The only dish, por Fran Belín Carajacas, de Camino al Jamonal Las Palmas de Gran Canaria Constituyen una especialidad de lo más evocadora en Gran Canaria, but, although it sounds obvious, They must be prepared with skill and personality. As it is offal, mainly filleted beef liver and slightly spicy marinade, resulta fundamental que producto
For years, This strictly personal exercise of “The Only Plate” was going through my mind., que ahora detallo y que con el primer pase cobra vida No en estos últimos tiempos, but for years, This strictly personal exercise of “The Only Plate” was going through my mind., que ahora detallo y que con
Texto que recupera la entrevista realizada al chef universal con motivo de la apertura de aquel proyecto culinario al que dio vida en Tenerife, corner, concretamente en el hotel Abama Publicado: canarias3puntocero Fecha: 19-7-2016 “Then I notice a figure approaching. (walk quickly to where I am) and gesture, like he recognizes me;
Martin Berasategui: “The really important thing is to be authentic” Read More »
Article based on the notes from the presentation by Toni Massanés,director of the ALICIA Foundation,at the I International Congress of Gastronomic Journalism of Lanzarote Published: Pellagofio Magazine Date: December 2018 First International Congress of Gastronomic Journalists. Sitting among speakers, In the center, Toni Massanés. Along with him there are also Duarte Calvão (Portugal), Eleonora Cozzello (Italia)
Do animals eat for the pleasure of eating?? And the human being? Read More »
Journalist Fran Belín shares the sensations of his recent stay at Gastronomika, beyond, even, de las propias vivencias gastronómicas No crean. The title has its meaning and I explain it. Going to this San Sebastian congress constitutes almost a liturgy, desde que se solicita la correspondiente acreditación de prensa hasta que empieza uno a recorrer
Walk through La Concha and stop by Gastronomika San Sebastián 26 Read More »
Chronicle of the tasting of the new Taste menu 1973 (Hotel Villa Cortes, Aaron, Tenerife) “I recently tried the tasting menu at the Taste restaurant 1973 (Hotel Villa Cortes, Aaron) where the head chef Diego Laureano Schattenhofer exhibits an irrefutable culinary brilliance between renewed proposals and the already iconic ones he revised. Terroirs and gastronomic symbols
Taste 1973: genius that emerges from full dedication Read More »
I discovered raicilla in the recent conference organized by Pedro Nel Restrepo at the Etéreo restaurant (Santa Cruz of Tenerife, Two Repsol Suns) It is clear that there is so much to rediscover about foreign gastronomic cultures that some knowledge falls really short and in the case in question it happened specifically with distillates.
Raicilla, a real Jalisco impact among Mexican distillates Read More »
More than thirty wineries and about 300 products from the portfolio were shown to professionals in separate sessions in Gran Canaria and Tenerife Impactful or in plural, to be more precise, shocking, Excelsia Canarias calls (Torres Family) with its The Wine Tour initiative in locations in Gran Canaria and Tenerife,
Spectacular response to The Wine Tour of Excelsia Canarias Read More »