Comunidad de Madrid Stage

Programme of activities Monday 22 April:

10:00 - 11:00 Showcooking with tasting of MAYKHEL CHOCOLATES, developed by the pastry chef Julio López from Pastelería Mindanao.

11:00 - 12:00 Preparation of Oleo Latte with AOVE D.O.P. ACEITE DE MADRID "Molino de Titulcia" from LA ACEITERA DE LA ABUELA, made by Naji Specialty Coffee.

12:00 - 13:00 Showcooking by the AMBASSADORA 2024 of the Food of Madrid guarantee mark, M CERTIFIED PRODUCT, PEPA MUÑOZ, presenting a tasting menu with Alimentos de Madrid and paired with wines from the VINOS DE MADRID PDO.

13:00 - 14:00 Showcooking with a VERMUT ZECCHINI base, by chef Celeste García de la Banda, and a tasting session García de la Banda and vermouth tasting.

14:00 - 15:00 Presentation of the ensaladilla madrileña de garbanzos (chickpea salad) by chef Antonio María Ventura, from Restaurante Quinto Sabor, and subsequent tasting of the tasting of cocido madrileño (chickpea stew) by chef Víctor Diaz of Restaurante Los Picazos, all made with chickpeas from LA GARBANCERA MADRILEÑA SDAD.COOP. MAD., and paired with D.O.P. VINOS DE MADRID wine Olivita Pérez from the winery VINOS DE LA POVEDA.

15:00 - 16:00 The Balearic Restaurant, winner of "the best potato omelette of the Community of Madrid 2024", reveals the secrets of its delicious omelette, made with eggs from GRANJASAS made with eggs from GRANJAS VILLARREAL. Tasting and talk by chefs Jorge Baeza and Marcelino Alonso.

16:00 - 17:00 "Passion and Art of Mozzarella": ALBE - LÁCTEAS DEL JARAMA prepares mozzarella live in an artisan way with the master cheese maker Ignacio González and expert cheesemaker Jesús Vázquez.

17:00 - 18:00 Wine tasting of wines from the VINOS DE MADRID PDO through its four sub-zones by Mario Barrera. For the wine pairing, the elaborations created by the ACYRE chefs will be tasted.

18:00 - 19:00 JAMSA ham slicing masterclass by Jairo Figueroa.