SANTA CRUZ DE TENERIFE, January 30. (EUROPA PRESS) –
On the second day of ‘Madrid Fusión 2024’, the Tenerife delegation introduced chef Diego Schattenhofer’s revolutionary edible perfumes.
Lope Afonso, the vice president and Tourism Councilor of the Cabildo, emphasized the island’s gastronomy and its allure, which was exemplified by the unique presentation at ‘Madrid Fusión 2024’ and included Schattenhofer’s remarkable contribution.
Valentín González, Minister of Agriculture, highlighted the pivotal role of local products in gastronomy and the significant contribution of producers in shaping the culinary landscape.
Dimple Melwani, the CEO of Tenerife Tourism, underlined the island’s influence at ‘Madrid Fusion 2024’, through its immersive stand and innovative presentations like Schattenhofer’s.
The presence of Tenerife at the congress underscores its dedication to gastronomy as a means of revitalizing and diversifying tourism, as well as promoting local economic development by involving the entire supply chain, from producers and chefs to markets, hoteliers, and winemakers, as explained by the councilor.
Chef Diego Schattenhofer introduced a new technology at the main auditorium of the congress, which can create “emotional” edible perfumes. Together with Marichu Fresno and Alfonso Álvarez, he developed the ‘Emotions’ technology, featuring two fragrances inspired by the landscapes of Tenerife – the pine forest and midlands of the islands.
The ‘Emotions’ technology involves applying the pine forest fragrance through a spray to evoke feelings of happiness and tranquility, while the ‘Midnights of the islands’ fragrance, infused into a candied baifo shoulder, elicits sensations of well-being and enthusiasm.
Based on natural and biodegradable fragrances, the ‘Emotions’ technology stimulates the limbus through excitation, a process validated through extensive scientific work and fMRI (functional magnetic resonance imaging).
Schattenhofer concluded the presentation with six snacks that metaphorically represent the essence of Tenerife, and also introduced a pioneering study of goat meat in collaboration with the ICIA and the Cabildo of Tenerife, to understand its composition and cooking techniques.
Sumptuous Sirloin
The presentation showcased various preparations including sashimi, tartar, offal, stews, and sumptuous sirloin.
The Tenerife stand also served as a hub for journalists, chefs, and entrepreneurs to converge and exchange ideas.
The day commenced with two breakfast events: ‘Breakfast with Soul’ at Baobab Suites hotel and the ‘Yummy and gluten-free breakfast’.
It continued with kombucha workshops, discussions on volcanic crops and artisanal fishing in Tenerife, as well as tastings of Tenerife Wines and ‘Tenerife vermouth time’. Lunches included ‘Bocados de mar’ by the Barceló Tenerife hotel and the DOs of Abona and Tacoronte Acentejo, and ‘The sun shines with ingredients of identity’ featuring specialties from El secreto de Chimiche, AIE, Habatonka pastry shop, and Bodegas Insulares de Tenerife, El Mocanero winery, Altos de Trevejos winery, and San Miguel Lacasmi winery. The day concluded with snacks of almonds, figs, and colorful potatoes.
Tenerife showcased tastings of goat meat, tapas from Santiago del Teide, and products from San Miguel in the ‘Taste Spain’ segment.
Additionally, the Tenerife Wine Tunnel, housing sommeliers and winemakers from the island’s six DOs, garnered attention by offering personalized tastings for industry professionals from Spain and around the world at the Wine Edition area.
