Andalusian gastronomy constitutes one of the best examples of the Mediterranean Diet. Ingredients like olive oil, fish and meat are the basis of dishes that are rich in flavour, colour and detail. The traditions of the Autonomous Community with the highest number of Designations of Origin (D.O.) and Protected Geographical Indications (P.G.I.) will be on view at Barcelona Degusta courtesy of the Andalusia Ambigú.

Behind the name Catalunya Aliments de Qualitat visitors will find an Ambigú whose purpose is twofold. Using the best food products on display in the Catalunya Qualitat sector of Barcelona Degsuta’s Mercado, the Hoffmann Culinary School of Barcelona has come up with an exceptional menu for the area designated as Sabors de Qualitat de Catalunya. The draft features ten dishes which expertly combine the region’s typical surf and turf cuisine. Zarzuela de rape, mejillones y langostinos de San Carles de la Ràpita (Casserole of monkfish, mussels and prawns from San Carles de la Ràpita) or Xató con bacalao y tortilla de judías del Ganxet y butifarra blanca y negra (Xató – a typical fish, olive and curly endive salad – with salt-cod and a Ganxet bean and white and black Catalan sausage omelette) are just a few of the delicacies that will be put together under one-Michelin-star-holder May Hoffman’s direction.

Likewise, for fans of fresh fish, this Ambigú offers a genuine seafood festival at very attractive prices. The area in question is Peix de la Costa. The entire Catalan coast is present in this space through four fishermen guilds, the association of trawler ship-owners and a large bank of fish and seafood from the Delta. Jordi Jacas d’El Molí de l’Escala will tempt diners’ palates with a wide selection of goodies from the sea.

Within Catalonia, visitors will also find the Ambigú Catalunya Pais de Grans Vins. Sponsored by the Catalan Institute for Wine and Viticulture, it will offer various types of cold tapas – each more succulent than the one before – designed to combine with the best cavas and wines of Catalonia. Diners will be able to choose from among seven delicious appetizers, all prepared by the Hoffman Culinary School and featuring quality brands (D.O. and P.G.I.). The menu will be as follows: Empedrado de bacalao y judías del Ganxet con escalibada de pimientos (Salt-cod and Ganxet beans with red pepper escalibada); Longaniza de Vic con molla borracha de tomate y aceite de oliva extra virgen del Baix Ebre (Vic sausage with tomato molla borracha and extra-virgin olive oil from Baix Ebre); Avellanas de Reus garrapiñadas con especias picantes (Spicy-coated Reus hazelnuts); Crujiente de arroz del Delta del Ebro con romesco (Rice crust from the Ebro Delta with romesco sauce); Neulas de chicharrones con alioli de pera de Lleida, membrillo y aceite de oliva extra virgen Las Garrigues (Porkscratchings with Lleida pear alioli, quince jelly and Las Garrigues extra-virgin olive oil); Queso del Alt Urgell i Cerdanya con piñones, tomillo y dulce de manzana de Girona (Cheese from Alt Urgell i Cerdanya with pine nuts, thyme and Girona apple sauce); Coca de avellana de Reus i aceite de oliva extra virgen de Siurana (Reus hazelnut flat cake and extra-virgin olive oil from Siurana); and Tatín de manzana de Girona con manteca del Alt Urgell y Cerdanya (Girona apple tart with butter from Alt Urgell i Cerdanya).

Sopexa – a company specialising in promoting French food products – will turn one of the show’s Ambigús into a classy Bistro. Here visitors will get to taste dishes prepared with the most typical French products.

Lleida is meat land, as well as the capital of fruit. This province’s gastronomy is known for its quality and its exquisite variety of original menus to enjoy all year round. The Lleida Ambigú is the space at the show where visitors can sample flavourful presentations whose essence is reflected in Pyrenean beef and market garden produce.

Álex Múgica is the chef in charge of preparing the dishes on offer at the Navarran Ambigú. This celebrated restaurateur and author of various culinary titles will prepare a delicious menu based on talos – traditional corn tortillas filled with cheese, chistorra (a type of sausage), ham, bacon or vegetables – as well as cold meats and typical products from the Navarran countryside. Asparagus, pimientos de piquillo from Lodosa and Tudela artichokes will be the top stars at this Ambigú featuring Navarre.

A region like Euskadi – the Basque Country – with its deeply rooted culinary traditions could hardly be missing from the gastronomic roll-call at Barcelona Degusta. Sagardi Euskal Taberna, along with seven Basque companies (Bodegas Covila, Beldui Txakolina, Sidras Zapiain, Lurlan Baserritar Elkartea, Conservas Dentici, Txogitxu and Embutidos Suso), have come together to the Basque Country Ambigú to offer the very best selection of native delicacies. Typical products like pintxos (tapas), txakolí, natural cider or Idiazabal cheese will certainly be among this restaurant’s offerings.

Soria is yet another region ready to set a full table for visitors to the show. Chefs from this inland province will delight diners with ‘poor man’s food’ suitable for the most demanding gourmet. Simple dishes, closely derived from the land and prepared using natural products like lamb, pulses or grains, will dominate the kitchen at this space chock-full of tradition.

Calidalia – the umbrella company for Spanish leaders in the food, beverage and consumer goods sector – is firmly committed to Barcelona Degusta. Proof of this can be found at the Ambigú Calidalia, a place where classic products from companies as prestigious as Pascual, Nutrexpa, Aneto, Vichy Catalán, Torres, Campofrío, Gallina Blanca and García Baquero will mingle with new and surprising product launches.

A total of eleven artisan and quality producers will join forces to present the best they have to offer at the Ambigú Molt de Gust (Mucho Gusto). Here visitors will be able to sample a number of delicacies, ranging form the sublime creations of a top Tolosa baker to one of the best longanizas secas (a spicy pork sausage) in all of Catalonia, made by a family of artisans from la Plana de Vic. Hand-cut Ibérico ham from the Sierra de Huelva, artisan cava from Penedés, preserves from the Rías Gallegas… Quality and tradition will be the keywords at this corner of Barcelona Degusta.