A multitude of topics will be covered, including Tenerife wines, cheese from Zamora, Spanish foie-gras and turrón.
The newest edition of Madrid Fusión Alimentos de España is around the corner, and will be held at the Ifema Convention Center from January 23rd to the 25th, with the slogan “No Limits.” The program is chock-a-block with interesting speakers, presentations, and cooking demos and this world-famous event will bring together the best chefs and industry experts in the world.
Spanish chefs that will be participating include Oriol Castro, Eduard Xatruch, and Mateu Casañas, from Disfrutar in Barcelona, with a presentation called “Knowledge as a Creative Tool;” the Roca brothers, from El Celler de Can Roca (Girona, Catalonia), will speak about “New Horizons;” and Diego Murciego, from Desde 1911 (Madrid), will discuss “Bringing the Sea Closer.” Other chefs that will participate include Angel León, David Chamorro, Alberto Ferruz, Dabiz Muñoz, Ricard Camarena, Francis Paniego, and Quique Dacosta.
Workshops that will be held will cover topics such as how young Gen Zs relate to food and cooking, innovative trends in agritech, the aromas of Andalusian EVOOs, black truffle from Aragon, and the gastronomic importance of sauces.
Wine will also take center stage as sommeliers offer their expert insight on topics like the wines at Mugaritz, sherry, Asturian wines and ciders, sustainable wineries, and the music of wine. There will also be tastings.
Additionally, 15 journalists from different countries will cover the event, reporting on Spanish gastronomy in their home countries.