Trufforum VIC Activities Program
Truffle Classroom
February 4 and 5 : Ground floor of El Sucre Fairgrounds
Sessions with tasting. Price: 3€ per session.
Tasting sessions and small-format practical workshops where you can touch, smell and learn the secrets of the truffle, the black diamond of the kitchen.
Saturday, February 4
11:00 a.m.-12:00 p.m.
The km0 Catalan truffle on both sides of the Pyrenees
Thierry Tarrius (El Sílex. Tautavel. Roussillon. Northern Catalonia) and Ignasi Camps (Ca l’Ignasi. Cantonigròs), members of the Slowfood collective.
12:30-13:30 h.
Taula Dolça and great sparkling wines with Catalan PGI products.
17:30-18:30 h.
Cheese&Truffle
Làctium (sample of Catalan cheeses) and Trufforum join hands in a session starring Catalan artisan cheese and truffle. Noir et BlancThe company was awarded the Most Innovative Trade Award 2021 and the Agri-Food Technological Innovation Award 2022 (PITA) in the Young Entrepreneur category, at the hands of the following companies Clara Busoms.
7:00 p.m.-8:00 p.m.
Cocktails with Cava and Truffle, by Codorniu and Mariona Vilanova of Nykteri’s Coctail Bar (Girona)
Presents: Belen Parra
In collaboration with: Catalan Association of Artisan Cheese Breeders and Cheese Makers (ACREFA)
Sunday, February 5
11:30-12:30 h.
Osona Cuina and Legacy Wines
Èric Soldevila, chef of the Devici restaurant (Vic), will lead this cooking session in which he will propose a pairing between his product gastronomy and Raventós Codorníu Legacy Wines.
1:00 p.m.-2:00 p.m.
Truffled Vermouth from Lluçanès
Two companies from the Lluçanès region, Noir et Blanc (Prats de Lluçanès) and Kibus (Olost), will present a truffled craft beer at TrufforumVic, including a tasting, paired with other local products.
Presented by: Belén Parra.
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