Cocinando Enclave Granada
Cocinando Enclave PROGRAM
PROGRAMME MONDAY 21 SEPTEMBER
Programme
Cocinando ENCLAVE Granada
| Time | Session | Speakers |
|---|---|---|
| 10:00–10:30 |
Registration and accreditation Welcome desk and collection of accreditation badges. |
|
| 10:30–11:00 |
EN_CLAVE Institutional Welcome and official opening. |
|
| 11:00–12:00 |
EN_CLAVE Vision Unexpected EN_CLAVE conversations. |
|
| 12:00–12:30 |
EN_CLAVE Inspiration Keynote: gastronomy as a complete experience — place, produce and emotion. |
|
| 12:45–13:15 |
EN_CLAVE Recognition «Sabor Granada» 2026 distinctions. |
Presentation of the «Sabor Granada» 2026 distinctions. |
| 13:15–14:00 |
EN_CLAVE Origin Origin as a guarantee of quality. |
A meeting point and showcase for products covered by Granada's Protected Designations of Origin and Protected Geographical Indications. |
14:00–17:00
Granada in 7 senses
José Manuel Zapata
Tenor · Musical director and host of «Granada in 7 Senses».
An immersive journey through the seven districts of Granada, where food, music, imagery and emotion come together to reveal the identity of each territory through dishes that invite you to discover Granada with all your senses.
| EN_CLAVE territorial | Culinary experience |
|---|---|
ENCLAVE I · Granada and La Vega |
Nasrid heritage and fertile larder. In the shadow of the Alhambra and among the villages that ring the city, the Vega of Granada unfolds its agricultural wealth: fresh vegetables, traditional bread, piononos and, above all, outstanding dairy that reflects the purity of its surroundings. An enclave where history and flavour are grown side by side. |
ENCLAVE II · Poniente |
Frontier land, flavours with history. Among Andalusi fortresses, fertile plains, olive groves and thermal springs, the Poniente preserves the spirit of the last frontier of Al-Andalus. A land of contrasts and cultural legacy known for its extra virgin olive oil, wild asparagus, artichokes, sturgeon, artisan cheeses and the emblematic roscos of Loja. An enclave where tradition becomes culinary identity. |
ENCLAVE III · Costa Tropical |
The sea, a thousand-year history and a unique microclimate where tropical fruit and superb vegetables ripen. This coastline yields products with an identity of their own: characterful wines and rum, cherimoyas and subtropical fruit found nowhere else in Europe, and Granada's treasure from the sea, the Motril shrimp. |
ENCLAVE IV · Sierra Nevada |
The summit of southern Europe is a natural and gastronomic paradise where altitude and purity turn into singular flavours: Pajuna beef, mountain honey, high-altitude cherries, free-range eggs and mineral waters born among the highest peaks of the peninsula. |
ENCLAVE V · Alpujarra and Valle de Lecrín |
Authenticity among almond and orange groves, healing waters, whitewashed villages and distinctive flavours: ham cured at altitude, mountain honey, artisan cured meats, winter sweets and the citrus of the valley. An enclave to breathe in, savour and return to the source. |
ENCLAVE VI · Montes Orientales |
Among castles, hills and ancient paths, the Montes Orientales keep the spirit of a crossing place with a character all its own. Its slopes and ranges shape a landscape of olive groves and deep flavours: Extra Virgin Olive Oil with a Protected Designation of Origin and the traditional choto al ajillo (young goat with garlic). An enclave where cooking is born of the land and of memory. |
ENCLAVE VII · Geopark |
Ancient landscape, desert and high-altitude flavour. Among canyons, badlands and fertile plains, the Geopark reveals a singular geography where time has sculpted a land of contrasts. Its extreme climate and rural traditions shape products with identity: Segureño lamb with PGI status, almonds, pistachios and highland vegetables. A place where geological history and honest food production meet. |
Information and registration · enclavegranada.com