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Lanzarote stood out in GastroCanarias with horse mackerel and pastry showcookings, volcanic malvasia tastings and the presentation of the book's audiovisual project
The second day of Gastrocanarias once again confirmed the pull of Taste Lanzarote, that filled the Classroom and its stand with a proposal focused on the local product, cuisine with identity and the value of the island's recipes. Beyond the expectation generated around some of the island's most iconic products, The day especially focused on horse mackerel showcookings, basic pastries and the presentation of the audiovisual project linked to the book Traditional Lanzarote Cuisine.
The cooks Rayco Arbelo, on behalf of Famara Dunes, y Susanna Crepaldi, of The Forge, They offered creations that aroused notable interest among the professional public., with a full house and even attendees following the sessions standing. Among the proposals, the Tinajo green tomato gazpacho with horse mackerel cured in Janubio salt and the Warm pickled horse mackerel on tomato and apple tartar, preparations that allowed us to show the versatility of a fish closely linked to popular Lanzarote cuisine.
In the sweet section, The day had one of its most outstanding moments with the creations of Fifi, that captured much of the public's attention. Your proposals, next to those of Ayoze Luis, of San Antonio Pastry Shop, They brought a sweet look to the island's pantry with preparations such as “muscat and millet” and the “Sweet secret of Tinajo”, in which coastal tomatoes come together, volcano and lemon jams from the island.
To this were added the tastings of volcanic malvasía and other wines from the wineries Volcano, The tap, Russet, Althay, Martinon y Rash, that reinforced the prominence of a unique viticulture closely linked to the Lanzarote landscape.
One of the most followed events of the day was the presentation, directed by Armando Santana, third vice president and advisor of Hospitality of the Cabildo of Lanzarote, of the evolution of the book “Traditional Lanzarote cuisine”, work of Fefo Nieves and the journalist Francisco Belin. During the meeting, Nieves explained live the journey of this work to recover the island's culinary heritage and advanced new steps of the project.
As detailed, The initiative was born after decades collecting recipes and publications, with the aim of preventing this legacy from being lost and making it easier for citizens to continue cooking these preparations.. Besides, announced the next departure of the second edition of the book and a audiovisual project 15 chapters -The Fefo teleclub- based on that culinary universe, in which anonymous people, far from the professional restaurant circuit, They will prepare traditional recipes with local products.
The proposal also looks at schools, with the intention of bringing traditional cuisine and healthy eating to children, in addition to contemplating a future edition in English. All of this, as explained by Fefo Nieves, has the support of the president of the Cabildo, Oswaldo Betancort.
In parallel, The Lanzarote stand continued to show the professionals accredited at the Show a careful selection of island products, from artisan cheeses, vermouth, shortbreads and jams even other references from the local pantry. The live elaboration of the gofio pellets in charge of Those of the gofio Arráez, one of the most celebrated actions in Lanzarote space.
And more tomorrow....
Looking ahead to this Thursday, Saborea Lanzarote will continue its programming with showcookings Orlando Ortega (Lily), focused on onion and canary red tuna, and of Jon Pérez (Nakai), with the jable potatoes as axis, accompanied by desserts Enrique Martin, of The crown, y Juliet Bicker, from the restaurant He was a sailor.
