SANTA CRUZ DE TENERIFE, March 31. (EUROPE PRESS) –
Tenerife’s participation in ‘Madrid Fusión’ has culminated in a balance of public influx at the island stand of 3,350 visitors including professionals from the gastronomic media, travel agencies, tour operators, hotels, sommeliers and purchasing managers of companies and restaurants.
The president of the Cabildo, Pedro Martín, has pointed out that participation in this fair “has consolidated the island as a global and sustainable gastronomic destination, both due to the excellent figures, as well as the quality of the programming and the outstanding commitment to the culinary potential “.
A total of 70 professionals from the gastronomic and primary sectors, crafts and even hospitality students, were the protagonists of this appointment with gastronomy.
For Pedro Martín, “Tenerife has stood out with its proposal, in which the areas of Tourism and Agriculture have gone hand in hand, to show our gastronomy, the value of the primary sector, and the quality of the local product”.
The president also referred to the ‘Túnel del Vino de Tenerife’, which was located right at the entrance to ‘Wine Edition’.
The space was one of the busiest places of this congress and in total it accounted for the influx of 1,350 visitors, 35% more than in the previous edition.
The Tenerife stand-restaurant, the second largest of ‘Madrid Fusión’, registered a daily movement of more than 450 attendees at meals, tastings and workshops made with the most significant products of the land: wines, honeys, gofio, fruits exotic, cheeses, meats and fish.
The sector was no stranger to this exhaustive program of people and flavors from Tenerife, and thus, chefs from the island were invited such as Martin Berasategui, Susi Díaz, Joan Roca, Pedro Subijana, Andoni Luis Aduriz, Oriol Castro and Eduard Xatruch, David García , Gastón Acurio, Paco Pérez, Juanlu Fernández and Artur Martínez, among other personalities.
