The fourth edition of Worldcanic will once again bring together volcanologists, producers and chefs from different European countries in Lanzarote from July 8 to 10 to learn about the diversity, uniqueness and richness of the volcanic cuisines and ecosystems of the old continent. This year, the congress aims to explore and merge the rich gastronomic tradition of the five most prominent European countries in terms of volcanic activity: Iceland, Italy, Portugal, Greece and Spain.
Disfrutar, recently chosen as the best restaurant in the world on The 50Best list, leads the list of participants in this year's edition, which will also include Fina Puigdevall & Martina Puigvert; Albert Raurich; the Portuguese José Diogo Costa; the Italian Giuseppe Iannotti; the Icelandic Thrainn Freyr Vigfusson and the Greek Pavlos Kiriakis.
Three days touring different spaces on the island of Lanzarote where different gastronomic activities will be held, as well as sessions of presentations, debates and round tables in which the participants will offer their points of view on how we can protect and value these unique ecosystems, environments that require careful and sustainable management through agricultural and culinary practices that respect the environment and contribute to the conservation of volcanic territories. From the responsible use of resources to the implementation of innovative techniques.
During the presentation of this fourth edition of Worldcanic - which was held at Albert Raurich's restaurant Dos palillos* (Barcelona) - the general director of Vocento Gastronomía, Benjamín Lana, wanted to highlight the work that has already been done during the previous editions and that will continue in this fourth edition. "With Worldcanic we have managed to make visible and connect a community that is spread all over the world, that of volcanic ecosystems," said Lana. A task to which is added that of "showing the island of Lanzarote with new perspectives that value the product resulting from the work of generations and generations of farmers", as explained by Miguel Ángel Jiménez, Minister of the Presidency and Vice President of the Cabildo of Lanzarote who attended on behalf of Oswaldo Betancort, President of the Cabildo. An approach to the culture, history and diverse places of Lanzarote that will also take place during the congress with the support of the Art, Culture and Tourism Centers of Lanzarote, whose CEO is Ángel Vázquez, and that will allow part of the development of the congress and its gastronomic content to take place in some of these centers.
Gastronomic journey through the old continent
Among the participants this year is Oriol Castro (Disfrutar***, Barcelona), Ferran Adrià's right-hand man for years at elBulli. Together with his colleagues from bullinianas Eduard Xatruch and Mateu Casañas in 2014 he opened Disfrutar in Barcelona, the gastronomic restaurant that has consolidated the trio as the best restaurant in the world according to The World's 50 Best Restaurant.
The chefs Fina Puigdevall & Martina Puigvert (Les Cols**, Olot) will also return to this congress, whose restaurant is located in one of the most important volcanic areas in Europe. Fina and Martina, mother and daughter, both head chefs, share the same way of understanding gastronomy, linked to a landscape, a history and a project that works as part of their way of being, in communion with the environment and valuing the product of La Garrotxa: buckwheat, La Vall d'en Bas potato, corn, payés damage, Santa Pau beans, ratafía, chestnut, turnip, mushrooms...
A creative genius like few others, Albert Raurich (Dos Palillos* Barcelona) recreates Asian cuisine from a bar with a kitchen in the heart of Barcelona. He was head chef of elBulli for a decade and is one of the Western chefs who knows the most and best about oriental gastronomy (especially Japanese and Chinese), its techniques and products. Another of the speakers will be Miguel Ángel Expósito (Retama*, Ciudad Real), another champion of local and proximity products who proposes to awaken our senses based on a proposal based on passion, modernity and the traditional genre of the Manchego recipe book revised under the chef's own vision.
From Portugal will arrive José Diogo Costa (William*, Funchal). His global vision brings a new perspective to the pantry cuisine of his native Madeira. Costa's culinary journey has extended all over the world: from Oslo to the Azores, from Bangkok to Chile, destinations in which he has embraced diverse cuisines and cultures that are reflected in his menus. And from Italy, Giuseppe Iannotti (Kresios** TeleseTerme), a self-taught chef who has managed to embark on a gastronomic career full of research and fantasy, focusing on seafood. Although he started studying Computer Engineering, the kitchen - in which he had been moving since he was 6 years old - ended up being his profession. From Iceland, an island with more than 30 active volcanoes, travels Thrainn Freyr Vigfusson (Óx*, Reykjavik), chef of an intimate counter-cuisine restaurant with capacity for 17 diners, which focuses on Icelandic ingredients.
The Greek Pavlos Kiriakis (The Zillers*, Athens) arrives at Worldcanic from another leading volcanic destination in Europe. In his restaurant in Athens he creates an innovative gastronomic experience that shows the best of the Greek culinary world. Trained in the best restaurants in Europe and America, he is part of a new generation of talented Greek chefs.
Expert volcanologists
Among the scientists who will be present at this edition, Anne Fornier, a French geographer and volcanologist with more than 20 years of experience in the prevention of volcanic effects and founder of Volcano Active Foundation, the first global foundation dedicated to mitigating risks and increasing resilience in volcanic areas, will be present again.
Also Antonio Costa, principal researcher at the National Institute of Geophysics and Volcanology in Bologna, Italy, where he was Director General from 2019 to 2022. With a PhD in Environmental Physics from the University of Bologna, his research focuses on the dynamics of magmatic and volcanic processes, the dispersion of volcanic ash and gases, and the assessment of volcanic risks. Since 2021, he is a member of the European Academy and has served as an international expert on volcanic risks for various organizations.
The Greek scientist, geologist and official in the Organization for Planning and Earthquake Protection (E.P.P.O.) Maria Manousaki will also contribute her knowledge and experience in the field of civil protection. A member of several seismological committees in Greece, Manousaki is considered an expert in earthquakes and volcanic eruptions.
Kike Gallardo, a young man with a peculiar profile who combines being a chef and a biologist, will also be at Worldcanic. In 2014, thanks to a EuroToques scholarship, he worked in Akelarre, in Pedro Subijana's team. Until he launched his own project called El Herbario Comestible, based on "preserving, disseminating and tasting" herbs.
Another of the speakers at this edition will be Juan Cazorla Godoy, technician in the Office of the Biosphere Reserve of the Cabildo of Lanzarote, expert in biodiversity conservation, local development, agriculture, nursery gardening and gardening.
Very special tasting
The world of volcanic wines will have a special prominence in this edition. The Canadian John Szabo, Master Sommelier and the world's leading specialist in volcanic wines, will receive the Worldcanic Award 2024. A prominent figure in the wine industry, he is the main critic at WineAlign.com, Canada's leading wine publication, and co-founder and chief curator of the Barrel Hunter Club. He is also co-host and producer of the Wine Thieves podcast. Szabo holds the Wine & Spirits Education Trust international diploma with honors and the Canadian Sommelier Guild diploma. Among his best-known books is the acclaimed "Volcanic Wines: Salt, Gravel and Power". He is also co-founder of Volcanic Wines International, an annual conference in New York dedicated to wines grown in volcanic soils around the world.
Ferran Centelles, one of the best sommeliers of the moment and an influential voice in the sector, will also participate, who will lead a very special tasting of five different types of Malvasia. Centelles is a leading figure at national and international level in the world of sommeliering. He began his career at elBulli, where for thirteen years he managed the wine list. He has created the liquid menus for renowned restaurants in London, such as Aurora, The Vineyard and Maggiore's. He has received awards such as the Ruinart 2006 (best sommelier in Spain), the National Gastronomy Award 2011 and the Professional of the Year Award 2013 by the Catalan Association of Gastronomy.
The congress will also host a round table to discuss how haute cuisine and hotels can transform the guest experience, with the participation of experts such as Fernando Gallardo, president of Eurofintech/Alianza Hotelera; Koldo Eguren, head of Kamezí Boutique Villas or Fernando Turnes Pérez, director of the Hotel Royal Hideaway Corales Resort 5* (Tenerife).
Worldcanic is presented not only as a gastronomic congress, but as a movement that integrates multiple dimensions to preserve and enhance the volcanic territories of the world, with a deep respect and responsibility towards the environment and the communities that inhabit them.