Community of Madrid Stage

Programme for Wednesday 15 April:

10:00–11:00 pm. SUPRACAFÉ. Talk on coffee and its production: Why some coffees work… and others don’t. Coffee tasting, led by Enrique Flores and Vanesa Santamaría.

11:00–12:00 pm. David Castro presented three beers from LA CIBELES: Viejo Madrid (new), Chulipa (new) and non-alcoholic. These beers were accompanied by a selection of cheeses from ALBE.

12:00–1:00 pm. U.C.A.M. Preparation of vegetables from MADRID RURAL with CAMPO REAL cheese, Oro Madrid extra virgin olive oil from the SANTIAGO APOSTOL oil mill, and wine from the VINICOLA DE ARGANDA winery.

1:00–2:00 pm. From ROGUSA, led by Xandra Luque, the following dishes were prepared: Traditional sandwich with crispy pig’s ear, citrus salad, fresh herbs and spring onions; Madrid-style tripe gyozita with chickpeas in their own juice; Oxtail in two versions (traditional with red wine and parsnip purée; and in a mature cheese cream sauce)

2:00–3:00 pm. Show cooking: Artichokes in green sauce from EUROAMBROSIAS, with chefs Patxi de Miguel and Antonio Nuñez. Pairing/tasting with Albillo Real 2025 wine from the LAS MORADAS DE SAN MARTÍN winery (tasting led by Isabel Galindo).

3:00–4:00 pm. I.G.P. CARNE DE LA SIERRA DE GUADARRAMA. Chef Roberto Capone prepared the dish ‘grilled entrecôte without a grill’.

4:00–5:00 pm. CAFÉS GUILIS. Barista demonstration and presentation of new techniques and current trends in filter coffee. Filter coffee tastings.

 

5:00–6:00 pm. TEOREY LIQUEURS AND MOJITOS. Company presentation, cocktail preparation and tasting. Speaker: Mariano Marejil.

6:00–7.00 pm. DELICIOUS CROQUETTES (BARRANCO’S FOOD) presented a cooking demonstration dedicated to two icons of Spanish cuisine: croquettes and Spanish omelette. Live cooking, sharing the process and the details that make all the difference in texture, flavour and presentation, with a tasting session for attendees at the end.