Chestnut sausage, truffle pearls and white prawn pâté among innovations at Gastronomic Forum Barcelona

Chestnut llonganissa sausage, edible gold, and black truffle pearls are among the unusual offerings at this year's Gastronomic Forum Barcelona, which opened on Monday at Fira de Barcelona's Gran Via venue.

Running until Wednesday under the theme 'Revisiting Tradition' the event brings together more than 450 exhibitors, up 12% on last year, across 14,500 square metres.

The event – at Gran Via for the first time – hosts businesses from across the food and hospitality supply chain, from producers and distributors to restaurateurs, with food products accounting for the bulk of the exhibition.

Among the highlights is 'Castanyissa' (a name combining the Catalan word for chestnut and llonganissa), an artisanal pork sausage made with chestnuts by Soler de N'hug, a producer in the Lluçanès area of central Catalonia, in collaboration with Castanya de Viladrau, a chestnut producer in Montseny.

"We are bringing two territories together to create this product," said Pep Peraire Soler of Soler de N'hug, speaking to the Catalan News Agency (ACN).

He said the common thread between the two producers was "a love for the land."

Huesca-based Summatura is presenting a carpaccio made from picanha aged for 30 days, alongside an allergen- and gluten-free aged beef burger and beef tallow for cooking. The latter, produced as part of efforts to make fuller use of the animal, acts as a "natural flavour enhancer", according to Sílvia Buil of Summatura.

White prawn pâté is another new launch. Gamba de Palamós is presenting the product as a way of making greater use of local catches along Catalonia's Costa Brava.

Míriam Pascual, representing the Palamós producers' organisation, said high catches in recent years had prompted efforts to "add value" through alternative products.

Truffle pearls and other novelties

Esparreguera-based Caviaroli is showcasing two new spherical products: Mignonette Pearls, developed with the Michelin-starred restaurant Disfrutar, and Black Truffle Pearls, made with juice from Tuber indicum (Chinese black truffle). Both are nominated for the Innoforum Awards.

The Mignonette Pearls encapsulate the traditional French oyster dressing of vinegar and shallot. Caviaroli commercial director Santi Ramón said the spheres contain Chardonnay vinegar, shallot and smoked oil. "It's the pearl you'd like to find in an oyster," he said.

Other launches include purple fig carpaccio from Innova Chef, edible gold leaf from Orogourmet and inventive nougat flavours from Vallflorida Xocolaters.

Foodie Sabor & Fuego is introducing a hot sauce combining red cabbage, berries, habanero chilli and honey, while Can Bench is presenting candied pork belly with bacon jam.

Cuina i al plat is showcasing croquettes filled with Galician beef rib cooked in port wine, as well as a cuttlefish and squid variety.

Tradition meets new talent

The event's theme of Revisiting Tradition reflects growing interest among chefs in drawing inspiration from culinary heritage.

"More and more chefs are turning to tradition as a source of inspiration," said content director Pep Palau. The programme brings together leading names including Oriol Castro, Mateu Casañas and Eduard Xatruch of Disfrutar; Paco Pérez of Miramar; Quique Dacosta; Jordi Cruz of ABaC; and Nacho Manzano of Casa Marcial.

The forum will also spotlight emerging professionals through its Talent Z symposium, featuring young chefs, pastry chefs, fishers and farmers. Participants include chocolatier Lluc Crusellas and Alba Aguilera, the youngest female fisher in Catalonia.

The move to Gran Via marks a new stage for the event, with the larger venue offering more space for exhibitors and visitors.

After Catalonia, Galicia has the largest exhibition space, occupying almost 500 square metres. Castile and León, Aragon and Andalusia also have a significant presence.

The programme also includes the 2026 Cuiner Award, the Innoforum and Josep Mercader awards, the Baker Awards for Spain's best bread and panettone, and presentations of the Slow Food Guide 2027 and Augusta Guide.