On March 13, 14 and 15, the capital of Girona became a meeting point for the world of gastronomy with the celebration of Girona Gastronomic Forum 2022, an event with more than twenty years of experience that has returned after three years of inactivity, meeting everyone's expectations.

Throughout the three days, a total of 15,000 visitors, 120 exhibitors and hundreds of professionals from the sectors of gastronomy and catering met at Palau de Fires and Auditori de Girona, allowing for a large volume of sales and contacts with new customers and suppliers.

This year, the Gastronomic Forum has opened a space for start-ups and innovative companies, where entrepreneurs had fifteen minutes to present their projects to attendees and obtain new investors to be able to develop them further.

Moreover, monographic sessions were also conducted for the first time. For this 2022, three different dishes were chosen as protagonists. In the first place, the steak tartare, with a day in which experts and producers presented the secrets for a good preparation and a contest to choose the best: the one by Isidor Soler Lizan, head chef of the Divinium restaurant in Girona.

The second monographic session focused on cheesecake, an essential dessert on most restaurant menus and on the rise among consumers. And the last monographic day was devoted to chocolate, with Jordi Roca's Casa Cacao leading the cast of pastry professionals.

In addition, a charity dinner was held at Celler de Can Roca with meals prepared by the chefs Joan Roca, Massimo Bottura and Mauro Colagreco. Its goal was to raise funds throughout the evening dor the neurocritical unit of the Josep Trueta Hospital in Girona.

At PORDAMSA’s, for the first time we have shown how we manufacture our pieces with the help of one of our craftswomen. We also exhibited some of our latest collections, and we were able to talk and get in touch with different visitors and professionals from the industry.