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Wine and cheese tastings, gastronomic experiences, demonstrations by prominent chefs and restaurants at the XXII event of the international event
The island of Lanzarote shows off cuisine and product at the XXII edition of Madrid Fusion (Ifema, 29 al 31 January). The space occupied by the Lanzarote delegation, framed in Taste Lanzarote, in the area of Taste Spain, It is a constant coming and going of professionals from other destinations or the general public who have paid the not inconsiderable amount of 100 euros to enjoy a day of the gastronomic event. There is a bonus 250 euros for the three days duration.
The president of Council, Oswaldo Betancort, He never tired of showing off his product and his island to anyone who asked him., which were many throughout Monday morning, first day of the appointment. Betancort reaffirmed his government's commitment to a sector, the gastronomic, which increasingly becomes a reason to travel to different places.
In his defense of the product, however, The president did not ignore the enormous difficulties of developing in a primary sector lacking water. of the rain, about which you can do little, and irrigation, task to solve, and as soon as possible, nuanced.
Power in the kitchens of Lanzarote in Madrid Fusion
Madrid Fusion takes place between various contests, showcookings of the largest and tastings of the cuisine of each territory. A date in which you find yourself Ferran Adrià audience in one of the presentations, that to Joan Roca patiently attending to the media in the anteroom of the Media Center or Gaston Acurio chatting with compatriots who are starting out in the kitchen.
Lanzarote he gained muscle in the middle of this landscape. One of the improvised classrooms inside the Pavilion 14 of the fairgrounds of Madrid became the great island restaurant where prominent gastronomic prescribers and journalists, in addition to other professionals, knew or corroborated the great moment he is going through «The Kitchen of Ingenuity», I mean, the hutch.
David Hidalgo He was in charge of turning into a liquid the fusion between Lanzarote, which is lost in its roots, and the modernities of tourism.. He did it with the cocktail Doña Ines, in tribute to the woman who, from Haría, fed so many clueless tourists - or not- and repeatedly at the same time Cesar Manrique. A cheese board from the cheese shops of Aqual and jams from the island completed the ice-breaking plaster.
From there, the power. Jaime Cabral (Saltpeter), mixed a very fine citrus shrimp tartare The Holy with a delicate toasted onion broth; Javier Gonzalez (The Honorable) He stewed some impeccable lentils to which he added a thin sheet of smoked wahoo, goat cheese and a crunchy moray skin; Joao Faraco (Coriander) presented the last jewel of the island crown: carabinieri of The Holy barely treated and arranged in a very delicate parmentier like a seabed, volcanic, yes indeed.
A boiled fish loin, in impeccable point, with the usual flavors in these cases - blanched gofio and la puta la madre pepper mojo- and a soft mashed potatoes and cilantro, was the proposal of David Brito (Famara Dunes), before Gonzalo Calzadilla (Wolf Island) You will travel to the drawer where the classic kitchen is kept and delight yourself with a beautiful Royal black pork with hunter sauce.
He was in charge of dessert Adelia Ramírez, (Adelia Canarias). A bite of goat's milk yogurt, creamy jable potato, prickly pear fig and Janubio salt that appeared after the spectacular burning of the volcanic cone that surrounded it. Add to all this the pairing with wine Malvasía Volcánica El Grifo Lías, defended by the winemaker Thomas Mesa and with Listán Negro Obsidian Light from Bodegas Erupción -that deserves to be taken into account- presented by the owner of the winery Tao, Love Lopez, and will have completed a journey to the product, territory and cuisines of an island that redoubles its commitment to gastronomy.
