Thousands of people came together this Tuesday at the space of Saborea A Coruña to continue discovering and tasting Galician dishes with the best product of A Coruña and created by local cooks Manuel Triay, of Taberna Triay, and Sheila Barbeito of the Roots Coruña restaurant. Thus, A Coruña continues to strenghten its gastronomy status at the second day of Madrid Fusión, currently taking place at IFEMA Madrid.

Today started with a sweet breakfast: chocolate by Chocolate Express and 'bica' by Amasarte. At the vermouth session, attendees got to taste a greaves 'empanada' of Casa Pardo accompanied by fries of Bonilla a la Vista, tinned goods by Amieiro and organic vermouth by Lodeiros. The Ruta de la Tapa was celebrated in the early afternoon with Galician 'cocido' and tripe. 

Furthermore, different activities took place at the Saborea España space, such as a wine tasting by Bodegas Pagos de Brigante and a 'tapas' workshop. The latter evoked great interest in the participants, who got to observe closely how Manuel Triay elaborated a 'cocido' doughnut.

Programming for this Wednesday, January 31st

The last day of Madrid Fusión will once again have a breakfast with 'bica' by Amasarte, Lenatt creams and Orballo tea. Later, the public will be able to taste mussles in pickled sauce by Lonja de A Coruña, accompanied by 'brona' bread by Amasarte, fries by Bonilla a la Vista and organic vermouth by Lodeiros.

Midday, a pairing of different products of the Concurso de Tapas Picadillo will take place. Manuel Triay will prepare his Ropa Vieja and Sheila Barbeito her Gyozas Picadillo. All accompanied by Adegas Burdel's wine.

In the afternoon, the sweet moment will follow with products by Amasarte, Orballo, Lenatt and Bonilla a la Vista.

Por la tarde continuará el momento dulce con productos de Amasarte, Orballo, Lenatt y Bonilla a la Vista.