An exceptional gastronomic day with the participation of the chef of the restaurant Disfrutar, Oriol Castro, who will prepare a recipe for the occasion. He will be accompanied by Annette Abstoss, who will offer a workshop with edible flowers and Patricia Schmidt, who will give a demonstration of decorative sugar flowers. All of this will end with Carles Bonnin explaining how he has designed and distilled what will be the Corpus Gin, made from carnations.

Place: Mercat Vell. Town Hall Square, s/n

Time: 7 p.m.

Limited capacity