After the participation of Dénia in Fitur last week, today, also in Madrid, a new edition of Madrid Fusion, one of the most important international gastronomy congresses.
Turismo Dénia and Aehtma have coordinated the active presence of Denia in the three days of the event, which will be dedicated to the product (28 day), the Tapa Route in the Saborea Spain space (29 day) and the drinks (30 day).
The day dedicated to the product, Dénia will present gastronomic ice cream, by the hand of Gelart Desserts, wines from the winery Les Freses, sweet and salted cocas made by Cinnamon, raisins from Jesús Pobre, oranges from local producers, oil Olium Dianium and rice bombon and pump of the brand Arroz Dénia.
For its part, the cook who will prepare the tapas with which Dénia will be promoted will be MªCarmen Ripoll, from the L'Estanyó restaurant, which this year has focused on citrus fruits to shape the proposals that she will present in Madrid Fusión. Ripoll will make two cold tapas and a dessert.
The dishes that the chef has devised are "Denton tartare, marinated mackerel, Dutch plankton and tangerine gelée", "Dénia red shrimp boiled, wakame seaweed flan and American in textures with blood orange pearls" or with a "Creamy rice and orange, almond, toasted yolk and thyme". The tapas that Dénia will offer will be served in recyclable and non-polluting containers, a commitment to sustainability and respect for the environment that the manager of Aehtma wanted to highlight.
In this congress there will be many local faces that will be present. The chef Quique Dacosta will give a presentation on Monday morning; the cook Pep Romany will give a coke workshop on Wednesday afternoon, and the Gelart company, led by Bruno Ruiz, will talk about the use of ice cream on the dishes at noon on Tuesday.
