We boil the stew pot with escudella and meat

The Girona Gastronomic Forum 2026 aims to recover, reinterpret, and showcase this traditional dish through a series of activities that combine culinary rigor, cultural transmission, refinement, sophistication, and an educational approach.

This year’s edition will be dedicated to a true totem dish of Catalan cuisine: escudella i carn d’olla. A dish that is both everyday and festive, popular yet sophisticated, and one that embodies like no other our culinary tradition and resourceful cooking.

On February 9, 10 and 11, we will reinterpret and explore escudella i carn d’olla from every angle: ingredients, techniques, variations and regions. It will be three days stirring the pot, delving into a dish that has passed through generations.

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Monday 9

Variations, proportions, and the eternal debate: with garlic or without? A key ingredient that defines character and region.

Tuesday 10

Galets, noodles, rice… and the essential role of the broth and vegetables in defining the identity of escudella.

Wednesday 11

Game, fish, vegetables, and adaptations according to the region. An open look at all possible interpretations.

Why escudella?

Escudella is living history: from the boiled meat to the broth, from cannelloni to croquettes.

A creative and sustainable cuisine, where everything is transformed and nothing goes to waste.

At the Girona Forum 2026, this iconic dish will be the guiding thread of an edition that puts Catalan cuisine at the heart of the gastronomic map.

Who will talk about escudella?

Joan, Jordi i Josep Roca

El Celler de Can Roca

Paco Pérez

Miramar

Mateu Casañas, Oriol Castro i Eduard Xatruch

Disfrutar

Martina, Clara i Carlota Puigvert

Les Cols

Àlex Carrera

Aliança