17 November 2022 - 17 November 2022


19:00 PM - 20:30 PM


Carrer de Biada, 11, 08012 Barcelona, Barcelona - Spain

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In-person event

On Thursday 17 November at 7.00 p.m., IED Barcelona will hold the debate “Culinary art: raw material, space and environment” in which the new perspectives of the food sector – innovation, creativity and sustainability – will be analysed, applied from the fields of Food and Design.

The activity is part of the Week of Italian Cuisine in the World and is organised in collaboration with the Consulate General of Italy in Barcelona, the Italian Cultural Institute of Barcelona, the Italian Chamber of Commerce in Barcelona and IED.

Several representatives from Spain and Italy will participate in the colloquium: Laia Freixenet, Coordinator of Studies at the Hofmann School of Hospitality; Sergi Freixes, Food Designer at Biscuits Barcelona; Luca Mastromattei, Executive Chef and Ambasciatori del Gusto; and Carlotta Cofano, Entrepreneur Chef and Food Designer at the restaurant Piero.

The debate will also be attended by Raffaella Perrone, Director of IED Barcelona’s Design School, ​​as moderator


Face-to-face event, reserve your place here

Thursday, November 17, 7:00 p.m.

IED Barcelona Point One

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