Catalonia, Guest Region of Madrid Fusión 2025, announces its programme

• Catalonia, this year's World Region of Gastronomy, arrives at Madrid Fusión to highlight the value of its gastronomy as an economic, cultural and agritourism driver.
   
• Chefs such as Joan and Jordi Roca (El Celler de Can Roca***), the Disfrutar*** trio, Nandu Jubany (Can Jubany*), Jordi Vilà (Alkimia*) and Joel Castanyé (La Boscana* - Green Star), among others, will show the creativity of Catalan cuisine at Madrid Fusión.
   
• The wine world will be represented by figures such as David Seijas and Ferran Centelles, former elBulli sommeliers.

Coinciding with its recognition as World Region of Gastronomy (CRMG25), Catalonia becomes the Guest Region of the new edition of Madrid Fusión. With the support of Prodeca, the Catalan Government's food promotion agency, the region comes to the congress with a broad representation of its gastronomy, including leading names in Catalan cooking, producers, figures from the worlds of wine, pastry and baking, and promoters of healthy eating habits such as the Alícia Foundation.

Catalonia's designation as World Region of Gastronomy for this newly begun 2025 is a major event, as it is the first European region to receive this kind of recognition. It therefore makes perfect sense for Madrid Fusión to host Catalonia as Guest Region in its 23rd edition.

Under the Guest Region programme Catalonia will feature on the congress's main stages. Taking part will be Oriol Castro, Eduard Xatruch and Mateu Casañas, chefs at Disfrutar*** (Barcelona), who will present what's new at their restaurant in the Auditorium; the tireless Nandu Jubany (Can Jubany*, Calldetenes, Barcelona) on the Multipurpose stage; and Jordi Roca (El Celler de Can Roca***, Girona) at Madrid Fusión Pastry, where he will explain how his perfume-inspired desserts have evolved to this day.

In the congress's wine space, Madrid Fusión The Wine Edition, the potential of Catalan products will be shown with a tasting of the region's wines led by María José Huertas, sommelier at La Terraza del Casino** (Madrid).

Catalonia will also have its own stand with a dedicated programme showcasing the work done in the region to turn food and wine culture into a strategic sector. The space will host activities with names such as chefs Vicent Guimerà (L'Antic Molí* - Green Star -, Ulldecona, Tarragona), Joel Castanyé (La Boscana* - Green Star -, Bellvís, Lleida) and Jordi Vilà (Alkimia*, Barcelona), who will show the creativity and innovation that define Catalan cooking. Other prominent figures taking part include Marc Ribas (El Ciri, Terrassa, Barcelona), known in Catalonia for his TV3 appearances; new talents such as Marta Minoves, winner of the European Young Chef Award 2024; and Àngel Esteve (Sisè, Lleida), a candidate for Breakthrough Chef at this edition of Madrid Fusión.

As World Region of Gastronomy and Guest Region, Catalonia is also positioning itself as a food destination through its wines and native products. Workshops will feature Ferran Centelles and David Seijas, who will champion Catalonia's wine country and its wines and cavas. Before Seijas's session on Tuesday there will be a cava toast to celebrate Catalonia's recognition as World Region of Gastronomy.

Other workshops will focus on quality artisan products such as olive oil, with a session led by Àngel Esteve and the Fundació Alícia, highlighting the product's nutritional value and culinary uses. There will also be talk of cheeses with Alberto Martín of ARDAI, and of Catalan sweets, led by Ana Jarquín of La Pastisseria (Barcelona).

Sustainability, innovation and social cohesion will be the thread running through the workshops and activities at the Catalonia space, values also highlighted in the workshop by David Gil, owner and innovation director of I+Desserts, who will explore innovation applied to the world of nougat.

Catalonia's immersive stand at Madrid Fusión Alimentos de España will reflect the diversity and richness of its culture and gastronomy, complementing the prominent presence of cooks, bakers, pastry chefs, companies, sommeliers and other leading figures from the Catalan food and restaurant sector, with names such as Ferran and Albert Adrià (elBulli Foundation and Enigma*, Barcelona), Albert Raurich (Dos palillos*, Barcelona), Joan Roca (El Celler de Can Roca***, Girona), Jordi Butrón (EspaiSucre, Barcelona), Rafa Peña (Gresca, Barcelona), Oriol Balaguer (Oriol Balaguer, Barcelona), Christian Escribà (Pastisseria Escribà, Barcelona) and Lluc Crusellas, among others.