Vive las verduras

Javier Luariz-Ayerdi “Senda de los Olivos”, Ablitas

“Vacuum cooking of vegetables from La Ribera”

Ilario Vinciguerra “Antica Trattoria Monte Costone”, Galliate Lombardo (Italy)

“The ‘light’ phenomenon”

Koldo Rodero “Rodero”, Pamplona and Floren Domenzain “Floren”, Tudela

“Recovering the native asparagus”

Luis Baena “Terraço”, Lisbon (Portugal)

“Green Peas”

Moshik Roth “Brouwerslolkje”, Overveen (Holland)

“The distillation of vegetables”

Jörg Sackmann “Sackmann”, Baiersbronn (Germany)

“Cabbage: an interpretation of a little-loved vegetable”

Martín Berasategui, Lasarte-Oria

“Beetroots and garden produce in my cooking and pastry”

Ricardo Gil “Treintaitres”, Tudela

“A trio of asparagus, at different stages of ripeness, united in the same dish”

Christian Lohse “Fischer´s Fritz”, Berlin (Germany)

“Beetroot in haute cuisine”

David Yarnoz “El Molino de Urdaniz”, Urdániz

“Peas and their aromas, salad of soused mackerel, and a bar and essence of soap”

Fermí and Philippe Arrambide “Les Pyrénées” , Saint Jean Pie de Port (France)

“Crudités salad with pine-nut vinaigrette”

Nicola Portinari “La Peca”, Lonigo (Italy)

“Asparagus from Cimadolmo and Fiolaro di Creazzo broccoli”

Dani García “Calima”, Marbella

“Secrets and imagination in gazpacho”

Gert de Mangeleer “Herton Jan”, Bruges (Belgium)

“Vegetables with spices”