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18 febrero 2026

Aragón Raises 15,000 Euros at the 2026 Black Truffle Auction

The Black Truffle Auction at Madrid Fusión 2026 has stood out for its combination of gastronomy and solidarity, raising 15,000 euros for the victims of the railway tragedy in Adamuz. This event, which featured Aragón as the invited autonomous community, highlighted the black truffle from Teruel, a product that is not only an economic engine for the region but also a symbol of its social commitment.

Aragón and the Black Truffle: A Product of Excellence

During the auction, two truffles reached values of 6,000 and 9,000 euros, reflecting the prestige of the Tuber melanosporum, known for its more than 100 aromatic compounds. Teruel, with nearly 11,000 hectares dedicated to the cultivation of this fungus, leads global production, establishing itself as a crucial economic engine for the rural areas of Aragón.

The actress Itziar Miranda, originally from Estadilla, Huesca, and a new member of the Black Truffle Brotherhood of Teruel, served as the event’s godmother, adding a touch of notoriety and recognition to the occasion. Miranda’s participation highlighted the cultural and social importance of the black truffle in Aragón.

Tasting Garnachas: A Tribute to Aragonese Wine

Complementing the auction, the tasting-pairing «Hidden Aragón: Garnachas from Viñadores» showcased the potential of Aragonese garnachas. Led by Fernando Mora, enologist and Master of Wine, the experience included a gastronomic pairing by chef Tonino Valiente from the Michelin-starred restaurant Tatau.

This activity highlighted the varieties of garnacha from denominations such as Calatayud, Borja, and Cariñena, emphasizing the growing relevance of the Aragonese gastronomic narrative on the international stage. The tasting not only showcased the quality of the wines but also their deep connection with the Aragonese territory.

Aragón’s presence at Madrid Fusión 2026, with events like the black truffle auction and the garnacha tasting, reaffirms its role as a benchmark in global gastronomy, blending tradition and modernity in a context of solidarity and excellence.

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