{"id":3184,"date":"2020-01-27T13:33:19","date_gmt":"2020-01-27T12:33:19","guid":{"rendered":"https:\/\/donavarra.flatbrands.com\/?p=3184"},"modified":"2025-05-20T12:52:40","modified_gmt":"2025-05-20T10:52:40","slug":"nort-festival-en-pamplona","status":"publish","type":"post","link":"https:\/\/navarrawine.com\/en\/nort-festival-en-pamplona\/","title":{"rendered":"Nort Festival in Pamplona"},"content":{"rendered":"

On February 7th and 8th, Baluarte will transform into a dynamic space with presentations, music, experiences, workshops, and tastings... where designers, advertisers, and creatives will gather around an emerging discipline: Food Design.<\/strong><\/p>\n\n\n\n

The focus of the festival will be conferences whose main theme will center on design and gastronomic creativity. It will begin on Friday with a typography workshop, a masterclass, and will conclude with a very fresh tasting and pairing of ros\u00e9s and gummies. The presentations will start on Friday afternoon and will continue through Saturday, during which music and gastronomic experiences will surprise attendees.

North<\/a> It will welcome professionals from the northern region linked to creativity, design, and innovation in Food Design, a discipline that merges food and design. Advertising strategies, novel packaging, gastronomic experiences, etc., will be addressed within this concept, a global trend that has arrived to stay and is an essential tool for achieving success in international markets. <\/strong><\/p>\n\n\n\n

In Pamplona, for two days, projects with this transversal concept will be given visibility by advertisers, design studios, audiovisual producers, chefs, photographers, etc... where creativity is the key, as differentiation lies in it.<\/p>\n\n\n\n

According to the organization, in Navarre the agri-food sector is highly competitive and specialized thanks to its quality products. These products face globalized markets where creativity, innovation, sustainability, and design are key to their growth as brands. This is further enhanced by a gastronomy with projection, where respect for traditional identity converges with innovation in new methods and the use of local raw ingredients in chefs' preparations.<\/p>\n\n\n\n

The NORT closing will end with a party at La Terraza de Baluarte with a DJ to get the creativity flowing. Tickets are already available at web <\/a>and include a package that includes 3 skewers and 3 drinks created for the occasion by Carlos Rodr\u00edguez and his team.
<\/p>\n\n\n\n

NORT FESTIVAL is the first event of its kind and is organized by two professionals linked to agri-food and gastronomic communication and design, Ana Irurita and Iciar Sauleda. They have the support of the Pamplona City Council, Reyno Gourmet, Pachar\u00e1n Zoco, D.O. Navarra, D.O. Asparagus of Navarra, Harinas Urd\u00e1noz, Gvtarra, Association of Restaurants of Navarra, Hospitality Cooperative, Navarran Association of Small Hospitality Businesses, Ulzama Gr\u00e1ficas&Packing, Mikel Mur\u00fazabal Estudio, Eide Estudio, Eboka Marketing, Diario de Navarra, Onda Cero Radio, Navarra TV, and advice from the gastronomic communicator Cristina Mart\u00ednez, aka Garbancita.<\/p>\n\n\n\n

PROGRAM<\/strong><\/p>\n\n\n\n

FRIDAY, FEBRUARY 7TH<\/strong>
<\/p>\n\n\n\n

9:30 AM \u2013 11:00 AM | Gastrofont Reyno Gourmet Workshop<\/p>\n\n\n\n

11:30 AM - 1:00 PM | Continent and Content. Pachar\u00e1n Zoco<\/p>\n\n\n\n

1:00 PM - 2:00 PM | Ros\u00e9 and pink wine tasting<\/p>\n\n\n\n

\u2026\u2026\u2026\u2026\u2026\u2026\u2026..
<\/p>\n\n\n\n

3:45 PM - 4:00 PM | Opening and introduction<\/p>\n\n\n\n

4:00 PM \u2013 4:25 PM | Montalb\u00e1n Studio<\/p>\n\n\n\n

4:25 PM - 5:00 PM | Silvia Bellot<\/p>\n\n\n\n

5:10 PM - 5:20 PM | Break<\/p>\n\n\n\n

5:20 PM \u2013 6:20 PM | Round Table with chefs David Y\u00e1rnoz, Koldo Rodero, Pilar Idoate<\/p>\n\n\n\n

                                and Leandro Gil, moderated by Garbancita<\/p>\n\n\n\n

6:20 PM - 6:40 PM | Zoco, evolution of an iconic bottle.<\/p>\n\n\n\n

6:40 PM - 7:00 PM | Break<\/p>\n\n\n\n

7:00 PM - 7:50 PM | Tasting. The taste of the vineyard's sound<\/p>\n\n\n\n

7:50 PM - 8:20 PM | LOLA MullenLowe<\/p>\n\n\n\n

Saturday, February 8<\/strong>
<\/p>\n\n\n\n

10:00 AM - 10:15 AM | Opening<\/p>\n\n\n\n

10:15 AM \u2013 10:30 AM | Presentation<\/p>\n\n\n\n

10:30 AM \u2013 11:15 AM | Josean Merino<\/p>\n\n\n\n

11:15 AM \u2013 11:50 AM | Botanical Garden<\/p>\n\n\n\n

11:50 AM - 12:30 PM | Asparagus! On the plate!<\/p>\n\n\n\n

12:30 PM \u2013 12:50 PM | Break<\/p>\n\n\n\n

12:50 PM - 1:15 PM | Cocuus<\/p>\n\n\n\n

1:15 PM - 2:00 PM | Pepe Mar\u00edn<\/p>\n\n\n\n

\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026..
<\/p>\n\n\n\n

3:30 PM - 3:45 PM | Opening<\/p>\n\n\n\n

3:45 PM \u2013 4:00 PM | Presentation<\/p>\n\n\n\n

4:00 PM - 4:15 PM | eide estudio<\/p>\n\n\n\n

16:15 - 16:45 | Mikel Muruz\u00e1bal<\/p>\n\n\n\n

4:45 PM - 5:00 PM | Maite P\u00e9rez de Brandok<\/p>\n\n\n\n

5:20 PM \u2013 5:40 PM I Visual Communication<\/p>\n\n\n\n

5:40 PM - 6:25 PM | Elsa Yranzo Break<\/p>\n\n\n\n

6:25 PM - 6:45 PM | Break<\/p>\n\n\n\n

6:45 PM - 7:30 PM | Villamacluhan<\/p>\n\n\n\n

7:30 PM - 8:30 PM | Vintae<\/p>\n\n\n\n

...<\/p>\n\n\n\n

21h Party on the Baluarte Terrace<\/p>\n\n\n\n

This program may be subject to last-minute changes.<\/em>)<\/p>\n\n\n\n

Friday morning.
Workshops and Masterclasses<\/strong><\/p>\n\n\n\n

GASTRONFRONT REYNO GOURMET WORKSHOP<\/strong><\/p>\n\n\n\n

Teaches: Eide Studio<\/p>\n\n\n\n

Creative typographic workshop for the design of an original alphabet of 36 letters and numbers, using the different products covered by Reyno Gourmet. <\/p>\n\n\n\n

The workshop's results and designs will be presented on the global platform of 36 Days of Type <\/em>where the lyrics will be uploaded daily, naming their creator and Reyno Gourmet.<\/p>\n\n\n\n

PACHAR\u00c1N ZOCO, Brand Evolution and Strategy<\/strong><\/p>\n\n\n\n

Content and Container.<\/p>\n\n\n\n

Presented by: Adrian Sub\u00eda, Enology Department, and Jorge Blesa, Zoco Brand Manager.<\/p>\n\n\n\n

Pachar\u00e1n Zoco has taken a new turn in its history without losing sight of its roots. We will learn about the product, analyze its content with the winemaker, and explore the entire packaging transformation process, with the sophistication of the new bottle leaving behind the model it has been identified with for almost half a century.<\/p>\n\n\n\n

PINK CATS AND KITTENS<\/strong><\/p>\n\n\n\n

Instructor: Pilar Garc\u00eda-Granero. Oenologist and Director of the Master's in Sommelier and Enomarketing at Basque Culinary Center.<\/p>\n\n\n\n

The fame of Navarra ros\u00e9s extends beyond borders. They are highly recognized for their splendid raspberry-strawberry color, their candy-like aromas, and their fresh flavor. A true festival for the palate. And like a celebration, we've planned this original tasting where, through candy, we'll weave the aromas and flavors of the new vintage of these wines, freshly made, explosive, and showcasing their full expressiveness.<\/p>\n\n\n\n

FRIDAY AFTERNOON AND SATURDAY.
SPEAKERS AND PRESENTATIONS<\/strong><\/p>\n\n\n\n

VISUAL COMMUNICATION<\/strong><\/p>\n\n\n\n

Audiovisual communication agency from Navarra, they are leading professionals in the gastronomic sector, with clients such as the Michelin Guide and renowned chef Dani Garc\u00eda.<\/p>\n\n\n\n

GEM ROMERO LOLA AGENCY<\/strong><\/p>\n\n\n\n

Leading advertising agency in Madrid. Why? Lola creates communication that impacts people, so they add value to the advertising brands. And that means doing things in an unusual way.<\/p>\n\n\n\n

MIKEL MURUZ\u00c1BAL STUDIO<\/strong><\/p>\n\n\n\n

Renowned photographer with a long and impeccable career specializing in advertising photography, who has achieved national and international recognition for his work. Major agri-food brands trust his professionalism for product photography for packaging.<\/p>\n\n\n\n

SERGIO PUERTOLLANO<\/strong><\/p>\n\n\n\n

Owner of VillaMcluhan. This marketing, communication, and advertising agency has spent over twenty years creating narratives for brands that want to connect with major agri-food companies located in Navarra.<\/p>\n\n\n\n

Roundtable<\/strong><\/p>\n\n\n\n

Eating is one of the most everyday and recurring human activities. But what force compels us to go beyond merely seeking food, to sophisticate it through creativity and analysis? We speak with the chefs of Molino de Urd\u00e1niz, Rodero, Europa, and La Biblioteca restaurants, David Y\u00e1rnoz, Koldo Rodero, Pilar Idoate, and<\/p>\n\n\n\n

Leandro Gil, on the art of cooking, haute cuisine, and how gastronomy has been expressed throughout history. Directed by Cristina Mart\u00ednez, also known as Garbancita.<\/p>\n\n\n\n

EIDE STUDIO<\/strong><\/p>\n\n\n\n

A graphic design studio from Navarra specializing in packaging and gastro-food design. This year they collaborated on the graphic identity for Nort Festival and its applications.<\/p>\n\n\n\n

ZOCO<\/strong><\/p>\n\n\n\n

Evolution and renovation of an iconic brand from Navarra. Analysis of the transformation of the image, packaging, and communication. The entire creative process from its origin and the combination of marketing essence and design for a successful product by Jorge Blesa, Brand Manager.<\/p>\n\n\n\n

Coccus<\/strong><\/p>\n\n\n\n

Navarrese culinary technology company. They will show us how they push gastronomic creativity to the limit through: mechanical engineering, electronics, and programming.<\/p>\n\n\n\n

VINTAE<\/strong><\/p>\n\n\n\n

A crazy team that makes, drinks, and sells wine. They call themselves travelers, nonconformists, and contagious, bottling stories and telling them wherever they go. They have wineries in different Denominations of Origin with well-known brands and innovative designs, such as Bodegas Aroa de Zurucuain in Navarra.<\/p>\n\n\n\n

SILVIA BELLOT<\/strong><\/p>\n\n\n\n

She is the go-to interior designer for Chef Quique Dacosta and is responsible for bringing this Alicante chef's restaurants to life with elegance, in a simple and natural way. @tomlovers is her brand.<\/p>\n\n\n\n

PEPE MARIN<\/strong><\/p>\n\n\n\n

A one-man production company from Madrid. Pepe Mar\u00edn is a curious guy with a small camera who has traveled to over 50 countries making reports and has worked with the best for 25 years at Canal Cocina, among others. He is well known for traveling halfway around the world in search of Spanish chefs, collecting different gastronomic traditions.<\/p>\n\n\n\n

JOSEAN MERINO<\/strong><\/p>\n\n\n\n

This restless chef from Alava has been working in kitchens for around 20 years, creating experiences through gastronomy and surprising with pintxos that are difficult to categorize. His main goal is to surprise with the presentation, always seeking a balance between the traditional and the modern.<\/p>\n\n\n\n

BOTANICAL STUDY<\/strong><\/p>\n\n\n\n

A graphic design studio located in Logro\u00f1o is composed by two passionate about illustration and typography. Their projects range from corporate identity to packaging, editorial or web design.<\/p>\n\n\n\n

ELSA YRANZO<\/strong><\/p>\n\n\n\n

He runs his own creative studio Food, Art & Design in Barcelona. She designs and produces art installations using food and gastronomy as a means of communication. His goal is to generate links with food through experiences, design, art and beauty.<\/p>\n\n\n\n

More information at T.647538091 or info@nortfestival.com.<\/p>","protected":false},"excerpt":{"rendered":"

El 7 y 8 de febrero, Baluarte se convertir\u00e1 de un espacio din\u00e1mico con ponencias, m\u00fasica, experiencias, talleres y catas\u2026 donde se dar\u00e1n cita dise\u00f1adores, publicistas y creativos en torno una disciplina emergente: Food Design. El eje del festival ser\u00e1n las conferencias cuya tem\u00e1tica principal se centrar\u00e1 en el dise\u00f1o y la creatividad gastron\u00f3mica. Comenzar\u00e1 […]<\/p>","protected":false},"author":1,"featured_media":3175,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[52],"class_list":["post-3184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-antiguas"],"acf":[],"_links":{"self":[{"href":"https:\/\/navarrawine.com\/en\/wp-json\/wp\/v2\/posts\/3184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/navarrawine.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/navarrawine.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/navarrawine.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/navarrawine.com\/en\/wp-json\/wp\/v2\/comments?post=3184"}],"version-history":[{"count":0,"href":"https:\/\/navarrawine.com\/en\/wp-json\/wp\/v2\/posts\/3184\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/navarrawine.com\/en\/wp-json\/wp\/v2\/media\/3175"}],"wp:attachment":[{"href":"https:\/\/navarrawine.com\/en\/wp-json\/wp\/v2\/media?parent=3184"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/navarrawine.com\/en\/wp-json\/wp\/v2\/categories?post=3184"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/navarrawine.com\/en\/wp-json\/wp\/v2\/tags?post=3184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}