The fair reached its equator, and the 200 square meter stand Tenerife rI was welcoming well-known chefs from the early hours. From Pedro Subijana to Elena Arzak, Alex Atala, Paco Pérez or Juanlu Fernández. And to journalists such as Anna Morelli (Cookincmag), Irma Aguilar (Debate-Mexico group), Michel Lamarque (TVPI) or the nationals Manu Balancino (The Gourmet Journal) or Nieves Caballero (North of Castilla), among others.
“Today is the day of the denominations of origin of Tenerife”, points out the Minister of Agriculture of the Council, Javier Parrilla. He adds: “We have presented the six PDOs, with the presence of technicians from the Regulatory Councils.” And he underlines: “We are talking about the 23 types of potatoes and the 14 varieties of honeys, registered in a single denomination of origin, something that differentiates us and marks the quality of the product.” The insular director of Tourism, Laura Castro, values: «We can be satisfied with the image that is left in Gastronómika. Internationally recognized chefs who have valued the proposal have passed through the stand. The Minister of Tourism of Tenerife, David Pérez, for his part, points out: «National professionals from the sector give us good feelings. We continue with the fair and very happy ».
The day was opened by a breakfast inspired by the island’s midlands and trails. Composed of specialties such as goat butter and roasted chestnuts; the cheese; tomato sweet and wild oregano; gofio, honey and nuts; pumpkin and chayote omelette and figs peaks. To cool off, a smoothie, a Tenerife sparkling wine and stewed water. In harmony with the Finca La Habanera albillo criollo wines, from the DO Valle de La Orotava and El Lomo listán negro, from Ycoden-Daute-Isora.
Then a volcanic and Atlantic wine tasting-workshop took place, led by technicians from the six DOs of Tenerife. It featured Vera de la Fuente, Marmajuelo (Abona); Moments, Malvasía and Albillo (Güímar); Benje, Listán blanco (Ycoden Daute Isora); Matanzos 33 barrel, Listán blanco (Canary Islands); La Haya Barrica, Listán blanco y multivarietal (Valle de La Orotava) and Linaje de Pago, Listán negro and Negramoll (Tacoronte-Acentejo).
Lunch was dedicated to a vertical of old potatoes. This exclusive product from Tenerife was offered to the guests in elaborations such as black potato tostón with tomato and spices; the roasted white pretty potato with red mojo; the escacho of beautiful partridge eye with bonito in boiled mojo sauce; the white lily potato in mojo cheese; the red tassel potato in casserole; the pretty red potato with indoor bearnaise; the coriander sponge cake; melon potato with vanilla and millos, and the crispy black lily potato, cocoa and cola. To qualify the dishes, La Choza and 1400M crianza from DO Valle de Güímar were served, as well as Origen and Capricho, both from DO Tacoronte-Acentejo.
Antonio Bentabol, director of the Tenerife Honey House, led the snack through learning about the unique characteristics of Tenerife honey (PDO). A sweet food festival. The menu consisted of a caramelized fruit with neigh honey and fleur de sel; smoked cheese; basil and broom honey gel from Teide; multifloral honey cupcake with cocoa cream and beeswax; creamy flan of honey from tajinaste with liquid palm tree rapadura caramel; goat butter cookie with chestnuts and chestnut honey, and clouds of avocado honey and wheat gofio. The wines in harmony were a dry white Tagara from the Canary Islands and Vera de la Fuente de Abona. Throughout the day, the Wine Tunnel was fully occupied.
Today, final day with harvest, fish and seafood and… Carnival! From the peaks to the Atlantic. At 10:00 am, harvest breakfast. At 12:30 pm, tasting-workshop of Fresh Meat from Tenerife, from Km0. At 2:00 p.m., luxury sailor lunch. And, as the end of the congress party, at 6:00 p.m., Tenerife Carnival with traditional snack, costumes, troupes, music and joy, a lot of joy.