We assure you that this programme will leave you speechless.
Below, you will find a compilation of all the talks, workshops, and various activities we have organised for the D*NA Festival Dénia. You will be able to sign up from September 20th.
TALKS.
We really enjoy gathering around a table, and it's even better if it's by the sea.
During the D*NA Festival Dénia, various speakers will give talks on gastronomy, conduct showcookings, and offer the finest product tastings, all in an ideal setting for the occasion.
WORKSHOPS.
We are not very much into ambient music but we do like music that generates a good atmosphere.
Our musical taste is exquisite and we want you to check it out. That's why during the D*NA Festival Dénia we will have a very special companion, music.
We are sure you will like it and you will be able to enjoy the D*NA Festival Dénia in every way.
Sounds good, doesn't it?
MUSIC.
We are not very fond of ambient music, but we are very fond of music that creates a good atmosphere.
Our musical taste is exquisite and we want you to check it out. That's why during the D*NA Festival Dénia we will have a very special companion, the music.
We are sure you will like it and you will be able to enjoy the D*NA Festival Dénia in every way.
Sounds good, doesn't it?
ACTIVITIES.
At every festival there is a desire to have a good time. And we have brought all the activities for all tastes.
Come in, come in, we'll show you all of them here.
Browse and enjoy a tasting of Carnot herbal liqueur, cocas, artisan sultanas and organic pomegranate juice by: Antonio Fornés, creator of Carnot; Antonio Carrió, producer of Magrada; Luis Silvestre, from Melicatesen Km0 products; and Restaurante Místico.
Chef at BonAmb restaurant (Jávea).
Presentation of the ‘Catalogue is Wine Tourism 24-25” by María Miñano. President of the Federation Enoturismo CV. President of the RVA. MGWines Wineries.
Workshop ‘The best paella’ by Paco López, head of sensory analysis for the Carmencita brand.
Mayka Mafe, SEMI internist and physician at the Hospital de Dénia and María José San Román, Restaurante Monastrell, Alicante, will present the book ‘Mirar la Disfagia desde la Alta Cocina’ (Looking at Dysphagia from Haute Cuisine).
Presentation of the Valencia Wine Route by Pablo Gandía. President of the RVV. Casa de las Vides Winery.
Cooking workshop with the head chef of the Casa Pepa restaurant (Ondara).
Vermouth tasting of Moscatel de Alejandría grape by Anna Sempere and Noelia Rodríguez from Bikini Azul.
Javier Alfonso. Alfonso Restaurant, Pinoso (Alicante).
Cooking workshop with the chef of the restaurant ‘El Invernadero’ (Madrid).
Workshop given by Iñaki Aracil, master miller and salesman of the Cooperativa Agrícola Católica Coop. V. Oli El Comtat.
Arrels Restaurant (Sagunto)
Workshop ‘Three vegetable appetizers and a Bloody Mary’ given by Beatriz Sánchez from CONSUM's Restaurant en Casa.
Nomada (Dénia)
Cooking workshop with the head chef of the Peix & Brases restaurant (Dénia).
Citrus workshop with Todolí Citrus Fundació given by Ton Gjekaj.
Rodrigo de la Calle (Madrid)
Family workshop given by Álvaro Verdú from Heladería Verdú (Dénia) in which fruit popsicles will be made with Nitrogen.
Culler de Pau (O Grove)
Cooking workshop with the chef of the Nomada restaurant (Dénia).
Tasting - presentation ‘Alicante Wine Route’ given by Joselina Vallés from Bodega Teulada.
Ricard Camarena Restaurant (Valencia)
Workshop ‘Elaboration of Cidoncha cakes’ given by José Torrens, Production Manager and Almudena Sánchez, R&D Manager of Cidoncha (Dénia).
Cooking workshop with the chef of La Finca Restaurant (Elche).
Presentation of the Castellón Wine Route by Sergio Garrido. President of the RVC. Bodegas y Viñedos Barón d'Alba and Clos d'Esgarracordes.
Workshop ‘Fruit Popsicles with Nitrogen’ given by Álvaro Verdú from Heladería Verdú (Dénia).
Cooking workshop with the head chef of the restaurant el Poblet (Valencia).
Aperitif cocktail workshop with Héctor Talens from On Trade Cocktail Group.
Workshop ‘The Vinalopó grape and rice, signs of identity of our land’ given by David Ariza and Esther Casas from DOP Uva Embolsada del Vinalopó.
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Cooking workshop with the chef of La Salita Restaurant (Valencia).
Workshop - tasting of two tapas from Cordoba with Zuheroliva EVOO by Juanma Poyato, Manager of Zuheroliva (Cordoba).
Workshop ‘Aubergine tatin in a pan with white wine sangria’ given by Beatriz Sánchez from CONSUM's Restaurante en Casa.
Family Workshop: What Happens When We Stop Eating? Good Recycling Practices. Cecilia Sánchez and Mireia Montserrat, Environmental Educators. Urbaser.
La Salita (Valencia)
Cooking workshop with the chef with 2 Michelin stars and 3 Repsol suns.
Turia Beer Tasting workshop by Alejandro Platero, from the restaurant Alejandro Platero (Valencia).
Restaurante La Finca (Elche)
Workshop ‘Preparation of traditional brines and pickles’ given by Salvador Gayá, Gastronomic Disseminator.
Cooking workshop with the head chef of the Lienzo restaurant (Valencia).
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reBerde cocktail workshop, given by Diego Godia from the restaurant Vuelve Carolina (Valencia).
El Poblet (Valencia)
Ramón Freixa (Madrid)
Workshop ‘Introduction to the world of ice cream with seasonal fruit’ given by Marco Miquel from Miquel Gelater ice cream parlour (Dénia).
Cooking workshop with the chef of the restaurant Ritual de Terra (Jávea).