The Italian chef will be explaining how she fills the larder of her new seasonal restaurant in the foothills of Etna, Sicily.
Moving on from the Michelin star she earned in Milan (Viva), this summer Viviana Varese opened a restaurant on the Italian island of Sicily, in the foothills of the Etna volcano. She fills the larder of the new establishment with produce from this land eroded by the force of nature, redoubling her cuisine's ties to the land.
Varese will be in Lanzarote to report on her first season at W Villadorata Country Restaurant (Noto, Sicily), a restaurant that has been affected, like all the island's restaurants, by one of Europe's most famous ascending volcanoes.
A volcanic vision of the world
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Doctor of Geology
Living in harmony amid 200 volcanoes: How does Costa Rica handle its volcano risk and harness the power inside the earth?
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President of the NGO "Volcanes sin Fronteras"
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Scientific disclosures, tourism and communication on active volcanoes ... What is at stake?
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Doctor of Earth Sciences
Hawaii, the volcanic Pacific
13:30 - 14:00 HRS
Chef at Waiahole Poi (Kaneohe, Hawaii, USA)
Geothermal bakery in Iceland
09:45 - 10:00 HRS
Sigurour Rafn Hilmarsson
Chef and owner of Laugarvatn Fontana Geothermal Spa (Laugarvatn, Iceland)
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10:00 - 10:20 HRS
Chef at Caldeiras & Vulcões (Furnas, Azores, Portugal)
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10:25 - 10:55 HRS
Scientific coordinator at the Volcano Active Foundation.
La Garrotxa, land of volcanoes
11:00 - 11:30 HRS
Fina Puidevall y Martina Puigvert
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The conscience of the volcanic world
11:35 - 12:05 HRS
Founder of Volcano Active Foundation
Japanese cuisine in Oregon's volcanic region
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Chef at Nodoguro (Portland, USA)
Fusion of Lanzarote's volcanic cuisine
12:55 - 13:40 HRS
Chef at Isla de Lobos (Lanzarote, Spain)
Chef at El Risco (Lanzarote, Spain)
Joao Henrique Faraco
Chef at Coentro (Lanzarote, Spain)