A new gastronomic festival arrives in Madrid. On September 22 and 23, the city will host the oríGenes festival for the first time, which has already held two successful editions in Barcelona. The meeting, which puts the emphasis on producers and will take place in the gardens of the Ortega-Marañón Foundation, seeks to promote the change towards sustainable gastronomy.
Nine artisans will offer their point of view and life experience, in addition to their product, to those who attend the festival. Among them, the master butcher Xesc Reina —known as the king of sobrasada—, the smoked expert Carlos Piernas, with more than 25 years of experience in this technique, or Gonzalo Coalla, who will make his selection of cheeses available to the public. artisans.
On the days that the festival will be held, the invited producers, chefs and entrepreneurs will cook live and present their knowledge and practices to bring local, environmentally friendly cuisine to the attendees. The idea is to leave a positive mark on society, economy and environment through cooking, innovation and sustainability. On Friday the 22nd, the event will be focused on professionals in the gastronomy sector and, on Saturday the 23rd, on food lovers.
The festival, which will welcome 350 visitors each day from 12 noon to 8 p.m., will also feature talks on sustainability by journalist Jesús Terrés, who has just published his new book I was looking for beauty, or by chef Juanjo López from La Tasquita, among others.
There will also be no shortage of workshops to experience first-hand how these producers work. One of them, for example, will be led by José Roldán, the best baker in the world in the Bread In The City International Championship, who will reveal his secrets for making sourdough.
While all these activities take place, Tuccis Band and DJ Raoul by Fortuny will provide music to the event. In addition, Monkey 47 or Brandy Fundador will be present with their signature cocktails.
The oríGenes festival has the support of the Community of Madrid with M-Certified products and Foods of Spain with an oil tasting. To offset the event's carbon footprint, native trees and green credits will be planted and organic waste will be converted into compost that attendees can take away.
Tickets are now on sale. La Vanguardia subscribers can buy them with a 20% discount.
