The Minister of Agriculture, Livestock and Fisheries of the CouncilJavier Parrilla has shown his satisfaction because the island’s products “are 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,” explains the counselor. He adds: “From the moment they have tried the product and that memory will remain indelibly in their memory.” Parrilla has also insisted that the local primary sector of kilometer zero can and should be “part of the daily menu of any restaurant or establishment.”
Tenerife’s presence at the fair began yesterday, the third and last day, 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.
A little later, the public was able to taste and learn about the new brand Carnes Frescas de Tenerife, an initiative launched by the Cabildo to promote the island’s autochthonous meats.
Lunch was dedicated to the fish and shellfish of Tenerife, little known outside, but highly valued for their good organoleptic and sustainable quality.
The culinary display consisted of the tasting of crispy brunette, local prawn with tropical fruits, bourbon 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 nuance the dishes, the Tágara on lees and Aceviño red wines, from the DO Ycoden-Daute-Isora, were served, as well as Mataznos 33 white barrel, and Zanata traditional red, both from the Canary Islands PDO.
