Abraham Martín
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Benjamín Lana
The pen at the service of the palate
Santiago Lázaro López
Patricia Franco Jiménez
Round table
How can a region establish itself as a destination for gastronomic tourism?
40 mins
Fernando Valmaseda
The value of communication
Gustavo Bassotti
Destination positioning
Pedro Sánchez
The different outlook
Joaquina P. Hernández
From route to route
Linsey Gallagher
Tourism success
Virgilio Martínez
The tireless explorer
Pepe Simón Gámez
Luxury Palate
Enrique Valero
The Duero in the glass
Lucía Toro
Beyond luxury
Ramón Cobo
Spinning the future
Destination women: Tuscany, best practices in women's tourism. Tuscany: the challenge of maintaining success
30 mins
Francesco Tapinassi
Sustaining success is the challenge
Clara Svanera
Destination for women: Tuscany, best practices in female tourism
April Cullom
Know the ropes
Round table
Collaboration between the public and private sectors in developing non-urban gastronomic tourism.
30 mins
Ana Isabel Fernández Samper
The role of the administration
Almudena González Gutiérrez de León
Cultural tourism
Rosa Vañó
The Lady of Olive Oil
Lucie Lefèvre
Wine stories
Round table
Gastronomic heritage as a tourist resource. Using gastronomy as a tourist resource.
40 mins
Enrique Pérez
The king hidden in the squire
Carlos Teixeira
Committed cuisine
Juan Carlos García
The soul of detail
Rubén Sánchez Camacho
The cuisine of the Guadiana
Elise Botiveau
Travelling from table to table
Presentation
A day with the world's best butcher: how to transform a village butcher's shop into a tourist destination
30 mins
Dario Cecchini
The power of the unique
Round table
The recipe for gastronomic success in villages with fewer than 300 inhabitants:
40 mins
Nacho Manzano
The Asturian authenticity
David Yárnoz
The landscape’s chef
Benjamín Lana
The pen at the service of the palate
Juan Monzón
Digital tourism
Rosa Melchor
The vine's claim
Francisco Fernández
A unique land
Santiago Vivanco
Wine-making spirit
Lucía Fernández Rivera
The connection to the land
Presentation
TasteAtlas, the philosophy of travelling around the world while eating locally
30 mins
Matija Babic
Mapping taste
Anna Bruno
From idea to result
Francisco Castro
The secrets of the network
Samuel Moreno
The baker chef
Clara Pérez Villalón
Multifaceted gastronome
Round table
How to create an à la carte gastronomic destination: The case of 'Alto Asón'. Tasting presentation: 'Echoes of the Asón'
40 mins
Nacho Solana
Cantabrian palate
David Pérez
Mountain chef
Jesús Ramón Ochoa
Celebrating the Alto Asón
Partners
Institutional Sponsor
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