{"id":1273,"date":"2017-01-17T06:30:00","date_gmt":"2017-01-17T04:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=1273"},"modified":"2026-09-20T11:29:29","modified_gmt":"2026-09-20T09:29:29","slug":"asisa-madrid-fusion-2017-se-celebrara-entre-los-dias-23-y-25-de-enero","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=1273","title":{"rendered":"Asisa Madrid Fusi\u00f3n 2017 se celebrar\u00e1 entre los d\u00edas 23 y 25 de enero"},"content":{"rendered":"

<\/p>\n

\nTermina enero y como cada a\u00f1o vuelve Madrid Fusi\u00f3n<\/b>. Este a\u00f1o incluye el cambio en su denominaci\u00f3n ya que tras un acuerdo con la compa\u00f1\u00eda de seguros Asisa, el festival gastron\u00f3mico m\u00e1s famoso de Espa\u00f1a pasa a llamarse Asisa Madrid Fusi\u00f3n<\/b>. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/div>\n
\nCon m\u00e1s de 100 cocineros de 15 pa\u00edses<\/span>, m\u00e1s de 70
\ndemostraciones t\u00e9cnicas,<\/span>24 talleres formativos, 10 concursos y multitud de  subastas y
\npremios el certamen se celebrar\u00e1 en el Palacio Municipal de Congresos del Campo de las Naciones en  Madrid entre los d\u00edas 23 y 25 de enero<\/b> con el siguiente programa<\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\nSECUENCIAS<\/span><\/span><\/b><\/div>\n
\nPa\u00eds Invitado: Argentina<\/b>, crisol de culturas<\/b><\/span><\/div>\n
\n<\/div>\n
\nIII Edici\u00f3n Cocinero
\ndel a\u00f1o en Europa<\/span><\/b><\/div>\n
\n\u00c1ngel Le\u00f3n, <\/b>por sus investigaciones
\nmarinas y concienciaci\u00f3n medioambiental<\/span><\/div>\n
\n<\/div>\n
\nXV
\nEdici\u00f3n Premio Cocinero Revelaci\u00f3n<\/span><\/b><\/div>\n
\n<\/div>\n
\n<\/div>\n
\nPONENTES<\/span><\/span><\/b><\/div>\n
\nAndoni Aduriz<\/b>, aliados
\ndel azar<\/span><\/div>\n
\nJonnie Boer,<\/b>
\nexperiencia multisensorial<\/span><\/div>\n
\nMauro Colagreco<\/b>, paisajes<\/span><\/div>\n
\nMar\u00eda Fernanda
\ndi Giacobbe, <\/b>del cacao al chocolate<\/span><\/div>\n
\nRonny Emborg
\n& Matthew Abbick y \u00c1lvaro Garrido<\/b>, barras creativas<\/b><\/span><\/div>\n
\nMauricio
\nGiovanini, <\/b>espesantes naturales<\/span><\/div>\n
\n\u00c1ngel Le\u00f3n<\/b>, luces
\nabisales<\/span><\/div>\n
\nGerm\u00e1n Martitegui,
\n<\/b>tierras<\/span><\/div>\n
\nDavid Mu\u00f1oz<\/b>, nuevos
\nhorizontes<\/span><\/div>\n
\nTakayuki Otani<\/b>, \u00bfel
\nmejor sushi del mundo?<\/span><\/div>\n
\nCharlie Otero, <\/b>frutas
\ncolombianas, esencia del sabor<\/b><\/span><\/div>\n
\nJoan y Josep
\nRoca<\/b>, relaciones humanas<\/span><\/div>\n
\nNiko Romito, <\/b>el dif\u00edcil
\ncamino de la sencillez<\/span><\/div>\n
\nGustavo Saez y Kurt
\nSchmidt<\/b>, vegetales en el mundo dulce<\/span><\/div>\n
\nJes\u00fas S\u00e1nchez
\n& Leandro Fern\u00e1ndez<\/b>, 9 tipos de cocineros que lideran el universo
\ngastron\u00f3mico<\/span><\/div>\n
\nMario Sandoval,
\n<\/b>alimentos vivos<\/span><\/div>\n
\nTatung Sarthou,
\n<\/b>descubrimiento de lo p\u00e9rdido: cocina prehisp\u00e1nica filipina<\/span><\/div>\n
\nAndrew Wong, <\/b>renovaci\u00f3n
\nde la cocina china<\/span><\/div>\n
\n<\/div>\n
\nJanice Wong<\/span><\/b>, cocinar
\n\u201csin referencias\u201d<\/span><\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\nTALLERES<\/span><\/span><\/b><\/div>\n
\nSergio Bastard<\/b>,
\ncreatividad en el mundo verde<\/span><\/div>\n
\nCarmelo Bosque,
\n<\/b>recuperando \u201cel maestro salsero\u201d<\/span><\/div>\n
\nRicard Camarena<\/b>, comer
\ncon las manos<\/span><\/div>\n
\nRodrigo de la
\nCalle<\/b>, alta cocina sin gluten<\/span><\/div>\n
\nFernando del
\nCerro<\/b>, verduras sin agua<\/span><\/div>\n
\nJavier Est\u00e9vez<\/b>, c\u00f3digos
\nde la nueva casquer\u00eda<\/span><\/div>\n
\nDiego Gallegos<\/b>, alta
\ncocina con conservas<\/span><\/div>\n
\nAndreu Genestra<\/b>, cocinar
\ncon superalimentos<\/span><\/div>\n
\nJos\u00e9 Enrique
\nGonz\u00e1lez<\/b>, nuevos postres: entre lo dulce y lo salado<\/span><\/div>\n
\nI\u00f1igo Lavado,<\/b> como
\nhacer viable un restaurante<\/span><\/div>\n
\nJuanjo L\u00f3pez<\/b>, el mundo
\nen un tartar<\/span><\/div>\n
\nLa gesti\u00f3n
\nperfecta: Mari\u00e1n Mart\u00ednez y Urko Mugartegui <\/b>(\u00bfconoces a tu equipo? c\u00f3mo alcanzar
\nel \u00e9xito), Juan Moll <\/b>(el poder de la sonrisa) y Paco Quir\u00f3s <\/b>(la
\ngesti\u00f3n de los errores, camino del triunfo)<\/b><\/span><\/div>\n
\nMarcos Mor\u00e1n<\/b>, las
\ntemporadas de los pescados<\/span><\/div>\n
\nHugo Mu\u00f1oz<\/b>, abal\u00f3n
\nel molusco m\u00e1s exclusivo<\/span><\/div>\n
\nVicente Pati\u00f1o<\/b>, la
\ncocina de salmueras y salazones<\/span><\/div>\n
\nVictor P\u00e9rez<\/b>, caza:
\ndel nido al plato<\/span><\/div>\n
\nXevi Ram\u00f3n<\/b>, el pan
\nen el restaurante<\/span><\/div>\n
\nMar\u00eda Jos\u00e9 San
\nRom\u00e1n, <\/b>arroces<\/span><\/div>\n
\nFernando S\u00e1enz
\ny Juan Antonio Medina<\/b>, el helado como ingrediente en el plato<\/span><\/div>\n
\nNacho Solana<\/b>, t\u00e9cnica
\nde tratamiento del pescado<\/span><\/div>\n
\n<\/div>\n
\nRicardo V\u00e9lez<\/span><\/b>, postres
\nde chocolate<\/span><\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\nTerritorio e
\nhistoria, creatividad y mestizaje, cocina saludable, agricultura biodin\u00e1mica<\/span><\/b><\/div>\n
\nPodium \u201cLos 10
\nplatos y productos que definen la cocina espa\u00f1ola\u201d<\/span><\/b><\/div>\n
\n<\/div>\n
\nElena Arzak,<\/b> naturaleza, extrapolaci\u00f3n y
\nmestizaje<\/span><\/div>\n
\nIolanda Bustos<\/b>, cocina biodin\u00e1mica<\/span><\/div>\n
\nMiguel \u00c1ngel de
\nla Cruz,<\/b> frutos y
\nsemillas silvestres<\/span><\/div>\n
\nIv\u00e1n Dom\u00ednguez<\/b>, el agua de mar en la cocina<\/span><\/div>\n
\nMateu Casa\u00f1as, Oriol Castro y Eduard
\nXatruch<\/b> guarniciones
\nolfativas<\/span><\/div>\n
\nMarga Coll, <\/b>del
\ndesayuno al brunch<\/span><\/div>\n
\nLuis Alberto Lera<\/b>, el palomar de la subsistencia a la
\nexistencia<\/span><\/div>\n
\nNacho y Esther Manzano<\/b>, el territorio como identidad<\/span><\/div>\n
\nJuan Carlos
\nPadr\u00f3n<\/b>, papas antig\u00fcas<\/span><\/div>\n
\nFernando P\u00e9rez-Arellano<\/b>, los pescados anguiliformes<\/span><\/div>\n
\nAlbert Raurich<\/b>, cocinando la historia<\/span><\/div>\n
\nFernando S\u00e1enz<\/b>, sensaciones heladas<\/span><\/div>\n
\nPepe Solla y
\nRoberto Rodr\u00edguez, <\/b>la maduraci\u00f3n de los pescados<\/b><\/span><\/div>\n
\nSanti Taura<\/b>, recetas rescatadas del olvido<\/span><\/div>\n
\nCarles Tejedor & Miquel Ristol<\/b>, el buey, afinar, atemperar y
\ncocinar<\/span><\/div>\n
\nPaco, Jacob y
\nDavid Torreblanca, <\/b>contrapuntos dulces<\/span><\/div>\n
\n<\/div>\n
\nCarlos Zamora, <\/span><\/b>de
\npersonas <\/b>cocinando con sentido<\/span><\/span><\/span><\/div>\n
\n<\/span><\/div>\n
\nPor otro lado y coincidiendo con Madrid Fusi\u00f3n  <\/i><\/span>Gastrofestival Madrid 2017<\/i><\/strong> <\/strong>se celebrar\u00e1<\/span> <\/span>del
\n21 de enero al 5 de febrero<\/strong> <\/span>y
\nvolver\u00e1 a llenar la ciudad de Madrid de propuestas culinarias de todo tipo,
\nponiendo en valor la calidad y la variedad de la gastronom\u00eda de la ciudad, uno
\nde sus grandes atractivos tur\u00edsticos.<\/span><\/span><\/div>\n
\nEl Ayuntamiento de Madrid, a trav\u00e9s de la empresa municipal
\nMadrid Destino, y Madrid Fusi\u00f3n organizan este evento que cada a\u00f1o ofrece una
\nprogramaci\u00f3n m\u00e1s completa, gracias a la colaboraci\u00f3n de restaurantes, bares,
\nmercados, tiendas, librer\u00edas, museos, espacios culturales y cocineros.
\nPropuestas que permitir\u00e1n acercase a la gastronom\u00eda y disfrutar de su
\nvinculaci\u00f3n con diferentes disciplinas art\u00edsticas, como por ejemplo, el cine,
\nel arte, la m\u00fasica, la moda o el teatro.<\/span><\/span><\/div>\n
\nEn 2017, Conde Duque repetir\u00e1 como protagonista cultural de esta
\nfiesta de los fogones, que permitir\u00e1n tanto a visitantes como a madrile\u00f1os
\nconocer mejor el arte culinario. Degustaciones, talleres, m\u00fasica y pel\u00edculas
\nrelacionadas con la gastronom\u00eda podr\u00e1n disfrutarse en sus salas y teatro
\ndurante los quince d\u00edas que durar\u00e1 Gastrofestival
\nMadrid<\/b><\/em>. Tambi\u00e9n los mercados municipales ser\u00e1n otros de los
\nparticipantes destacados en esta edici\u00f3n.<\/span><\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\nVisitar web de Madrid Fusi\u00f3n<\/a><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

Termina enero y como cada a\u00f1o vuelve Madrid Fusi\u00f3n. Este a\u00f1o incluye el cambio en su denominaci\u00f3n ya que tras un acuerdo con la compa\u00f1\u00eda de seguros Asisa, el festival gastron\u00f3mico m\u00e1s famoso de Espa\u00f1a pasa a llamarse Asisa Madrid Fusi\u00f3n.  Con m\u00e1s de 100 cocineros de 15 pa\u00edses, m\u00e1s de 70 demostraciones t\u00e9cnicas,24 talleres […]<\/p>\n","protected":false},"author":1,"featured_media":1274,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1273","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronoticias"],"yoast_head":"\nAsisa Madrid Fusi\u00f3n 2017 se celebrar\u00e1 entre los d\u00edas 23 y 25 de enero - Gastro y Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastroygourmet.com\/?p=1273\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Asisa Madrid Fusi\u00f3n 2017 se celebrar\u00e1 entre los d\u00edas 23 y 25 de enero - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Termina enero y como cada a\u00f1o vuelve Madrid Fusi\u00f3n. Este a\u00f1o incluye el cambio en su denominaci\u00f3n ya que tras un acuerdo con la compa\u00f1\u00eda de seguros Asisa, el festival gastron\u00f3mico m\u00e1s famoso de Espa\u00f1a pasa a llamarse Asisa Madrid Fusi\u00f3n.  Con m\u00e1s de 100 cocineros de 15 pa\u00edses, m\u00e1s de 70 demostraciones t\u00e9cnicas,24 talleres […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastroygourmet.com\/?p=1273\" \/>\n<meta property=\"og:site_name\" content=\"Gastro y Gourmet\" \/>\n<meta property=\"article:published_time\" content=\"2017-01-17T04:30:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-20T09:29:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/01\/madrid_fusion_2017.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"660\" \/>\n\t<meta property=\"og:image:height\" content=\"335\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Javier Mun\u00e1rriz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Javier Mun\u00e1rriz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1273#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1273\"},\"author\":{\"name\":\"Javier Mun\u00e1rriz\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"headline\":\"Asisa Madrid Fusi\u00f3n 2017 se celebrar\u00e1 entre los d\u00edas 23 y 25 de enero\",\"datePublished\":\"2017-01-17T04:30:00+00:00\",\"dateModified\":\"2026-09-20T09:29:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1273\"},\"wordCount\":866,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1273#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2017\\\/01\\\/madrid_fusion_2017.jpg\",\"articleSection\":[\"gastronoticias\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=1273#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1273\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1273\",\"name\":\"Asisa Madrid Fusi\u00f3n 2017 se celebrar\u00e1 entre los d\u00edas 23 y 25 de enero - 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