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majorera goat

Platocanario.es Majorera goat

Do animals eat for the pleasure of eating?? And the human being?

The Timekeeper

Article based on the notes from the presentation by Toni Massanés,director of the ALICIA Foundation,at the I International Congress of Gastronomic Journalism of Lanzarote Published: Pellagofio Magazine Date: December 2018 First International Congress of Gastronomic Journalists. Sitting among speakers, In the center, Toni Massanés. Along with him there are also Duarte Calvão (Portugal), Eleonora Cozzello (Italia)

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PlatoCanario.es Ico-El Pellizco Palace

Lanzarote and Fuerteventura cook together at Palacio Ico

Present, Restaurants

Rigoberto Almeida, from El Pellizco, y Víctor Valverde compartirán un menú que combina la cabra majorera con los productos de Lanzarote La gastronomía de Lanzarote y Fuerteventura se encontrará el próximo domingo, 25 October, in the kitchens of the Palacio Ico restaurant, in the town of Teguise. Rigoberto Almeida, chef at El Pellizco Costa Calma,

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Platocanario.es Rigoberto Almeida

Goat sublimation

Present, Product

The chef of El Pellizco explores the matured Majorera goat, freeze-drying and charcuterie within its menu 'La Guantanamera' Majorera goat can be a stew, but also a sausage, a meat matured for months or even an ice cream. Rigoberto Almeida, chef at El Pellizco Costa Calma, He has been investigating for some time how far he can go.

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Platoccanario.es Agua de Fontanales Cheese Factory

Olga Lantigua's last cheese

Present, Product

Aguas de Fontanales closes after almost 70 years of artisanal cheese, a gold medal in Agrocanarias and a life dedicated to the profession The closure of Quesería Aguas de Fontanales no longer belongs to the immediate news, but perhaps that is why it allows us to better see what goes out when a small artisanal cheese factory stops operating.

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Platocanario.es El Pellizco (PHOTO: Carles Allende)

Almeida and Suárez cross islands and memory in El Pellizco

Present, Restaurants

Rigoberto Almeida and Víctor Suárez will share an unprecedented dinner at El Pellizco Costa Calma, with Fuerteventura, Cuba, Tenerife and La Gomera as inspiration >>Rigoberto Almeida continues to mark the gastronomic summer of Fuerteventura. After presenting its new Experience menu, a lighter and more refreshing version of your cuisine, and launch your line

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