Sherry vinegar dazzles at Madrid fusion

"Sherry Vinegar in haute cuisine ! sourness with tradition" was the title of the spectacular "show cooking" developed within the framework of the latest edition of Madrid Fusión by the prestigious Spanish chefs Pepe Rodríguez Rey, Carles Abellan and Kisko García, who elaborated in front of a large audience a selection of haute cuisine creations in which Sherry Vinegar played an essential role. The conclusion reached by the three cooks was unanimous: Sherry Vinegar is a unique condiment capable of enhancing with its personality the flavours of the most diverse dishes like no other product of its kind in the world.



Pepe Rodríguez Rey (of the El Bohío restaurant in Illescas) put his faith in semi-sweet Sherry Vinegars (from Moscatel and Pedro Ximénez) in order to show the versatility of this condiment and its potential even in desserts. In his demonstration this chef defined Sherry Vinegar as "an edible perfume" capable of enhancing with its unmistakeable aroma and texture the flavours of the most varied dishes to build a whole universe of new sensations.



For his part, Carles Abellán (Comerç 24, Barcelona) decided to use Gran Reserva Sherry Vinegar (which is certified by the Consejo Regulador as having been aged for over ten years) to elaborate a delicious "Dublin Bay prawn with Hanoi frogs' legs in vinegar" to show that our universal condiment also has a lot to say in Asian and oriental cuisine.



Finally, the Andalusian cook Kisko García (El Choco, Córdoba) dazzled with his "Andalusian mince of cherries and tomato with herbs à la Reserva Sherry Vinegar" and "Soused fish and aubergines with caviar à la Reserva Sherry Vinegar". (Reserva Sherry Vinegar has been aged for between two and ten years).


There is no doubt, however, that the really spectacular creation of the chef from Andalusia was his "Sea bass candied in seawater and smoked with wooden cask Sherry Vinegar". Kisko García did not hesitate to use during the exhibition a stave of an American oak cask in which vinegar had been matured and to include sawdust in the preparation of his dish, which was presented with a bell that retains the "smoked" flavour of the wood.

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03.11.2009 Alimentaria 2010 bets for the internationalization and brands

Alimentaria presented yesterday the strategic lines of his eighteenth edition that will take place from March 22 to 26 of 2010 in the enclosure Gran Vía of Fira of Barcelona

Alimentaria presented yesterday the strategic lines of his eighteenth edition that will take place from March 22 to 26 of 2010 in the enclosure Gran Vía of Fira of Barcelona. The show is waiting to have near 5.000 companies of 75 countries that will occupy about 94.500 square meter and it foresees the share of 150.000 professionals. For the president of Alimentaria, José Luis Bonet, “the current economic conjuncture has duty bound to us to face the design of the next edition of the show from the austerity and the moderation, and for betting stronger than never for the internationalization and the brand”. Bonet made these statements in a meeting in Madrid with the country's sectorial press.
The next edition of Alimentaria will do special emphasis in the internationalization and brands. In fact, the budget for the outside promotion has increased in 30% and it is expected that more than 30.000 of 150.000 visitors are foreign, and 1.500 companies –from a total of 5.000 - come from the exterior. Likewise, brands will have a prominent role, through spaces as Innoval or the International Food Forum, that will be overturned in the value of mark and his attributes.

The president of Alimentaria emphasized the leadership position that Alimentaria squatter, “situating as the second most important show of the world of the sector”, and it considered very positively the work “together with the Spanish Food and Drink Industry Federation (FIAB)”. In this respect it is necessary to emphasize the “Food & Drink Business Meetings”, that will allow that big groups buyers of international distribution close a meeting agenda with business people of the Spanish agro-food industry within the framework of the celebration of the show.

Bonet stressed the importance that has for SMEs –which suppose 99% of the national companies of the sector - to be present in Alimentaria, where “they can practice his leadership, since they do not have another possibility of internationalizing that attending Alimentaria and contacting with 33.000 international buyers.

Internationalizing to follow growing
On the other hand, the vice president of Alimentaria and secretary-general for FIAB, Jorge Jordana, emphasized the anticyclical behavior of the Spanish food sector, what him favors in unfavorable economic contexts as the present. “Are a creditworthy sector, without excessive financing problems and with trustworthy business people”, pointed out Jordana. Also, insisted in which Alimentaria is “a great show with international vocation and an act of great relevance in the process of internationalization of the Spanish industry of diet and drinks”.

Jorge Jordana defended the necessary exit to the exterior of the Spanish food industry, that has an international “projection of scant presence for the brands”, owed partly to that until 1986 and compelled by the current legislation in the period, the food businessman Spanish could not export “with continuity and force”. Currently, the value of the Spanish exports of goods produced by the Spanish industry of food and drinks reaches 16.000 million euros, similar amount to the total of the imports of goods that carries out Spain of China.
The vice president of Food urged to internationalize to go out “reinforced” of the crisis, since big global markets as a China, India, Brazil, United States and rest of Europe are going out hers and are “potentially countries buyers”.

Success before five months
The maximum executive of the contest and deputy director general of Alimentaria Exhibitions, J. Antonio Valls, considered very positively the commercial situation of the show to this day. “Before the current situation in which attended the cancellation of different fairgrounds of the food sector and of the hotel and catering trade, believe that is an unquestionable success that Alimentaria has already contracted 70% of his area in the absence of five months for the celebration of the living-room”, pointed out Valls.

Valls insisted in the need of reinventing in every edition, “be leaders us compels to it and in that task work us assistance a lot the active involvement of the different sectorial committees with main business people of the country's”sector. Also, stressed the importance according to which Alimentaria edition still grows after edition in the path towards a great internationalization.
The act concluded with an optimism message for 2010 on the part of the president of Alimentaria, José Luis Bonet, who asserted that green outbreak appearance will take place the next spring in the Spanish economy, stating in first end in the food sector and coinciding also with the celebration of Alimentaria 2010.


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