Madrid Fusión


Puff pastry baking with extra virgin olive oil

Sponsored by DO Baena

Sergio Ortiz will be presenting “Verdeo”, the fat of the new foodstuffs.

As a healthy, local, sustainable alternative to the typical animal and saturated fats used in laminated products to date, Ortiz will be discussing Verdeo with us. On stage at Madrid Fusión Pastry, he will be explaining the lamination process, and the differences between products made with other fats and with Verdeo. 

We will also learn about the origins of this project, and the reflections that led to the creation of Verdeo.