On 5^th February 2022, at a city park (Parque Cruz de Montalvão) in Castelo Branco, 37 people gathered to see, listen to, and taste seaweeds in an engaging and multidisciplinary sesión about algae and their use.

The event began at 3:00 pm with a talk by Marta Duarte, Executive Coordinator of InovCluster, who presented the organisation’s strategic vision for 2026.

This was followed by a showcooking session led by Leonel Barata, Chef at Bem Amanhado, showcasing the integration of river fish with marine seaweeds. The demonstration highlighted the essence of freshwater fish combined with the versatility of seaweeds, illustrating innovative and sustainable culinary approaches.

Following the preparation, CATAA took the opportunity to inform those present about the different types of seaweeds, how they can be harvested or cultivated, and their wide range of application, not only in food, but also in everyday life.