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Rigoberto Almeida -El Pellizco (Fuerteventura)- surprises with its aerial gofio cookie, evanescent and symbol of the Atlantic 'crossing' between the Canary Islands and America
Chef Rigoberto Almeida (THE PINLIZCO by Rigoberto Almeida, Costa Calma, Fuerteventura), that is revolutionizing the new Canarian cuisine from its creative Canarian-Caribbean mix back and forth on the Majorera island, has been one of the guests at Madrid Fusión, representing Fuerteventura.
The young chef, which a few days ago presented its two new menus in his restaurant El Pellizco, In Costa Calm, has shown at the gastronomic congress one of the 'symbolic' elaborations of these proposals: the textured gofio chicken, a tribute to the Atlantic as a round-trip crossing space between the Canary Islands and America, the global philosophy that resides in its border cuisine.
The cookie, a traditional Canarian emblem that Almeida leads to progressive, textured with mylopectin, It is passed through a special iron that gives both heat and pressure and taken to the freeze dryer., which gives it its surprising aerial character, evanescent, but without losing at any time an amazing crunchiness. The gofio hits at the entrance to melt and disappear in the mouth...
The cookie incorporates octopus, plankton emulsion and codium algae shoots, suggesting all the pelagic nuances of the backbone Atlantic between Canary Islands and America that define the cuisine of Rigoberto.
