MAG
News
Colagreco, Roca, Atxa, Puigdevall, Aduriz, Olleros and DeAille Tam will contribute to Madrid Fusión’s programme
Madrid Fusión 2021, the most important international gastronomy event, will be held in person and in situ at Ifema from 31 May to 2 June. The programme includes twenty new speakers who will reveal the latest trends in cooking from around the world.
Interview
Diego Rossi: ‘Produce is at the forefront, manipulated as little as possible’
A few years ago, a singular trattoria revolutionised Milan’s gastronomic landscape. Trippa.
Interview
Juan Luis Martínez, Peruvian-Venezuelan symbiosis via produce
Martínez is at the helm of Mérito, his personal project whose identity is shaped by the culinary language of two countries: Venezuela and Peru.
Interview
Björn Swanson: ‘For cooking, produce is the most important thing.’
Stripping back to the essence of things is how Björn Swanson understands gastronomy at Faelt, a recently Michelin star.
Opinion
New ideas for the 21st century
What will gastronomy be like in the future? What challenges will it face? Are we ready to overcome them? José Carlos Capel, president of Madrid Fusión, offers his vision.
News
Caranchini, Niland and Ángel León among the first confirmed speakers
The international presence will play an important role in this edition, without neglecting national gastronomy.
Interview
Dan Barber: "Our new role is to promote a healthy and sustainable eating"
The chef seeks to reconnect with the land to cook with awareness.
News
‘The eyes of diners now light up when you tell them about the history of a dish’
Are we living in a new era with a diner that is more sensitive to what they eat?
