The innovative dishes of Almeria’s chefs fill Madrid Fusión with flavour

The innovative dishes of Almeria's chefs fill Madrid Fusión with flavour
Madrid Fusión will be held at Ifema from 23 to 25 January.

The stand that the Provincial Council has taken to the most important gastronomic congress in Spain, Madrid Fusión #AlimentosdeEspaña, continues to cause a sensation on a second frenetic day that has had a wide and varied programme of activities where the quality and excellence of the products produced in the province of Almería has been highlighted.

Madrid Fusión, which is being held at Ifema from 23rd to 25th January, has become the main meeting point for the best chefs from Spain and much of the world. Today, the ‘Sabores Almería’ stand has surprised with a bread exhibition by José Carlos Salinas from the bakery Las Pitas, two magnificent showcookings by Borja González and Tony García, a presentation by the company HM Clause to highlight the quality of the tomato and the presentation of a pioneering project in the world with Almeria’s stamp, La Unión Long Fresh.

Bread, vegetables, wine, innovation and a lot of talent

The presentations that took place this Tuesday at the ‘Sabores Almería’ stand at ‘Madrid Fusión’ were characterised by their variety, originality and by bringing together two concepts that characterise the province of Almería when it comes to gastronomy: innovation and a lot of talent that transforms the best raw materials into authentic delicacies.

The day began with a bread exhibition by José Carlos Salinas, from the bakery Las Pitas, who presented a breakfast entitled ‘Good morning with bread from Almería’. In it he explained the details and the care that must be taken in the preparation of such an essential element to enjoy any dish as bread, extolling the care and craftsmanship that each preparation requires.

Chef Borja González, from Restaurante Alquímico, shared his vision of cuisine, which is based on making people feel at home. To this end, he has prepared a series of dishes inspired by the fruits of the land and sea of Almería. He has prepared mackerel with cucumber and almonds, salad with tomato and octopus from Adra, squid tagliatelle and custard with sweet Palermo for dessert.

Manuel Ferrer, from HM Clause, and Rafa Rodríguez, chef from Gastronomy & Art, offered a tomato tasting workshop: from the origin to the senses. They explained its properties and tasted four varieties of flavour: adora, inverted heart, delizzia and Ambrosia. The chef gave advice on different ways of cutting roasted tomatoes and cooked a tomato pantone.

My Almería, land, sea and mountain’ was the title of the presentation given by chef Tony García, from the Gastronomic Space that bears his name. García presented three creations: Our courgette; dried octopus from Adra with salted fish from the Alboran Sea and ajoblanco, to finish with a juicy Segureño lamb from Los Vélez with soft mole and accompanied by a crianza wine from the Paco Palomillo winery located in the municipality of Vélez-Rubio.

Innovation was present today with the launch of La Unión’s Long Fresh at ‘Madrid Fusión’, an innovative technology that allows fresh fruit and vegetables to be available all year round, without seasonality, without oxidation and without loss of quality thanks to a pioneering freezing system. La Unión’s marketing director, Javier Carmona, presented this product line and chefs from the association ‘Almería Gastronómica’ prepared a tasting session. Carmona emphasised that these products maintain all their properties and that they do not take more than an hour to defrost.

The last activity of the day consisted of the preparation of a menu by Almeria chefs which was paired with Almeria wines selected by the sommelier of Restaurante Juan Moreno, José Moreno. The menu included red prawns from Garrucha, grilled cuttlefish, rice with octopus and prawns and an American semifreddo.

Agenda of activities for today, Wednesday

WEDNESDAY, 25 JANUARY – STAND ‘SABORES ALMERÍA’.

10.30h. JOSÉ ÁLVAREZ Showcooking Preview of the new season of the ‘Verde Mar y Tierra Azul’ menu at La Costa Restaurant La Costa (1 Michelin Star and 2 Repsol Suns).

11.30h. JAN VAN DER BLOM AND ISABEL MOLINA SPEECH: ‘The contribution of good bugs to gastronomy’. By the biologist Jan Van der Blom from ‘I love Bugs’ and in collaboration with Isabel Molina from the Juan Moreno Restaurant.

12.30h. ANTONIO CARMONA Showcooking Carmona Restaurant (1 Sol Repsol and 1 Bib Gourmand Michelin).

 

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