Featuring activities that epitomise the synergies between the food industry, tourism and our culinary heritage
Alimentaria showcases food and gastronomy in support of the sector’s growth
Food and gastronomy are the stars of an Alimentaria that features more flavour than ever, showcasing and promoting the sheer quality and diversity of the Spanish food and drink sector. The show – held at Fira de Barcelona’s Gran Via Exhibition Centre on 25-28 April – intends to epitomise the synergies between the food industry, gastronomy and tourism to win international recognition and also grow in the domestic market, putting an emphasis on the talents of a new generation of chefs, and on Spanish wines, olive oils and cheeses as some of its most representative products.
One of the things that sets Alimentaria apart is its ambitious programme of activities and gastronomic spaces that are being presented today at Barcelona’s Santa Caterina market at an event which brings together companies, chefs and sector professionals from the food, drink and catering sector.
As explained by the general manager of Alimentaria Exhibitions and chief executive of the trade fair, J. Antonio Valls: ‘Our aim is to demonstrate how, through gastronomy, the food industry can explore efficient strategies to increase foreign sales and make a closer connection with the domestic market by using a more evolved form of gastro-tourism.’. In Valls’ opinion, ‘It’s about uniting efforts so we can all work hand-in-hand to take advantage of the strength of the tourism sector, global recognition for Spanish cuisine and the quality of our agri-food products.’.
Along the same lines, the president of Alimentaria and Fira de Barcelona, Josep Lluís Bonet, underlines ‘The economic potential behind this unbeatable alliance, given that the sectors of agri-food, hospitality, catering and tourism, taken as a whole, represent more than a quarter of Spain’s GDP.’
More experiences
This year, the most gourmet and experiential Alimentaria ever will be showcasing all the innovation and creativity of the catering world without losing sight of the traditions, authenticity and culinary diversity of Spain. To do so, The Alimentaria Experience is back: the ultimate gastronomic space at the fair which will be hosting Master Classes, workshops and numerous show-cooking sessions. Some 40 chefs will be taking part, including renowned names, young up-and-coming talents and the women who are succeeding in the haute cuisine world, demonstrating that the generational handover is in safe hands.
This year, the most gourmet and experiential Alimentaria ever will be showcasing all the innovation and creativity of the catering world without losing sight of the traditions, authenticity and culinary diversity of Spain. To do so, The Alimentaria Experience is back: the ultimate gastronomic space at the fair which will be hosting Master Classes, workshops and numerous show-cooking sessions. Some 40 chefs will be taking part, including renowned names, young up-and-coming talents and the women who are succeeding in the haute cuisine world, demonstrating that the generational handover is in safe hands.
The programme features such well-known names as Joan Roca, Mario Sandoval, Ángel León, Ricard Camarena, Rubén Trincado, Eduard Xatruch, Oriol Castro and Diego Guerrero. Female chefs will be represented by Ana Merino, Beatriz Sotelo, Celia Jiménez and Yolanda León. Other great culinary cultures will also be on show, featuring Roberto Ruiz (Mexico); Andrea Tumbarello (Italy), Ricardo Sanz (Japan), Atul Kochhar (India), Mauro Colagreco (France) and Virgilio Martínez (Peru). This is the setting in which the final of the Chef of the Year will be held, in which eight promising young chefs currently working in the hospitality sector will compete. Restaurama, the show to which The Alimentaria Experience belongs and one of the cornerstones of the event, will provide the meeting point for the hospitality and catering sector and the best possible platform for showcasing the latest trends and innovations in the market.
Food- and wine-related tourism, cocktails and food trucks
As well as featuring more chefs than ever, The Alimentaria Experience is launching new spaces designed to showcase the latest trends in the restaurant sector. There will be an area on food- and wine-related tourism with suggestions for destinations that combine quality products, culinary heritage, culture and scenery, promoted by the ministries of the autonomous communities and provincial councils. Meanwhile, the finest liqueurs and spirits will be the stars of Cocktail & Spirits, with an exhibition of products and a bar for demos and pairing sessions featuring experts such as Matías Saril and Mario Ubieto, from 80-20ml, Iván García (Ice & Craft), Daniele dalla Pola, Javier Caballero (Liquid Experience) and Pepe Orts. The boom in urban eating and Food Trucks will also be echoed at the fair with tasting sessions given by Bicodexeado, Fileteando, Savia Natural, Vins Padró, Wild Alaska Food Truck and Ceviche 103.
As well as featuring more chefs than ever, The Alimentaria Experience is launching new spaces designed to showcase the latest trends in the restaurant sector. There will be an area on food- and wine-related tourism with suggestions for destinations that combine quality products, culinary heritage, culture and scenery, promoted by the ministries of the autonomous communities and provincial councils. Meanwhile, the finest liqueurs and spirits will be the stars of Cocktail & Spirits, with an exhibition of products and a bar for demos and pairing sessions featuring experts such as Matías Saril and Mario Ubieto, from 80-20ml, Iván García (Ice & Craft), Daniele dalla Pola, Javier Caballero (Liquid Experience) and Pepe Orts. The boom in urban eating and Food Trucks will also be echoed at the fair with tasting sessions given by Bicodexeado, Fileteando, Savia Natural, Vins Padró, Wild Alaska Food Truck and Ceviche 103.
VINORUM Think: taking a fresh look at wine
As part of Intervin, the International Wine & Spirits Fair at Alimentaria, VINORUM Think provides a place for reflection, dissemination, gastronomic synergies and business, all revolving around Spanish wine. There will be a dozen master tasting sessions to reveal the wines that are setting the trends; round tables and conferences, as well as show-cooking and wine pairing sessions. Around 40 national and international experts will be taking part, including renowned wine critics, oenologists, entrepreneurs, Masters of Wine, journalists, sommeliers and chefs. Notable speakers include the world’s most renowned sparkling wine critic, Tom Stevenson; the American Master of Wine and creator of the benchmark Asian wine competition, Debra Meiburg; and the founder of Balzac Communications & Marketing and creator of the Academy of Wine Communications, Paul Wagner, amongst others.
As part of Intervin, the International Wine & Spirits Fair at Alimentaria, VINORUM Think provides a place for reflection, dissemination, gastronomic synergies and business, all revolving around Spanish wine. There will be a dozen master tasting sessions to reveal the wines that are setting the trends; round tables and conferences, as well as show-cooking and wine pairing sessions. Around 40 national and international experts will be taking part, including renowned wine critics, oenologists, entrepreneurs, Masters of Wine, journalists, sommeliers and chefs. Notable speakers include the world’s most renowned sparkling wine critic, Tom Stevenson; the American Master of Wine and creator of the benchmark Asian wine competition, Debra Meiburg; and the founder of Balzac Communications & Marketing and creator of the Academy of Wine Communications, Paul Wagner, amongst others.
The elite of extra-virgin olive oils
The Gourmet Olive Oil Bar brings together more than 100 top brands, with or without a designation of origin, produced in Spain. This tasting zone, located in the Mediterranean Foods section, reflects the excellent health of the Spanish olive oil sector, including a growing range in the Premium segment which is seeking to increase exports and establish greater synergies with haute cuisine. The space will also feature more than 20 oils that won awards at the prestigious event The World’s Best Olive Oils 2015 in New York and the eight winners of the Jaen Selection competition. Visitors can also discover signature and organic olive oils as well as the results of experiments such as early olive harvesting and integrated production systems.
The Gourmet Olive Oil Bar brings together more than 100 top brands, with or without a designation of origin, produced in Spain. This tasting zone, located in the Mediterranean Foods section, reflects the excellent health of the Spanish olive oil sector, including a growing range in the Premium segment which is seeking to increase exports and establish greater synergies with haute cuisine. The space will also feature more than 20 oils that won awards at the prestigious event The World’s Best Olive Oils 2015 in New York and the eight winners of the Jaen Selection competition. Visitors can also discover signature and organic olive oils as well as the results of experiments such as early olive harvesting and integrated production systems.
Cheeses from small artisan producers
Meanwhile, the space devoted to ‘Spain, Land of 100 Cheeses’, part of the Interlact trade fair, will present products from around one hundred micro-producers, which form the majority of this sector’s industrial fabric. This promises to be a sensorial gourmet experience to discover and savour up to 200 different cheeses and corroborate the huge biodiversity of traditional and artisan cheeses made in different parts of Spain. As well as these dedicated areas, Alimentaria also proposes a journey through the most representative foods and flavours of the different regions of Spain (Lands of Spain in Hall 2) and other countries around the world (International Pavilions in Hall 1).
Meanwhile, the space devoted to ‘Spain, Land of 100 Cheeses’, part of the Interlact trade fair, will present products from around one hundred micro-producers, which form the majority of this sector’s industrial fabric. This promises to be a sensorial gourmet experience to discover and savour up to 200 different cheeses and corroborate the huge biodiversity of traditional and artisan cheeses made in different parts of Spain. As well as these dedicated areas, Alimentaria also proposes a journey through the most representative foods and flavours of the different regions of Spain (Lands of Spain in Hall 2) and other countries around the world (International Pavilions in Hall 1).
About Alimentaria 2016
With the participation of some 4,000 companies from over 70 different countries, Alimentaria is the leading international showcase for Spanish gastronomy, food and drink. The trade fair, which celebrates its 40 anniversary this year, attracts 140,000 trade professionals, 35% from abroad. At this year’s edition, Alimentaria will be structured into five trade fairs: Intervin (wines and spirits), Intercarn (meat and meat products), Restaurama (restaurants), Interlact (milk and dairy products) and Multiple Foods (all kinds of confectionery, preserves, oils and premium products). The aim of this segmentation is to reflect market trends, strengthen the show’s position in the restaurant and gourmet sector, and make life easier for the trade professionals from the sectors of food and drink distribution, retail and imports who visit the show in search of new suppliers and products.
With the participation of some 4,000 companies from over 70 different countries, Alimentaria is the leading international showcase for Spanish gastronomy, food and drink. The trade fair, which celebrates its 40 anniversary this year, attracts 140,000 trade professionals, 35% from abroad. At this year’s edition, Alimentaria will be structured into five trade fairs: Intervin (wines and spirits), Intercarn (meat and meat products), Restaurama (restaurants), Interlact (milk and dairy products) and Multiple Foods (all kinds of confectionery, preserves, oils and premium products). The aim of this segmentation is to reflect market trends, strengthen the show’s position in the restaurant and gourmet sector, and make life easier for the trade professionals from the sectors of food and drink distribution, retail and imports who visit the show in search of new suppliers and products.
Barcelona, 10 March 2016