Culinary Hub BCC San Sebastian
MYCO-CULINARY-HUBS (MYCOTOUR) PROGRAM AT THE BASQUE CULINARY CENTER (BCC).
June 26 and 27, 2023
Monday, June 26, 2023
14:00 h
15:00 h
15:30 h
15:40 h
15:50 h
16:00 h
16:30 h
17:00 h
17:30 h
17:45 h
19:45 h
Reception of participants and aperitif at the BCC.
Round of presentation of participants (30 min).
Presentation of the Mycotour project (10 min). Fernando Martinez-Peña. CITA-Aragon and Nahuel Pazos BCC Inovation.
Presentation of the GastroTur project (10 min). Estela Mariné. University of Lleida.
Presentation of the mycological project of the Viganais country (France). Doriane Morata. City of Vigan (France).
Challenge 1. Healthy combinations of mushrooms, legumes and local vegetables.
- Introduction, explanation of the challenge to be solved and inspirational examples. (10 min).
- Potential of mushrooms in healthy combinations (10 min). Eva Guillamón INIA-CSIC and Laura Mateo-Vivaracho (EMI).
- Gastronomic potential of germplasm banks (10 min). Cristina Mallor. CITA-Aragón.
Challenge 2. Mushrooms as an alternative for people with special needs (celiac, vegans…).
- Introduction, explanation of the challenge to be solved and inspirational examples. (10 min).
- Food design for populations with special requirements (10 min). Ana María Ferrer Mairal. University of Zaragoza.
-
Nutritional aspects to be highlighted in the use of mushrooms (10 min). Marta Garcés-Rimón. Univ Fco de Vitoria. Madrid.
Challenge 3. Intercultural cuisine with mushrooms from other continents.
- Introduction, explanation of the challenge to be solved and inspirational examples. (10 min).
- The potential of blue chanterelles in intercultural cooking (10 min). Benigno Garrido Marcos. Soria Gastronomica Congress and Ireni Monter. Universidad Autónoma de México (online).
- Maitake from Japan and Mediterranean cuisine: first experiences (10 min). Elena Lucas (La Lobita Restaurant), Joaquín Latorre (EMI) and Laura Mateo-Vivaracho (EMI).
- Discussion and previous experiences (20 min). Dynamized by the BCC.
Coffee break.
Co-creation dynamics led by BCC to solve the 3 proposed above.
- Work in 6 groups. Each challenge will be worked on by two groups.
- BCC will provide a working template to facilitate the session.
- A presentation of each project/solution will be made and feedback will be given.
- Finally, following the work criteria, a prioritization of those that are most aligned with the objectives will be made.
End of the day and transfer to Tres Reyes Hotel and dinner.
Tuesday, June 27, 2023
8:00 h
9:00 h
9:45 h
10:15 h
10:45 h
11:15 h
11:30 h
13:30 h
14:15 h
Breakfast at hotel and transfer to BCC.
Visit to the BCC facilities (45 min).
Challenge 4: Truffles and truffle products without imitation flavors.
- Introduction, explanation of the challenge to be solved and inspirational examples. (10 min).
- The aroma of truffles and truffle products (10 min). Eva Guillamón. INIA.CSIC and Laura Mateo-Vivaracho.
- Results of the Culinary hub on truffle and charcuterie in Trufforum Vic (10 min). Pepe Muxí, specialist in the truffle sector of @_SotaTerra (online).
Challenge 5: Wine, mushroom and truffle pairings.
- Introduction, explanation of the challenge to be solved and inspirational examples. (10 min).
- Truffle and wine pairing experiences (10 min). Raul Igual. Sommelier. School of Hotel Management of Teruel.
- Mushroom and wine pairing experience (10 min). Diego Muñoz. Restaurant La Lobita, Navaleno (Soria).
- Molecular pairing (10 min). Nicolas Roché. Chartier SL, Barcelona.
Challenge 6. Fungal diversity and climate change.
- Introduction, explanation of the challenge to be solved and inspirational examples. (10 min).
- Endogenous fungal diversity: phenology, interannual irregularity and challenges for its use in cooking (10 min). Fernando Martínez Peña. CITA-Aragón.
- Shelf life, preservation and reconstitution of mushrooms (10 min). Eva Guillamón. INIA.CSIC and Laura Mateo-Vivaracho.
Coffee break.
Co-creation dynamics led by BCC to solve the 3 proposed above.
- Work in 6 groups. Each challenge will be worked on by two groups.
- BCC will provide a working template to facilitate the session.
- A presentation of each project/solution will be made and feedback will be given.
- Finally, following the work criteria, a prioritization of those that are most aligned with the objectives will be made.
Co-innovation proposals to be promoted by Mycotour and definition of working groups and presentation at congresses.
Lunch at the BCC and end of the day.
Monday, June 26, 2023
14:00 h
Reception of participants and aperitif at the BCC.
15:00 h
Round of presentation of participants (30 min).
15:30 h
Presentation of the Mycotour project (10 min). Fernando Martinez-Peña. CITA-Aragon and Nahuel Pazos BCC Inovation.
15:40 h
Presentation of the GastroTur project (10 min). Estela Mariné. University of Lleida.
15:50 h
Presentation of the mycological project of the Viganais country (France). Doriane Morata. City of Vigan (France).
16:00 h
Challenge 1. Healthy combinations of mushrooms, legumes and local vegetables.
- Introduction, explanation of the challenge to be solved and inspirational examples. (10 min).
- Potential of mushrooms in healthy combinations (10 min). Eva Guillamón INIA-CSIC and Laura Mateo-Vivaracho (EMI).
- Gastronomic potential of germplasm banks (10 min). Cristina Mallor. CITA-Aragón.
16:30 h
Challenge 2. Mushrooms as an alternative for people with special needs (celiac, vegans…).
- Introduction, explanation of the challenge to be solved and inspirational examples. (10 min).
- Food design for populations with special requirements (10 min). Ana María Ferrer Mairal. University of Zaragoza.
-
Nutritional aspects to be highlighted in the use of mushrooms (10 min). Marta Garcés-Rimón. Univ Fco de Vitoria. Madrid.
17:00 h
Challenge 3. Intercultural cuisine with mushrooms from other continents.
- Introduction, explanation of the challenge to be solved and inspirational examples. (10 min).
- The potential of blue chanterelles in intercultural cooking (10 min). Benigno Garrido Marcos. Soria Gastronomica Congress and Ireni Monter. Universidad Autónoma de México (online).
- Maitake from Japan and Mediterranean cuisine: first experiences (10 min). Elena Lucas (La Lobita Restaurant), Joaquín Latorre (EMI) and Laura Mateo-Vivaracho (EMI).
- Discussion and previous experiences (20 min). Dynamized by the BCC.
17:30 h
Coffee break.
17:45 h
Co-creation dynamics led by BCC to solve the 3 proposed above.
- Work in 6 groups. Each challenge will be worked on by two groups.
- BCC will provide a working template to facilitate the session.
- A presentation of each project/solution will be made and feedback will be given.
- Finally, following the work criteria, a prioritization of those that are most aligned with the objectives will be made.
19:45 h
End of the day and transfer to Tres Reyes Hotel and dinner.
Tuesday, June 27, 2023
8:00 h
Breakfast at hotel and transfer to BCC.
9:00 h
Visit to the BCC facilities (45 min).
9:45 h
Challenge 4: Truffles and truffle products without imitation flavors.
- Introduction, explanation of the challenge to be solved and inspirational examples. (10 min).
- The aroma of truffles and truffle products (10 min). Eva Guillamón. INIA.CSIC and Laura Mateo-Vivaracho.
- Results of the Culinary hub on truffle and charcuterie in Trufforum Vic (10 min). Pepe Muxí, specialist in the truffle sector of @_SotaTerra (online).
10:15 h
Challenge 5: Wine, mushroom and truffle pairings.
- Introduction, explanation of the challenge to be solved and inspirational examples. (10 min).
- Truffle and wine pairing experiences (10 min). Raul Igual. Sommelier. School of Hotel Management of Teruel.
- Mushroom and wine pairing experience (10 min). Diego Muñoz. Restaurant La Lobita, Navaleno (Soria).
- Molecular pairing (10 min). Nicolas Roché. Chartier SL, Barcelona.
10:45 h
Challenge 6. Fungal diversity and climate change.
- Introduction, explanation of the challenge to be solved and inspirational examples. (10 min).
- Endogenous fungal diversity: phenology, interannual irregularity and challenges for its use in cooking (10 min). Fernando Martínez Peña. CITA-Aragón.
- Shelf life, preservation and reconstitution of mushrooms (10 min). Eva Guillamón. INIA.CSIC and Laura Mateo-Vivaracho.
11:15 h
Coffee break.
11:30 h
Co-creation dynamics led by BCC to solve the 3 proposed above.
- Work in 6 groups. Each challenge will be worked on by two groups.
- BCC will provide a working template to facilitate the session.
- A presentation of each project/solution will be made and feedback will be given.
- Finally, following the work criteria, a prioritization of those that are most aligned with the objectives will be made.
13:30 h
Co-innovation proposals to be promoted by Mycotour and definition of working groups and presentation at congresses.
14:15 h
Lunch at the BCC and end of the day.
Funded by “Mycotour Project. File: ETE-010000-2021-184
Administrative coordination
Management and scientific advice
Participation
Financing
Administrative coordination
Management and scientific advice
Participation
Financing