Tenerife promocionará sus productos y vinos en GastroCanarias

La Corporación insular organiza una veintena de actividades para difundir los valores de la gastronomía  tinerfeña y las cualidades de la materia prima.

El Cabildo promocionará los productos y los vinos de Tenerife en el Salón Gastronómico de Canarias-GastroCanarias 2019, que abrirá sus puertas mañana [martes 21] hasta el próximo jueves [día 23].

La Corporación insular ha organizado una veintena de actividades que se desarrollarán en el estand del Cabildo en la feria, un evento que contribuye a difundir los valores y las cualidades de los productos locales, indispensables en las elaboraciones culinarias.

Las actividades, diseñadas conjuntamente por las áreas de Agricultura, Ganadería y Pesca y Turismo de Tenerife en colaboración con Acyre, los consejos reguladores y empresas del sector, incluyen diez talleres sobre productos locales, tres sobre vinos de Tenerife y un túnel del vino con acceso solo para profesionales, además de demostraciones culinarias y el II Concurso de Catadores de Vinos de Tenerife.

Así, mañana [martes 21] se impartirá una actividad sobre la cebolla de Guayonje a cargo de la técnico especialista Catalina Tascón y el chef pablo Pastor, presidente de la Asociación de Cocineros y Reposteros de Tenerife (Acyre). Le seguirá posteriormente un taller sobre las judías locales que impartirá la técnico insular Desiré Afonso junto al cocinero Isidro Álvarez, del Restaurante San Diego. Tras un taller de vinos de la DO Valle de La Orotava, las actividades organizadas por el Cabildo continuarán con ‘El arte de cocinar el cochino negro’, con el técnico Fidel Pérez, de la Asociación del Cochino Negro, y el chef Samuel Hernández, del Restaurante Char-Grupo Venture.

En la jornada de tarde, y tras la presentación de los vinos tintos del proyecto Enomac a cargo de los técnicos Francisco Calixto y María Hontoria, se impartirá un taller de sobre las mieles de Tenerife que tendrá como ponentes al director de la Casa de la Miel, Antonio Bentabol, y al cocinero Esteban Gómez.

Las actividades previstas para el miércoles 22 comenzarán con el túnel del vino, que dará paso al taller sobre túnidos de Canarias impartido por Juan Ramón García (IslaTuna) junto a los cocineros Juan Carlos Clemente y Jesús Manuel Marrero, del Restaurante El Ancla. El trigo barbilla será el protagonista de la siguiente actividad, que contará con la participación de la técnico Desiré Afonso; la presidenta de la Asociación del Cereal de Tenerife (Acete), Nieves González, y Yaiza Martín, de la panadería artesanal ‘Miga’s’. Posteriormente se desarrollará el taller ‘El aceite de oliva virgen extra atlántico’ con la técnico insular Guacimara Medina y el chef Pablo Pastor. La jornada finalizará con un taller de vinos de la DO Abona y Valle de Güímar.

La última jornada de Gastrocanarias [jueves 23] se iniciará en el estand del Cabildo con el túnel del vino. La magia de las papas antiguas de Tenerife será la charla que ofrecerá Domingo Ríos, técnico insular especialista en este producto, que estará acompañado del chef Pedro Rodríguez Dios. Tras una presentación de vinos de la DO Tacoronte Acentejo, el siguiente taller estará dedicado al aguacate, un producto del que hablarán Eduardo Torres (AgroRincón) junto al cocinero Josué Mendoza. El Cabildo ha programado a continuación un taller sobre los quesos artesanales y otro sobre los vinos de Tenerife, en este caso de las DO de Abona y Valle de Güímar.

Gastrocanarias comienza mañana en el Recinto Ferial de Tenerife con la presencia récord de 215 estand repartidos en 12.000 metros cuadrados y con la isla de El Hierro como invitada a este evento convertido ya en un foro de referencia para el sector de la gastronomía y la restauración de la Isla.

 

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