La revista británica, Jamie Magazine, dedica un artículo a la gastronomía y los vinos de Tenerife

Jamie Magazine.

El magazín se distribuye en medio centenar de países y cuenta con más de 150.000 lectores.

El último número de la revista del popular cocinero británico Jamie Oliver dedica un artículo de dos páginas a la Isla en el que destaca la riqueza y variedad de la gastronomía y los vinos de Tenerife. El magazín se distribuye en medio centenar de países y cuenta con más de 150.000 lectores.

El consejero de Turismo del Cabildo, Alberto Bernabé, resalta que “desde Turismo de Tenerife prestamos apoyo y colaboramos en la elaboración del programa de la visita de la periodista de este medio en la Isla al objeto de que pudiera conocer los aspectos más destacados de nuestra cocina”. Añade Bernabé que “este artículo nos otorga una significativa promoción, no solo de la gastronomía isleña sino también de otros atractivos complementarios que, en suma, invitan al lector a explorar el destino”. Recuerda, por último, que la Isla ya tuvo presencia en este medio hace unos años con 11 páginas dedicadas en exclusiva “que supusieron igualmente una gran repercusión”.

El artículo de Jamie Magazine resalta que Tenerife es un destino en el que disfrutar del mar en cualquier época del año, pero que es también es un fantástico lugar para ir más allá de las zonas turísticas y descubrir “chefs innovadores” y bodegas “de talla mundial”. Menciona que la Isla es conocida por producir “mieles, frutas tropicales, quesos y vinos”, y sobre estos últimos apunta al “resurgimiento” experimentado en los últimos años, en los que han obtenido premios y reconocimientos, y en los que las bodegas han abierto sus puertas al público.

Encabezado por un mapa de la Isla y con sugerentes fotografías de paisajes y productos tinerfeños, el texto hace referencia a varios restaurantes en los que degustar la cocina local como Perlas del Mar o Niqqei, se refiere a Bodegas Ferrera como espacio en el que probar el vino isleño, así como a la pastelería El Aderno, el Mercado Nuestra Señora de África o el hotel Mencey.

Durante la estancia en Tenerife, la periodista también se acercó a diferentes establecimientos además de los que menciona en el texto, entre ellos a una quesería, a la Casa de la Miel y el Vino, además de a varias fincas de la Isla. Tuvo la oportunidad de conocer asimismo la cocina desarrollada por Juan Carlos Padrón, del restaurante El Rincón de Juan Carlos, quien recibió este mismo año el reconocimiento como Chef del Futuro, otorgado por la Academia Internacional de Gastronomía.

 

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