Binta defines herself as an ambassador of Fulani cuisine and a promoter of fonio, a cereal traditional planted and eaten in West Africa.
Over the last two years, thanks to its similarity to quinoa, fonio has drawn the attention of gastronomy circles worldwide. And it deserves the attention, because this cereal is gluten-free and extremely nutritious, it requires only a minimum amount of water to grow it, it has a short life cycle, and has proved more resilient to droughts and plagues.
The answer to a number of questions concerning food safety and sustainability may lie in this cereal which Fatmata Binta publicises and uses in all her menus.
Amazon larder at a restaurant in La Rioja
09:30 - 10:00 HRS
Chef en Ikaro* (Logroño, Spain)
The hybrid cuisine of the Arequipa "picantería"
11:25 - 11:55 HRS
Chef at La Nueva Palomino (Arequipa, Peru)
Beatriz Villanueva Salas
Chef at Picantería Laurita Cau Cau (Arequipa, Peru)
Maruja Ramos de Aguilar
Picantera from Sociedad Picantera de Arequipa (Arequipa, Peru)
10:05 - 10:35 HRS
Chef at Sant Pau* (Tokyo, Japan)
Chef at Moments** (Barcelona, Spain)
Rosa Macías. Ingredient cookery
12:00 - 12:30 HRS
Rosa Macías y Paco Marín
Owners of Bar FM (Granada, Spain)
Taste, taste. My beloved Algarve
10:40 - 11:10 HRS
Chef at Noélia e Jerónimo (Cabanas de Tavira, Portugal)
The focus of the recipe: seasonal, traditional and vegetarian
10:00 - 10:30 HRS
Chef at Glass Hostaria* (Rome, Italy)
The influence of honey on pastrymaking
11:55 - 12:25 HRS
Pastry chef at Fatima Gismero (Pioz, Guadalajara, Spain)
The new Andalusian cuisine
13:10 - 13:40 HRS
Chef at Nur (Fez, Morocc)
13:10 - 13:40 HRS
Chef at Manu (Curitiba, Brazil)
10:35 - 11:05 HRS
Joan Roca y Anna Payet
Chef and businesswoman at El Celler de Can Roca*** (Girona)
From sweet to savoury, from traditional to avant-garde: cuisine based on technique and produce.
10:50 - 11:20 HRS
Chef at Fierro* (Valencia, Spain)