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.
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
Almeida and Suárez cross islands and memory in El Pellizco Read More »
Rigoberto Almeida's Experience Menu debuts this Thursday at El Pellizco with five fresh dishes, light and an evolving Canarian-Caribbean cuisine | Rigoberto Almeida once again moves the pieces of his culinary universe. The chef of El Pellizco Costa Calma, in Fuerteventura, premieres this Thursday, 18 of June, your new Experience Menu, a
Rigoberto Almeida serves the summer in five passes Read More »