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The island's stand conquers those attending the gastronomic summit with a wide sample of its most recognized mid-range products
Tenerife continues to display all the charms of its cuisine in San Sebastián Gastronomy 2024. After the first day yesterday, focused on seafood and in which some 300 people had the opportunity to participate in some of the activities organized by the island at the gastronomic summit — which were joined by more than 2.100 tastings carried out in the Wine Tunnel—, This second day the prominence has been given to the products from the mid-ranges, among them the gofio, cheeses or mojos.
The vice president and advisor of Tourism of the Cabildo, Lope Afonso, points out that “we have shown today the second aspect of our proposal in Gastronomika, that takes us on a delicious tour of our mediocrities to highlight the vigor of our product., particularly our cheeses, varied and capable of competing in any field”. The counselor also shows his “pride” with the fact that the island's producers “have been echoed in San Sebastián Gastronomika, and also that the products have been brought to the table through the intervention of our chefs”.
While, the CEO of Tourism of Tenerife, Dimple Melwani explains that “on this second day, The island has continued to show its quality at its stand, hoy, under the motto of “Island with a soul”, with its exceptional products from the midlands and, even, with the preparation of a fresh cheese from scratch”. Melwani adds that “we saw how those attending the gastronomic summit, and specifically those who are visiting our stand, They value and appreciate the character of the island as a first-class gastronomic destination, that complements a stay in Tenerife while enjoying all our other and very wide tourist offer”.
As before today's day, the Miramar Palace, in front of the Concha de San Sebastián, It was last night the place of the Grand Opening Dinner of San Sebastian Gastronomika, with the notable participation of Tenerife, which had two culinary stands, one in which he offered his goat meat arepita and spicy mojo, and another with a buffet of some of their award-winning cheeses. More than two points passed through the two points. 350 guests at the event, professionals from the sector at national and international levels.
The great gastronomic wealth of the Medianías of Tenerife
With the 'Barraquito meeting point' installed at the Tenerife stand, it has become the first meeting point for professionals attending the congress., The Island and its Median Areas have been the protagonist of all the activities today. The gofio workshop and all its varieties, with tasting, has been followed by a masterful cheese tasting with expert Zebina Hernández and the culinary vision of Juan Carlos Clemente.
The tasting of Tenerife Wines, on this occasion focusing on the West of the Island, has had wines such as D.O.. He sees, Reverón Rosa Jazmín Payments 2023, Eugenio Reverón Sierra, S.L., dry rosé; Mountain Wine, List Blanco&Malvasía 2022, Altos de Trevejos, S.L., dry white; D.O. Ycoden-Daute-Isora, Tagara Marmamjuelo On Lias 2023, Island Wineries of Tenerife, Dry White Lees; and Dry White Aceviño 2023, Fco. Javier Gomez Pimentel, Dry White.
lunch, prepared by chef Alberto Margallo (San Sebastian 57, Santa Cruz of Tenerife), has planned over the fertile mediocrities. The wines: D.O.P. Canary Islands, White Atrevino 2022, Lazaro Alonso (Alonso, Atrevino Wineries), dry white; Pago Marmajuelo Lineage (2023), PIDA TO (Lineage of Payment Winery), dry white lees; D.O. Tacoronte-Acentejo, La Baldesa Listán Negro, The Bucket, traditional red; and April Garden, bowls, barrel red.
Tenerife in the I Forum of Taverns and Taberneros
'Tavern tourism' has been the presentation in which Tenerife, official sponsor of this Forum, has participated, with the moderation and gastronomic wisdom of the Tenerife journalist Francisco Belin, expert in guachinche culture, a hospitality format absolutely linked to wine and its harvest and production season. Tenerife, He also offered the tasting to more than 50 assistants, between professionals and great tavern owners from all over Spain.
During these days the island stand has been, besides, meeting point for great chefs like Martín Berasategui, Andoni Luis Adúriz, Oriol Castro and Eduard Xatruch (Enjoy, Barcelona, Best Restaurant in the World 2024), Elena Arzak, Paco Morales (three Michelin stars at its Noor in Córdoba), Joan Roca, Sacha Ormaechea o Eneko Atxa (three Michelin stars in Azurmendi).
Inside the island's presence at SS Gastronomika, chef Víctor Suárez, from the Tenerife restaurant Haydée (The Orotava), with a Michelin star, participated today in the I National Fish Soup Competition, along with a dozen chefs from all over the national territory. Throughout the day, just like yesterday, The Wine Tunnel has registered a complete occupation by cooks, sommeliers, distributors and specialized journalists from all backgrounds.
