SANTA CRUZ DE TENERIFE, March 28. (EUROPE PRESS) –
Tenerife has inaugurated this Monday the ‘Madrid Fusión 2022 International Gastronomy Congress’ with a master tasting of wines from its five appellations of origin, to which the Canary Islands DO has been added, by David Seijas, winemaker and former sommelier of the restaurant The Bulli.
It has been the first of the tastings of ‘Wine Edition Madrid Fusión 22’, which has also been guided by María Hontoria, head of the Oenology unit of the Cabildo de Tenerife, and which has had a representation of the participating wineries.
45 professionals from the restaurant industry, oenology, sommeliers and specialized journalists, among others, have participated in this tasting, and among the wines that have been tasted are Envínate Benjé Blanco from the DO Ycoden-Daute-Isora; The Araucaria Blanco on skins from the Orotava Valley; Viña Gómez 1400 meters from the Güímar Valley; Tajinaste Landscape of the Islands-Malvasía Marmajuelo of the DO Islas Canarias; Tinto Joven Crater from Tacoronte-Acentejo; and Listán Prieto, from Altos de Trevejos de Abona.
The president of the Cabildo de Tenerife, Pedro Martín, opened the professional tasting by highlighting “the very high quality of Tenerife wines which, like all Tenerife products, are a reflection of the diversity that we have on our island, in our regions, which have own and different flavors”.
All this, he continued, “coupled with exceptional raw materials provided by our primary sector and the growing professionalization of the restaurant and hotel industry, places Tenerife gastronomy at the highest level.”
Martín also referred to the outstanding presence of Tenerife in this international congress, where the island has a 200-square-meter stand-restaurant where gastronomic media, tour operator travel agencies, hospitality professionals will meet until March 30 , sommeliers or purchasing managers of companies and restaurants.
The island has prepared a complete program for ‘Madrid Fusión’ that highlights the culinary talent of its professionals and the best products of its primary sector, it is collected in a note from the Cabildo.
The island councilor for Agriculture, Livestock and Fisheries, Javier Parrilla, pointed out that “innovation, tradition and authenticity are concepts that define the gastronomy and products of Tenerife, the relevance of which is continually being highlighted in different national and international meetings and that will be in these days of Congress in Madrid Fusión the hallmark of the island”.
Parrilla also referred to the opening of the ‘Túnel del Vino de Tenerife’, right at the entrance to the ‘Wine Edition’ space, which throughout the three days of the congress offers, uninterrupted hours, the tasting of 40 of the great island wines.
The Island Director of Tourism of the Tenerife Island Council, Laura Castro, and the CEO of Tenerife Tourism, David Pérez, agreed in affirming that gastronomy provides a very important added value to the island’s tourist offer, for which it is one of the segments that are promoted significantly within the ‘Tenerife Awakens Emotions’ strategy.
A STAND THAT IS ALSO A DINING ROOM AND A TASTING ROOM
Throughout the day, the 200-square-meter Tenerife stand-restaurant, with a dining room and tasting room included, has hosted workshops, such as mojos, artisanal ceramics, honey or tropical fruits, as well as the tasting of cheeses from Tenerife, breakfast and lunch with traditional products and a carnival snack, prepared by Isidro Vega and the mixologist Beatriz Pitti.
More than 150 people hung the full sign at breakfast, lunch and snacks, as well as in all the workshops held outside the stand.
Another of Tenerife’s great days is expected for this Tuesday at ‘Madrid Fusión’.
Thus, at 5:00 p.m., the first presentation will take place in the Multipurpose Room in which Rosalía Díaz will celebrate the arrival of the potato from Peru to Tenerife 400 years ago with a ‘showcooking’.
Later, in the Auditorium, Braulio Simancas will develop, from the amazing native fish and shellfish, very unknown, his cuisine of marine hybridization.
