SANTA CRUZ DE TENERIFE, Oct. 6 (EUROPA PRESS) –
Tenerife will participate in the 25th anniversary of the ‘San Sebastian Gastronomika Congress’, from October 9 to 11, at the Kursaal palace in San Sebastián, where it will exhibit its gastronomy and its landscapes, together with chefs, journalists and prescribers from all over the planet and as official sponsor, with a large stand-restaurant of 200 square meters, an attached wine tunnel, a large professional tasting with its volcanic wines and with double prominence in the great 25th Anniversary dinner, in which it will present a tapa based on goat from Tenerife and a dish with selected cheeses from Tenerife and their contrasts.
The vice president and advisor of Tourism of the Cabildo de Tenerife, Lope Afonso, alluded to the fact that Tenerife could not miss the opportunity to show itself to the world as a top-level gastronomic destination through the showcase that ‘Gastronómika-San Sebastián’ represents, especially, on its 25th anniversary, since it is “the perfect setting to promote the island’s original gastronomy, capable of uniting avant-garde and tradition, which is decisively committed to sustainability and proudly displays the local product, which pairs with unique wines that give testimony of the character of the land, and all this from the hand of authentic leaders of the island’s kitchens, who will surely delight professionals, critics and the public attending this great event.”
The Minister of the Primary Sector, Valentín González, valued the presence of the island in this gastronomic event, which “is a unique showcase to show the products of Tenerife’s primary sector, the basis of quality gastronomy that, today, has become “an element that adds attractiveness to the tourist destination”.
The Primary Sector area brings to ‘San Sebastián Gastronómika’ a total of 298 bottles of wine from the six Designations of Origin of Tenerife, which will be tasted in the wine tunnel, tastings, snacks and workshops.
The CEO of Tourism of Tenerife, Dimple Melwani, remarked that “gastronomy is consolidated as a key element to diversify the tourist offer and stimulate local economic development with sustainability values based on the territory, the sea, the landscape, the products locals and the authenticity of the island”.
In this sense, he said, “this year’s concept is Tenerife, territory and gastronomy, where we can relate the three natural parks of the island, Teide, Anaga and Teno with sustainable tourism, consumption of local production and the circular economy and therefore with products that, although they are similar, are different in their cultivation, giving rise to different recipe books and with peculiar traditions.
In this edition, he commented, “we intend for the attendees’ experience of what happens at the stand to be increasingly more immersive and emotional, so video with ambient sound will be used a lot, we will also include smells, and everything together will allow smell, feel and taste Tenerife in all its essence”.
EMOTIONS LINKED TO GASTRONOMY
Dimple Melwani added that “under the motto of ‘Tenerife, awaken emotions’ comes an island team of great professionals from both the private and public spheres, who have been working for months on the most important bet that Tenerife and its gastronomy has made in recent years” .
In his opinion, “recognizing and thanking them for their great work and enthusiasm is what really awakens emotions.”
The great stand-restaurant of Tenerife proposes a dizzying gastronomic and geographical tour in audio-aromatic-visual immersion through its protected territories, each one starring in each of the days of the congress with ‘The two faces of Teide’, ‘Anaga, soul and tradition’ and ‘Teno, an ancient giant’, includes a note from the Cabildo.
In addition, a gastronomic and educational program has been designed that adds active tourist proposals, workshops and round tables to breakfasts, lunches and snacks.
National and international chefs, journalists from all over the world and professionals in the sector will be able to feel with all their senses, in audiovisual and aromatic immersion, the traditions and gastronomic avant-garde of the island with chefs such as Rafael de León, Isidro Álvarez, Diana Marcelino, Judith Hernández, Alexis García, Pedro Nel, Nacho Solana, Alberto Margallo, Pawel Antoni Lisowsky and Rubén Saborido, directed by Juan Carlos Clemente, and all of them together with sommeliers, tourism prescribers and Cabido technicians.
Likewise, for the first time Santa Cruz de Tenerife will be present with the ‘Degusta Santa Cruz-Anaga Smart Destination’ project, which promotes the attractions of the Tenerife capital within the framework of the actions contemplated in Line of Action 10 Anaga Smart Destination of the Sustainable and Integrated Urban Development Strategy ‘Anaga en el corazón-Santa Cruz de Tenerife’.
