2025CuinAigua 2025 — Fundació Alícia

Launch of CuinAigua at Fundació Alícia, with a guided tour and a day exploring the relationship between cooking and water as liquid territory.

CuinAigua is born at Fundació Alícia, in the heart of the Bages, in March 2025. The Ens d'Abastament d'Aigua Ter-Llobregat and the Càtedra ATL make the presentation here, where science and cooking have been speaking the same language for years. Toni Massanés and Marc Puig-Pey, from Alícia itself, open the conversation about the gastronomic possibilities of water. Ivan Margalef, head chef at L'Ò in Món Sant Benet, closes with a showcooking that turns the concept into a dish. The first step of a brand that will make H₂O the most honest ingredient in Catalan cuisine. Without the water of the Ter and the Llobregat, there is no larder possible.