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Terrae offers this Sunday, at popular prices, more than 3.000 tastings in a gastronomic day with a dozen chefs from Spain and Portugal
The third edition of Earth, he International Meeting of Rural Gastronomy, which will take place for the second consecutive year on the island of Gran Canaria of the 23 al 25 March, During its opening day, it will offer a gastronomic fair in the town of Agüimes. Taking over the Plaza de Santiago de Gáldar, where the popular day of the last edition took place, and from the 11:45h until 16:00h of the next domingo 23 March, the Plaza del Rosario de Agüimes It will be a meeting point for lovers of rural gastronomy, who will be able to enjoy tapas and dishes from great restaurateurs at reasonable prices.
At a popular price of 3 euros per cover, Terrae will make available to the Canarian public more than 3.000 tastings offered by local chefs, others coming from various Spanish regions and even from neighboring Portugal. This Terrae day open to the non-professional public aims to introduce local visitors to traditional specialties from various regions of the peninsula.. This way, At the gastronomic fair there will be a presence from Catalonia led by two chefs from the province of Tarragona who will highlight rice dishes with fish and seafood. It is about Vicent Guimerà, chef of the Michelin-starred and green-starred restaurant L’Antic Molí (Ulldecona), and of Joan Capilla, soul of L'Algadir del Delta (Poble Nou del Delta), a restaurant also awarded the green star for its sustainable practices in an area as sensitive as the Ebro Delta.. Both will join forces in Agüimes to present a seafood gastronomic proposal with galley rice and prawns.
From inland, and more forceful, The option chosen by the gastronomic representatives of Castilla y León arrives: one tripe with chickpeas. Jesus Colorado, from El Mesón de Gonzalo (Salamanca), y Oscar Garcia, from Baluarte* (Soria) have chosen to pay tribute to a typically Castilian product, what are chickpeas like?, which on this occasion will be accompanied by some traditional tripe. The Cantabrian chefs invited to the popular Terrae event will also bring typical legumes from their area to Agüimes.. Nacho Solana y David Pérez, both in charge of the Solana family restaurants* (Ampuero) and Ronquillo (Ramales de la Victoria), They will make some caricos with chorizo. This red bean, also known as mountain carico, It is a legume with high protein value and highly appreciated in Cantabria with which several traditional dishes are cooked.
And also from the peninsula but from Portuguese lands the chefs will come to Gran Canaria Antonio Queiroz y Lydia Brás. Both are exponents of the most rural gastronomic Portugal, Queiroz from his Taberna Lura (Baiao) is governed by the product rule, culture and tradition taking advantage of what its privileged location on the back of the mountains and on the banks of the Duero offers; and Lídia Brás, head in Stramuntana (Vila Nova de Gaia), She reproduces in her kitchen the uses and customs of the Portuguese Trás-os-Montes area through ancestral recipes that she herself recovers.. The tapa with which they intend to conquer the Canaries combines the best of both proposals through a wild boar and corn stew.
In this popular fair there will also be space for the Canarian gastronomic identity with several proposals based on the creativity of its chefs., as well as in the artisanal product of the island. The tapas with the Gran Canaria seal will be provided by Manolo Gonzalez, from the restaurant La Tunera (Counted), who will present his sancocho donut with sweet and sour red mojo; Kilian Nordelo, of the Cathedral Bistro (Arucas) who will offer his particular vision of a traditional Canarian recipe such as escaldón (stew made with gofio); and the cook Nisamar González (Magec Café y Burger Bar, Agüimes), who has chosen some snails with fennel for the occasion. In addition, the association of artisanal cheese factories of Gran Canaria (ASOQUEGRAN) It will allow you to taste various varieties of cheeses that can be paired with wines., also local, that the distributor Vinófilos will offer.
This popular day, where in addition to gastronomy you can enjoy live music, It will be the first of three days in which Gran Canaria will become the world epicenter of the rural movement with a meeting that not only celebrates the rural environment and the role that gastronomy plays as an engine of dynamization of these areas., but it is also an opportunity to create community in the defense of these rural environments. More than 50 chefs will come to live alongside local producers and experts, sharing concerns and pending challenges. Covering the entire national territory, with representation of rural chefs from the 17 Spanish autonomous communities, Terrae will offer a map of the current situation in rural areas, also including the experience of neighboring countries with the presence of chefs from rural Portuguese and Italian areas. In total, Terrae will bring together in Gran Canaria 37 red stars and almost twenty green stars from the Michelin guide. Besides, in its third edition, Terrae will honor the Colombian chef Leonor Espinosa (LEO, Bogota), the most recognized chef in Latin America and an example of connection with producers and territories.
Aridani and Romantic House
Romantic House (Agaete Valley, Gran Canaria), con Victor Lugo, owner and room manager, y Aridani Alonso, chef, will be protagonists at the Terrae congress, which will be held in Gran Canaria starting next Sunday, 23 March, until tuesday 25.
The presentation, that will take place next monday 24, at 10.00 hours, at the Agüimes Municipal Theater, will develop, under the title 'Rural cuisine of the sacred mountains from Gran Canaria, the interesting work that both are doing since indian prickly pear, wild succulent plant that populates the island's landscapes.
The Indian prickly pear, in the words of Víctor and Aridani, “It is not only a very unique product in flavors and textures, but, besides, being an invasive and ubiquitous species on the island, allows us to help maintain our philosophy of sustainability in a 'closed circle'”.
In the presentation, They will explain in showcooking some of the most representative preparations of their research on the Indian prickly pear.: the liver bonbon dipped in Indian prickly pear; the red tuna tataki from the coast of Gran Canaria with prickly pear emulsion and prickly pear mojo; the pre-dessert 'strawberries', Indian prickly pear and male vinegar; and finally, Victor, cheese refiner too, will show his latest achievement, cheese cured with Indian prickly pear (Los Guedes Cheese Factory), which joins other innovations such as cheese (El Rosario Cheese Factory) with Agaete coffee (that Lugo grows at his Finca La Laja), and the chestnut one, from the Los castañeros Cheese Factory.
