Source: PromPeru
Translation: Euroidiomas, Lima - Perú

The same idea has been repeated during the inauguration of Madrid Fusion, the most important gastronomic megaevent in Europe which, after two years of intensive work by the Commission for the Promotion of Peru, has become a luxurious showcase that consolidates the culinary fame of our country.

Dozens of gastronomic journalists and critics attended 'Madrid Fusion' literally crowding the stand that PromPeru had installed in this important international competition.

"For us Peruvian gastronomy is one of the most important promotional tools that we have in our priority markets. Two years ago we had to make a lot of effort to get the specialized press be interested in the gastronomic attractions of our country. Nevertheless, after working hard through press tours and publicity, we have been very pleased to see this year that the Peruvian stand was the star in 'Madrid Fusion'", declared Elizabeth Barthelmess Saco, PromPeru's General Manager.

The Peruvian stand was called "Peru, Mucho Gusto" with a clever pun apparently meaning 'nice to meet you' but also alluding to the very good taste of our food. The most acknowledged gastronomic journalists and critics visited the stand. Important figures such as Sacha Hormaechea and Federico Oldenburg remarked that "Not only has Peru the best cuisine in the Pacific but it is also an incomparable point of destination; it is well worth traveling to this country only to enjoy its cuisine."

For his part, the Peruvian ambassador in Spain Armando Lecaros de Cossío considered that "to organize the participation of Peru in 'Madrid Fusion' has been a new success of PromPeru." "PromPeru has reaffirmed the value of Peru and the Peruvian origin of Pisco", said the officer as major Peruvian representative in this event. 

Culinary stars like the Peruvian chef Gaston Acurio impressed critics with his creativity on reinterpreting traditional Peruvian dishes such as anticuchos (skewered grilled ox-heart), ají de gallina (potato drenched in hen sauce), and cebiche (fish braised in freshly-squeezed lemon juice) and converting them into dishes of the high Novoandean gastronomy. 

On the other hand, Emilio Vivanco, a Peruvian resident in Spain, won for two years in a row the cocktail prize in 'Madrid Fusion'. His cocktail, named 'Nasca', was prepared with Pisco Santiago Mosto Verde (destilled from several and different grape varieties), Italian lemon, Monin de Rosas Syrup, lichis juice, and frozen Perrier water. The result: "the Spanish are more fascinated than ever by our Pisco."

It is important to highlight that last year Emilio Vivanco won the competition with a cocktail also prepared with pisco; in this version of 'Madrid Fusion' he bet again on the winning ingredient.

The Pisco has been one of the great winners in 'Madrid Fusion'. Johnny Schuler, President of the Pisco Testers Guild and one of its best representatives, taught those people attending the megaevent how to prepare Pisco Sour and talked about the benefits of Pisco. 

"There is no doubt that Peru caused an earthquake in 'Madrid Fusion'. In my personal opinion, it is a privilege to be in this gastronomic event. Now, thanks to PromPeru, I have been able to see important gastronomic figures such as Ferrán Adriá, Sergi Arola, Sacha Hormaechea, and Hornaro Cantu", said Schuler.

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