SANTA CRUZ DE TENERIFE, Jan. 25 (EUROPA PRESS) –
Tenerife has closed its participation in ‘Madrid Fusión 2023’ highlighting the value of its fresh meats, cheeses, honey and fish.
In addition, pastry chef Laura Suárez (Habatonka, La Orotava) represented the island in the grand finale of the contest for the best ‘Revelation Pastry Chef Madrid Fusión 2023’ in which the six best in Spain participated.
Suárez, Absolute Pastry Champion of the Canary Islands in 2019, competed for the title against Nolia Tomoshige (Monroebakes, Madrid), Álvaro Holgado (Alia Pastry Shop, Cáceres), Áser Martín (Tabaiba, Gran Canaria), Irene Lluch (Son Jaumell, Mallorca ) and Arnau Casadevall (Divinum, Girona).
Selected in the ‘Obrador’ category, the representative from Tenerife presented a beautiful potato cake, creamy mamey, mango, yuzu gel and turmeric ice cream, with touches of mistela and coriander.
The Island Councilor for Agriculture, Livestock and Fisheries, Javier Parrilla, appreciated the originality of the proposal presented by the representative of Tenerife, “which is an example of the innovation and quality that distinguishes Tenerife’s haute cuisine”.
Along the same lines, the CEO of Tenerife Tourism, David Pérez, stressed “the attraction that gastronomy brings as a differentiating element of the unique offer offered by the island” and highlighted the presence at the Tenerife stand of various international journalists who were interested in the programming and staging with which Tenerife has participated in this edition.
LOCAL PRODUCT EXCELLENCE
Javier Parrilla also highlighted “the effort made to make visible the excellence of the local product in the largest national and international gastronomic showcases, in order to strengthen the primary sector of Tenerife and consolidate the gastronomic potential of the island”.
In this sense, he stressed “the outstanding presence of fresh meat from the island, such as goat, black pig or rabbit, not only on this last day, but throughout the entire congress.”
In addition, he said, “we have continued to delve into the island’s cheeses, wines and fish, such as grouper or tuna.”
The island manager highlights the presentation given by chef Diana Marcelino (El secreto de Chimiche) on the importance of goat meat for the island, its tradition, its contemporary evolution, the transversality it generates, its sustainability and its infinite culinary possibilities.
They also highlighted the holding of thematic workshops on the quality local products that the island offers, such as the one dedicated to Mieles de Tenerife and the 10 years with DOP by Antonio Bentabol, technician from the Cabildo de Tenerife Agriculture area and from Adasat Peña, beekeeper of the PDO Miel de Tenerife.
FAREWELL TO THE TENERIFE STAND AND THE WINE TUNNEL
Tenerife closed its participation in ‘Madrid Fusión 2023’ with a day dedicated to the metropolitan area of the island, with a ‘Wine Tunnel’ at full capacity and with a balance of absolute capacity in all meals and workshops held during the three days of congress.
The final day began with a ‘Breakfast between trails’, by the Zulay bakery and pastry shop, located in La Laguna, which carried out an audiovisual immersion in the Anaga Rural Park and its extraordinary hiking experience.
At 12:00 noon, David Arrebola, Cristo Manuel Corona and Esteban Fariña, from the Association of Bartenders of Tenerife, exhibited the potential of Tenerife’s cocktail bar and at 2:00 p.m. lunch was held, which was planned in a cocktail format, under the title Products Biosphere in the kitchens of Tenerife.
It was prepared by renowned metropolitan restaurants such as San Sebastián 57, by chef Alberto Margallo (Santa Cruz de Tenerife), Bejeque (La Laguna), El Bollullo (Candelaria) and Makika Pastry Shop (La Laguna).
The lunch was also attended by 16 international gastronomic journalists, several of whom will continue on their trip to Tenerife to see first-hand everything that happened at the congress stand.
There were also workshops-tasting given by the municipalities present: ‘Santiago del Teide a 4 manos’, by Lucas Maes (Aqua), ‘Quesos de Tenerife’, with the Association of cheese makers of Tenerife and ‘Traditional recipe for salted grouper encebollado’, by José Ignacio, from the restaurant La Casona del Vino, in Candelaria.
