#MF18  represents a brand new FISAN gastronomic experience.  

As dictated by tradition, FISAN will be participating at Madrid Fusión 2018 with its stand and an abundance of activities and fine gastronomy during the three days that the event takes place.  


  

 #MF18  represents a brand new FISAN gastronomic experience.  

FISAN’s stand at Madrid Fusión will be overflowing with an abundance of fine gastronomy as of the upcoming Monday 22nd through to Wednesday 24th of January. An essential annual date with the best chefs to be found in our country, all duly specified in a multitude of activities:

MONDAY JANUARY 22ND

At 12 pm the presentation of a gastronomic creation will be taking place, the same consisting of FISAN IBÉRICO PORK CHEEKS GLAZED WITH HOISIN AND CELERIAC SAUCE, specially originated by Eduardo Peña, Chef for Vida&Comida. 

At 1 pm the presentation of the gastronomic creation FISAN ACORN FED IBÉRICO TARTAR by Sergio Bastard (Restaurant La Casona del Judío, Santander) will be taking place. FISAN Stand nº 55.  

At 3 pm a showcooking will be taking place at the Salamanca Stand Para Comérsela, during which the chefs from Vida&Comida, Jesús García and Eduardo de Ornelas, will be explaining how the creation was developed for Ibéricos FISAN, and guaranteed that their explanations will be straightforward and lots of fun. 

In the evening we will be present at the Montagud Party, at which we will be collaborating with both a ham and loin carver. 

TUESDAY JANUARY 23RD 

At 1 pm at the presentation of a mini creation by La Cococha will be taking place at the FISAN Stand (Nº 55), the same duly inspired by FISAN product: specifically a CHERRY "IBÉRICO BOMB" STUFFED WITH GUACAMOLE WITH IBÉRICO SHARDS BATHED IN VIRGIN OLIVE OIL PEARLS ON A BED OF TOASTED BREADCRUMBS.

WEDNESDAY JANUARY 24TH 

At 1 pm a series of gastronomic creations will be offered by the catering service Medem’s. This service will be made up by two tapas made with FISAN products.

"FISAN" "IBÉRICO HAM POLVORÓN WITH TOMATO AND ARBEQUIN OLIVE OIL CAVIAR" and "PETIT CHOUX STUFFED WITH CREAMY FISAN GRAN RESERVA IBÉRICO CHORIZO AND CHEESE MOUSSE WITH PAPRIKA MERENGUE". 

At 6.55 pm we will be on the stage (Auitorium A) along with Sergio Bastard (La Casona del Judío, Santander) who will be presenting us with his creation VERDINAS IN AN IBÉRICO PORK DEWLAP BROTH (TOPPED-OFF WITH HAM SHARDS). Sponsored by El Capricho.

We just can’t wait to see you at our stand 55 at #MF18! And remember that if you are unable to make it, we will keep you duly updated on the networks.  

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