To coincide with its recognition as a World Gastronomic Region (CRMG25), Catalonia will be the guest region at this new edition of Madrid Fusion Food from Spain. Under the auspices of Prodeca, the Generalitat de Catalunya's agri-food export promotion agency, the region will arrive at Madrid Fusion with a large representation of its gastronomy, including big names in Catalan cuisine, producers and personalities from the world of wine, confectionery and bakery, as well as benchmarks and promoters of good eating habits, such as the Fundació Alícia.

Catalonia's recognition as a World Gastronomy Region in the recently launched 2025 is a milestone, as it is the first European region to receive this type of recognition. For this reason, it made perfect sense for Madrid Fusión to also welcome Catalonia as a Guest Region in its 23rd edition. As part of the Guest Region programme, Catalonia will be present on the main stages of the congress with the participation of Oriol Castro, Eduard Xatruch and Mateu Casañas, chefs at Disfrutar*** (Barcelona), who will be in the auditorium to present the new products from their restaurant; The indefatigable Nandu Jubany (Can Jubany*, Calldetenes, Barcelona) on the Multipurpose Stage, and Jordi Roca (El Celler de Can Roca***, Girona) in Madrid Fusión Pastry, where he will explain the evolution of his perfume-inspired desserts to the present day. The wine section of the congress, Madrid Fusión The Wine Edition Wines from Spain, will also highlight the potential of Catalan products with a tasting of wines from the region led by María José Huertas, sommelier at the restaurant Paco Roncero** (Madrid). 

In addition to these outstanding contributions to the official congress programme, Catalonia will also have its own space at Madrid Fusión, with a stand and a specific programme to promote the work being done by this autonomous community to make food and wine culture a strategic sector. The activities will be carried out by chefs such as Vicent Guimerà (L'Antic Molí* -Estrella Verde-, Ulldecona, Tarragona), Joel Castanyé (La Boscana* -Estrella Verde-, Bellvís, Lleida) and Jordi Vilà (Alkimia*, Barcelona), who will demonstrate the creativity and innovation that continue to reign in the Catalan culinary scene. They will be joined on this mission by other outstanding Catalan chefs, such as the media star Marc Ribas (El Ciri, Terrassa, Barcelona), known in Catalonia for his television appearances on the regional channel; new talents such as Marta Minoves, winner of the European Young Chef Award 2024, or Àngel Esteve (Sisè, Lleida), nominated in this edition of Madrid Fusión for Best New Chef; or even Catalan chefs who are triumphing abroad, such as Albert Franch, chef at Nolla - Green Star - (Helsinki, Finland), a benchmark in sustainability that stands out for its fight to become a zero-waste restaurant. 

As the World Region of Gastronomy and the host region of Madrid Fusión, Catalonia is also positioning itself as a gastronomic destination through its wines and local products. For this reason, the workshops to be offered by two well-known figures in the world of wine will also stand out: Ferran Centelles and David Seijas, both former sommeliers at elBulli, who will highlight the Catalan wine region and the wines and cavas it produces. In fact, before the session led by Seijas on Tuesday, there will be a cava toast to celebrate the fact that Catalonia is this year's World Gastronomy Region. 

There will also be space to talk about quality artisan products, such as olive oil, to which chef Àngel Esteve and the Fundació Alícia will dedicate their workshop, highlighting not only the nutritional value of the product but also its gastronomic applications. The same will be true of cheese, with Alberto Martín, sales manager of ARDAI, and typical Catalan sweets, which will be the subject of a presentation by Ana Jarquín of La Pastisseria (Barcelona). 

Sustainability, innovation and social cohesion will be the leitmotif of the workshops and activities that will take place in this Catalan space within Madrid Fusión, values that will also be present in the workshop by David Gil, owner and innovation director of I+Desserts, who will talk in depth about innovation applied to the world of nougat. 

The immersive stand that Catalonia will have at Madrid Fusión Food from Spain, which will reflect the diversity and richness of its culture and gastronomy, will be an extension of an already important presence at the congress of chefs, bakers, pastry chefs, companies, sommeliers and other protagonists of the Catalan food and gastronomy sector, with prominent names such as Ferran and Albert Adrià (elBulli Foundation and Enigma, Barcelona), Albert Raurich (Dos palillos*, Barcelona), Joan Roca (El Celler de Barcelona), Joan Roca (El Celler de Can Roca***, Girona), Jordi Butrón (creator of EspaiSucre, Barcelona), Rafa Peña (Gresca, Barcelona), Oriol Balaguer (Oriol Balaguer, Barcelona), Christian Escribà (Pastisseria Escribà, Barcelona) and Lluc Crusellas, among others.