The Horeca Hub

Tasting of Italian products with Garda gastronomic advisors.

Conference on EcoVares by Ecovidrio, roadmap for a sustainable hospitality industry

Paccari presents an exclusive tasting of 5 of its chocolates that bring together more than 400 international awards. The Co-founder will also explain the company's history and how it is one of the most ethical proposals combining innovation, sustainability, inclusion, and Direct Trade with quality. Paccari is from Ecuador, the cradle of cocoa more than 5,500 years ago, and pursues a sustainable philosophy throughout the value chain.

The Disfrutar trio is characterised by its firm commitment to innovation and for this constant work is essential. In their presentation they propose a tour of all the concepts and techniques that they will be working on during 2024.

Delectatech presents a pioneering analysis of the evolution of the average bill in the Spanish restaurant industry to understand the impact of inflation on the sector. This study, supported by the largest actualized census of restaurants and the Artificial Intelligence engine of Delectatech, will reveal which regions of Spain register the highest average bills in and how these figures vary by type of establishment and gastronomic offer.

A reference in the gastronomic scene with a Michelin star will cook 3 pasta dishes to the delight of those present.

A digression on one of the gastronomic icons of the Mediterranean, the red prawn. Whether on the coasts of Girona or Valencia, Joan Roca and Quique Dacosta share the sea and a passion for its products. And among them, the red prawn stands out, to which both have paid tribute on various occasions and in various versions.

The professionalization of the hospitality sector has led restaurant owners to work with revenue management strategies, which have been used for years in other industries such as airlines or hospitality. Learn with the guidance of TheFork and other industry players how to integrate Revenue Management into your business to increase its profitability.

Discover the fascinating world of sake and shochu in our upcoming talk. We will explore the production techniques, categories, and unique characteristics of these traditional Japanese alcoholic beverages. Additionally, we will illustrate their versatility and benefits through practical examples of tasting and pairing.

It is important to know the foods and their cooking technique. Here you will learn to cook while minimizing nutrient losses and enhancing ˜avors. You will learn how vitamins are better absorbed, as well as how to avoid the oxidation of fats, not only from oils, but also from those present in foods themselves, such as omega 3, essential for our general health.

Presentation of Ferdinando Bernardi's professional career (first Michelin star with 100% Italian cuisine) and presentation of 4 iconic dishes from his menu: Cannolo siciliano con carne cruda y sabayon al Marsala Cannolo siciliano vegetariano de Apio nabo asado, Mascarpone y pimientos Carbonara de Galera, Bottarga casera Nuestro Tiramisú.

Pizza in Teglia tasting.

A culinary demonstration with tasting of Vgama frozen products. Two culinary masters, Jordi Margall and Adriana Mendez, will discover the secrets behind Vgama frozen products, from their origin to their perfection in elite restaurants: benefits and versatility, storage, thawing, and regeneration, ease of handling and waste reduction. Enjoy delicious creations that reflect the culinary excellence and innovation of frozen products.

Martin will cook a dish that characterizes his mountain cuisine, a dish that explains his work in the mountains without being a mountain dish and will also explain how to cook the best Poulard. He will also explain how to run a restaurant all by himself, from the selection of the best product (fish markets, farms, orchards, etc.), to the preparation and customer service. He will explain his direct connection with his producers.

Garda is proud to have the 5* Michelin Alimentaria Stand. Paolo Casagrande is one of the leaders of Italian cuisine in the world. Lasarte Chef and Manager.

From Zyrcular Foods, we will be presenting two American recipes and two Asian recipes, all of them plant-based. Which dish will be the winner? Join us and discover all our new products such as curry chicken flavored gyozas with or our 100% plant-based tuna and salmon.

One of the leading representatives of Healthy cuisine, with which he pursues a balance between the pleasure of ingestion and the wellbeing of digestion. Convinced of the energy that the earth exerts on the product and how its care influences it, Pellicer has become a firm advocate of the application of the laws of biodynamics in cultivation.

The former Minister of Labour and the founder of the Almuzara publishing house talks to a journalist about the future of the world of work with a significant presence of technological innovations, including AI.

Hostelco presents the finalist solutions and products of the Hostelco Awards in the category of Best product or solution for business management. Marta Cebrián opens the session with a presentation in which she will point out the great challenges in business management.

CLIA, the Cruise Lines International Association, is the leading authority and the largest global association in the industry, with 15 offices and representation in North and South America, Europe, Asia and Australasia.

At this roundtable CLIA and industry representatives will discuss the cruise market and the importance, potential and opportunities this sector can offer from a procurement and sourcing perspective.

Innovative success stories in people management for the hospitality industry. From the booming independent catering business to large restaurant groups. From commercial catering to high-end gastronomy.

Diego Vitagliano will present his specialty, career and philosophy. He will perform several 4 hands during Alimentaria. In this case, he will make a 4 hand with Fratelli Figurato no. 6 in the “50 Top Pizza Europe 2023” ranking and no. 42 in the “50 Top Pizza World 2023” ranking. Each one will present a pizza to taste for customers.

Shojin ryori cuisine is entirely vegetarian, made without meat and fish, and has been the dietary style of Buddhist monks for generations, but has now become very popular with vegans.Versions of dashis, sushis, sashimis, mochis, and mochis.

We will explore the creative and sustainable use of ingredients from food industry waste and their application in pastry.

 Solutions based on artificial intelligence (AI) are transforming the way restaurant chains manage and plan their staff, who no longer have to choose between prioritizing operational efficiency or employee well-being.

Artificial Intelligence is one of the great supports in people management in hospitality. Companies that commit to intelligent implementation of technology in their Human Resources departments and management will win the day.

Artificial Intelligence is one of the great supports in people management in hospitality. Companies that commit to intelligent implementation of technology in their Human Resources departments and management will win the day.

Tasting of Italian products with Garda gastronomic advisors.

Artificial Intelligence is one of the great supports in people management in hospitality. Companies that commit to intelligent implementation of technology in their Human Resources departments and management will win the day.

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

Talk 1: The European OOH market: evolution of the channel and challenges for companies in the sector
María Castroviejo

Talk 2: The consumer’s vision: Consumer trends and habits
Marta Munné

Talk 3: The vision of international foodservice: a journey of inspiration
Mariona Gaspà

Talk 4: The vision of national foodservice: landing trends
Antonina Degler

From Córdoba City Council we want to show our solid commitment to the agri-food sector. To this end, we will present in this event the First National Congress Principle, Values and Future of Extensive Livestock Farming, which will be held in Córdoba this coming April 26 and 27, as well as announce "SOLUM Córdoba", a new project that marks a turning point. and a later within the sector.

Beer Pouring Contest

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

The three-generation family business Torrent i Fills was founded in 1939. Since then, they have worked for quality service and products. They are specialized in poultry products. In this cooking show, they will cook chicken recipes at low temperatures, an innovation they have recently launched. These are 4th and 5th range products designed for restoration. High quality, traditional and practical products.

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

Diego Olmedilla is a prominent figure in gastronomic marketing at Aplus Gastromarketing agency and General Director of FACYRE (Federation of Spanish Cooks and Bakers). "Experiencias en sala que rentabilizan tu negocio" is an essential guide for hospitality business owners, as well as for brands and marketing professionals.

Diego Vitagliano will make a 4 hands with Andrea Leca. Trafalgar has become a benchmark in the world of pizza in Barcelona. Andrea Lecca, champion of the Pizza DOC championship, is responsible for bringing this pizzeria to the highest standards of the Spanish scene.

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

We often associate vegetarian food with dishes from the Far East, or with adaptations of our gastronomy with exotic or industrial products free of animal protein. We will learn to prepare traditional Moroccan recipes, all of which are suitable for vegetarians and even vegans. In this session, we will have the cook Saloua Laqmane, a chef from Morocco, and Àgata Albero, gastronome and communicator.

The Vall Companys Group, agri-food leader in Spain and Europe, and La Boscana, a restaurant with a Michelin star, join forces to analyze the main consumption trends in the meat sector.

The Garda stand will have a * Michelin chef cooking his main dishes, at the same time that he will present his specialty and explain his career and philosophy. In this case, Ferdinando Bernardi will present it.

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

Russian salad is trending and has become a destination dish. Russian salad sets the tone, quality, and gastronomic proposal of any restaurant. Hand in hand with the culinary team of Unilever Food Solutions, Hellmann's, and Antonio Arrabal (La Jamada Restaurant, Burgos), discover the latest trends surrounding this iconic dishENGLISH - Description of the activity

Conversation between a fisherman and a chef about sustainable fishing and blue gastronomy Speakers: Jordi Fulcarà (President of GALP Costa Brava and Patron of the Fishermen's Guild of Llançà, Girona) + Lluís Fernández Punset, Head Chef of Els Pescadors Restaurant in Llançà (Alt Empordà. Girona) Moderator : Àgata Albero Miralbell, communicator and gastronomic activist.

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

We bring together the best pizzeria in the world with the best pizzeria in Europe! A true luxury! Nothing to add. They will present their specialty, career and philosophy.

'Pizza fritta napoletana' must be soft, dry and have a characteristic taste. After cooking in boiling oil, it may be presented in the shape of a half-moon closed on itself (fried calzone) or in a round shape. The dough disc, rolled out with the hands, must be 2-3 mm thick and the filling must be ricotta, mozzarella or provolone cheese, salami, crackling, pepper.

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

Two key players from Lleida come together in this showcooking. On the one hand, the Vall Companys Group, agri-food leader in Spain and Europe, with its products. And on the other hand, La Boscana, a restaurant with a Michelin star. You will be able to know and taste delicious meat recipes.

On the occasion of the official launch of ALIMENTOS CUBA (May 21-23, 2024) there will be a presentation on business opportunities in the country for the food, beverage, packaging and food technology industry.

NAP is now one of the most relevant pizzeria groups on the Spanish scene. In addition, it was ranked nº23 in the 50 Top World Artisan Pizza Chains 2023. Alessandro Signore will present his specialty, career and philosophy while cooking with Diego Vitagliano.

Two great figures of the avant-garde cuisine, Ramon Freixa and Raül Balam, together in a 4-hands where they will share their particular visions of Mediterranean flavours, full of evocations of tradition and respect for the product

We invite you on a digital journey through the gastronomy of recent years in a very enjoyable way, where we are sure you will take away many tips to add more value to your business, whether it's a hospitality business or a brand.

A proposal of dishes that combine two of the most representative pillars of the gastronomy of the Region of Murcia: salted fish with salt from the salt mines of San Pedro and the vegetable world, with products such as beetroot, pumpkin and celeriac.Traditional morsels imprinted in the memory of the people of Murcia but transformed into sophisticated and elegant updates.

Diego Schattenhofer's cuisine is immersed in research into the processes of salting, drying and curing different fish, algae and other marine products to achieve new flavours and textures.

Enrique Valentí's gastronomic proposal vindicates marinades and macerations as techniques for enriching flavours and highlighting the nuances of both simple and top-quality products. His cuisine is a passionate defence of gastronomic traditions such as roasts, casseroles and stews, which make this restaurant a contemporary restaurant.

Tasting of Italian products by the gastronomic advisors of Garda.

The Arzak surname is part of the history of Spanish gastronomy and this conceptual journey will take us to discover his cuisine through the evolution and techniques of his dishes.

International experts will present the great challenges of the Horeca channel and the value and verve of the Brands. In this way, the association of leading catering chains, Marcas de Restauración, and the international benchmark event, Alimentaria & Hostelco, join forces in their commitment to industry to bring solutions to the Horeca channel and enhance the opportunities of the sector. MdR will share the impact figures of the close of the year.

Frank Wagner, chair of FCSI EAME welcomes attendees to Alimentaria&Hostelco show. Wagner will also give an overview of the benefits of working with FCSI Professional members and explain what the Society represents in the modern era of foodservice and hospitality as well as giving an update on the FCSI EAME Student Competition.

Tuna fishing in Carloforte is carried out with nets according to a practice already used by the Phoenicians, the Romans and perfected in the 15th century by the Spanish. The Tonnara of Carloforte is today the only one still active in the Mediterranean and the slaughter is a real strategic ritual that takes place between the months of April and June.

In the kitchens of Mantúa and Albalá, Israel Ramos' restaurants, the king product of the Cádiz coastline, bluefin tuna, is never lacking, prepared in a thousand creative and surprising ways.

A masterclass in the treatment and preparation of bluefin tuna, one of the most prized fish in Japanese gastronomy, prepared with Mediterranean products.

This panel will address the main issues impacting foodservice and hospitality industry (human resources, IA, sustainability, global economic pressures...) and discuss solutions for how operators can deal with them. The panel will share how innovation and best practices can make the industry in Spain and the rest of the world future fit, while highlighting the opportunities that exist within the sector.

This panel is part of the FCSI EAME programm

The consultant Javier Sanchez will talk about the main trends in restaurant consumption, as well as the main areas of sectorial growth for the next two years in terms of categories, targets and consumption moments. He will also analyse the future of the catering service and the different possible options, taking into account sustainability and hygiene.

Ferran Fisas will outline his thoughts on how artificial intelligence (AI) technology will affect the foodservice and gastronomy sector. From the kitchen to the dining room, what are the challenges and opportunities for the industry? He will also explain the approach to using artificial intelligence in the preparation of new generations of chefs at CIB (Culinary Institute of Barcelona).

This presentation is part of the FCSI EAME programme.

Sven Sallaerts, founder and owner of Younique Concepts and creator of sustainable and innovative hospitality concepts that respond to tcurrents trends and tomorrow's needs, will share strategies for attracting, retaining talent and building loyalty among the youngest customers, belonging to the new "Z" generation.

A competition where the best restaurants in Spain will prepare their steak tartar proposals in front of the jury, made up of prominent chefs, headwaiters and gastronomic journalists, who will evaluate not only the flavour and quality of the meat, but also the preparation and presentation.

Estimar Restaurant is a temple of fish and seafood, and in its cuisine Rafa Zafra has created a very beautiful language around the sea, in which the product, purity and simplicity of flavours stand out, but with a creative and contemporary vision

With energy costs soaring and climate change action no longer a minor talking point but now a burning issue, acting sustainability is paramount for foodservice operators across the sector. This panel will focus on measures operators are putting into place to make commercial kitchens more sustainable: saving water and chemical usage, lowering energy costs...

This panel is part of the FCSI EAME programme.

A round table discussion moderated by food journalist Javier Romera, from El Economista, in which senior executives from the sector will discuss their outlook on the market's future and debate what strategies they consider necessary.

Infraganti has entered the national scene with much force. It has several points and is a point of reference in the Alicante and Murcia area.Raquel and Gonzalo will present their specialty, career and philosophy while cooking with Diego. A luxury!

Since 2007 Nomo has forged its presence in the gastronomic world in Spain with locations in Barcelona, Girona, Costa Brava, and Madrid, as well as its quality delivery service: Nomomoto. Born with the ambition of importing the authentic flavors of Japanese cuisine, Grupo Nomo also takes the wellbeing of its team extremely seriously. We will know the innovative measure to ensure that its people remain motivated and happy.

Expert editor and executive editor at European Foodservice media, Katrin Wißmann, will share data and insights on leading foodservice operators from her extensive experience in the Foodservice Europe sector.

VORO is a gastronomic journey, an experience that pays homage to Mediterranean cuisine and the environment where it is located, through a free and unbound cuisine that is committed to its environment and its roots.

David will take us to learn about the treatment of two fish from the Andalusian Mediterranean area, the red mullet and the toad, one with scales and the other without scales, and their resting and curing processes and their use.

Significant challenges in attracting and retaining staff mean that foodservice operators have to consider the wellbeing of workers holistically, from managing rotas and paying fair salaries to looking after physical and mental health. We will discuss what a healthy working environment should look like in foodservice.

This panel is part of the FCSI EAME programme.

Always at the top of all classifications, La Balmesina is essential when it comes to quality. I'm sure it will be one of the most spectacular collaborations!

The president of Marcas de Restauración will close the day with a vision of catering brands and its medium-term evolution in the coming years.

Representing different areas of the foodservice industry, from manufacturing to managing restaurants, this expert panel will discuss the lack of female representation in leadership roles, the continued role of harassment and discrimination in the foodservice sector as we consider the progress being made and the solutions that could be implemented to attract more talented women to the industry.

This panel is part of the FCSI EAME programme.

The referent of Italian cuisine in Valencia without any doubt. They will present some of their star dishes. Filippo will present his specialty, career and philosophy while cooking.

Showcooking by Javi Estévez (1 Michelin Star, La Tasquería Restaurant, Madrid), ambassador Chef for Knorr Professional, known for his reinvented traditional cuisine based on offal, presents alongside the culinary team of Unilever Food Solutions the ingredients of the new generation of Chefs: Creativity, Modernity, and Tradition, New Techniques and Trends, Transparency, and Authenticity, Sustainability, PersonaENGLISH - Description of the activity

Míriam Fabà, collaborator and judge at Biorestoration (biorestauracion.ecovalia.org), will offer a masterclass on organic and vegan products. Throughout the session, we will delve into what these products offer, how to recognize them, and the diverse options available in the market.

The activity will consist of a demonstration of the preparation of individual pieces of Artisan Pastries.

Roger worked deeply on the inclusion of disability as workforce into our industry and got interesting results to share.Our communities and industry are facing a lot of challenges, and inclusion could be an interesting solution. Are we ready to facilitate the inclusion? Can we share success stories in inclusion, inspire his colleagues, and, support each other’s to make our industry the number one in inclusion?

FCSI EAME Program.

A showcooking event is going to be held on the main stage.

During this event, chefs will present and prepare the following dishes live:

Beef cheek with escalivada textures (Genís)

Trinxat de la Cerdanya 2.0 (Arnau)

Bean and bacon cream brioche (Arnau)

The final of the FCSI EAME Student Competition reveals the winning team.

'Pizza fritta napoletana' must be soft, dry and have a characteristic taste. After cooking in boiling oil, it may be presented in the shape of a half-moon closed on itself (fried calzone) or in a round shape. The dough disc, rolled out with the hands, must be 2-3 mm thick and the filling must be ricotta, mozzarella or provolone cheese, salami, crackling, pepper.

In an environment where the consumer is increasingly changing, it is essential to enhance the communication strategies of interprofessional products. In this round table, we will discuss how to improve communication with the end consumer and the role of the hospitality industry in this communication.

Tasting of Italian products by the gastronomic advisors of Garda.

From La Costa, José Álvarez claims the product of Almeria, especially the fruit and vegetables that this 'green sea' of plastic next to the restaurant produces all year round. Álvarez has found a stronghold in all the innovation that has been developed around vegetables, now focused on organic cultivation and on recovering the flavour of the product.

VII edition of HOSTELCO AWARDS, prestigious awards that recognize the effort, excellence and innovation of companies and professionals in the restaurant, hotel and catering industry.

The 10 awards, chosen by a jury made up of renowned professionals from different areas of the sector, are divided into four categories: Horeca, Product Solution, Distributor, and Professional.

The winners will be unveiled at the awards ceremony to be held on March 20 at The Horeca Hub (Hall 6) at 17:15h, with Eva Ballarín as godmother.

You can't miss it, you're invited!

The gastronomy of the island of Gran Canaria will take center stage, as during the gala you will be able to taste island products and refresh yourself with a glass of Estrella Damm.

Do you want to discover the finalists of this edition?  

The Waiter of the Year Competition is a prestigious contest dedicated to professional waiters and waitresses residing in Spain. It is based on the need to value and recognize the work of maitre, barman, sommelier, headwaiter, assistant, etc.

4 contestants have qualified for the Final after passing rigorous tests and will be evaluated by an expert jury.

Don't miss it on March 21 from 10am to 6pm at The Horeca Hub in Hall 6.

The Cocinero del Año Competition is a prestigious competition for professional chefs residing in Spain, which celebrates its 20th anniversary in 2024 and aims to discover new gastronomic stars.

After the Elimination Round in Murcia, 6 contestants have qualified for the Final of the IX Edition of the Chef of the Year Competition. Who will be the winner?

Don't miss it on March 21 from 10am to 6pm at The Horeca Hub in Pavilion 6.

Tasting of Italian products by the gastronomic advisors of Garda.