Official opening
10:30 - 11:00 HRS
Welcome to the second edition of this international forum, which brings together the worlds of tourism, gastronomy, identity and sustainable rural development.
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Programa
Iglesia de Santiago
Iglesia de Santiago
Presentation
Can gastronomic tourism help to improve the quality of life in a region?
11:00 - 11:40 HRS
Erik Wolf
Chief Executive of the World Food Travel Association (Portland, USA.)
Iglesia de Santiago
Presentation
Storyliving: Experiences with Soul
11:40 - 12:05 HRS
Rubén Pérez
Head of Operations at Rusticae (Madrid)
Iglesia de Santiago
Round table
Gastronomic Villages: Small Towns, Great Destinations
12:05 - 12:30 HRS
Enrique Pérez
Chef at El Doncel* (Sigüenza, Guadalajara, Spain)
Vicent Guimerà
Chef at L'Antic Molí* (Ulldecona, Tarragona)
Iglesia de Santiago
Presetantion
Tartufo di Pizzo, the ice cream that’s worth a trip to Calabria
12:30 - 13:00 HRS
Franco Di lorgi
Master ice-cream maker at Gelateria Ercole (Pizzo Calabro, Italy)
Iglesia de Santiago
Presentation
How to build a global tourism and gastronomic brand
13:00 - 13:30 HRS
Linsey Gallagher
President and CEO of Visit Napa Valley (USA)
Iglesia de Santiago
Presentation
Taste as a regenerative force for places and people. Polish Vineyards as a Year-Round Case Study
13:30 - 14:00 HRS
Hubert Gonera
CEO of Landbrand (Poland)
Iglesia de Santiago
Presentation
Envisioning the future to change the present: The collaborative development of Manabí as a World Gastronomy Region 2026
14:00 - 14:30 HRS
Orazio Belletini
Director of the Fuegos Foundation (Ecuador)
Bodega Rio Negro (Cogolludo, Guadalajara)
Presentation
How to make a large-scale impact on the local community
10:30 - 11:00 HRS
Natasha Nedanoska
Cook, farmer and owner of the Pirustija Nedanoski agritourism business (Ramne, North Macedonia)
Bodega Rio Negro (Cogolludo, Guadalajara)
Presentation
Success story: The Alto Tâmega Taverns. Places that tell a village’s story
11:00 - 11:30 HRS
Vítor Adão
Head Chef at Plano (Lisbon) and driving force behind the Alto Tâmega project (Trás-os-Montes, Portugal)
Teresa Vivas
Expert in rural development and communication (Portugal)
Bodega Rio Negro (Cogolludo, Guadalajara)
Round table
Whisky, the sea and communication. Integration between industry, gastronomy and culture
11:30 - 12:00 HRS
Florence Grey
Chair of the Organising Committee for Fèis Ìle (Scotland)
Ben Shakespeare
Photographer specialising in whisky (Scotland)
Bodega Rio Negro (Cogolludo, Guadalajara)
Presentation
Who is shaping gastronomic destinations today? Content that drives regions
12:00 - 12:30 HRS
Marta Iglesias
Content creator and project director of ‘Un lugar en la Ribera’ (La Aguilera, Burgos)
Bodega Rio Negro (Cogolludo, Guadalajara)
Presentation
Sky Tourism: Creating experiences that can only happen here
12:30 - 12:50 HRS
Juan Jesús Valdelana
CEO of Bodegas Valdelana (Elciego, Álava)
Bodega Rio Negro (Cogolludo, Guadalajara)
Round table
Astro-Tourism
12:50 - 13:20 HRS
Blanca Moreno
Co-owner and manager of the Molino de Alcuneza hotel (Alcuneza, Guadalajara)
Juan Jesús Valdelana
CEO of Bodegas Valdelana (Elciego, Álava)
Susana Malón
Manager and Technical Director at Lumínica Ambiental (Zaragoza)
Juan Miguel Tolosa
Co-owner of Pagos de Familia Vega Tolosa and Chairman of the Manchuela Wine Route (Casas-Ibáñez, Albacete)
Bodega Rio Negro (Cogolludo, Guadalajara)
Round table
Revitalising Rural Tourism Through the World of Cheese
13:20 - 14:00 HRS
Jesús 'Suso' Mazaira
Partner and co-founder of Airas Moniz (Chantada, Lugo)
Juan Ocaña Mateo
Livestock breeder in Crestellina (Casares, Málaga, Spain)
José María Alonso Ruiz
President of QueRed and owner of the Quesoba Cheese Factory (Sangas, Cantabria)
Luis de la Vega Yrisarry
Sales Manager at Quesería Finca Valdivieso (Alcázar de San Juan, Ciudad Real)
Molino de Alcuneza
Workshop
Artisanal Bread Workshop
10:30 - 11:30 HRS
Samuel Moreno
Chef at El Molino de Alcuneza* (Sigüenza, Guadalajara, Spain)
Molino de Alcuneza
Presentation
How to build a premium gastronomic region
11:30 - 12:00 HRS
Carmelo Bosque
Chef and owner of Lillas Pastia* (Huesca)
Alfredo Lachos
Consultant and trainer in the hospitality industry (Huesca)
Molino de Alcuneza
Presentation
Travellers on the Grand Tour and the reflection of their gastronomic interests in their travel diaries from Spain
12:00 - 12:30 HRS
Felipe Vidales
PhD in History (Toledo)
Molino de Alcuneza
Round table
Best practices in wine and gastronomic tourism in Castilla-La Mancha
12:30 - 13:00 HRS
Sandra Luque
Technical Director of the Pago del Vicario Group (Porzuna, Ciudad Real)
María Cristina Barrero
Wine Tourism Director at Bodegas Martúe (Campo de la Guardia, Toledo)
Fernando Fuentes
Manager of Finca Río Negro (Cogolludo, Guadalajara)
Molino de Alcuneza
Round table
The New Rural Gastronomic Tourism
13:00 - 14:00 HRS
Carlos Fernández
Chef at Kàran Bistró (Pozoblanco, Córdoba)
Salvador Fernández
Chef at Borrego (Bullas, Murcia)
Amaranta Rodríguez
Manageress and maître at Culler de Pau** (O Grove, Galicia, Spain)
José Álvarez
Chef at La Costa* (El Ejido, Almería, España)
Molino de Alcuneza
Closing Ceremony
14:00 - 14:15 HRS
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Collaborators
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