Now in its sixteenth year, Madrid Fusión has undoubtedly become one of the most important events in the Spanish and international gastronomic market.
Madrid Fusión 2018 began on the 22nd of January with a programme that offers more than one hundred presentations from leading chefs. It will end on Wednesday the 24th.
Cooking with a Balearic flavour at Madrid Fusión
Balearic cuisine was a big feature at the 16th edition of this cutting-edge gastronomic event which ends today. The stars of the show cooking were an ensaimada de sobrasada (Mallorcan sausage roll) with oranges from Soller, panacota de sobrasada from the neighbouring island and Menorcan cheese on a spicy biscuit or a dessert in which well-known Balearic products were fused with chocolate.
James Costos, current honorary ambassador of Mallorca, was in charge of launching the Balearic Islands stand while the presidents of the regulatory boards were also in attendance. Among these was the Menorcan Bosco Triay, who wished to highlight the great versatility of Menorcan cheese with its countless applications in the world of gastronomy.
Triay also reminded us that this is the third time that the Denominación de Origen (Appelation of Origin) has attended this sophisticated gastronomic event.
Chefs from abroad
In the 2018 edition of the fair, the organisation chose to bring together some of the most outstanding chefs from specific cities and other locations: from Sebastian Frank (Horváth) in Berlin to the Israelis Moti Titman (Milgo & Mil Bar) and Yossi Shitrit (Mashya); from the Russians Dmitry Blinov (DuoGastrobar) and Igor Grishechkin (Cococo) to the Portuguese Joâo Rodrigues (Feitoria), Alexandre Silva (Loco) and Henrique Sá Pessoa (Alma); and from the Japanese Zaiyu Hasegawa (Den) to the Colombian Leonor Espinosa (Leo).
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