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Within the social program of the XII CIPE 2025 we hope that you have the opportunity to join us at the welcome cocktail on Wednesday, June 25, at the conference dinner on Thursday, June 26, as well as during the meals and coffee breaks on June 25, 26 and 27, all included in the registration price. Times and locations will be informed soon.
As part of the social program of the XII Congress on Psychology and Education, we have organized an exciting visit to two of the most representative museums of Asturian culture:first Pozo Sotón and then Museo de la Sidra de Nava. This event will provide attendees with the opportunity to gain a deeper understanding of the history and traditions of Asturias, offering a unique and unforgettable experience.
The Pozo Sotón, located in the heart of the Asturian mining basin, is an active coal mine offering an immersive experience inside a real Asturian mine. Those participating in this visit will have the opportunity to descend to the 8th floor of the Pozo Sotón, at a depth of approximately 386 meters below the surface.
Participants will embark on a subway tour of the mine, where they will gain insight into the daily operations of a real mine. Outside, visitors will have the opportunity to explore the engine room, the shipper’s guardhouse, the communication systems used with the interior of the mine, and the track yard.
Please be aware that the visit has special conditions during its two-hour duration inside the mine. These include darkness, artificial lighting, unusual sounds and noises, a feeling of confinement in small spaces, humidity, heat and the presence of dust in the environment.
Please note that the use of contact lenses inside the mine is not recommended.
Accessibility: Please note that the interior of the mine is not adapted for people with reduced mobility.
The Nava Cider Museum offers a comprehensive overview of the cider-making process, showcasing the emblematic drink of the Asturian region. The museum not only explains the production process, but also explores the cultural and social aspects associated with cider.
Visitors will gain insight into the entire cider production process, from apple cultivation to bottling. The museum will address the various aspects of cider production, including homemade, immaterial, industrial, technological, promotional, and social and consumption habits.
At the final of the tour, participants will have the opportunity to taste the traditional Asturian cider and observe the traditional pouring technique.
