Editoriales de Gastronomía

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Madrid Fusión is the biggest professional gastronomic event in Spain. This year it will take place the days 22nd, 23rd and 24th of January at Madrid's Palacio de Congresos. As every year, the greatest exponents of Spanish cuisine, great international chefs and the main brands in this sector will gather in Madrid. During the congress, there will be tastings, workshops, talks and and big awards like 2018's Stand-out Chef. This new edition will be a commitment with the younger chefs under the title Fourth Generation: The owners of the future.

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Classic Soda brings back the most iconic siphon appearance, with timeless design and the elegant touch that takes you back to the traditional cocktail-bars. At the same time, it ensures the technology guaranteed in all iSi products, combining an innovative siphon in the inside and a classic one in the outside. Classic Soda allows you to have carbonated water instantly using the basic principles of the traditional siphons, with maximum reliability and fulfillment of health regulations.

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1997 sets a turning point in gastronomy worldwide. It was back then when the astonishing creativity of Ferran Adrià and El Bulli developed the technique that was to change gastronomy: the espumas, a light and elegant texture with full flavour and visual impact. Closely linked to the iSi whipper, 20 years later, the espumas are still one of the most widely used techniques in modern cuisine. Before 1997, nobody could have imagined that the siphon was going to transform gastronomy for ever.

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Caliu is a range of charcoal barbecues and accessories for professional use. They have been created for catering services and show cookings, as their size and functionality allow an easy transportation. Design join together aesthetics and usability, with a robust and durable result. Caliu barbecues have been designed and manufactured in Girona, winning several awards, as the Silver Delta Award 2013 in recognition of their design and concept, among others.

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