Round table
Collaboration between the public and private sectors in developing non-urban gastronomic tourism.
Cooperation and joint efforts between public administrations and private initiatives are vital in helping to shape, strengthen and promote gastronomic tourism destinations, particularly in rural or inland areas with no existing tourist traffic.
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Fernando Valmaseda
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360º wine tourism. Much more than just wineries
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Redefining luxury
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Pepe Simón Gámez
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The recipe for gastronomic success in villages with fewer than 300 inhabitants:
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Nacho Manzano
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David Yárnoz
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Benjamín Lana
Managing Director of Vocento Gastronomía (Madrid, Spain)
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Who brings customers to rural restaurants?
11:45 - 12:25 HRS
Anna Bruno
Journalist specialising in digital tourism and gastronomy (Italy)
Francisco Castro
CEO of Adentity (Spain)
Samuel Moreno
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Round table
How to create an à la carte gastronomic destination: The case of 'Alto Asón'. Tasting presentation: 'Echoes of the Asón'
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Nacho Solana
Chef at Solana* (Ampuero, Cantabria, Spain)
David Pérez
Chef at Ronquillo (Ramales de la Victoria, Cantabria, Spain)
Jesús Ramón Ochoa
President of Mancomunidad del Alto Asón (Cantabria)
