Pinoy puto at kutsinta showcased at Madrid’s Gastronomy Summit
Philippine merienda was showcased at the recent Gastronomy Summit of Asisa Madrid Fusión, where the Madrid Fusión Manila 2017 was also officially launched.
The Philippine booth at the Palacio Municipal de Congresos 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.
Guests 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.
Also featured were ingredients such as fresh calamansi, pili nuts and turmeric tea.
Madrid Fusion brings together yearly 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 is part of the celebration of the 70th anniversary of the establishment of diplomatic relations between the Philippines and Spain.
The Madrid Fusión Manila 2017, the Asian edition of Madrid Fusión, will take place from April 6 to 8 at the SMX Convention Center with the theme “Towards a Sustainable Gastronomic Planet.”
The launch was kicked off by Sarthou’s talk on Philippine cuisine and his cooking demonstration of a dish called pamapa-crusted fish fillet, served over sea urchin stuffed with rice with seafood and coconut. He garnished the dish with pickled mango (burong mangga).