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A presentation on the main stage about rural cuisine spoke about the Terrae edition that is based on the Canary Island
Gran Canaria offered in the restaurant that bears his name in the exhibition area of the congress San Sebastián Gastronomy – a second culinary day where traditional cuisine, product based, was the protagonist.
Come on bosses Nelson Pérez (Nelson restaurant) y Carmelo Gonzalez (La Pasadilla restaurant) They prepared a menu for the international press that attended. Horse mackerel carpaccio, Salpicón de Vieja and Supreme de Sama were the appetizers that were served with a Tamerán Verdello wine. 2022 and a Malvasía Volcánica Tameran 2022. The main, chickpea, goat meat in sauce and mojocochino, were harmonized with a red Tamerán Listán Negro, of the Tamerán Winery included in the DO Wines of Gran Canaria and located in San Bartolome de Tirajana.
“I think that this meeting with international media and other councils to teach this little piece of Gran Canaria, of its sea and its mountains, through local product, “It has been very productive,” says the Minister of Economic Development of the Cabildo de Gran Canaria., Minerva Alonso.
To this action, which was also attended by the General Director of the Department of Industry and Commerce of the Cabildo of Gran Canaria, José Manuel Gabella, and the Director of Foreign Trade of the Chamber of Commerce of Gran Canaria, Eugenio Sanchez, journalists from the international media Le Devoir attended, Travel y Leisure China y Ice & Pice, among others; as well as representatives of the Provincial Council of Cádiz, Eurotoques and Mateo&Co, among others.
“I found it to be a very good and interesting experience.”. I think that the gastronomy of Gran Canaria It is delicious and very different from the rest of Spain. For me, It is a very interesting gastronomy to write about and recommend”, write Marie Claude Di Lillo, from the French specialized media Duty.
The Minister of Economic Development, Minerva Alonso, He pointed out that “sharing values with that project of Earth which was held on the island of Gran Canaria, because we also seek to attach our gastronomy to the territory, the landscape, to our culture… and today we have had contact again with this project that will be reissued on the island next year”. sponsoring a presentation on the main stage of the Kursaal, offered by Luis Alberto Lera (Lera chef) y Sleep Lamo (Arrea chef), where rural cooks told their experience on the island during the Terrae congress and about the projection of said rural kitchen project.
Besides, Layer, who was elected in Agaete on the last day of the Terrae Gran Canaria Congress of this year, and named his five councilors who will accompany him to promote this project and with whom he shared some cheeses from the island (from the Naroy and Era del Cardón cheese factories), example of two products that transmit the particularities of the island.
San Sebastián Gastronomy gathers more than 13.000 visitors and 1.500 congressmen that includes great chefs who are currently practicing around the world along with established chefs and emerging values, in addition to 400 accredited food journalists.
The restaurant in the exhibition area will host menus also prepared with local products or inspired by the island's recipe book., by the tandem formed by Óscar Dayas from the Mar Gastrotasca restaurant and Marina Tudanca González and Alejandro Sosa Suárez from Maraca, both from Las Palmas de Gran Canaria.
