Juan Antonio Medina Galvez and Pepe Solla

At Casa Solla, a family business with more than 50 years of history in Poio, Pontevedra, Pepe Solla (on the left) prepares contemporary Galician haute cuisine in which the produce takes center stage. For some years now, he has been giving talks and presentations extolling the virtues of Spanish canned products, and how best to use them in cooking.

Juan Antonio Medina (on the right) is the head chef of the A'Barra restaurant in Madrid. He creates traditional cuisine, introducing modern twists while respecting the academic culinary basics. For some of his creations, he uses high-quality canned vegetables and transforms them into haute cuisine dishes.