How an Andalusian chef discovered that La Mancha is a volcanic land

With a Michelin star at the Retama restaurant in Ciudad Real, Miguel Ángel Expósito was aware of the richness of the territory he was exploiting; after his participation in Worldcanic, he is already thinking of new stories to cook

The gastronomic potential of volcanic herbs

Fina Puigdevall and Martina Puigvert: "The volcanic nature that surrounds us is our main source of inspiration

Santorini's volcanoes under control

The magnificent Greek island of Santorini is the result of the activity of one of the volcanic arcs in the Mediterranean. Maria Manousaki, a geologist and official at the OASP (Athens, Greece) Earthquake Planning and Protection Organisation, has given us an insight into the island.

Worldcanic discovers the volcanic roots of the world's best restaurant

Disfrutar's volcanic cuisine

The complex relationship between humans and volcanoes

Giuseppe Iannotti: "Buffalo mozzarella should be eaten at its source"

The volcanoes of Japan in the kitchen of a Catalan

Anne Fornier: "Each volcano is unique and has its own ecosystem. A wealth that must be protected"