Empordanese Umami. From the land, the sofrito, from the sea, the escama with the chef Iolanda Bustos
Iolanda Bustos, chef of the Restaurant La Calèndula and member of the collective Cuina de l'Empordanet will unite the Empordanese land and sea. From the land, the onion sofrito of Quim Matas and from the sea, l'escata of Pere Planagumà.
Free access with the entry to the trade fair