huelva) - 1 Green Michelin Star ..Junta de Andalucía - Taste of the South. 14:30 - 15:15 La Hora de la Tapa: Cordoba Gastronomic Heritage with Denomination of Origin.Córdoba City Council | DOP Priego de Córdoba | DOP Aceite de Lucena | DOP Baena | DOP Los Pedroches. 16:00 - 16:45 Sensory Journey: from the fine ham of Los Pedroches to the Tasty County of Huelva.Los Pedroches PDO | Condado de Huelva PDO. 17:00 - 17:45 The Treasures of the Olive Grove, Quality with Origin.IGP Aceituna Gordal de Sevilla and Aceituna Manzanilla de Sevilla | DOP Priego de Córdoba | DOP Aceite de Lucena. 18:00 - 18:45 Snack with the most awarded #Aoves PDOs.PDO Priego de Córdoba PDO Sierra Mágina PDO. Thursday 10th april 10:30 - 11:15 Cooking with Peña de Baena.Taste of the South: Peña de Baena. 11:30 - 12:15 Citrvs: Citrus Caviar, an explosion of gourmet flavour with Oliaesa EVOOs.Taste of the South: Citrvs | Oliaesa. 12:30 - 13:15 Cádiz in Every Moment.Cádiz Provincial Council. 13:30 - 14:00 Tapas time: Taste of the South with Bodegas Robles and Aceites Ciudad de Jaén. With the participation of Chef Daniel del Toro.Junta de Andalucía - Taste of the South.

Comunidad de Madrid Stage

MONDAY, APRIL 710:00-11:00  V Contest of the best torrija of the Community of Madrid. Organised by the Association of Chefs and Pastry Chefs of Madrid (ACYRE)11:00 AM - 12:00 PM Madrid-style breakfast with a sweet or savory showcooking by CHOCOLATES MAYKHEL.12:00 PM - 1:00 PM Showcooking by XANDRA LUQUE, 2025 Ambassador of the Alimentos de Madrid guarantee mark, M PRODUCTO CERTIFICADO, who will prepare garden-fresh vegetables with pumpkin velouté and marinated beef from the Sierra de Guadarrama.1:00 PM - 2:00 PM Showcooking featuring VERMUT ZECCHINI, led by chef Celeste García de la Banda, accompanied by a vermouth tasting.2:00 PM - 3:00 PM Goulash over Dubarry cream with cured cheese shavings, made with GANADEMAD beef, Campo Real cheese from CASTELLANA DE GANADEROS, Oro Madrid extra virgin olive oil from ALMAZARA SANTIAGO APÓSTOL, and Castillo de Salvanés wine from RECESPAÑA (PDO VINOS DE MADRID).Prepared by the chefs of the Madarcos Hospitality School.3:00 PM - 4:00 PM Showcooking of salted and smoked products by CASA SANTOÑA: Lacquered smoked eel with foie cream and caramelized apple in ponzu; and anchovy with fried brioche and grilled smoked butter.4:00 PM - 5:00 PM Showcooking with organic products from Madrid certified by C.A.E.M., led by chef Eduardo Casquero, paired with a wine tasting from BODEGA ECOLÓGICA LUIS SAAVEDRA (PDO VINOS DE MADRID).5:00 PM - 6:00 PM Showcooking by ALBE - LÁCTEAS DEL JARAMA, presented by chef Eduardo Casquero, featuring the following tapas: Ricotta with honey from MADRID MIEL, Fresh cheese with pickled mushrooms and OLEUM LAGUNA, Greek yogurt with organic vegetables.6:00 PM - 7:00 PM CERVEZAS LA CIBELES celebrates its 15th anniversary, and its founder, David Castro, will lead an educational beer tasting just like competition judges do. Attendees will have the chance to taste LA CIBELES' latest creation, a West Coast IPA, among other selections.TUESDAY, APRIL 810:00 AM - 11:00AM PRESENTATION OF EASTER DESSERTS IN MADRID'S PASTRY SHOPS. Organized by the Association of Artisan Pastry Entrepreneurs of Madrid (ASEMPAS).11:00 AM - 12:00 PM Showcooking featuring dishes made with free-range eggs from GRANJAS VILLARREAL, along with a talk by Iván de Plademunt on the role of eggs during Holy Week.12:00 PM - 1:00 PM Showcooking: "Same Product, Different Preparations" by ENCARNA GROUP (LA FINCA). Using cuts of beef that are traditionally considered less premium and less common in the kitchen, various preparations and presentations of well-known dishes such as steak tartare and carpaccio will be showcased.1:00 PM - 2:00 PM ASEACAM presents the cocktail "YocomoMadrid", made with 100% Madrid-origin products, led by chef Miguel Ángel Mateos.2:00 PM - 3:00 PM Presentation of a surprise new product from VERMUT ZARRO, led by Juan Carlos Muñoz, president of the Spanish Federation of Bartenders Associations (FABE).3:00 PM - 4:00 PM Chickpea flan by LA GARBANCERA MADRILEÑA, prepared by chef Víctor Díaz, accompanied by a PDO VINOS DE MADRID wine from BODEGA VIRGEN DE LA POVEDA.4:00 PM - 5:00 PM PDO ACEITE DE MADRID presents "From Olive Tree to Plate: Cooking for Health", featuring a live cooking demonstration by chef Xandra Luque, who will prepare a soaked sponge cake with toppings, using Valleherboso extra virgin olive oil from RECESPAÑA.5:00 PM - 6:00 PM Presentation of LICORES TRAMPERO, including a tasting of their products and a whiskey tasting session.6:00 PM - 7:00 PM SALYCOP showcooking by Ángel Espina: Fifth-range products as an ally in hospitality. Includes a potato salad tasting with a sauce prepared live.WEDNESDAY, APRIL 910:00 AM - 1:30 PM 4th Official Tapas and Pinchos Championship of the Community of Madrid, organized by HOSTELERÍA DE MADRID.1:30 PM - 2:30 PM Showcooking featuring Madrid-origin products from ROGUSA, led by chef Xandra Luque, who will prepare Madrid-style crispy pork ear tacos and two versions of tripe: stuffed tripe veils and chickpea omelet with tripe sauce.2:30 PM - 3:30 PM Showcooking: Veal cheek "bikini" sandwich with mustard-honey vinaigrette and baby greens, by EUROAMBROSIAS. Wine pairing/tasting with Senda21 (100% Garnacha) wine from LAS MORADAS DE SAN MARTÍN winery, PDO VINOS DE MADRID.3:30 PM - 4:00 PM CAFÉS GUILIS. Barista exhibition and presentation on "New Techniques and Trends in Coffee Today".4:00 PM - 5:00 PM CHOCOLATES MAYKHEL presents a tasting of various 76% Bean-to-Bar chocolates, paired with VINOS JEROMÍN wines. Additionally, there will be a preparation and tasting of chocolate rocks with Madrid cheeses, paired with PDO VINOS DE MADRID wines.5:00 PM - 6:00 PM "Raw Flavor", an innovative carpaccio presentation featuring turkey and Iberian pork, alongside the traditional beef carpaccio from MRM, led by chef Miguel Ángel Mateos.6:00 PM - 7:00 PM Cocktail Masterclass featuring MEDINA Nuts, led by Juan Carlos Muñoz, president of the Spanish Federation of Bartenders Associations (FABE). In collaboration with VERMUT ZARRO, VINOS JEROMÍN, and CERVEZAS LA CIBELES.THURSDAY, APRIL 1010:00 AM - 11:00 AM Showcooking by ALBE - LÁCTEAS DEL JARAMA, led by chef Xandra Luque, who will prepare the following tapas: Cod with aged cheese and fresh spinach, duck saam with perorata and mint, and shallot stuffed with yogurt.11:00 AM - 12:00 PM Showcooking by chef Miguel Ángel Mateos and María Lucas, featuring FRUTOS SECOS MEDINA.12:00 PM - 1:00 PM Showcooking featuring DAPSA's recipe collection "En un pis pas", led by the house chef.1:00 PM - 2:00 PM Showcooking by Xandra Luque, featuring CHOCOLATES MAYKHEL and MRM meats, paired with CERVEZAS LA CIBELES. The tapas to be prepared include: Pastrami with wine reduction and dark chocolate, Brined pork knuckle with chocolate sauce and spring onion, and Truffled chicken wonton lasagna with white chocolate shavings and pistachio.2:00 PM - 3:00 PM Chef Roberto Capone prepares a veal mousse made with I.G.P. CARNE SIERRA DE GUADARRAMA, recreating the essence of the Sierra's landscape (earth, mushrooms, herbs, fruits, etc.).

Children's Workshops

Since the I Taller de los Sentidos in the year 2000 the purpose has always been that non-professional could known the traceability of the food that was shown at differents workshops at Salon Gourmets.The Children's workshops, were developed with such objetive aimed at schoolchildren between 7 and 10 years old from the Community of Madrid. Children learn about the product in a closer way, seeing, touching and smelling as well as learning the basic principles of a healthy diet and of course, tasting their work, the funniest part of the workshop.During the 38th edition of Salon Gourmets, students will enjoy the Cheese Workshop / GourmetQuesos, already a classic at the SG, aims to bring cheese closer to the students by showing them the different types, production methods and origins. In addition, the Bread Workshop / Horneo Fresh: where children will learn how to make this product that is so present in the Mediterranean diet.

Cheese Tunnel / Cheese from Spain Awards / ICEX

A space within the Salon Gourmets where discover and taste the best national cheeses. Cheese experts lead visitors through long tables where the finalist cheeses of the 15th GourmetQuesos, The Best Spanish Cheeses Championship 2025, are exhibited. From over 900 cheeses that annually concur to the competition, a jury formed by 60 tasters chooses five finalists in each of the 20 categories, these are the ones that had gained their place in the Cheese Tunnel. Visitors are able to get familiar with production methods, places of origin and technics, most of them traditional, used in the elaboration of these artisan products. Goat, cow, mixture, smoked, blue, aged, young, creamy. The variety of cheeses produced in Spain is almost endless and the best can be enjoyed in this unique space, one of the busiest at the Salon Gourmets.

Woman in Gastronomy

The Women in Gastronomy Association organized an activity within the Salón Gourmets in which it presented the work carried out by MEG (in its Spanish acronym) and through the experiences of the women who form part of this project.The day began with the presentation of the collective that works for the visibility and equality of women in the gastronomic sector and that holded its first National Congress on 11 and 12 May in Alicante, Gastronomic Capital 2025. Afterwards, the attendees were able to enjoy a tasting of products from the associated companies, ending with a round table discussion on ‘Women in Gastronomy’ in which leading professionals from the sector debated about the challenges, opportunities and advances towards equality.

13rd Salon Gourmets Awards

Salon Gourmets gived a special recognition in the 13rd Salon Gourmets Awards to those producers that each year bring more than 1.000 new products, among which these awards are distributed in tres different categories: innovation, packaging and organic. The former is awarded to a unique product that represented, with its launch on the market, an advance for the sector and consumers. Presentation rewards the balance between the attractive quality of the packaging and the information that provides accurate details regarding its nutritional values.Winners: Innovation awardFirst prize: Queso elaborado con leche pasteurizada de oveja con lascas de jamón ibérico. Ahuyentalobos. Quesos TGTSecond prize: El bloc de jamón ibérico es un producto gourmet con un 60% de cerdo ibérico. Etxeinke.Third prize: Café molido con aroma de pistacho. Cafés GranellPresentation Award (Packaging)First prize: Vino blanco ecológico con 9 meses de crianza en barrica de roble francés. Habla Duende. Bodegas Habla. Second prize: Bottarga envuelta en cera de abeja. Hueva de Mújol envuelta en cera de abeja. Salazones Garre.Third prize: Tarta de almendra con chocolate belga 100% naturales. sin gluten y sin lactosa. Tarta La Condesa.Best Organic Product First prize: Miel ecológica de bosque. 100% miel natural, producida en nuestras colmenas de corcho tradicionales. Aumel Organic Honey.Second prize: Sangria bio villaolivo, natural y refrescante para el verano. Villaolivo. Third prize: Conserva de borraja al natural gourmet bio. lata 3 kg. Gardeniers.Jury:Verónica Puente- International Section Director- FIAB Purificación González Camacho- Deputy Director General for Food Promotion-MAPA Jose Luis Yzuel- President of FEHR- Hostelería de España María Naranjo- Director of the Agroalimentary Industry- ICEX Íñigo Pérez- Grupo UrrechuPedro Larumbe- Grupo Larumbe

The art of fresh pasta with Molino Denti

The history of Molino Denti began in 1955, in the countryside of Reggio Emilia, as a small village mill. Today it has two factories and a production capacity of more than 500 tons per day. Molino Denti offers a wide range of 100% natural flours, suitable for any kind of use: Pizzeria Line, Pastry Line, Fresh Pasta Line, Baking Line and Infibra Line. The Infibra Line offers a complete range of professional flours with a unique aroma and texture, for products with an exceptional taste and fragrance. It is characterised by the presence of toasted wheat germ, the noble part of the grain that Molino Denti toasts to preserve all its flavour and nutritional properties. The flours of the Fresh Pasta Line, designed and tested for professional use, guarantee uniformity and the finest quality for each format. Easy to use and handle, they ensure an excellent development both with artisan techniques and with kneaders and extruders. During the showcooking, Raffaele Soldati showed how, thanks to the combination of these two lines, Fresh Pasta Line and Infibra Line, it is possible to produce fresh pasta of superior quality with an authentic and unmistakable taste. The showcooking included a brief introduction to Molino Denti and the wide range of flours it offers. Raffaele then proceed to prepare different types of fresh pasta with flours type 00, wholemeal and with spirulina algae. The different varieties of fresh pasta were cooked and offered to the public so that they could enjoy all the taste notes and particularities that Molino Denti flours manage to confer to the product.