Presentation
Talking about bread (the good and the bad)

Ibán Yarza will discuss bread, its challenges, the people behind it, its history and its surprising links to the wider world. This lively talk will explore bread from many different angles, aiming to send the audience home with fresh ideas about it.
Related talks
Presentation
10:20 - 10:50 HRS
Presentation

Live flours and terroir. The future of premium artisanal bread
11:55 - 12:25 HRS
Samuel Moreno
Chef at El Molino de Alcuneza [* (Sigüenza, Guadalajara, Spain)
Presentation

The use of ancient wheat varieties in baking: a veritable treasure trove of biodiversity
12:20 - 13:05 HRS
Carlos Moreno
Partner and director at deSpelta (Palazuelos, Guadalajara, Spain)
Presentation

Semolina in pasta
13:30 - 14:00 HRS
Giuseppe Iannotti
Chef at Krèsios[*][*] (Telese Terme, Campania, Italy)
Presentation

How to build a global community around bread
10:00 - 10:30 HRS
Ramón Garriga
Comunicador del Pan
Presentation

The magic and symbolism of spring breads
10:30 - 11:00 HRS
José Carlos Capel
Gastronomic critic and President of Madrid Fusión
Presentation

How to make bread a World Heritage site
11:00 - 11:45 HRS
Zaza Ivanidze
Owner of Agritourism Farm Ambari (Ghreli, Georgia)
Presentation

The revival of Barbilla wheat: science and tradition bring back the bread of yesteryear in Zamora
12:25 - 12:55 HRS
Juan Carbajo Aguirre
CEO of Molinos del Duero (Zamora)