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    La Nueva Cocina Dominicana: la sorpresa que guardó Madrid Fusión 2017 para su gran cierre
    La Nueva Cocina Dominicana: la sorpresa que guardó Madrid Fusión 2017 para su gran cierre

    The New Dominican Cuisine: Madrid Fusion 2017 Kept it a Surprise for its Great Closing.
    Madrid Spain. February 1, 2017

    The organizers of the prestigious Madrid Fusión gastronomic fair chose the Nueva Cocina Dominicana for the grand closing of the 2017 edition of this festival, which congregates a fine selection of the most important protagonists of the world cuisine.

    Inés Páez, Chef Tita, named as the "Ambassador of New Dominican Cuisine to the world", was responsible for offering the final presentation "Dominican Republic: History, Nuances and Contrasts" to more than 300 attendees in the Multipurpose Space Of the Municipal Palace of Congresses, to close this edition.

    The chef, who was introduced by the newly appointed Director of Tourism of the Dominican Republic in Spain, Leila Boasier, began her presentation with an exciting video that showed the country's natural beauties, its fields and products, the work it does with farmers and captivated those present taking them to live a journey through the history of Dominican cuisine, the quality of its products, influences and the emblematic dishes for each region.

    In her presentation she praised the goodness of her land, showed some of its products such as cacao, cassava, bija, among others, which were passed to the public, who also appreciated the two dishes prepared by the chef on stage and created especially for the occasion: goat stew in mamajuana with creamy rice of coconut and guandul (beans), alioli of bija, emulsion of avocado and air of ripe banana; and for dessert, cocoa stuffed with Dominican rum with Amber caramel crystals, creamy cassava and caramelized cassava.

    Attendees tasted the chef's drink "Embrujo del Sur", which was served in colorful mugs hand painted by Dominican artisans. The main dish was served in bowls painted with Dominican lanscapes and the dessert was accompanied by mamajuana, while the chef explained the origin and history behind each dish.
    "This is a dream come true and a great international recognition for my gastronomic project, La Nueva Cocina dominicana, which I have been working on for more than 14. It is exactly what I have pursued, to make our unique gastronomy known and to become one of the greatest in the world ", said the chef.

    The presentation of Chef Tita generated expectations and surprises among the guests and media that were present in the room, who discovered that Dominican gastronomy has evolved, while still based on customs, traditions and ancestral flavors, and it’s able to compete with the most recognized cuisines.
    During the three days fair, the Dominican Republic had the honor of presenting, from the stand created by the tourist office in this city, to all the attendees, the new cuisine of the country through tastings, gastronomic information on the destination and the presentation of the new book by chef Tita "La Nueva Cocina Dominicana", with prologues by the two great Spanish chefs Martin Berasategui, 7 Michelin stars, and Xavi Gutiérrez, 3 Michelin stars, who were sharing and supporting the chef in the event .

    "I am grateful for the opportunity offered by the director of tourism in Madrid, Leila Boasier, who has valued our work and who shares with us the vision and the importance of spreading the word that the Dominican Republic is much more than sun and beach"

    The participation of the chef in this scenario, has been highlighted in a very positive way in the main Spanish media with flashy headlines. Chef Tita thanked the support provided by Mamajuana Veleiro, Pawa Dominicana, Travelnet, Mercasid, Simplerd and rpuntadas, for her presentation in Madrid.

    The night before the closing of Madrid Fusión, the Tourism Directorate specially organized a 5-course dinner of La Nueva Cocina Dominicana, in the renowned restaurant Ata club, in the center of Madrid, which was attended by representatives of the tourist, culinary and of the Spanish specialized press in order to promote the gastronomic wealth that characterizes the Dominican Republic and complement the offer of sun and beach for which the country is internationally known, which is among the new management’s policies.

    At the event, Chef Tita presented and served a menu consisting of: Seafood mix with pieces of mangoes from Bani; Mixture of field greens with cocoa vinaigrette, jalao and toasted macadamia; Sancocho of seven meats; Cotuí turkey stew in Mamajuana with creamy coconut rice and pigeon peas and the typical sweet beans. Everything was well received and praised by the attendees.

    Source: www.zabalaaldia.com

    La Nueva Cocina Dominicana: la sorpresa que guardó Madrid Fusión 2017 para su gran cierre

    La Nueva Cocina Dominicana: la sorpresa que guardó Madrid Fusión 2017 para su gran cierre

    La Nueva Cocina Dominicana: la sorpresa que guardó Madrid Fusión 2017 para su gran cierre


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