PRESENTATION

8TH INTERNATIONAL CONFERENCE OF MYCOLOGICAL CUISINE AND TOURISM OF CASTILLA Y LEÓN, SORIA GASTRONÓMICA
Monday, October 30 and Tuesday, October 31

MYCOLOGY AS A BOOST TO TOURISM

Soria Gastronómica is the only International Conference of Mycological Cuisine and Tourism, bringing together a large number of experts from different fields related to mushrooms and fungi every two years in the city of Soria, with the aim of discussing and debating different aspects of mycology: tourism (mycotourism), cooking (preservation techniques, characteristics, flavours, harmony with other foods and wines, etc.). This conference is a benchmark in the world of gastronomy and mycology at an international level. Time after time, it gathers the best and most distinguished national and international chefs together with experts in tourism, science and nutrition.

It involves two days (30 and 31 October) of sharing experiences and learning through 4 types of cooking: savoury, sweet, liquid and frozen. This year the Conference will feature 13 chefs from Spain, France, Italy and Portugal, countries where mycological cuisine is highly relevant and traditional, a total of 8 Michelin Stars, as well as 2 Green Michelin Stars, Repsol Soles and Solete (Suns). There will also be speakers and experts from Spain, Canada, Italy and Japan.

Soria Gastronómica will address the importance of gastronomy as a factor of attraction for tourism destinations. Wines and their harmonious combination with mycological cuisine will also feature at this biennial mycological event. The Conference will include presentations, round tables, technical demonstrations, training, competitions and prizes.

Castilla y León treasures a wide variety of wild mushrooms of 2,700 species, many of them edible, among which 50 are marketed, together with cultivated species such as the black truffle which is a great source of wealth for the local economy. The expertise, quality and know-how of the chefs of Castilla y León have placed the mycological gastronomy of our Community among the most recognised nationally and internationally, and the tourism professionals have made Castilla y León one of the leading regions in mycotourism.

Mycotourism makes it possible to deseasonalise the tourism sector, as mushroom picking can be done throughout the four seasons of the year. This allows tourism products to be designed throughout the year, thus broadening the enjoyment of mycotourism.

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