SANTA CRUZ DE TENERIFE, Jan. 12 (EUROPA PRESS) –
Tenerife returns to ‘Madrid Fusión’ with a space of 350 square meters, the largest of all the attending destinations, to which the island will bring the best products from its primary sector and gastronomy such as wines, fresh meats, honey, cheeses, avocados, potatoes and sweet potatoes, and fruits like mangoes.
The president of the Cabildo de Tenerife, Pedro Martin; the Island Councilor for Agriculture, Livestock and Fisheries, Javier Parrilla; the insular director of Tourism, Laura Castro and the CEO of Tenerife Tourism, David Pérez, presented this Thursday the details of the island’s participation in this important gastronomy and tourism congress, which will be held from January 23 to 25 in IFEMA.
Pedro Martín pointed out that as a novelty this year the Tenerife stand will have a specific space dedicated to the municipalities in which seven towns from the north, south and metropolitan areas of the island will be represented, “which will exhibit their products and carry out activities and workshops, as a showcase for the varied gastronomic offer that the destination offers”.
Specifically, the municipalities of Santiago del Teide, Icod de los Vinos, Adeje, Arona, Guía de Isora, Puerto de la Cruz and Candelaria will participate.
Pedro Martín also highlighted the Cabildo’s continued commitment to training, which is why the Tenerife delegation will once again have cooking and dining students, in this case, from the Punta Larga and La Candelaria institutes.
“We believe that their presence at ‘Madrid Fusión’ represents a great opportunity and that it will serve as an experience for them to continue opening up to a world as rich and diverse as gastronomy,” he said.
In this sense, he explained that the Cabildo de Tenerife will also go hand in hand with internationally recognized chefs and valued the “ambitious” of the proposal with which the island comes.
ADDED VALUE TO TOURISM
“We are committed to gastronomy as an added and fundamental value in the tourist offer of Tenerife, a destination that goes beyond sun and sand, which is capable of generating experiences and attracting tourism that comes to enjoy our local, quality product. , diverse and rich in flavors,” he said.
For his part, Javier Parrilla stated that “Tenerife is diversity, and it is demonstrated by its nature and the extensive agricultural biodiversity that it enjoys, hence the great variety of wines, more than 70 references in the 3 spaces that Tenerife will occupy in Madrid Fusión” .
In this sense, Parrilla announced that “Tenerife will inaugurate the national space ‘Wine Edition’ with a magisterial tasting with the great wines of the island, in charge of six winemakers, in which the six denominations of origin that operate in the island (Tacoronte-Acentejo, Abona; Valle de Güímar; Valle de la Orotava, Ycoden-Daute-Isora and the Canary Islands)”.
In the same way, he assured that “the products of the entire island will be present with power and strength” because they want to continue to value the richness, quality and diversity that characterizes the island.
During her speech, the island director Laura Castro recalled that gastronomy is a fundamental value in the island’s tourism strategy.
“In fact, thanks to various studies and surveys we know that in 2022 more than a million visitors chose Tenerife for its gastronomy and that a high percentage visited wineries, markets and popular festivals during their stay,” he stressed.
In this regard, Castro stated that “Tenerife returns to ‘Madrid Fusión’, valuing the quality of the local product at the hands of professionals in the sector, who will have the opportunity to meet with agents from the gastronomy and tourism sector and generate synergies”.
With which, he pointed out, “our presence will allow us to continue consolidating Tenerife as a gastronomic destination, and we are sure that it will become an experiential experience to awaken the five senses”.
ENCOURAGING THE CIRCULAR ECONOMY
For his part, David Pérez announced that “this year everything will revolve around the circular economy, how to make the gastronomic ecosystem more sustainable, fair and equitable for a better use of the product in all senses”.
He also stressed the importance of the space that will allow the development of all the activities proposed by Tenerife and highlighted the technical deployment that the island exhibitor will have, in order to enrich the gastronomic and destination experience of visitors.
“We repeat the restaurant-living room format of the last edition, with a program with breakfasts, lunches, snacks and themed workshops, although the exterior part has been expanded in its design to provide coverage to the municipalities that accompany us. In addition, to complete the experience, we will have the presence of master craftsmen, basket makers, turners, a sample of our traditions and culture”, he concluded.
Within the scheduled agenda, Tenerife will land at ‘Madrid Fusión 2022’ with two keynote presentations by chefs from the island.
The first by Adrián Bosch and Eduardo Domínguez, from the San Hô restaurant (which has just received its first Michelin star) and the second by Diana Marcelino, from El Secreto de Chimiche, who will develop the great transversality of the kid from Tenerife .
Also noteworthy is the new edition of the National Contest for Mojos and Dishes with Mojo harmonized with Tenerife Wines, a contest to which some twenty contestants from all over the country signed up and in which six finalists have been chosen.
The contest, with two prizes, will distinguish the Best Mojo and the Best Dish with Mojo harmonized with wines from the island.
In addition, Laura Suárez (Habatonka pastry shop) will participate in the Relevación 2023 Pastry Contest as a representative of the island.
