The Diputación de Cáceres is highlighting the quality and diversity of its agri-food products at the Barcelona Gastronomic Forum, a key event in the hospitality, gastronomy, and foodservice sectors, taking place from 2 to 4 November at the Gran Via venue in L’Hospitalet de Llobregat.
This participation marks another opportunity for the Diputación to collaborate with the region's Protected Designations of Origin (DOP) and Protected Geographical Indications (IGP), aiming to raise the profile of Cáceres' agri-food sector and showcase the unique culinary identity of the province.
Visitors to the Diputación's stand have had the chance to discover and taste the rich agri-food offerings from Cáceres, represented by 14 quality figures: the DOPs of Aceite Gata-Hurdes, Aceite Villuercas-Ibores-Jara, Cereza del Jerte, Dehesa de Extremadura, Miel Villuercas-Ibores, Pimentón de La Vera, Queso de Acehúche, Queso Ibores, Ribera del Guadiana, and Torta del Casar, alongside the IGPs of Corderex, Cabrito de Extremadura, Ternera de Extremadura, and Vaca de Extremadura.
In addition to product displays and promotional materials, the Diputación's space has hosted live culinary demonstrations featuring chefs Francisco Romero from the Parador de Cáceres, José Manuel Fernández from the restaurant Tábula, and Rubén Hornero from the Hotel Abadía de Yuste. Each chef prepared a tapas dish using local products, showcasing the versatility of these ingredients and their potential for blending traditional and innovative culinary techniques.
This presence in Barcelona underscores the Diputación de Cáceres' ongoing efforts to promote local products, strengthen the provincial agri-food sector, and enhance commercialisation and internationalisation, while also positioning Cáceres as a key destination for gastronomic tourism.
About the Barcelona gastronomic forum
The Barcelona Gastronomic Forum is one of the most significant events in the HORECA sector (hotels, restaurants, and catering) in Spain and Southern Europe. This edition features over 350 exhibiting companies and attracts national and international professionals, including chefs, producers, distributors, buyers, media representatives, and gourmet audiences.
In recent years, the forum has welcomed more than 20,000 professional visitors and brands from over 15 countries. It is noted for its commitment to innovation, sustainability, and the promotion of local products, serving as an international platform for culinary creativity that connects with local territories. Besides showcasing trends, new techniques, and solutions for the restaurant industry, the forum provides strategic networking opportunities, professional development, and business prospects, acting as a crucial meeting point to strengthen and optimise the national and international gastronomic landscape.
