“Aceite del Bajo Aragón” an undeniable reference at the International Gastronomy Summit held, Madrid
The Regulatory Council sponsored the lecture “Olive Oil Revolution” given by two of the most significant national chefs in this sphere.
(24/01/2006)
Both Carmelo Bosque and Dani García amazed listeners with their new ideas full of ingeniousness, thought and imagination.
This is the fourth year that the Designation of Origin “Aceite del Bajo Aragón” Regulatory Council has travelled to Madrid to participate in the most prestigious International summit of the moment. On the one hand, it displayed all its assets at the stand it had proudly designed and on the other it was present at the tasting table for the brand new extra virgin olive oils that the organisation exhibits on a counter each year and on this occasion shared a place with other oils of great national prestige. And finally, the representatives of the CRDO considered that it was time to get up on the stage at Madrid Fusión and make their presence felt by playing the leading role in one of the star moments of the summit when two chefs of great prestige, Dani García and Carmelo Bosque, used the Aragonese liquid gold to prepare their latest contributions to the culinary world.
In the case of Carmelo Bosque, from the restaurants La Granada in Zaragoza and Lillas Pastia in Huesca, the chef was accompanied by the full ALCOTEC, (Alta Cocina y Tecnología: Haute Cuisine and Technology, a project carried out between the Regional Government of Aragon and the University of Zaragoza) team. There, before an expectant audience, he carried out his “cocktail 060”, his “gazpacho brut nature” and his “rice with black olives from Southern Aragon”. This was such a success that the chairman of Madrid Fusión himself, the influential writer and journalist José Carlos Capel remarked to the more than 600 cooks enrolled as participants that Carmelo Bosque’s was the most interesting talk that had been given on the stage so far. Therefore, “Aceite del Bajo Aragón” and its Regulatory Council met with unprecedented success this year at the prestigious Summit.
For their part, the Council representatives, Alfredo Caldú as Chairman and Juan Baseda as technical director, made numerous national and international contacts, both involving marketing and technical issues, exchanging views with the experts on the issues that were addressed there.
Pedro Orduna as Director General of Agrofood Promotion and Antonio Arrufat as Vice President of the Provincial Council of Teruel, spoke highly of the work that “Aceite del Bajo Aragón” has been carrying out in recent times during the visit that these two politicians made to the Madrid Fusión gastronomy summit.
© Designation of Origin “ACEITE DEL BAJO ARAGÓN”
Regulatory Council of Designation of Origin.