Round table
Rural chefs against fires
Sponsored by Cabildo de Gran Canaria
This roundtable discussion brings together gastronomy, the local area and sustainability.
Following the devastating fires on the peninsula this past summer, we asked ourselves several questions: What role does the natural environment play in rural cuisine? How do forest fires affect local produce such as mushrooms, wild herbs, game, pastures and livestock? What is lost when a forest burns beyond its natural resources? And what role do rural chefs play as communicators and guardians of the territory?
Related talks
Mahai-inguru
The miracle of San Juan 1565-2025. Navigation and shipboard cuisine in the first wave of globalisation
11:05 - 12:00 HRS
Aitor Arregi
Chef at Elkano
(Getaria, Gipuzkoa, Spain)
Xabier Agote
Founder and president of Albaola (Pasaia, Gipuzkoa, Spain)
Josean Alija
Chef at Nerua (Bilbao, Spain)
Javier Rivero & Gorka Rico
Chefs at Ama Taberna (Tolosa, Guipúzcoa, Spain)
Roberto Ruiz
Chef at Hika Gastronomiko (Villabona, Gipuzkoa, Spain)
Pablo Loureiro
Chef at Casa Urola (San Sebastian, Spain)
