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Track: Tripe makes a comeback

Mon 18
11:00h
Workshops Paid Tripe makes a comeback

The offal store in a neo-trattoria

Diego Rossi
Diego Rossi Trippa Chef
18-11-2019 11:00 18-11-2019 12:00 Europe/Madrid The offal store in a neo-trattoria The success of the Trattoria Trippa, in Milan, is as forceful as the dishes Diego Rossi serves to his clients, who have waited weeks and weeks to get a table there. The Italian chef likes taking risks, especially with ingredients which he feels have been unjustifiably forgotten, such as offal. Rossi’s cuisine is force, intensity, but also fun and light-hearted. In both the literal and figurative senses, we could say that his cuisine comes from within.
With tasting
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)
Taller 1
11:00h - 12:00h Taller 1
13:00h
Workshops Paid Tripe makes a comeback

Challenging taboos

Javier Estévez
Javier Estévez La Tasquería Chef
18-11-2019 13:00 18-11-2019 14:00 Europe/Madrid Challenging taboos The fact that offal has made a big comeback in restaurants is, in large part, thanks to the work of Javier Estévez in La Tasquería. In this restaurant in Madrid the chef has managed to change people’s view of offal, which was seen as unappetizing and second class. In La Tasquera, however, Javier Estévez has made it cool, fun, creative and even sexy. People need no longer have hang ups when dining.
With tasting
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)
Taller 1
13:00h - 14:00h Taller 1
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