The goat meat Tenerife was the protagonist in the third and last day in Madrid Fusión 2023. The cheeses, wines, honeys and fish also had an impact, local products that triumphed in one of the most important gastronomy congresses in the world. Also, the pastry chef Laura Suárez (Habatonka, La Orotava) represented the Island in the exciting grand finale of the contest for the best revelation pastry chef in which the six best in Spain participated.
Suárez, absolute pastry champion of Canary Islands in 2019, he competed for the national title against the subsequent winner Nolia Tomoshige, from Monroebakes de Madrid, as well as Álvaro Holgado (Alia Pastry Shop, Cáceres), Áser Martín (Tabaiba, Gran Canaria), Irene Lluch (Son Jaumell, Mallorca) and Arnau Casadevall (Divinum, Girona). Selected in the Obrador category, Laura presented a beautiful potato cake, creamy mamey, mango, yuzu gel and turmeric ice cream, with hints of mistela and cilantro. The island councilor for the primary sector, Javier Parrilla, valued the originality of the proposal as “an example of innovation and quality that distinguishes Tenerife’s haute cuisine”..
Parrilla valued the prominent presence of fresh meat from the Island, goat, black pig or rabbit. He mentioned the presentation by chef Diana Marcelino (El Secreto de Chimiche) on the importance of kid meat. The thematic workshops on honey from Tenerife and the ten years of wines with Protected Designation of Origin (PDO) were also highly valued.
The CEO of Turismo de Tenerife, David Pérez, valued the presence in the exhibitor of international journalists interested in the staging.
In the farewell to the stall and the Wine Tunnel, both sold out, the day focused on the metropolitan area. A Breakfast between trails, in charge of the Zulay bakery, made an audiovisual immersion in the Anaga Rural Park. The exhibition of the island’s cocktails gave way to lunch, in a cocktail format, under the title Biosphere Products in the kitchens of Tenerife. It was prepared by the renowned restaurants San Sebastián 57, Bejeque, El Bollullo and Makika Pastry.
Costa Adeje, for the national contest
Costa Adeje, hand in hand with the Association of Cooks and Pastry Chefs (Acyre) of the Canary Islands, is running as the venue for the IX edition of the National Gastronomy Contest. The presence of the municipality at the Madrid Fusión fair led to this candidacy. In this meeting, in addition, local products such as honey, black pork, cheeses and pastries were presented. Costa Adeje and La Rioja are the two candidates to host the event, a decision that will be announced in a few months. If they win, the southern town would organize this forum in November 2023. The initiative coincides with the consolidation of the project taste.me.
