The Municipal Council of Madrid today held a tribute to Caluses in Madrid, one of the most renowned dishes in the capital’s gastronomy, within the Madrid Fusion, the world’s most important gastronomic congress, which this year celebrates its 23rd edition. Some of the city’s most emblematic restaurants, such as Zalacaín, Trifón, Tasquita, Daniela, or Taberna Delfín, gathered at the municipal stand to receive recognition for their contribution to Madrid’s gastronomy. The Centenario Casa Alberto restaurant offered a workshop at the local council to showcase the secrets of preparing this dish.
The Tourism Councilor, Almudena Maíllo, emphasized that «gastronomy is one of Madrid’s key points of reference, and the emotional and cultural connection that Madrid feels for dishes like Caluses in Madrid, and how appreciated they are by the tourists who visit us.»
Between January 27th and January 29th, the Madrid Fusion City Council organized a complete program of workshops and activities, showcasing the diversity and quality of Madrid’s cuisine. From cod roasting to cocktail bar crafting, through sweets and traditional cuisine, participants were able to enjoy demonstrations and responsible tastings from renowned establishments like Casa Pedro, La Duquesita, Labra, Lhardy, Chicote, Mallorquina, among others. Great exponents of Madrid’s gastronomy.
Isabel Maestre and John Torres were awarded the «City of Madrid» prize at the Madrid pastry stage of Madrid Fusion, sponsored by the local council. Isabel Maestre was recognized as the best pastry shop in Madrid, and John Torres was distinguished as the best baker, by their hands.
Isabel Maestre, with numerous awards behind her, including the National Gastronomy Award and the Cervantes Gastronomy Award, has strengthened her prestige through a long career as a cookbook writer, radio collaborator, and teacher in various institutions.
On the other hand, John Torres has captivated bakery lovers with his handmade bread. Also known for his collaboration with chef Javi Estévez, Torres highlights the use of quality raw materials and long fermentation processes that result in bread with a unique flavor and texture.
With these activities and initiatives, the Municipal Council of Madrid reinforces its commitment to the dissemination of Madrid’s gastronomic culture and the international projection of the city. /
FUENTE
