The Philippines showcased its cuisine as an exhibitor in Asisa Madrid Fusión, which was held from 23 to 25 January 2017 at the Palacio Municipal de Congresos.
The Philippine booth featured puto manapla, ube puto, kutsinta, cassava cake, ensaymada, polvoron with rice crispies, Mama Sita’s champorado using heirloom rice, and Filipino-style ice cream. Also featured were ingredients such as fresh calamansi, pili nuts and turmeric tea.
Guests of the booth were also treated to a sampling of dishes by some of the Philippines´ most sought-after chefs: chicken adobo with heirloom rice by Chef Nina Daza, kinilaw na baboy by Chef Myke “Tatung” Sarthou, and arroz caldo by Chef Angelo Comsti.
Director Verna Covar-Buensuceso of Department of Tourism Market Development Group headed the Philipine delegation composed of representatives of the Department of Agriculture, media representatives and members of the Philippine Association of Convention and Exhibition Organizers and Suppliers, Inc.
Chefs Patrick Brave Constantino, Jose Leonardo Gamboa, Jr., Margarita Gamboa and Fernando Aracama, Nina Daza, Myke Sarthou and Angelo Comsti also formed part of the delegation.
Madrid Fusión is an annual event that brings together the latest culinary trends presented by chefs and professionals from all over the world. Aside from a Gastronomy Summit, the event features a host of activities including master workshops, seminars, competitions, food tastings, tributes and auctions.
The Philippines’ participation in Asisa Madrid Fusión forms part of this year’s celebration of the 70th anniversary of the establishment of diplomatic relations between the Philippines and Spain.