SANTA CRUZ DE TENERIFE, Nov. 17 (EUROPA PRESS) –
Tenerife has closed its participation in ‘San Sebastián Gastronomika’ with a tribute to its Carnival and a stand-restaurant that has hosted prestigious chefs such as Joan Roca (Celler de Can Roca), Virgilio Martínez, Cetral Restaurante (Peru), Paco Morales ( Noor) and Jordi Butrón (Espai Sucre), as well as a large representation of professionals linked to gastronomy.
The Tenerife delegation prepared a carnival menu based on desperate goat arepita, black pig hamburger, Moorish skewers, apple fritters, and signature torrija, all accompanied by Mountain wine Vijariego Negro, DO Abona and Brumas de Ayosa wines. white on lees, DO Valle de Güímar, and enlivened with costumes, troupes and music, which put the final icing on the closure of ‘San Sebastián Gastronomika’.
The Councilor for Agriculture, Livestock and Fisheries of the Cabildo, Javier Parrilla, has shown his satisfaction because the island’s products “are being seen in their true magnitude”, and has considered that Tenerife’s participation in this congress will help attract gastronomic tourists .
“We have not had to explain anything, we have only shown it and people have understood it on the fly, from the moment they have tried it, and this memory will remain indelibly in their memory,” he said.
The counselor has also insisted that the products of the local primary sector of kilometer zero can and should be “products of the daily menu of any restaurant or establishment.”
Tenerife’s presence at the fair began this Wednesday with a traditional vintage breakfast with gastronomic specialties such as wine bread, polines with salted fish, creamy cheese and raisins, rabbit stew, malvasia and pennyroyal drunk, and lees. and chocolate.
On this occasion, to accompany the presentations, the guests were able to enjoy the wines El Mocanero, DO Tacoronte-Acentejo and the Chivita 4 months oak, DO Valle de La Orotava, in addition to the traditional barraquito.
FRESH MEATS
A little later, at 12.30 pm, the public of ‘San Sebastián Gastronomika’ could taste and learn about the new brand ‘Carnes Frescas Tenerife’, an initiative launched by the Cabildo to promote the island’s autochthonous meats, always kilometer zero.
Lunch was dedicated to fish and seafood from Tenerife, little known outside the island, but highly valued for their good organoleptic and sustainable quality.
The culinary display consisted of crunchy moray eel, local prawn with tropical fruits, bred in male vinegar with potatoes and avocado, roasted limpets, parmentier and coriander; chicharro, sweet potato and matalahúga, old women and hedgehogs, and cabrilla and seaweed with their toasted juice.
To pair the dishes, the Tágara wines were served on lees, DO Ycoden-Daute-Isora; Aceviño red, DO Ycoden-Daute-Isora; Mataznos 33 white barrel, Canary Islands PDO and traditional red Zanata, Canary Islands PDO.
