SANTA CRUZ DE TENERIFE, 29 Sep. (EUROPA PRESS) –
Tenerife will attend the twenty-fourth edition of ‘San Sebastián Gastronomika’, which will be held from October 3 to 5 at the Kursaal Palace in the capital of San Sebastian, with one of the largest stagings of the event.
Specifically, the island will participate with a 200 square meter stand-restaurant and an ambitious program of breakfasts, lunches, snacks, workshops and themed tastings that will make it possible to publicize the most emblematic products of the Tenerife primary sector and its gastronomy.
Attached to the stand will also be the wine tunnel, in which the six appellations of origin of the island will be present.
The island’s president, Pedro Martín, highlights the importance of this event to “make known outside” the island and thanks to the chefs the quality and diversity of the local product and the cuisine that exists in Tenerife “as a claim for tourists and an opportunity” for those who live here.
“Our goal is that when people talk about the Tenerife brand they not only refer to the magnificent accommodation plan or the beaches and natural spaces that the island offers. We are also an ideal place to come to taste and enjoy the gastronomy with more than 4,000 restaurants and that bet is what leads us to participate in ‘San Sebastián Gastronómica'”, added the president.
The island councilor for Agriculture, Livestock and Fisheries, Javier Parrilla, pointed out that the purpose is “to transfer the universe from Tenerife to San Sebastián through a careful menu prepared by the team headed by Juan Carlos Clemente”.
“We will talk about our wines, with 69 references and more than 300 bottles, but also about the diversity of products that make up our primary sector, such as honey, fresh meat from Tenerife or artisanal fishing, and fruit tropical and the sweets made with it,” he explained.
The insular director of Tourism, Laura Castro, stated that “tourism favors rural development, therefore, with this binomial agriculture, livestock and fishing and tourism”, they want to position themselves through events like this one.
In his opinion, “tourism makes it possible to diversify the economy of rural environments, travelers want security, enjoy home-cooked meals, learn about history and culture or acquire local crafts, in this edition we will highlight the diversity of the destination based on rural areas, supporting the product and local companies and professionals, favoring the protection of the natural and cultural heritage and making it known through the gastronomy and wines of Tenerife”.
In this context, David Pérez, CEO of Tenerife Tourism, pointed out that “gastronomy is a factor of inspiration, but also of loyalty of travelers to the destination” and stressed that Tenerife is the gastronomic destination that will have more space in the Kursaal, “with the same stand that we had last year with some improvements and an intense programming”.
This year’s program has been designed based on the different geographies, orographies, climates and traditions that exist on the island.
In this way, the harvest, the stars and the volcanoes, source of life and unique flavors, make up the story of this edition, with which Tenerife intends to continue arousing emotions.
OFFICIAL CHEFS DINING ROOM
As a novelty this year, Tenerife will become the official dining room for chefs, journalists and personalities from all over the world in the VIP room of the congress on Tuesday and will offer its best products, preparations and wines throughout the day.
Within the planned agenda, the great inaugural wine tasting also stands out, directed by the ‘Master of Wine’ (MW) Pedro Ballesteros and in which special emphasis will be placed on the listán negro, a unique grape variety in the Canary Islands.
The Cabildo will also launch the ‘II National Contest of desserts with tropical fruits from Tenerife’, in which six chefs from all over Spain will compete to prepare the best dessert.
This year mango and manga will be the protagonists, but there will also be room for bananas, papaya, tropical pineapple, passion fruit and guava.
Another notable element of the program is the keynote speech dedicated to the new sweet cuisine of Tenerife, which will feature two avant-garde chefs, Laura Suárez (Tonka Bean) and Jesús Camacho (Donaire), who will present, live, unprecedented and avant-garde preparations to fruit and vegetable base.
The Tenerife stand will feature students and teachers from IES La Candelaria and IES Punta Larga, specifically from the Hospitality and Tourism training cycles, who will travel to the capital of San Sebastian with the aim of having their first professional experience.
