The Cooking Congress takes place on September 27 and 28 in Oeiras, bringing together more than 80 participants from national and international backgrounds. The event returns with an edition that has the sea as its central theme, also addressing sustainability issues and the relationship between gastronomy and territory.
In this edition, Madeira is present as the Guest Region, while Morocco appears as the Guest Country of the congress. These presences reinforce the international focus of the event and the appreciation of the gastronomic specificities of different territories.
The congress proposes a debate that goes beyond cooking, exploring the connection between food and the geographical space of origin of the ingredients and culinary traditions. Sustainability is another thematic axis guiding the discussions planned in the program.
