Tenerife united its gastronomic and tourist offers for three days in a consolidated forum: Madrid Fusion. More than 3,300 professionals learned from Monday to Wednesday at the Ifema site in the capital of Spain the best island cuisine proposals within the framework of a congress that reached 17,700 participants. The Wine Tunnel, which, for the second consecutive year, brought together the six Denominations of Origin from Tenerife, was one of the busiest spaces with 1,350 visits.
The President of the Council, Peter Martinhighlights «The consolidation of Tenerife in a fundamental fair to promote the values of local gastronomy as a tourist attraction», Madrid Fusión 2022 shows a balance of public influx at the Tenerife stand of 3,350 visitors between professionals from the gastronomic media, travel agencies, tour operators, hotels, sommeliers and purchasing managers from different companies and restaurants. Martín points out that participation in this Fair “reaffirms the Island as a global and sustainable gastronomic destination due to the excellent figures, the quality of the programming and the culinary potential.”
A total of 70 professionals from the gastronomic and primary sectors, crafts and even hospitality students, were the protagonists of this annual event with the best of a sector that continues to rise but also with another interrelated one, that of tourism.
For Martín, «Tenerife has stood out with its proposal, in which the island areas of Tourism and Agriculture have gone hand in hand, to show our gastronomy, the value of the primary sector and the quality of the local product».
The president also referred to the Tenerife Wine Tunnel, which was located right at the entrance to the specialized Wine Edition area. The space was one of the busiest places of this congress and in total it accounted for the influx of 1,350 visitors, 35% more than in the previous edition.
For its part, the Tenerife stand-restaurant, the second largest in Madrid Fusión 2022, registered a daily movement of more than 450 people attending meals, tastings and workshops made with the most significant products of the land: wines, honeys, gofio, exotic fruits, cheeses, meats and fish.
The sector at the national level was no stranger to this exhaustive program of people and flavors. Chefs as notable in terms of their professional prestige as, among others, Martin Berasategui, Susi Díaz, Joan Roca, Pedro Subijana, Andoni Luis Aduriz, Oriol Castro and Eduard Xatruch, David García, Gastón Acurio, Paco Pérez, Juanlu Fernandez or Artur Martinez. Tenerife has already become a Madrid Fusión classic.
