Cuisine of markets, seas, and storms

Chef Iago Pazos —flagship of Galician zero-kilometer cuisine— defines his proposal as “market kitchen,” focused on supply. A whole market cuisine, within the market itself. But if we talk about supply, it is also right to invite Alba Aguilera, Spain’s youngest and most media-known fisherwoman (23 years old) and heir to four generations of sailors. Together they will discuss and navigate the Mediterranean and Atlantic seas to show us how the sea influences both the kitchen and the life of a fisherwoman.