The event is consolidated as one of the main showcases of the sector in the Mediterranean, with a program that includes 260 exhibitors and more than 460 presentations. This year, the fair increases masterclass sessions by 60% to meet the interest of gastronomy enthusiasts.
Among the novelties of this edition are spaces dedicated to chocolate and ice cream, as well as the Cheese Classroom. In addition, new professional contests are incorporated, such as the ham carving competition and the all i oli preparation contest, which join already consolidated competitions such as the Spanish Potato Omelette Championship.
The fair maintains its participatory character with the presence of 130 chefs awarded with Michelin Stars and Repsol Suns. The goal is to interconnect haute cuisine with the general public, offering a space where tradition and culinary innovation coexist.
