Taking advantage of last week I was by the sight-Ifema SITI / asLAN 2009 I approached the XXIII International Exhibition for the Gourmet Club.

It was a short visit but enough to keep a general watch and become aware of the magnitude of the fair, the number and variety of exhibitors, and the crowds that afternoon, and it appears throughout the week, visited her. The show occupied three halls and according to the data several tens of thousands of people have passed through its ventigesimo first call.

In addition to seeing many people who only went to "polish off" and some curious stands among which highlight the beautiful sausages Cecinas Paul and reunion with the oil Masia El altet tasted a few weeks ago at L'Atelier in Paris. But if I have to highlight some of the fabulous time would be the chance of finding live cooking some of the best chefs in the booth Andalusian Regional Government of Andalusia.

At that time paraded Luciano Villar, Jose Carlos Garcia and Kisko Garcia and members of their teams, and we prepared various dishes that highlighted some Andalusian products such as farmed sturgeon Riofrío of Granada Luciano Villar prepared with sauteed vegetables and algae. Podimos also enjoy Tiradito Vieira was curious where the touch of pineapple and a fourth range of arena Kisko olive oil and prepared an unusual rib of beef glazed with its own juice.

I leave the pictures of this great time in a corner of an exhibition than a quick visit was overwhelming.