The Diplomat
From 20 to 25 October, the Andalusian city of Huelva will host the days of Binómico, in which great chefs of the stature of Francis Paniego, Pía Salazar, Leonor Espinosa, Álvaro Clavijo and Andoni Luis Aduriz, together with a large representation of traditional Colombian cooks, bearers of the most ancestral traditions, such as Luz Dary Cogollo and Elsis Valencia, as well as representatives of gastronomy from Guatemala, Costa Rica, Mexico, Peru and Argentina, among others, will take part, as well as representatives of gastronomy from Guatemala, Costa Rica, Mexico, Peru and Argentina, among others, in what will be a worldwide focus on the latest trends in the gastronomy sector and the Metamorphosis (the name given to this edition of the forum) of its environments.
The choice of the slogan Metamorphosis for this edition is no coincidence. It reflects an evolution in the understanding and practice of gastronomy. It is not only about the transformation of ingredients into dishes, but also about how gastronomy, tourism and agri-food are reshaping societies, promoting a global shift towards sustainability and responsible care for the planet and its inhabitants.
Colombia, this year’s guest country, is a clear reflection of this “metamorphosis”. With a gastronomy ranging from the Caribbean coasts to the Andean mountains, Colombia is a melting pot of traditions and flavours. Its culinary history, rich in diversity, fuses with contemporary techniques and new trends, positioning itself as a transforming agent in the global gastronomic panorama. This edition seeks to immerse attendees in this universe of Colombian flavours, allowing them to experience the power and potential of its diversity.
Huelva has already proven to be the best host for Ibero-American gastronomy, and boasts some of the world’s most renowned gastronomic products such as Jabugo PDO Iberian ham, Condado de Huelva PDO wines and vinegars, white prawns, and great treasures such as chocoa, a local delicacy, and great treasures such as the choco in its various versions, the mojama of Isla Cristina, the lamb of Andévalo, mushrooms, red fruits, AOVES, and with an endless number of restaurants that every day show off the use of all of them to serve them as what they are: authentic delicacies. And the gastronomic agents invited to take part in Binómico will have the opportunity to discover all of this. All the details of the programme, as well as the keys to taking part in Binómico 2023, are now available on the congress website.
