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. Creation SCWCB 2021. Sandwiches with Triticum bread.
  • VERITFRUIT. International Year of Fruits and Vegetables. Fruit, skewers and fruit and vegetable jams. (SCWCB Creation 2022).
  • ENRIC ROVIRA. SCWCB Creation 2022
  • ESCATAFOOD. SCWCB Creations 2022
  • LLUIS COSTA. Creation SCWCB 2021
  • CAVIAROLI. Creation SCWCB 2021
  • CETT Creation SCWCB 2021
  • HOFMANN PASTRY (MIQUEL GUARRO). SCWCB Creation 2022
  • TARGARONA PASTRY (JOSEP Mª GUASCH). SCWCB Creation 2022
  • BALENALENA (ELENA CAMPRUBÍ), Biscuit Creation SCWCB 2022
  • 3D PRINT. Foodlab Barcelona. Creation SCWCB 2022 with Jordi Guillem
  • JORDI BORDAS. SCWCB Creation 2022
  • VANILLA LAVANY. Madagascar Delegation
  • THE HOUSE OF KOMBUCHA. Kendra Sepulveda.
  • CUBIQ FOODS. SCWCB Creations 2022
  • GRIFFITH FOODS. SCWCB Creations 2022
  • PUJADAS. SCWCB Creations 2022

Others to specify.