{"id":5447,"date":"2024-10-14T15:24:39","date_gmt":"2024-10-14T13:24:39","guid":{"rendered":"https:\/\/alicia.cat\/noticia\/catalan-cuisine-at-berlin-food-week\/"},"modified":"2024-10-16T13:43:39","modified_gmt":"2024-10-16T11:43:39","slug":"catalan-cuisine-at-berlin-food-week","status":"publish","type":"noticia","link":"https:\/\/alicia.cat\/en\/noticia\/catalan-cuisine-at-berlin-food-week\/","title":{"rendered":"Catalan Cuisine at Berlin Food Week"},"content":{"rendered":"\n

Toni Massan\u00e9s<\/em>, director of the Al\u00edcia Foundation, was responsible for introducing the public to the exhibition “Catalonia, the Cuisine of Wonders: From Medieval Recipe Books to World Region of Gastronomy 2025”<\/strong> in the Lichthoff Hall at the Acht venue, in the heart of Berlin. This immersive exhibition guided visitors through different thematic spaces that explore the legacy of Catalan cuisine, from its medieval origins to its current international projection. <\/p>\n\n

Ferran Adri\u00e0, a key figure in the revolution of modern cuisine, offered a masterclass titled “The influence of catalan haute cuisine on gastronomy,” <\/em>where he reflected on how Catalan creativity and culinary innovation have shaped international gastronomy.<\/p>\n\n

The exhibition highlighted the biodiversity and rich landscapes of Catalonia, showcasing iconic dishes such as suquet, esqueixada, and escalivada, as well as products with designations of origin and other quality certifications highly valued in Europe, particularly in the German market.<\/p>\n\n

The event concluded with remarks from Alexandra Ambrinus<\/strong>, director of Berlin Food Week, who emphasized that the collaboration between Ferran Adri\u00e0, the Al\u00edcia Foundation, and the festival reflects the importance of culinary creativity and research in global cuisine.<\/p>\n\n

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Photographer and visual artist – Carlos Collado Salleras – www.carloscolladophoto.com<\/a><\/p>\n\n

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