16
JUN
Alimentaria
01
JAN
Saborea España will strengthen its presence at Alimentaria 2026 with a programme that turns its exhibition space into a live showcase of product, talent and territory. From 23 to 26 March at Fira Barcelona Gran Via, the association will take part with its own space and a schedule of live showcookings, tastings and food experiences designed to further position gastronomic tourism as a way to discover Spain.
This joint action will feature Valladolid, Burgos, Cambrils, Lanzarote, Castelldefels and Vinaròs, six destinations bringing to Barcelona a very tangible expression of their culinary identity. The proposal goes beyond displaying products: it offers a way of reading each territory through wines, olive oils, tapas, rice dishes, cheeses, preserves, seafood and preparations deeply linked to landscape and local culture. According to the programme provided, each destination will activate the space with workshops and tastings that give visibility, context and personality to their gastronomic offer.
Valladolid will arrive with one of the most extensive and diverse agendas. Its programme explores wine, pine nuts, artisan preserves, extra virgin olive oil, cheese and natural snacks. Activities include Olimarum: Roots and High-Altitude Wines, A partir un piñón, Lar de Maía, natural wines, additive-free and full of character, Castilla del Mar a la Tierra, Passion for EVOO: discovering Pago de Valdecuevas, The Entrepinares Selection and The secret lies in savouring. Altogether, it presents Valladolid as a destination capable of combining agri-food tradition, innovation and a highly distinctive pantry.
Burgos, meanwhile, will focus on two of its strongest gastronomic pillars: D.O. Arlanza wines and some of its best-known products in tapa format. Its agenda includes a wine tasting by Bodegas Decorus, an enotourism session built around Arlanza, a tapas-and-wine pairing featuring IGP Morcilla de Burgos, and a session centred on the potato from Burgos paired with local wines. It is a sharp and recognisable proposal: honest product, clear storytelling and strong regional identity.
Cambrils will build its presence around two very defined ideas: the tapa “Cambrils is Land and Sea” and a tasting of extra virgin olive oil and Mediterranean condiments. In doing so, the destination brings to Alimentaria a central part of its gastronomic narrative: the connection between the sea, the vegetable garden, local cuisine and olive oil. It is a simple proposal, but that is exactly why it works — less noise, more identity.
Castelldefels will turn rice into the common thread of its entire participation. Across several days, different chefs and restaurants from the destination — including AMAR, Andalucía, Cel Blau, Sunset, Soli, El Avión and Grupo Tibu-Ron — will present live showcookings of “Castelldefels Rice”. The strategy is clear: to reinforce a signature dish and show that destinations are also built through consistency, not just variety.
Vinaròs will bring a programme strongly rooted in its Mediterranean pantry and maritime character. Activities include sessions devoted to Vinaròs citrus fruits, wines from Vinaròs and El Maestrat, the Vinaròs prawn through pairings and a spirit made from the product itself, and a preparation using free-range eggs together with the Associació Vinaròs Gastronòmic. One of the strengths of this proposal is that it does not present isolated ingredients, but rather a complete gastronomic ecosystem involving chefs, producers and storytelling.
In the case of Lanzarote, the programme shared so far points to several sessions linked to some of its most recognisable products and flavours, although part of the information is still awaiting confirmation. The scheduled activities include a craft Aloe+ beer tasting paired with artisan cheeses from Lanzarote, a pairing of sweet potato chips with Malvasía Volcánica wines from Bodega Rocanegra, and a wine tasting workshop by Tao Viticultores. Even with some details still pending, the direction is already clear: Lanzarote aims to bring the singular character of its landscape and flavour culture to Alimentaria.
With this programme, Saborea España will not only gain visibility at one of the sector’s leading international trade fairs; it will also reinforce an idea it has long defended: gastronomy is not an accessory to travel, but a way of understanding, exploring and remembering a destination. At Alimentaria 2026, that idea will be served live.
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