Presentation
The volcanic landscape as a source of inspiration
Les Cols restaurant's presentation at the Worldcanic congress will be inspired by the surrounding nature, the volcanic landscape of La Garrotxa.
It will be a presentation that will evoke esteem for the land, sustainable cuisine, untravelled food. A tribute to the living nature and mystical cuisine of the landscape.
With products offered by the volcanic soil in which the restaurant is located, emphasising the intimacy of the rural landscape of La Garrotxa and the immutable cycle of the seasons.
Related talks
Presentation
Volcanology: a scientific peculiarity of the Old Continent
10:30 - 11:00 HRS
Anne Fornier
Founder of Volcano Active Foundation (Barcelona, Spain)
Presentation
Made in Campania
12:05 - 12:35 HRS
Giuseppe Iannotti
Chef at Krèsios** (Telese Terme, Campania, Italy)
Presentation
The long intertwined history of humankind and the Campi Flegrei volcano
12:40 - 13:10 HRS
Antonio Costa
Researcher at the National Institute of Geophysics and Volcanology (Bologna, Italy)
Presentation
Santorini and the Greek volcanoes. On the trail of lost Atlantis
11:15 - 11:45 HRS
Maria Manousaki
Geologist and staff member of OASP (Earthquake Planning and Protection Organisation) (Athens, Greece)
Presentation
Madeira's culinary treasures: a journey through its flora and fauna
10:20 - 10:50 HRS
José Diogo Costa
Chef at William* (Funchal, Madeira, Portugal)
Presentation
From the land to the plate at ÓX
11:45 - 12:15 HRS
Thrainn Freyr Vigfusson
Chef at ÓX* (Reykjavik, Iceland)
Presentation
From the Caldera to the table
09:45 - 10:15 HRS
Pavlos Kiriakis
Chef at Gallina Athens (Athens, Greece)
Presentation
Disfrutar's volcanic cuisine
13:15 - 13:45 HRS
Disfrutar
Chefs at Disfrutar*** (Barcelona, Spain)
Presentation
Volcanic land among olive groves and vineyards
13:10 - 13:40 HRS
Miguel Ángel Expósito
Chef in Retama* (Ciudad Real, Castilla la Mancha, Spain)
Presentation
Water's cuisine
11:05 - 11:35 HRS
Albert Raurich
Chef en Dos Palillos* (Barcelona, España)
