SANTA CRUZ DE TENERIFE, May 19. (EUROPE PRESS) –
The Cabildo de Tenerife will prominently promote ‘Tenerife Honey’ and the importance of beekeeping for the island at the ‘VIII Canary Islands Gastronomy Show’ to be held at the Santa Cruz de Tenerife Fairgrounds from May 23 to 25 .
The Island Councilor for Agriculture, Livestock and Fisheries, Javier Parrilla, explains in a note that, in this edition, the Cabildo will place special emphasis on “valuing and publicizing the organoleptic characteristics of Tenerife honey, which has a Denomination of Protected Origin”, although there will also be space for other fundamental products of the island’s primary sector, such as wines, cheeses, oils, fresh meats, fish, potatoes, vermouths, legumes and vegetables.
This year, in addition, on the occasion of ‘World Bee Day’, which is celebrated every May 20, the Tenerife stand will have an informative exhibition area, which will address the importance of beekeeping and bees. , “which not only contribute directly to food security, but are essential to maintain ecosystems and conserve biodiversity”, the island manager abounds.
The island will attend this important gastronomic event with a 112-square-meter stand and a wine tunnel in which the six denominations of origin that operate on the island will be represented through 40 references.
The program, designed in collaboration with Turismo de Tenerife, will include more than twenty activities, such as tastings, culinary demonstrations, wine tasting, workshops and educational talks.
Added to them is the ‘IV Tenerife Wine Tasters Contest’, whose prizes will be awarded on Tuesday 23rd at 7:00 p.m.
It should also be noted that every day, between 1:00 p.m. and 2:00 p.m., there will be a culinary demonstration with tasting.
In addition, on Tuesday, April 23, Samuel Hernández, executive chef of the ‘Zoco’ restaurant, will discuss cooking and seasoning techniques for fresh meats from the island; on Wednesday the 24th Leidy García Palacios, chef of the ‘Aroma y Sabor’ restaurant, will show the techniques for cutting, preserving and seasoning fish and on Thursday the 25th, ‘Pablo Pastor’, gastronomic adviser, will focus on local vegetables.
