Tenerife has exhibited its cuisine, products, landscapes and sustainable tourist attractions before 12,061 gastronomic professionals of 38 nationalities in this annual benchmark. The 200 square meter stand-restaurant of the Tenerife delegation has welcomed prestigious chefs, such as Joan Roca, Martín Berasategui, Pedro Subijana, Virgilio Martínez, Álex Atala, Paco Morales and Paco Pérez. Also to media such as El País, ABC, La Vanguardia, TV3, Agencia EFE and 7 Caníbales, among others.
Parrilla has celebrated «the excellent impact »that autochthonous breeds have had, such as that of the black pig, and affirms that “they can be an impetus for rural and livestock development. Investing in this breed is promoting the island’s meat industry.
For her part, the island’s director of Tourism, Laura Castro, has emphasized the “multiple opportunities” that this congress will bring to the island, “which is intelligently betting on diversifying its tourism offer and promoting the dissemination of the quality of their products”.
The CEO of Tourism, David Pérez, has reaffirmed that gastronomy contributes to providing “identity” to the destination and “diversifying” it.
The Tenerife stand offered national and international guests more than 400 services with products and specialties of the Island during the three days. The congress, which recovered pre-pandemic figures, was attended by 12,061 people, including 1,479 congressmen of 38 nationalities and 354 journalists. It brought together 150 exhibitors.
Regarding the activities program of the Tenerife delegation, it is worth highlighting the presentation by Erlantz Gorostiza, gastronomic director of the MB Hotel Abama restaurant, on black pigs; the Great Wine Tasting of Tenerife and the 1st National Contest of desserts with tropical fruits from the Island, which was won by chef José Bartolo from the Casa Solla restaurant in Galicia.
The ’emotions’ of the Island come to Bilbao
Turismo de Tenerife has presented its new concept Tenerife awakens emotions!, in Bilbao, specifically at the Viajes Eroski experiential store. The CEO, David Pérez, has declared that the Island “is a diverse and differential destination full of heritage, with haute cuisine and high-quality local produce.” The event was attended by experts in tourism and gastronomy. Pérez adds: “We are a great natural setting in which you can be in a single destination, but in multiple spaces.” In 2021, 12,579 Basque tourists stayed on the island. It is the sixth national tourism issuing community.
