gastronomy, axis of the XII Maspalomas Costa Canaria Tourism Forum

The president of Cabildo of Gran Canaria, Antonio Morales, This Monday, he highlighted the boom that gastronomy has reached today on the Island and considered that the quantitative and qualitative evolution it has experienced means “opening the Gran Canaria tourism sector to diversification.”, to offer more possibilities to the people who visit us”.

This was stated at the opening ceremony of the XII Maspalomas Costa Canaria Tourism Forum, which takes place this Monday and Tuesday, an ExpoMeloneras, organized by the San Bartolomé de Tirajana City Council, with the motto 'Gastronomy with soul: people who build destiny. A scenario in which President Morales emphasized that this initiative has been consolidated as a key element to reflect on the evolution of tourism, a strategic sector for Gran Canaria, and about those elements that contribute to consolidating it, in these moments, as the generator of productive economy and the most important job creator on the Island. "Therefore, let's also talk about gastronomy, an emerging sector, that is based on elements of tradition and the identity of our people until today it becomes avant-garde, It is also to open the tourism sector of Gran Canaria to diversification”, reiterated.

In this regard, He maintained that the gastronomic sector has taken a very important leap in recent years, without losing sight of kilometer zero products and traditional cuisine. "We all have in our memory from the current 'El Boya' to 'La Viuda de Franco' or 'El Alpendre del Amo', and all those restaurants that came to us from different places in the world that settled here, because people came from all those places”, remembered. “Y, since that evolution, we are in a current moment, in which we lead the new Michelin stars, Repsol suns. We are in an important moment for gastronomy and, therefore, for the diversification of the tourism sector, to offer more possibilities to the people who visit us”, concluded.

The mayor of San Bartolomé de Tirajana, Marco Aurelio Pérez, he emphasized, In turn, that the City Council, through its Department of Tourism, “recovers again what the international tourism forum is, in this case, adding to what the tourism business is the value of the binomial with cuisine, with knowing how to cook, doing it well and how to manage everything that is restoration, from a management point of view of that element”, Indian. “Y, on the other hand, when talking about tourist destination, have a more than positive element when making the choice. “That is the basis on which we have worked in this Tourism Forum and we hope that it will give us a good result for the future.”.

For your part, Luis Padron, President of the Gran Canaria Chamber of Commerce described this forum as “very timely”, why, in your understanding, The future of a tourist destination is marked by three great pillars: good infrastructure, a promotion of the destination and the professionals. “It is absolutely necessary, fundamental and very topical, have a debate, training and bringing in the best experts, because I believe that gastronomy in Gran Canaria, in recent years, has experienced a very powerful increase and we owe that to the professionals in this sector”, stood out. “And we want this pace of professionalism to continue.”, of a good smile and a good dish, which is the memory that our tourists take with them”.

And it is that, in this 12 Forum, Attendees are having the opportunity to connect and share experiences with professionals in the sector., learn how gastronomy drives tourist identity, learn about national and international success stories of reference, and participate in a reflection on the future of tourism in Canary Islands.

During the two days that the meeting will last, different discussion tables will be held., varios ‘showcooking’, talks and conferences, among whose speakers stand out Pepe Rodriguez, owner and head of the restaurant 'El Bohío', in Illescas, and member of the jury of the Spanish editions of 'MasterChef Spain'; Pepa Muñoz, owner and cook of the restaurant 'El Qüenco de Pepa' and president of the Federation of Cooks and Pastry Chefs of Spain, and the roman Matteo Ciarpaglini, cocktail and gastronomic innovation professional, who has been cited as 'creative director' of Paradiso's internal laboratory.