Tenerife shows from the 29th to the 31st of this month in Madrid Fusión 2024, one of the main gastronomic forums in the country, the best of its local products and the effort of farmers and ranchers to obtain them. The prominence of the producers is reflected in the main novelty that the Tenerife embassy presents at the Ifema venue: the fact that, for the first time, it is the winemakers themselves who are exhibiting the best of its wines in an immersive 300 square meter stand, the greatest of all present destinations. The Island, through the Cabildo and the public tourism company, will have this space at the summit of the sector, which it also officially sponsors. Within this framework, it is planned to offer more than fifty activities during the three days of the event. This is announced by the island vice president, Lope Afonso, who offers all the details of the participation. He is accompanied by the Primary Sector counselor, Valentín. Gonzalezand the Tenerife Tourism delegate, Dimple Melwani.
The best of the field. In this quote, with which Tenerife has been celebrating for fifteen years, “the best” of the island countryside is shown. The main stand is joined by a Wine Tunnel of another 75 square meters, the scene of more than fifty activities in its three differentiated areas including workshops, tastings, breakfasts, lunches, snacks, tastings and presentations. Another point of island presence is the Saborea España area, where the country’s main gastronomic destinations meet, with a complete programme. Furthermore, within the island proposal, the municipalities of Santa Cruz, Santiago del TeideCandelaria, San Miguel de Abona and Puerto de la Cruz who come with their own promotional brand, as well as companies from the value chain of their gastronomy, as well as hotels and the Tenerife Bartenders Association.
Lope Afonso highlights the “decided commitment” to sustainability, zero kilometer local products and the circular economy as tools of “commitment, quality and promotion”. Furthermore, the vice president points out that “Tenerife awakens emotions, appetite, interest and also recognition.”
It recognizes professionals in the sector because they have managed to ensure that the name of the Island is associated with success in the form of academic and commercial recognition or being in the main guides and fairs. Apostille: «Together we place Tenerife at a point of excellence. Our offer is becoming richer.” It connects gastronomy with tourism and the objective of going beyond the sun and the beach because “we want the Island to remain in the visitor’s mouth, stomach and head.”
Meeting place. The large space in Tenerife hopes to be a meeting place for national and foreign visitors in a triple and simultaneous format of restoration proposals and workshops: Edible Landscapes, Volcanic Origin and Liquid Aromas. Another factor of island prominence is the Wine Edition, preceded by the great success of past editions. The digitized Wine Tunnel, with totems and screens, opens the program with a master tasting of Tenerife Wines in which the six Denominations of Origin (DO) of the Island will participate. With the help of the Regulatory Councils but, as a great novelty , with the direct participation of the winemakers themselves to exhibit their wines.
Presentations. Among the presentations, the masterful one by chef Diego Schattenhofer (1973 Taste, Playa de the Americas), recent new Michelin star. On the stage of the main Auditorium he will talk about Unpublished edible perfumes, with one of the milestones of the congress due to its unpublished, revolutionary and global content. In the Multipurpose Room, chef Alberto Margallo (San Sebastián 57, Santa Cruz de Tenerife) will also speak, who will develop unique haute cuisine proposals with Anaga’s three stellar products: limpets, prickly pears and yams.
Mojo contest. Lope Afonso highlights the Competition of Mojos and Dishes made with mojo harmonized with Tenerife Wines, now in its sixth edition, and which will feature, as in previous editions, with well-known national chefs, some of them with Michelin stars. A total of 17 proposals have been submitted, including six from Tenerife, and the final selection of the finalists is pending.
Put in value. Valentín González remembers that «the best local products from Tenerife will be present at Madrid Fusión. From Tenerife’s six wine regulatory councils to olive oil, honey, cheese and tropical fruits. He emphasizes going “hand in hand with the five town councils that will have their moment of prominence at the fair.” Dimple Melwani comments: “We are going to Madrid Fusión with many new features, including a great representation of the hotels.” He anticipates without going into details that “the positioning of gastronomy in Tenerife is increasingly important, and this year we want to take an important leap: take it to different international markets.”
The delegation. The Tenerife embassy in Madrid Fusión is made up of a hundred professionals including producers, cooks, pastry chefs, front of house staff, sommeliers, restaurateurs, winemakers, technicians from the six DOs, the Primary Sector Area of the Cabildo and Tourism of Tenerife, as well as students and teachers of branches of gastronomy and hospitality at the IES San Marcos and the CIPF Virgen de Candelaria.
Gastronomy plan. He Tenerife Council Just yesterday, unanimously and institutionally, a motion was approved to value the Island’s gastronomy as a fundamental tool in the promotion of culture, tourism and the primary sector. The agreement reached includes the commitment so that, from the areas of the Primary Sector and Tourism, the Master Plan for Gastronomy and Tourism of Tenerife is promoted. Also allocate specific items to the promotion of vocational training.
