The First “Food Summit” Will Happen In Porto This Month ♦ Chefs, producers, nutritionists, artists, journalists, writers, academics, critics and entrepreneurs from around the world dock in Porto from November 14-16 for the first edition of the Melting Gastronomy Summit, also known as the “Food Summit”. The initiative, promoted by the Association for the Promotion of Gastronomy and Wine, Regional Products and Biodiversity (Agavi), will be a place for debate and meeting of professionals, companies, artists and the general public, in a reflection that is wanted internationally. Secrets From Portugal brings you all about this amazing event that will count with some of the best chef names. Food Summit will take in Alfândega in Porto, and is an event focused on the promotion of Portuguese gastronomy and food products.
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The Melting Gastronomy or Food Summit, is an event focused on the promotion of Portuguese gastronomy and food products, promises to animate Porto Customs, from November 14th to 16th, with national and foreign voices around the articles that settle at the table.
Alfândega do Porto has a reserved table for conversations about the sector and new business presentation while opening the doors to a Portuguese product’s market. The menu also includes show cooking, tastings or a film festival where gastronomy is the main dish.
The event will be attended by Miguel Esteves Cardoso, Ricardo Dias Felner, Nuno Queiroz Ribeiro and José Diogo Albuquerque, moderators of four-panel discussions, under the theme “Sensations,” Suggestions “,” Consciousness “and” Construction “.
Other distinguished guests are Matthew Kenney, an exponent of plant-based cuisine, Taiwanese chef Andre Chiang, The Guardian critic Jay Rayner or Rafael Ansón (president of the International Academy of Gastronomy).
The last day will culminate with the presentation of the Atlantic Diet Brotherhood, an action involving Galician and Portuguese entities, and the launch of the manifesto for the candidacy of the Atlantic Diet for Intangible Heritage of UNESCO. Is António de Souza-Cardoso, president of Agavi, points out, “Melting will be the starting point for a globalization movement in gastronomy”.
This pioneering edition, for which the ambition is to attract a minimum of 5,000 people, develops over three days a set of actions, which pontificates a food products market, with chefs giving show cooking demonstrations, conferences with renowned speakers. , an exhibition of films on the subject of food, a dinner prepared by renowned Portuguese chefs and artistic demonstrations.
Melting is organized by AGAVI – Portuguese Association for the Promotion of Gastronomy and Wine, Regional Products and Biodiversity.
