Stockholm 2014

Invited Regions

Gran Canaria

Great Food Also in Paradise

Miniature continent has perhaps been the traditional catchphrase to define the island of Gran Canaria. Its volcanic origins, together with its positioning, altitude and topography have led to the existence of a wide variety of microclimates in such a small geographical area. This in turn opens up a world of possibilities and sceneries in which to savour many different experiences.

This climatic diversity is also reflected in its cuisine and its locally sourced products from the land, with honey, cheese and bananas from Gran Canaria all holding subtle but varied differences in flavours and aromas depending on whether they have been cultivated in the south, the hills, or even the drier, coastal areas.

Here, in Gran Canaria Island, we are working hard to provide seals of quality in our farming production, and thereby the gastronomy that emerges from these.

Wine, cheese, honey, potatoes, tropical fruits, plus specific livestock breeds such as the black pig, fill the dining tables for our visitors, as yet another example of the wealth of primary sector products in Gran Canaria.

Cádiz

Flavours of Cádiz

Exquisite, traditional, novel, fruit of 3.000 years of history in the service of the stove. With foods from other worlds, some brought in with the discovery of America, others from the furthest shores of the Mediterranean.

The province of Cádiz is also home to haute cuisine like wine pearls, seaweed or snail eggs. Another ingredient in local Cádiz dishes is Jerez wine, with its many varieties ensuring that there really is a sherry for every occasion. In 2014 Jerez is the European Wine City and a large number of culture and tourismrelated activities will now be organised.

The olive oil or the goat payoya cheese from the Sierra de Cádiz mountains are some other food secrets from this area. And from the sea, just as they did two thousand years ago, the fishermen and women of Cádiz fish wild tuna well into the spring, when the Atlantic bluefin tuna crosses the Strait of Gibraltar heading for the Mediterranean Sea and is caught in the Almadraba, a traditional and spectacular Mediterranean fishing art. The towns of Zahara de los Atunes, Barbate, Conil de la Frontera and Tarifa throw fairs and parties to celebrate the arrival of the wild tuna, the most succulent, the most versatile and the tastiest tuna in the world.

Activities

Screenings

A COUNTRY TO FEED UPON. Cádiz, atunes en el paraíso. (Spanish w/ English subt.)

25 March 2014 | Instituto Cervantes Stockholm
18:30 – 19:15 | Bryggargatan 12ª, 111 21 Stockholm

Our Spanish friends take a trip around Cadiz to show us this region’s landscapes, food, culture and traditions through their own foodie eyes. The fish, the sea, the wine, the music and the happiness of this land transport us to this wonderful region of Andalucía.

A COUNTRY TO FEED UPON. Gran Canaria, a la sombra del Nublo. (Spanish w/ English subt.)

26 March 2014 | Instituto Cervantes Stockholm
18:30 – 19:15 | Bryggargatan 12ª, 111 21 Stockholm

The shadow of the great Nublo rock, magic mountain to the old inhabitants of the island of Gran Canaria, guides our friends on their journey across this land. They will discover a continent in miniature full of surprises, of food and traditions kept intact or recovered from ages past.

THE GOLDEN AGE (Spanish w/ English subt.)

27 March 2014 | Instituto Cervantes Stockholm
18:30 – 19:20 | Bryggargatan 12a, 111 21 Stockholm

Inventiveness, passion, liberty, curiosity, science and courage; these are the ingredients of the new Spanish cuisine – a culinary approach that has conquered the highest ranks in the culinary world. It’s philosophy: food as a means to perception.

EL SOMNI -teaser- (Spanish and Catalan w/ English subt.)
An Opera in twelve servings, a banquet in twelve acts. The complete work, multidisciplinary, analogical, digital, real, oneiric, cybernetic and culinary. Opera, electronics, poetry, 3D, performing arts, song, philosophy, painting, film, music and cooking.

Details: El Somni | Spanish and Catalan with English subtitles | Franc Aleu, 2013 | Spain | Format: DVD. Duración: 8 min

Exhibitions

Food Photography

SPAIN’S ELEVEN: ELEVEN GASTRONOMY ICONS FROM SPAIN

25-27 March 2014 | Instituto Cervantes Stockholm
11:00 – 20:00 | Bryggargatan 12ª, 111 21 Stockholm

A journey across Spain’s geography through its most relevant foods, from chesses to wine to olive oil, its fish preserves spices or its coveted ham.

Details: 13 works. Origin: Foods from Spain / Icex. Technique: Photography. Dimensions: 42×54.

FOOD (RE?)GENERATIONS

25-27 March 2014 | Instituto Cervantes Stockholm
11:00 – 20:00 | Bryggargatan 12ª, 111 21 Stockholm

A double take into Spanish cuisine. The exhibition, in the form of photographic pairs, presents Spanish culinary tradition and culinary avant-garde as two simultaneous realities encouraging the spectator to imagine the interaction between them and the infinite resulting versions.

Details: 12 works. Origin: Foods from Spain / Icex. Technique: Photography. Dimensions: 40×40.

Book Exhibit

FOODPRINTS

25-27 March 2014 | Instituto Cervantes Stockholm
11:00 – 20:00 | Bryggargatan 12ª, 111 21 Stockholm

The Library at Instituto Cervantes hosts this exhibit in its newly renovated space on the ground floor. A collection of over 50 volumes of books and magazines in which to discover the foods, traditions, recipes, philosophy and the most delicious literature around Spanish food.

Details: Origin: Instituto Cervantes Stockholm; Editorial Everest; Instituto Español de Comercio Exterior (ICEX); Ministerio de Agricultura, Pesca y Alimentación and others. 30 books; 36 magazine.

Round tables

CONTEMPORARY SPANISH CULINARY CREATIVITY

25 March 2014 | Instituto Cervantes Stockholm
19:15 – 20:00 | Bryggargatan 12a , 111 21 Stockholm

After the screening we will talk with two renowned Spanish chefs about the keys to the new Spanish culinary creativity. We will chat with Mauro Barreiro and Mario Sandoval about the importance of innovation and constant research to make an art out of cooking.

Mauro Barreiro, A young chef who, at 27, already played the Michelin League at Restaurant Skina (Málaga), which obtained and held a Michelin star for three consecutive years. In 2011 Mauro came back to his home town to open his own restaurant, “La Curiosidad de Mauro”, where he turns high culinary technique into fun and fresh recipes in a tapas format.

Mario Sandoval. Chef, businessman, food researcher and promoter of the culinary arts. His restaurant in Madrid currently holds 3 Repsol suns and a Michelin star. Since 2013 Mario is President of the Federation of Spanish chefs and patissiers (Facyre).

SPANISH CULINARY HERITAGE AND TRADITION

26 March 2014 | Instituto Cervantes Stockholm
19:15 – 20:00 | Bryggargatan 12a, 111 21 Stockholm

After the Wednesday screening we will have the chance to speak about Spanish traditional cuisine with two chefs who reenact it every day from the two opposite ends of Europe.

We have brought Thomas Leeb – from Gran Canaria – and Joan Torrens -from Stockholm- together for the occasion. We will discuss with these two chefs the role that tradition plays in Spanish cuisine, both in Spain and abroad.

Thomas Leeb, is a renowned chef in Las Palmas de Gran Canaria, Euro-toques regional representant, member of Slow Food and selected to the final as Best Cook of the Canary Islands in 2011, 2012, 2013. He owns and manages restaurant Thomas-algo?

Joan Torrens, son of restaurateurs, managed his own restaurant in Palma de Mallorca for twenty years. A change in life brought him over to Stockholm where, since 2012, he runs the Torget area at Boqueria, one of the best-known restaurants in Stockholm.

THE GOLDEN AGE OF SPANISH GASTRONOMY

27 March 2014 | Instituto Cervantes Stockholm
19:20 – 20:00 | Bryggargatan 12a, 111 21 Stockholm

After the screenings we will have the chance to talk about the revolution that Spanish cuisine has experienced in the past years. Together with Mattias Kroon, we will hold an open discussion with the public about these changes and about the perception that exists inside and outside of Spain of this culinary revolution.

Mattias Kroon, food critic, writer and journalist is one of the most influential Swedish critics and a passionate lover of Spanish gastronomy. A regular participant at the large gastronomic forums, Mattias has followed closely the revolution of Spanish gastronomy and has had the enormous privilege of experiencing, first hand, the influence that these changes have had in the rest of the world.

Workshops

MASTERCLASS

25 March 2014 | Restaurangakademien
13:00 – 16:00 | Rökerigatan 4, 121 62 Johanneshov

Restaurangakademien hosts this fun and fresh class with Mauro Barreiro, where the chef from Cadiz will share the secrets of his “High cuisine with a tapas spirit”.

Mauro Barreiro, A young chef who, at 27, already played the Michelin League. After his formative years with top Spanish chefs such as Martín Berasategui or Dani García, Mauro became part of the chefs team who obtained a Michelin star for Restaurant Skina in Málaga. It was there that he established himself as recognized chef and became part of the new Spanish culinary boom. In 2011 Mauro comes back to his home town and opens his own restaurant, “La Curiosidad de Mauro”, where he turns high culinary tecnique into fun and fresh recipes in a tapas format.

EAT & MEET

26 March 2014 | Stock. Int. Restaurangskolan
11:00 – 14:00 | Alströmerg. 39, 112 47 Stockholm

Stockhom’s International Restaurant School welcomes chef Thomas Leeb, from Gran Canaria. The chef will hold a practical class for the School’s students and lead the preparations of a Gran Canaria inspired menu made with local products from the island.

The public will have the chance to try out Gran Canaria’s menu at the School’s restaurant, meet the chef and take home his recipes.

Thomas Leeb, ris a renowned chef in Gran Canaria, Euro-toques regional representant, member of Slow Food and selected to the final as Best Cook of the Canary Islands in 2011, 2012, 2013. He owns and manages restaurant Thomas-algo? in Las Palmas, where he strives to offer the highlest quality at the best price.

Tastings

TAPAS & WINES FROM CADIZ

25 March 2014 | Instituto Cervantes Stockholm
20:00 – 21:00 | Bryggargatan 12a, Stockholm

Cádiz invites us to share their land in the manner they know best: with joy. They provide the music, the tapas and the wine; you just let yourself be taken by their charm. Don’t miss the party…

TAPAS & WINES FROM GRAN CANARIA

26 March 2014 | Instituto Cervantes Stockholm
20:00 – 21:00 | Bryggargatan 12a, Stockholm

Gran Canaria shares with us some of the products that are hidden in its steep and varied geography, with the promise to show us many more on our next trip to the island. Come and discover the food that paradise was hiding.

SPANISH FOODS IN STOCKHOLM

27 March 2014 | Instituto Cervantes Stockholm
20:00 – 21:00 | Bryggargatan 12a, Stockholm

Our local partner Lancel offers us this tasting which puts an end to the Eat Spain up! sessions. A sample of the best known Spanish products in Sweden that includes cheeses, wine and – of course – Iberian ham.