From April 4 to today it is being held in Madrid at the IFEMA the XXX Salon de Gourmets International Fair of Quality Food and Beverage. This year the guest autonomous community has been Andalusia, being welcomed 21 companies at the institutional pavilion, and thus highlights the quality of Andalusian products, with 64 denominations of quality products ranging from organic wines and vinegars, jams, meat products without additives, discounted wines and hams, seafood for example. For the Andalusian presence is complete, in addition to these companies, Salon de Gourmets IFEMA take great exponents of Andalusian cuisine and pastries such as Xanty Elias (one Michelin star) or Rafael Charquero

The Salon of Gourmets plus features the exhibition, Roundtables, Award ceremony of the 40th anniversary magazine Gourmets, Award ceremony of the 30th anniversary of the Salon, Championship Spain Tapas, Wine Tunnel, Spain Championship Sommeliers Glorioso, Contest ham cutters DO Dehesa de Extremadura, Business Center, oyster openers Contest, Championship of the best cheeses from Spain, Show cooking, best cheeseboard Championship, Tasting Room.

Remarkable, because so does the organization, an activity that has been called the Workshop of the Senses, a space designed to approximate the national and international gastronomic culture to the public space. Designed to introduce visitors the pleasure of gourmet, wine samples, bread, craft beer, olive oil, cheese, vegetables, fruit, world cuisines.

Spain is one of the reference countries in world cuisine, a position that, as recalled yesterday chefs at the Salon de Gourmets 2016, celebrating 30th anniversary, owes much to a meeting 40 years ago. This meeting took place in December 1976 and brought together chefs Juan Mari Arzak (3 stars Michelin), Pedro Subijana (3 stars Michelin) and Nestor Lujan (food critic), major representatives of French cuisine as Paul Bocuse (3 stars Michelin) or Raymond Oliver and fans of good food, in order to discuss the situation of Spanish cuisine. Arzak and Subijana have told us, how then began the collaborative relationship between the cooks. “Until then there was no such relationship and, if tripped set, the better. We overcame that, we started to work together, we look for old recipes that were lost, we did well that already existed and decided to break corsets and do new things, “said Subijana

The Salon of Gourmets met last year to about 1,500 exhibitors, about 35,000 products and over 80,000 visitors. Gourmets Salon is one of the best showcases for the internationalization of Spanish food and dissemination of the country’s gastronomy.