Terra i gust
Terra i Gust, the Sustainable Food Festival
Friday 20 September from 8 to 10.30 pm, and Saturday 21 September and Sunday 22 September from 12 noon to 10.30 pm
Tastings, cooking demonstrations, workshops, prizes, concerts... This fourth edition of the festival invites you to enjoy music, food and drink in a more conscientious way. It’s also a space that aims to raise awareness of some of the keys to building a more sustainable future - fairer conditions for farmers and the promotion of local produce, all for the benefit of people, regions and the planet.
In this edition, there will be a special focus on issues such as food waste, sustainable fishing and water.
Come enjoy it all at the Parc de la Ciutadella. It will be a true feast for the senses!
Activities
In the activity space there will be workshops and games for the whole family, show cooking, talks and others that will address current issues and help participants discover the world of cooking and sustainability with greater respect for the environment and for the people who produce the food we eat.
friday 20 september
Slow Food Barcelona’s 3rd Gastronomic Responsibility Awards
Slow Food Barcelona, which has been promoting eco-gastronomy in the region since 2005, is organising the 3rd Gastronomic Responsibility Awards, in the categories of chef, food producer and organisation.
Entity: Slow Food Barcelona and Alícia Foundation
saturday 21 september
Barceloneta, a forgotten cuisine
Delve into a leftover-friendly local cuisine linked to the fishing neighbourhoods and the fish auction as we reflect on popular know-how.
Entity: Associació Dones amb Sal
Uncovering misleading food advertising for food products
What information does food labelling provide? Learn how to improve your critical assessment of food advertising, recognising possible tricks and reading beyond the adverts.
All the family.
Entity: Food justice
Collage of coloured hummus
Making hummus with a variety of vegetables, combined with various vegetable garnishes. And we will be making a collage with images! All the family.
Entity: CREDA
L'arca de Nogué
The chef Pep Nogué's “L'arca de Nogué” section of Catalunya Ràdio's programme El suplement will feature “Terra i Gust”, the sustainable food festival.
Beer pairing
Discover how to pair beers with food in an educational activity where you not only learn the how and why, but will also get to try a beer pairing with a Terra i Gust dish.
Entity: Barcelona Beer Festival
Slow cooking and a tasting of vegan sweets, in a mindful-eating experience
Explore sustainable food through the creation of tasty, sweet vegan biscuits that are easy to make and perfect for taking to school. A mindful-eating experience.
Entity: La Fábrica de Colores Foundation and Alquímia Vegana
Presentation of the book Mètode Ada Parellada. Conciliar Cuina i Vida [Ada Parellada Method. Balancing Cooking and Life]
Linking the Catalan Book Week with Ada Parellada, the chef from Restaurant Semproniana and a leading voice in the fight against food waste, who is presenting her book: Mètode Ada Parellada. Conciliar Cuina i Vida [Ada Parellada Method. Balancing Cooking and Life]
Entity: Catalan Book Week
Tisanes and herbs
We learn about various native herbs through their aromas, properties and traditional uses. We learn how to combine them, and then taste them!
Entity: ZeroWaste BCN
Seed bombs and composting!
Learn how to make bombs from plant seeds with medicinal and culinary properties. We will also delve into the world of compost, transforming organic waste into fertilizer rich in nutrients. Participate and close the cycle!
Entity: Ciutat Vella Environmental Classroom
Bread without tomato
Participatory game with group dynamics where all the participants have different foods, spices, fresh products and photographs at their disposal, and they must agree to identify each ingredient and decide if it could be found on Jaume's table I.
Entity: Cooking Cultures
Making toothpaste with medicinal plants
Make toothpaste from organic ingredients while speaking about plants and their medicinal and culinary uses.
Entity: Trades Workshop - Barcelona Activa
Sea and mountain sustainability: low-impact fishing and peri-urban agriculture
A showcooking event brings together produce and cooking from Barcelona's sea and mountains, with Marc Singla (the chef at Mar Salada), La Platjeta (sustainable fish) and Can Calopa (wines, oils and Tomàquet Mandó tomatoes).
Entity: La Platjeta and Can Calopa
Fem camí [On the road]
The activity is centred around a large map of the world and a graphic representation of the origins of the most important fish and seafood products found in the big stores.
Entity: La platjeta i Cap a Mar
Learning about water through thirst
A Cook & Chat about this most precious liquid, with Virginia Mendoza (the author of La Sed [Thirst]), Adriana Carcelén (the chef at Rasoterra), Magui Caviglia (OG profile @usaryreusar) and Annelies Broekman (CREAF).
sunday 22 september
La Quinoa Viatgera (The Traveling Quinoa)
Travel to a fantasy world to learn about the importance of sustainable local food that respects people’s rights. All the family (5- 7 years old).
Entity: DESCA Observatory
Regener-action toolkit: learning and regenerating the world around us
Discover 11 initiatives that help to restore our ecosystems, communities and health, through the food we eat.
Entity: Farmers’ Market Coordinator
Food from around the world, which are here now
Discovering food brought by immigrants from all over the world and which are now produced locally.
All the family.
Entity: Ethnography - Anthropology in Action
Plant-based, a responsible food trend
For some time now, there has been a growing sensitivity towards customers who only consume vegetable produce, and the trend has reached training centres, such as the CETT, which offers a showcooking activity on the subject.
Entity: CETT
The Brewer’s Terroir
Under the guidance of Ales Agullons, get to taste and understand spontaneous beer, made with wild yeasts, where time and environment are the most important ingredients.
Entity: Barcelona Beer Festival
Local ethnic cooking
A cross-cutting cultural showcooking that brings seeds to the table, with Abarka Keita Mady, from Horta l'Africà, and Marta Ruiz, from L'Etnogràfica.
Entity: Abarka and L'Etnogràfica
Workshop and tasting of the African drinkbissap
Experience African cuisine by making a drink with ginger and traditional fritters from the African continent.
Entity: Menjador Ca La Rosa
Memory... and action!
Learn about sustainable projects and transformative initiatives that are currently up and running in the City of Barcelona, via our memory game.
All the family.
Entity: XEAB Technical Secretariat
How to feed yourself while caring for the planet
Visualise the impact our current way of feeding ourselves has on the planet, and share some key factors that will reduce that impact.
Entity: CODINUCAT
Waste in restaurant kitchens and dining areas
A Cook & Chat about waste in catering, with the winners of the 2024 Josep Lladonosa Social Prize, who work in catering schools all over Catalonia.
Entity: Josep Lladonosa Prizes
Mediterranean herbal salts
Learn about the medicinal properties of typical Mediterranean plants and make your own herbal salts.
Entity: L'Aresta
Vicent Guimerà and his "Mans” project
Vicent Guimerà, the slow-food chef at l’Antic Molí (with a Michelín Star and Green Star), offers a “Mans” slow-cooking activity, which includes everything from ingredients to the crockery, created by artisans from the Ebro region.
Catering
There’ll be a wide range of eats and drinks on offer, all prepared by some of the city’s local food establishments using seasonal, locally sourced organic produce. The small dishes will be priced at 5 euros, and the drinks at 2.50 euros.
Since Casablanca is the guest city at this year’s La Mercè festivities, at Terra i Gust there’ll be a restaurant serving Moroccan cuisine.
Green beans, Santa Pau bean miso, almonds and stracciatella | ASSALTO BAR DE VINS
Green beans from the Agricultural Park, Santa Pau bean miso, fried almonds and smoked stracciatella. Gluten free. Vegetarian.
Allergens: Soya/soy and products that contain soya/soy • Milk and its derivatives (including lactose) • Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachios, macadamia nuts and Queensland nuts • Sesame seeds and products that contain sesame seeds • Lupin beans and products based on lupin beans.
Pota blava chicken cannelloni, mirim, apple and hazelnut béchamel | ASSALTO BAR DE VINS
Pota blava chicken cannelloni, lamb mirim —Japanese seasoning wine—, fresh apple and hazelnut béchamel.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt • Eggs and egg-containing products • Soya/soy and soya/soy-containing products • Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachios, macadamia nuts and Queensland nuts • Sulphur dioxide and sulphites • Lupin beans and products based on lupin beans.
Girona veal meatball sandwich with Bolognese sauce | BACARO
Girona veal meatball sandwich from the Vol a Vol bakery with Bolognese sauce.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Milk and its derivatives (including lactose) • Celery and derivative products • Sulphur dioxide and sulphites.
Home-made falafel sandwich with tahini sauce | BACARO
Sandwich from the Vol a Vol bakery with home-made, organic chickpea falafel and tahini sauce. Vegetarian. Vegan.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Sesame seeds and products that contain sesame seeds.
Lamb and pork kofta | BISTROT LEVANT
Lamb and pork meatballs from Cal Tomàs, with yoghurt and za’atar onion, in pita bread.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Eggs and egg-containing products • Soya/soy and soya/soy-containing products • Milk and its derivatives (including lactose).
Aubergine minisabich from La Piotxa | BISTROT LEVANT
Fried aubergine from La Piotxa in pita bread, with fresh vegetables and tahini, with organic eggs. Vegetarian.
Allergens: Eggs and egg-containing products.
Rice with Duroc pork rib and home-made kimchi using cabbage from the Agricultural Park | CASA XICA
Fried rice with three different soya beans, macerated pork rib in maize-flour batter and home-made kimchi, using cabbage from the Agricultural Park.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Soya/soy and soya/soy-containing products • Sesame seeds and products that contain sesame seeds.
Fried rice with seasonal vegetables and home-made kimchi using cabbage from the Agricultural Park | CASA XICA
Fried rice with three different soya beans, courgette, fennel and home-made kimchi using cabbage from the Agricultural Park. Gluten free. Vegetarian. Vegan.
Allergens: Soya/soy and soya/soy-containing products • Sesame seeds and products that contain sesame seeds.
Grilled-vegetable “coca” pastry from Balaguer | EL CELLER DEL NOU PRIORAT
“Coca de recapte” savoury pastry using organic flour from Cal Pauet, aubergine and red pepper, grapes and Az-Azeytum olive oil from Batea. Vegetarian. Vegan.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat.
Free-range chicken in crispy breadcrumbs, with organic sweet potato | EL CELLER DEL NOU PRIORAT
Free-range chicken strips in panko breading, with sweet-potato crisps and home-made tartar sauce. Gluten free.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Eggs and egg-containing products• Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachios, macadamia nuts and Queensland nuts • Mustard and derivative products.
Catalan-style spinach croquettes | ESPAI PUNTAL
A reinterpretation of Catalan-style spinach (spinach, pine nuts and raisins) in home-made croquettes. Vegetarian.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Milk and its derivatives (including lactose) • Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachios, macadamia nuts and Queensland nuts.
Cheek-meat brioche in stout and apple | ESPAI PUNTAL
Butter brioche stuffed with larded meat, marinated in craft stout beer, with spiced apple and herbs.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Milk and its derivatives (including lactose) • Mustard and derivative products • Egg.
Roman-style pizza with a Catalan variation of Genovese sauce | FELLA
Roman-style craft pizza made with organic flour from Roca Fariners, filled with meat sauce from Cal Tomàs, Figueres onions and grana padano.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Soya/soy and soya/soy-containing products • Milk and its derivatives (including lactose) • Sulphur dioxide and sulphites • Celery and derivative products.
Mediterranean pizza | FELLA
Roman-style pizza made with organic flour from Roca Fariners, cream of pumpkin from El Tros d’Ordal, roasted hazelnuts from Reus, caper powder, grilled aubergines and cured ricotta flakes. Vegetarian.
Allergens: Gluten-containing grians: wheat, barley, rye, oats, spelt, Khorasan wheat • Soya/soy and soya/soy-containing products • Milk and its derivatives (including non-vegan lactose) • Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachios, macadamia nuts and Queensland nuts • Sulphur dioxide and sulphites.
Botifarra sausage made from pig’s feet and snout | GREEN LEKA VALLDAURA
Roast botifarra sausage made from pig’s feet and snout, from granja dpagès, with ganxet-bean allioli sauce on toast.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Eggs and egg-containing products.
Aubergine in miso made with Ebro delta rice | GREEN LEKA VALLDAURA
Grilled aubergine, with a rice miso sauce and a touch of caramelised soya. Gluten free. Vegetarian. Vegan.
Allergens: Soya/soy and soya/soy-containing products.
Motomami | HAPPY FOODS ECO
Smash organic veal burger , with smoked bacon, cream cheese and caramelised onion on brioche bread, by Jordi Morera.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Milk and its derivatives (including lactose).
Crispy Roll | HAPPY FOODS ECO
Crispy wheat roll with ram’s head mushrooms (maitake), pumpkin confit, Emmental cheese and hemp seeds. Gluten free. Vegetarian.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Milk and its derivatives (including lactose).
Roast-pork croquette with yoghurt and mint | LA SOSENGA
Croquette made from Iberian Ral d’Avinyó pork (top loin cut), roasted in Tuets white wine, garlic and wild laurel, with yoghurt and fresh mint.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Eggs and egg-containing products • Milk and its derivatives (including lactose).
Grilled onion stuffed with mushrooms and organic white aubergine, rosemary hollandaise sauce and almond praline | LA SOSENGA
Grilled onion from Can Fisas, stuffed with mushrooms and Can Fisas aubergine, with a rosemary hollandaise sauce and home-made praline, using wood-roasted organic almonds from Cal Galderic. Gluten free. Vegetarian.
Allergens: Eggs and egg-containing products • Milk and its derivatives (including lactose) • Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachios, macadamia nuts and Queensland nuts.
Burger Llamber | LLAMBER
Matured beef burger from Cal Tomàs, Tometa cheese, onion with soya, bacon, Llamber sauce and home-made ketchup.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Eggs and egg-containing products • Soya/soy and soya/soy-containing products • Milk and its derivatives (including lactose) • Mustard and derivative products • Sulphur dioxide and sulphites.
Creamy rice with shiitake and Thai emulsion | LLAMBER
Molino de Roca creamy rice, with Ben Fet shiitake mushrooms and Thai emulsion. Vegetarian.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Eggs and egg-containing products • Milk and its derivatives (including lactose) • Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachios, macadamia nuts and Queensland nuts.
Larded veal brioche with barbecue sauce, tomato and lettuce | MESCLADÍS
Halal Pa de Kilo larded veal sandwich, cooked at low temperature, with a home-made barbecue sauce, tomato and oak-leaf lettuce in a brioche bun.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Eggs and egg-containing products • Soya/soy and soya/soy-containing products • Milk and its derivatives (including lactose) • Celery and derivative products.
Vegetarian meatballs made from bread and cheese, with a seasonal-vegetable Bolognese sauce |MESCLADÍS
Vegetarian meatballs made from left-over bread and organic cheese, breaded and fried, with a seasonal-vegetable sauce. Vegetarian.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Eggs and egg-containing products • Milk and its derivatives (including lactose) • Celery and derivative products.
Lamb “Paquito” | ZAZA - CUINA I VI
Crunchy milk bread, filleted Aragon lamb from Cal Sileta, yoghurt, Can Fisas marinated cucumber, mint and grated lemon peel.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Milk and its derivatives (including lactose).
Hokkaido pumpkin raviolis, sage and butter sauce | ZAZA - CUINA I VI
Fresh egg pasta stuffed with Hokkaido pumpkin from Can Fisas, Parmesan, Amaretti, butter and sage. Vegetarian.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat • Eggs and egg-containing products • Milk and its derivatives (including lactose) • Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachios, macadamia nuts and Queensland nuts.
Traditional couscous with seasonal vegetables | DIAMOND & EL PAGÈS DEL PRAT
Guest City: Agricultural Park family project run by Moroccans.
Traditional courgette couscous, with courgette, carrot, onion, wheat semolina, raisins, chickpeas and Ras el Hanout spices. Vegetarian. Vegan.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat.
Traditional couscous with beef and seasonal vegetables | DIAMOND & EL PAGÈS DEL PRAT
Guest City: Agricultural Park family project run by Moroccans.
Traditional couscous with stewed beef, seasonal vegetables and Ras el Hanout spices.
Allergens: Gluten-containing grains: wheat, barley, rye, oats, spelt, Khorasan wheat.
And also...
Terra i Gust food producers
This year’s edition will once again include a market of small-scale local and organic producers.
You’ll find: Pinullet Queseria Urbana (organic cow’s milk cheeses) • VÄCKA (organic vegan cheeses) • Casanovas Cansaladers (charcuterie products made with organic meat) • Nomdonalagana (jams made with local produce) • Organic Africa Chocolate (hand-made organic chocolate) • FORNO BOMBA (bakery using organic flours).
Organic, local drinks
There’ll be wines from the Olivera Cooperativa - Can Calopa, Rabassaires, Terra Buxena and Clot de les Soleres, as well as kombucha from Lov Kombucha, who’ll also be offering organic juices and soft drinks. What’s more, the Barcelona Beer Festival is once again teaming up with Ales Agullons, Birra 08, Kibus, La Cervesera del Poblenou, Les Clandestines de Montferri and Lo Vilot.
Local ice cream
Ice cream chock-full of local products. The DelaTerra brand (DelaCrem project) is synonymous with local ingredients.
Coffees
The Milk and Coffee: speciality coffee made with a “Velopresso”, a pedal-powered coffee trike, which generates the energy needed to grind and make coffee.
Concerts
Music will also be one of the stars of the fair, with different performances at each time of day. Concerts to complement midday aperitifs, plus live music for your afternoon enjoyment and catchy rhythms that will get you dancing in the evening.
Concert by Aïta Mon Amour
Aïta Mon Amour, with Widad Mjama (vocals and percussion), and Khalil Epi (mandole, outar and programming) revive Arabic poetry from the past to pay tribute to these majestic women.
Concert by Alejandro and Maria Laura
On their album Dos Hemisferios, the music of Alejandro Rivas and María Laura Bustamante is a combination of romantic, reflective songs, and very danceable indie and pop beats with a touch of folk.
Concert by Juanlu Leprevost
Juanlu Leprevost, former member of Ojos de Brujo, brings you Caravana, a multicultural journey through life and music, recorded in a caravan and accompanied by artists of various styles from all over the world.
Concert by Aymée Nuviola
Aymée Nuviola comes to La Mercè as part of a quintet, taking the audience on a journey through the Cuban sounds of Latin jazz, filin, boleros, son and timba, getting you up and dancing to the songs included in her album Havana Nocturne.
Concert by Egosex
Egosex presents 15 Minutes of Fame, full of jungle trance blues sounds, a genre that’s a fusion of traditional blues and hypnotic trance beats, including African percussion.
Why makes Terra i Gust sustainable?
With the product
- It presents a local, seasonal and healthy range of gastronomic products.
- It supports and promotes small local producers.
- It offers advice to participating restaurateurs on how to reduce food waste.
- The environmental impact of all the dishes offered is calculated using the calcuteca.
With the planet
- It ensures selective waste collection, and guarantees the correct final management of the selectively collected portions.
- It uses recyclable and reusable materials and cuts down on plastic.
- Furniture is made from recovered wood.
- The main collaborating organisations have the Biosphere certificate for responsible tourism.
- It opts for sustainable energy, thanks to the use of electrogen groups with sustainable certification.
With people
- It promotes the local economy, working with freelance suppliers and small regional SMEs.
- The room staff, kitchen and cleaning staff are hired through the Fundació Mescladís, which works to give opportunities to people at risk of exclusion.