Tasting
Wine, liquors, beer, water, chesse, oil, chocolate, coffee... To discover special products and their qualities.
12 July 2013![](/cmsupload/gruit-cerveza-portada-slide4.jpg)
El gruit como tendencia o estilo. La recuperación de estas antiguas recetas y sus valores
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Articulo de Laura Gosalbo en Gruit.es
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El gruit como tendencia o estilo. La recuperación de estas antiguas recetas y sus valores
> read more
26 November 2009![](/cmsupload/champagne2.jpg)
On Wednesday, the 25th of November in Gastronomía activa took place a tasting of Champagnes de Vignerons directed by the prestigious wine steward (Champion of Spain) and restaurateur, Manel Pla.
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Champagnes de vingnerons tasting
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On Wednesday, the 25th of November in Gastronomía activa took place a tasting of Champagnes de Vignerons directed by the prestigious wine steward (Champion of Spain) and restaurateur, Manel Pla.
> read more
10 November 2009![](/cmsupload/img_vinos.preview.jpg)
Perfect couples and some funny triangles... This was the result of the pairing session with sweet wines displayed at Gastronomía activa.
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Sweet wines and food
![](/cmsupload/img_vinos.preview.jpg)
Perfect couples and some funny triangles... This was the result of the pairing session with sweet wines displayed at Gastronomía activa.
> read more
28 October 2009![](/cmsupload/babette5.jpg)
Dentro de nuestra programación ¿Apetece un cine?, se realizó un visionado de la película y a continuación la clase magistral de André Bonnaure que nos enseñó a preparar las "codornices en sarcófago con foie", uno de los deliciosos platos que Babette prepara a sus invitados, y explicó diferentes técnicas de cocción del foie-gras.
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Babette's Feast with André Bonnaure
![](/cmsupload/babette5.jpg)
Dentro de nuestra programación ¿Apetece un cine?, se realizó un visionado de la película y a continuación la clase magistral de André Bonnaure que nos enseñó a preparar las "codornices en sarcófago con foie", uno de los deliciosos platos que Babette prepara a sus invitados, y explicó diferentes técnicas de cocción del foie-gras.
> read more
02 October 2009![](/cmsupload/miel2.jpg)
El mundo de la gastronomía se adentró en el mundo de la apicultura de la mano de Antonio Gómez Pajuelo, consultor apícola.
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Honey tasting & workshop
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El mundo de la gastronomía se adentró en el mundo de la apicultura de la mano de Antonio Gómez Pajuelo, consultor apícola.
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24 September 2009![](/cmsupload/TimeOut2.jpg)
Article by Manel Sebastián in TimeOut Barcelona
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Olive oil and Laura Gosalbo in TimeOut Barcelona
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Article by Manel Sebastián in TimeOut Barcelona
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15 July 2009![](/cmsupload/33.jpg)
Un prestigieux cabinet d’avocats de Barcelone s’est donné rendez-vous à Gastronomia Activa pour une initiation autour des accords entre vins et fromages. Un débat qui ne lasse pas les spécialistes et les consommateurs avertis. Rouge ou blanc ?
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Coup d’œil sur…Vins et fromages un mariage heureux
![](/cmsupload/33.jpg)
Un prestigieux cabinet d’avocats de Barcelone s’est donné rendez-vous à Gastronomia Activa pour une initiation autour des accords entre vins et fromages. Un débat qui ne lasse pas les spécialistes et les consommateurs avertis. Rouge ou blanc ?
> read more
28 May 2009![](/cmsupload/sal2.jpg)
A very profitable meeting, where different sensorial points of view where shared and discussed in a culinary brainstorm. The result: plenty of ideas tor using and pairing salts and food.
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Salt tasting
![](/cmsupload/sal2.jpg)
A very profitable meeting, where different sensorial points of view where shared and discussed in a culinary brainstorm. The result: plenty of ideas tor using and pairing salts and food.
> read more
22 November 2008![](/cmsupload/cerveza_preview.jpg)
Gastronomía activa will impart a course about beer, tasting included, at Centre Cívic La Fàbrica, June 4-5 at 20:00.
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Beer tasting
![](/cmsupload/cerveza_preview.jpg)
Gastronomía activa will impart a course about beer, tasting included, at Centre Cívic La Fàbrica, June 4-5 at 20:00.
> read more
22 January 2008![](/cmsupload/aceitunas_preview.jpg)
Yesterday, January 21st, people coming to Gastronomía activa had the oportunity to learn more about the queen of appetisers, the olive: characteristic and peculiarities, nutritional focus, varieties....
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Olives tasting
![](/cmsupload/aceitunas_preview.jpg)
Yesterday, January 21st, people coming to Gastronomía activa had the oportunity to learn more about the queen of appetisers, the olive: characteristic and peculiarities, nutritional focus, varieties....
> read more