HEMEROTECA
10/12/2015
Silestone by Cosentino once again collaborates with Madrid Fusión, the international gastronomy summit (25-27 January).
The organization decided to give him this award to mark his solidarity work at Expo Milano 2015, where Bottura served as Ambassador. As part of the Feeding the Planet, Energy for Life theme of the Expo, the chef headed various activities of solidarity and awareness, among which the Refettorio Ambrosiano of Milan should be highlighted. Run by 40 chefs, this soup kitchen that held up to 96 people, made use of the leftover food from various pavilions to feed the homeless.
A nexus was thus created between Bottura, the Expo and Cosentino as the company from Almería collaborated in the construction of the Spain Pavilion, and was responsible for one of its most iconic elements: the recreation of the tomato genome using Dekton slabs. In addition, Cosentino has recently published a book that showcases the Spanish design for the Expo Milano, which was a project by the architect Fermín Vázquez.
Massimo Bottura is the benchmark for contemporary Italian haute cuisine. Praised by international food critics, Bottura trained with top chefs such as Frenchman Alain Ducasse, and Spaniard Ferrán Adrià. In 1995 he opened Osteria Francescana in Modena (Italy), a restaurant that now has three Michelin stars and is ranked second on the latest edition of the list of the World’s 50 Best Restaurants. Cosentino has also collaborated and has its place on this list – which is one of the annual highlights of global haute cuisine – thanks to the work it has done via its benchmark products Silestone and Dekton.
In addition to awarding this prize, which will take place on Wednesday, 27 January at 14:00 in the Main Auditorium, Madrid Fusión will, this year, offer many activities, conferences, parallel congresses and competitions that will bring together today’s most important culinary figures. The Post Avant-Garde Language will be the theme at the heart of this edition which aims to show and analyse the latest culinary trends. Over 100 chefs from 14 countries will be present and will offer 70 technical demonstrations and 18 training workshops, among other activities.
* For further information: www.cosentino.com
