Today begins the 18th edition of Reale Seguros Madrid Fusión. Three days in which Madrid will become not only the capital of Spain, but also the capital of gastronomy.
Under the slogan “Essential cuisine: meditated simplicity“, topics such as the relationship between neuromarketing and haute cuisine, the maturation of fish, the challenge of allergies and intolerances, ethics and environmental responsibility or the recovery of culinary identities will be dealt with.
This year Moscow, Saint Petersburg, Cape Town and Tokyo are the cities invited and in charge of the international representation of the event.
For our part, at the ANFACO-CECOPESCA stand we will be carrying out various culinary demonstrations with canned fish and seafood by the chef Juan Carlos Perret, from the restaurant Kero Cocina Peruana.
In addition, Salazones Garre, Casa Santoña and Conservas de Cambados will carry out their own tastings and product presentations within our space.
Next, we leave you the program of activities and the recipes that we will taste in each one of the 3 showcookings:
January 13th
12:00 – 13:00 – Canning tasting
13:00 – 14:00 – Showcooking: “Cata la lata” by Juan Carlos Perret
Organized by ANFACO-CECOPESCA in collaboration with the Consellería do Mar of the Xunta de Galicia.
Preparations:
Tuna with roasted sweet potato, basil sprouts and vanilla oil.
Mussel with black garlic and oxalis.
14:30 – 15:30 – Salted fish Garre
17:30 – 18:30 – Canning tasting
January 14th
11:30 – 12:45 – Casa Santoña
13:00 – 14:00 – Conservas de Cambados
14:30 – 15:30 – Canning tasting
16:30 – 17:30 – Canning tasting
18:00 – 19:00 – Showcooking: “Cata la lata” by Juan Carlos Perret
Organized by ANFACO-CECOPESCA in collaboration with the Consellería do Mar of the Xunta de Galicia.
Preparations:
Cockles on a slice of lime with air from its liquid.
Squid in their own ink with saffron aioli and ziso.
15th January
11:30 – 12:30 – Canning tasting
12:30 – 13:30 – Showcooking: “Cata la lata” by Juan Carlos Perret
Organized by ANFACO-CECOPESCA in collaboration with the Consellería do Mar of the Xunta de Galicia.
Preparations:
Sardinilla with curried popcorn on endive.
Zamburiña in scallop sauce with potato foam
14:00 – 15:00 – Salazones Garre
16:00 – 17:00 – Canning tasting
18:00 – 19:00 – Canning tasting