|
Listen to this article now
Getting your Trinity Audio player ready...
|
Showcase for the primary sector, the local pantry and the external projection of Lanzarote and La Graciosa in one of the great fair events in the Canary Islands
Lanzarote has once again placed its local product and its gastronomy as a letter of introduction in UGLY 2026, the Agricultural Fair, Livestock and Fishing of Fuerteventura, where he participates in 16 al 19 April via Taste Lanzarote with programming designed to give visibility to the primary sector, promote the marketing of local products and reinforce the external projection of the island and La Graciosa. The event is held at the Pozo Negro Experimental Farm and brings together producers, companies, chefs, Wineries, artisans and institutional representatives in one of the great showcases of the regional calendar.
The Lanzarote presence is articulated around two axes. On the one hand, he Classroom Space, workshop-oriented, catas, demonstrations and pairings. On the other, he Stand Space, designed as a point of continuous contact with the public and a tasting area for island references throughout the fair. The approach is not limited to displaying the product: seeks to convey an image of territory in which field, agri-food industry, cocina, landscape and tourism promotion appear connected under the same strategy.
The program designed for FEAG reinforces precisely this idea of diversity. Throughout the planned days there will be tastings of Lanzarote goat cheeses, wines from different island wineries, craft beers and aloe vera beer, in addition to sweet cuisine proposals, Tastings of Salinas de Janubio products, kneaded gofio workshops and more contemporary preparations, like the black pork burger with semi-cured cheese, caramelized onion in sweet wine and millet mayonnaise. Products such as jable sweet potato are also present., the mojos, the chocolates, the liquors, nuts or artisanal chorizo, in a selection that combines tradition, local pantry and culinary innovation.
Beyond the specific agenda, Lanzarote's participation in FEAG once again underlines an already consolidated line of work: use the large gastronomic and agri-food forums of the Canary Islands to position your local production, open new spaces of commercial visibility and strengthen the link between the primary sector and restaurants. In that framework, Savor Lanzarote projects a recognizable image of a producing island in Fuerteventura, capable of converting its agricultural and culinary uniqueness into an argument for identity and economic development.
