The programme of this second edition of the International Congress of Wild Game Gastronomy, which will take place on 10 and 11 November, features high-level speakers, including prestigious chefs with extensive experience in wild game cuisine, as well as sommeliers, nutritionists, historians and specialised journalists, among other professionals from the sector.

The workshops, talks and round tables will focus on recipes based on big and small game, new gastronomic trends, food and wine pairing, nutrition and ageing techniques, among other topics. The future challenges facing wild game cuisine will also be discussed, while highlighting hunting’s respect for nature and the countryside.

There will also be a networking session in which all attendees will be able to participate, exchanging opinions and experiences.