SANTA CRUZ DE TENERIFE, Oct. 3 (EUROPE PRESS) –
The 200-square-meter stand with which Tenerife is participating in San Sebastián Gastronomika has captured the attention of hundreds of restaurant and oenology professionals, chefs, sommeliers and specialized journalists, who gathered today, Monday, during the opening of the congress at the Kursaal Palace to attend one of the biggest gastronomic events held at an international level.
The Councilor for Agriculture, Livestock and Fisheries of the Cabildo de Tenerife, Javier Parrilla; the island director of Tourism, Laura Castro, and the CEO of Tenerife Tourism, David Pérez, attended the opening of this congress, in which Tenerife participates with a program of breakfasts, lunches, snacks, workshops and tastings to give know the diversity, quality and richness of the local Tenerife product.
Javier Parrilla highlighted “the great interest that the wine tunnel has aroused, which has an additional space of 25 square meters, in which there is room for 69 references and more than 300 bottles, and where, once again, the six denominations of origin that operate on the island have come together again to defend the very high quality of Tenerife’s viticulture and oenology”.
Laura Castro, for her part, assured that “we have once again shown that Tenerife, with its products and denominations of origin, has the capacity and quality to become a gastronomic destination of reference. This year we have a very powerful commitment, with which we want to continue attracting tourists and, of course, continue promoting the gastronomy and the local product of Tenerife as one of our most genuine and authentic attributes”.
Along the same lines, David Pérez remarked that “Tenerife participates in this congress with a better and larger staging, with an impeccable program that is surprising and standing out to visitors, chefs, companies and journalists, and that has caused the island to become, once again, the reference destination of this congress”.
Since early in the morning, renowned chefs from Tenerife have visited the stand, such as Pedro Subijana, from the Akelarre restaurant with three Michelin stars; Ricard Camarena, winner of two Michelin stars and three Repsol Suns; Andoni Luis Aduriz (Mugaritz restaurant with two Michelin stars); or Xesc Reina and Javier Irazusta (Can Company). In addition, the stand was attended by renowned journalists from the specialized press such as Ignacio Medina (Gastroactitud), Alberto Luchini (freelance) or Alberto Granados (Gastroplanet), among others.
A TABLE SET
The opening day of San Sebastián Gastronomika began in Tenerife with a breakfast dedicated to the grape harvest, the common theme of this Monday at the stand. The menu consisted of gofio ralera and wine; lees bread, grapes and cheese; bite of sardines, onion and tomato; escacho of potatoes with goat meat; and mole eggs. All this accompanied by water stewed with herbs from the midlands.
At 12:00 noon one of the most anticipated workshops of the day took place, that of the mojos de Tenerife, which again hung the sold-out sign, which consolidates this traditional sauce as one of the star elaborations in the haute cuisine of Spain and the world. It was a participatory workshop that included red, green, almond, saffron and boiled mojo.
At lunch, also dedicated to the culture of the Tenerife grape harvest, attendees were able to taste black pork cracklings, kneaded gofio, wrinkled colored potatoes, stewed sweet potatoes, mojos, salted fish with onions, rabbit condumio, potatoes, ribs and pineapples from millet with cilantro mojo, wine rosquetes, and sweet potato and almond trout. All this harmonized with wines from Tenerife and accompanied by an interactive workshop of gofio kneaded with a bag.
Finally, at the afternoon snack, preparations will be presented such as: milk bread French toast with malvasía, cheeses and monovarietal grapes, lees and chocolate sponge cake, gofio and banana fritters, and wines from Tenerife, and a tasting of grapes from the island.
TASTING OF TENERIFE WINES
This afternoon, under the title of One grape, one island, thousands of wines: the terroirs of Tenerife through the listán negro, the well-known master of wine (MW), Pedro Ballesteros, will show the attendees the peculiarities and characteristics of the listán negro, a unique grape variety in the Canary Islands.
The wines that will be presented are: Las Suertes 2020 (Orotava Valley), Los Loros Listán Negro (Güímar Valley), Hacienda de Acentejo red 2021 (Tacoronte Acentejo), Pino Valois 2021 rosé (Canary Islands), Mencey de Chasna Blanc de Noir seco 2021 (Abona) and El Ancón (Ycoden Daute Isora).
