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About a hundred people, both Canarian press and travel and tour operators, They have attended the professional day consisting of an immersive experience for the flavors of Sneaky by the hand of three Cantabrian chefs: Alberto Margallo, David Pérez y Tamara Zubillaga.
The promotional action has been organized by Cantur in the Santa Catalina Hotel, a Royal Hideaway Hotel and with airline support Binter, that operates the direct air connections between the Cantabrian Airport Seve Ballesteros Santander and the Canaries Tenerife Norte and Gran Canaria.
The event was attended by the Director General of Tourism and Hospitality of the Government of Cantabria, Gustavo Cubero, who has pointed out that gastronomy has gained magnitude in tourism promotion, "We believe it is one of the best ambassadors in our autonomous community" and that is why it has been the axis of the day.
Cubero has evoked the Cantabrian Landscapes and their varied resources, “Discover Cantabria is to undertake a trip of tangible contrasts in nature, In the villages, In different cultural vestiges or active tourism activities ”. He commented that "that trip landscape contrasts translates into a unique gastronomic variety".
Besides, Cubero has highlighted the "sublime work" of the Cantabrian chefs that "know how to perfectly treat the products that the Cantabrian Earth offers and take out their best version always respecting the tradition".
For your part, The programming director, Binter income and alliances management, Jonay lobo, He has taken advantage of this act to announce that "one of the new E195-E2 planes that we will receive soon will be called Cantabria".
“It seems to us a magnificent way to promote this wonderful destination on all the flights that this new plane makes, Throughout all our routes, And we wait for it to contribute to further people are encouraged to discover all the charms of Cantabria, What are many ", Lobo said.
The sea, The mountain and the tradition of Cantabria arrive in Gran Canaria
The promotional presentation has been configured around three ‘immersive paths’, Under the sea themes, Mountain and tradition, They have guided participants up to three gastronomic stops led by each of the Cantabrian chefs. The trails have been decorated and videos have been reproduced in line with the concepts raised.
The three chefs, recognized for its elaborations related to the local product, They have prepared three beautiful -based dishes, Tudanca meat and Cantabrian cheese. They have also used mushrooms, vegetables of the Cantabrian orchard or spirits such as the Lebaniego pomace.
In the ‘Sea Path’ the Cantabrian Chef Alberto Margallo, at the head of the San Sebastián restaurant 57 In Santa Cruz de Tenerife with a Repsol Sun and Bib Gourmand Michelin recognition, He has reflected the essence of the flavors of the Cantabrian Sea with a taco of beautiful marinated and torch with an onbollado in tomato.
David Pérez, El Ronquillo restaurant chef (Ramales de la Victoria) awarded a Repsol sun and recommended by the Michelin Guide, He has been in charge of capturing the essence of the mountain landscapes and has put flavor to the ‘mountain path’ preparing Tudanca tail with tubers and fungal cream.
Knowing how to move from generation to generation has had its space by the hand of Tamara Zubillaga, Mitami Restaurant Chef in Badames and recognized with a Solete Repsol. In the ‘Tradition path’, He has prepared a glass of Cantabrian cheese, Postauga and Sobao Pasiego Cream Tofe
