Click here to read the Spanish version.
The first edition of the Tapas Summit Sustainability will take place on June 28th 2023 at the Ovillo restaurant. For this special occasion, chef Javier Muñoz-Calero has prepared a series of gastronomic proposals for attendees to enjoy his creations throughout the morning. In addition, the wine will be provided by the Abadía Retuerta winery.
It is a conference on sustainability in gastronomy that will bring together prominent and influential personalities of the food industry and gastronomy today, such as chefs Jordi Roca and Macarena de Castro, or companies such as Ecoembes, Too Good To Go, Makro, Zeena or ICEX.
During the event, which will be held from 9 a.m. to 2 p.m., chef Javier Muñoz-Calero has prepared a series of original, sustainable and tasty gastro proposals. To start the day, there will be a Welcome Coffee in which, in addition to flavored water, smoothies or juices, will include delicacies such as a butter croissant, mini doughnut balls, a chocolate ensaimada or seasonal fruit skewers.
For the coffee break, attendees will have at their disposal options such as panzerroto bianco of truffled mortadella and stracciatella, brioche bread, pastrami and pickles or Gravlax coca of Irish salmon and beet. There will also be a charcuterie section with mini secallona de Vic, acorn-fed Iberian ham, acorn-fed Iberian pork loin, fallow deer jerky, cured beef jerky, Iberian bacon cured in 3 peppers, wild boar sausage and national cheeses. And a trolley with salted fish tasting: roe, mojara, albacore and almendricas.
The Spanish wine break will take place at 1:30 pm. For this culinary stop, Ovillo’s chef will serve king crab flambé, scallop empanada with three types of onion stewed in black beer, fried ear shavings, pickled and smoked mussels, trio (anchovy, anchovy and piparra), squid and black garlic ali oli and Fuah Vegan on crackers. All this paired with Abadía Retuerta wines.
Enjoy!