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With the name of Boletus, territory and sustainability, the most important mycological congress of the year arrives.
This is the fifth edition of the Soria Gastronomic Congress, that from today 24 to 25 October, will take place in the Palace of the Audience of the City, and where the appreciated mushroom of the Boletus takes on a special relevance for its influence not only in gastronomy, but also in culture, art and tourism.
The main objective pursued by the contest is the consolidation of the entire territory of Castilla y León, in an international benchmark in the mycological tourism segment, and together with the celebrations of the contest, the Mycological Tapa Week, organized by the city’s Hospitality Association, and which, together with the professional event, offers the visitor a culinary vision of the multiple local varieties.
A world, that of mycology that brings together hundreds of seekers and gatherers in the autumn season, in a universe of more than 2.700 species of mushrooms and fungi.
Soria, as well as other cities in the territory, are framed in the specialization and promotion actions established by the so-called Strategic Plan for Gastronomic Tourism of Castilla y León, which endorses the contest as one of the main meetings of the mycology sector.
The congress has the advice of the Castilla y León Gastronomy Board, a body recently constituted with all the regional groups in the sector and whose main objective is to optimize resources and strategies to position regional gastronomy on the national gastronomic map. and international.
Gastronomy with Mushrooms live and direct
Not only does Boletus live the world of mycology, although this is one of its main supporters and international ambassador, and how could it be otherwise, it occupies a large part of the extensive program of sessions, during the two days of the event.
We will attend several talks highlighting the nuances and gastronomic properties of mushrooms, where the scientific plane will coexist with live demonstrations by various prestigious chefs.
Showcookings and culinary workshops taught by leading swords of the national culinary Framework such as Pepe Solla, Óscar García, Héctor López, Juanjo Pérez, Xoan Crujeiras or Yolanda León until the two dozen chefs who work and develop to perfection all the properties of unctuous mushrooms.
With the previously detailed establishment, we can imagine, which will be the CCAA invited to the congress, which like every year, contributes the local value of the traditional cuisine of its towns, and this time the invitation has been Galicia.
We also highlight the auction that will take place during the celebrations, which for charitable purposes, will try to raise the bids to the maximum, so that the largest boletus, the “Miguelón Soriano “, bring a stream of benefits to those most in need.
Below we leave you linked the complete program of the International Congress of Mycology Soria Gastronomica 2016.