SANTA CRUZ DE TENERIFE, 24 Jan. (EUROPA PRESS) –
Tenerife’s participation in Madrid Fusión continued today, Tuesday, with various workshops on local products and tastings in which municipalities from the north and south of the island show the best of their gastronomy in Madrid.
The president of the Cabildo, Pedro Martín, who visited the workshops, recalled that for the first time this year the Tenerife stand has a specific space for municipalities to present their differentiated local offer, as an essential part of its attractiveness as a tourist destination. “Many of the municipalities that are here today have a unique offer of products that are part of their identity and represent an added claim,” he said.
In this sense, Pedro Martín valued “the presence of hospitality students, craftsmen and craftswomen and other professionals, who are the ones who really achieve that Tenerife’s gastronomy has a category of excellence”.
In line with the above, the Minister of Agriculture, Livestock and Fisheries, Javier Parrilla, praised the quality of the products with which Tenerife participates in this fair and with which the island is beginning to gain a foothold among the gastronomic destinations in Spain.
For her part, the insular director of Tourism, Laura Castro, valued the gastronomy of Tenerife and its local production as a complement to sustainable tourism, based on local consumption and the preservation of natural spaces.
The CEO of Turismo de Tenerife, David Pérez, emphasized the intense activity in Tenerife in this edition of Madrid Fusión, “because it is what really gives us added value”, as well as the effort made to transfer flavours, experiences and products from all corners of the island.
Bigeye tuna from Acantilados de los Gigantes, La Ranilla craft beer from Puerto de la Cruz, black pork from Adeje or traditional cuisine from Arona were the stars of the workshops held on the second day of Madrid Fusión, led by restaurateurs Samuel Morales (Pejeverde), Fran Rodríguez (Pancho), Diego Ferro (Budha Sano) and Alejandro Bello (El Lajar de Bello).
Along with these municipalities, Candelaria also participates, which tomorrow Wednesday will offer a workshop on salted grouper with onions, led by José Ignacio (La Casona del Vino restaurant); and Icod de los Vinos, who gave the Condumio de Conejo workshop on Monday, with Hilda Zapata and David Gibello.
III NATIONAL MOJOS CONTEST
On this second day of Madrid Fusión, the celebration of the III National Mojo Contest and dishes with mojos harmonized with Vinos de Tenerife also took place.
José Bértolo Fernández, from Casa Solla (Poio – Pontevedra), won the award for best mojo, for his proposal for green mojo with seaweed and fish pil pil collagen, while Josep Arenas Llompart, from the Andreu Genestra restaurant (Mallorca ), won the award for best dish with mojo for its smoked mojo culant, roasted eggplant, tendons and smoked eel.
Chefs from all over Spain participated in the contest and featured restaurants that had, for the most part, one and two Michelin stars, which, as Javier Parrilla explained, “reflects the interest of the national restaurant sector for the most international Tenerife sauce, both in its traditional and evolutionary versions.
With a jury made up of Pedro Sánchez (Bagá, Jaén), Javier Sanz & Juan Enrique Sahuquillo (Oba, Albacete), Adrián Delgado (ABC journalist), Raquel Castillo (gastronomic journalist) and Francisco Belín (journalist), the six contestants showed throughout the congress the infinite possibilities and subtleties of the Mojos de Tenerife in the context of contemporary cuisine.
A JOURNEY FROM TENERIFE TO THE WORLD
Another of the notable acts was the presentation by Adrián Bosch and Eduardo Domínguez, from the San Hô restaurant, recently awarded a Michelin star, who filled the Auditorium with their conference A trip from Tenerife to the world.
Throughout the meeting, the chefs explained that their work is based on childhood memories, the flavors of Tenerife and its great team of local producers, although rethought based on advanced fermentation techniques and the “Tenerifeña” reinvention of the wines. dashi.
In their elaborations they used products such as moray eel and cured egg yolk, Canary squid, onion essence, ginger and young miso butter, bigeye tuna, amberjack from the sandbank, stewed broth, aged miso or gofio.
The Tenerife stand, which once again sold out places in all its meals and workshops, dedicated the day to the south of the island, which began with a breakfast among banana trees, prepared by the Lucas Maes and Finca las Delicias restaurants.
The lunch, Harmony of local flavors in the kitchen of the hotels, included the restaurants Bocconcino (Hotel Royal Hideaway), Hotel Guía de Isora; Bogey (Hotel Las Madrigueras) and Donaire (Hotel Victoria); and the snack featured cheeses from the south of the island, paired with wines from Tenerife (DO Abona, DO Valle de Güímar and DOP Islas Canarias).
Throughout this day, chefs and journalists such as Joan Roca, Juanjo López, Joaquín Felipe, Ricard Camarena, Juanma Bellver or Carlos Maribona passed through the stand.
