From the theory to the practice

The Science & Cooking World Congress wants to become a global experience. Where, which is discussed in the lectures, can be tasted later.

For this reason, the brunch area was created, a space to be able to taste and experiment directly with the product. In this space you will find:

  • TRITICUM. Sandwiches with Triticum bread (to be developed).
  • VERIT FRUIT Fruit, skewer and fruits and vegetables jam.
  • LO MAM (JORDI GUILLEM). Creation SCWCB 2021
  • ENRIC ROVIRA. Creation SCWCB 2021
  • ESCATA. Creation SCWCB 2021
  • LLUIS COSTA. Creation SCWCB 2021
  • CAVIAROLI. Creation SCWCB 2021
  • CETT (OSCAR TEIXIDÓ). Creation SCWCB 2021
  • PASTELERÍA HOFMANN (MIQUEL GUARRO). Creation SCWCB 2021
  • PASTELERÍA TARGARONA (JOSEP Mª GUASCH). Creation SCWCB 2021
  • BALENALENA (ELENA CAMPRUBÍ), Cookie Creation SCWCB 2021
  • ESCUELA PASTELERÍA DE BARCELONA / MUSEO DEL CHOCOLATE. Creation SCWCB 2021
  • 3D PRINTING. Creation SCWCB 2021
  • NO ALCOHOL COCKTAILS (19 33). Creation SCWCB 2021
  • WATER AND SUSTAINABILITY. AIGÜES DE BARCELONA
  • THE WORLD OF BEES. Aristeu Project.

It may be subject to change.

SCWC2019_21