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The III International Congress of Cuisines and Volcanic Ecosystems is held from 12 al 14 December with Sicily as a guest territory
Without the echo of the 10th Saborea Lanzarote Food and Wine Festival having faded away, the island is already preparing for its next event.
This is the III International Congress of Cuisines and Volcanic Ecosystems, which is celebrated on the island of 12 al 14 from December.
Worldcanic, already consolidated as the global community of the world's volcanic societies, seeks to show the potential of volcanic ecosystems, cradles of resilience where progress emerges from the depths through the strength of the land and its people.
Volverá a reunir a profesionales de entornos volcánicos de diferentes partes del mundo para singularizar los ecosistemas volcánicos como ejes de una vida natural, económica e identitaria. Tres días recorriendo la isla de Lanzarote para discutir y argumentar sobre autenticidad, sostenibilidad y proyección de los territorios con volcanes como entornos de vida natural y generadores de productos únicos por sus cualidades, sabor y pureza.
Este carácter multidisciplinar del congreso ha sido puesto en valor por el director general de Vocento Gastronomía, Benjamin Wool, en la presentación del evento en Madrid. Según Lana, “la gastronomía es la savia del árbol”, but the most interesting thing is that “this format in which professionals from different disciplines who act on the volcanic environment come together, It also allows us to talk about sustainability, culture, history and geology. On the part of the Lanzarote Town Council, They were also present at the press conference for this third edition of Worldcanic Samuel Carmelo Martin, counselor of the Biosphere Reserve and Environment; y Angel Vazquez, CEO of the Art Centers, Culture and Tourism of Lanzarote, who has highlighted the essential role that initiatives such as this congress play in “positioning Lanzarote in the world of locally developed gastronomy”.
Cuisine and science from Sicily
This edition will have as its invited territory Sicily, meeting point of the African plate with the Eurasian plate and one of the territories with the greatest number of volcanoes in Europa especially active ones like Etna, symbol of Sicily in the world, which erupted again last Sunday 12 of November.
For this reason, The congress has the participation of one of the most authentic and established chefs in Italia, Viviana Varese. with a star Michelin consolidated in Milan (Viva!*), Viviana Varese opened a restaurant in Sicily four years ago. From that land eroded by the force of nature, he nourishes the pantry of his new location., that connects your kitchen even more with the earth. Varese will be in Lanzarote to explain his experience in W Villadorata Country Restaurant (Noto, Sicily), a marked restaurant, like everyone on the island, por los efectos del Etna. Varese estará acompaña por Valentina Rizzi, sumiller del restaurante. Junto a ellas aportará su experiencia gastronómica en este entorno volcánico otro cocinero siciliano, Accursio Craparo, con una estrella Michelin en su restaurante de Modica, Accursio Ristorante*.
Y también de Sicilia vendrá Boris Behncke, investigador en el italiano Instituto Nacional de Geofísica y Vulcanología con sede en Catania, uno de los vulcanólogos más importantes del mundo. Besides, recogerá el Worldcanic Award, el galardón que reconoce el trabajo en defensa de los espacios volcánicos. Desde hace varias décadas, Behncke dedica especial atención al Etna y, Specifically, al comportamiento eruptivo reciente y actual de este volcán.
Worldcanic son charlas, ponencias y también showcookings, wine tasting and dining experiences, because the congress wants to show how gastronomy connects and increases the value of effort in agriculture, agribusiness, tourism and culture also in volcanic landscapes. It is a meeting in which this year there will be more news: We will see how chefs from non-volcanic territories and with different profiles are able to work and immerse themselves with local products. Lanzarote, enhancing your possibilities. This year in Worldcanic There will be grillers who have been working with fish from the volcanic Atlantic or with pork that comes from farms located on volcanic soils.. And also more creative chefs who have been to Lanzarote previously, getting to know the local product to adapt proposals that they will present in Worldcanic.
Other chefs who will also be in Lanzarote are Paco Perez (Miramar**, He threw, Girona), Ivan Dominguez, (swimming, To Coruña), Félix Belaunzara (Iriarte Restaurant, redo, Gipuzkoa) y Roberto Ruiz, (Gastronomic Hiccup, Villabon, Gipuzkoa).
Paco Perez represents the haute cuisine of Alt Empordà. A chef with creative tenacity, a unique delicacy and precision to cook the sea that sneaks through the windows of your restaurant, in which he executes a cuisine with influences from many origins, including oriental and south american cuisines.
Cuisine with a clear Atlantic vocation, with a subtle and elegant style and Nordic reminiscences in the treatment of the product. Ivan Dominguez It will be another of the bets in Worldcanic. Off the Galician coast is one of the largest underwater craters in the world, about three kilometers in diameter and about 350 meters of wall, with a depth of between 2.500 y 2.800 metros.
Con Félix Belaunzara the seasonal product will once again be present at the congress, just as it is in the family restaurant that he runs with absolute respect for tradition.
Roberto Ruiz, follows its own gastronomic project based on local cuisine and local products in which the landscape that surrounds the restaurant is the perfect companion to its simple and frank preparations., with a strong connection to the land. Years ago he planted Toño Morales beans at the Ecofinca of Toño Morales, emblematic product in your kitchen. The result was surprising.
Local gastronomy will be represented by the Toño Morales, owner of Ecofinca Vegacosta in Tinajo; Jose Francisco Medina (Alarz, Reef) o German Blanco, (Sea breeze, White beach).
It's also on the poster Fernando Mora, one of the great personalities of the world of wine. Winemaker at Bodegas Frontonio (Zaragoza), His passion for winemaking has led him to be named Master of Wine (MW), a select club of experts in which there are currently a total of 384 people all over the world and only 6 in our country. With the, Worldcanic will take a tour of different volcanic wines from around the world and their peculiar characteristics
Scientific contributions
La parte científica de Worldcanic tendrá este año importantes aportaciones también. Como Patrice Huet, el director científico de la Cité du Volcan (Isla de Reunión, France), quien creció con la cabeza en las estrellas y los pies en las laderas del Pitón de la Fournaise, uno de los volcanes más activos del mundo. Es miembro de la Asociación LAVE (Asociación Europea de Vulcanología).
A él se le unirá también Llorenç Planagumà, coordinador científico de la Volcano Active Foundation y del Geoparque de la Garrotxa (Olot, Girona), destacado experto en la conservación de la geodiversidad, sobre todo la de entornos volcánicos.
Enku Mulugeta Abraham (Etiopía), geólogo, vulcanólogo y operador turístico, He will also visit Lanzarote to tell us about his work on the entire East African Rift system and the active volcanoes of Ethiopia. Mulugeta worked as a geologist exploring the Bule Hora Wollega and Gimbi areas in search of gold, platinum and iron and is currently the secretary of the Association of African Volcanologists and is immersed in a project to get the network of African geoparks registered with UNESCO.
And finally, We will also have the presence of Diego Rizzo (Guatemala), photographer and popularizer, Astronomy Picturey Picturey Picturey (ETC), from NASA.
