CONFERENCES
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Ibán Yarza
Spain’s leading expert on bread
Jesús Monedero
Cook and baker
Marc Segarra
The essence of Ribera del Duero
Florindo Fierro
Crumb heart
Toño Rodríguez
A Pyrenean vision
Samuel Moreno
The chef-baker
Presentation
The revival of barbilla wheat: science and tradition bring back the bread of yesteryear in Zamora
30 mins
Juan Carbajo Aguirre
The quality of the flour
Elisabete Ferreira
Bread of life
Domi Vélez
The humanist baker
Ángel Ruiz
Family tradition
Daniel Jordà
Baking creativity
Giuseppe Iannotti
The secret of semolina
Xevi Ramón Simón
The creator of bread
John Torres
Artisan bread
Guillermo Moscoso
Tradition meets innovation
Tomeu Arbona
The value of memory
Florencio Villegas
A Legacy of Tradition
Mario Ortiz
The chef who revolutionised sourdough
Ramón Garriga
Artisan baking & sourdough
José Carlos Capel
35 years promoting food journalism
Zaza Ivanidze
Guardian of traditional baking
Txema Pascual
Bringing dignity to the bakery
Teodoro Fernández
The past and future of bread
Elena Huertas
Artisan bread within reach
Marcial Grela
Galician bread
Presentation
The use of ancient wheat varieties in baking: a veritable treasure trove of biodiversity
35 mins
Carlos Moreno
The recovery of grain
Elena Benavente
Wheat genetics
Mª Ángeles Romero
Food and Health
Sandra Pérez Quirce
Improving cereals
Néstor Etxaleku
Cereal R&D
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