La Gomera clausura su Semana Gastronómica con más de 25 horas de divulgación de los productos agroalimentarios

Casimiro Curbelo realza la importancia de este encuentro, que ha servido, entre otras cuestiones, para la promoción de la gastronomía gomera y conocer sus particularidades de la mano de expertos culinarios a lo largo de cinco días de ruta por la Isla.

Es la primera vez que La Gomera acoge un propuesta gastronómica de este tipo con la que se mezcla la exposición de productos con catas comentadas, circuitos de menús especiales y degustaciones.

El Parador Nacional Conde de La Gomera acogió este viernes la clausura de la ‘I Semana Gastronómica’. La propuesta culinaria, impulsada por la Consejería de Industria, Comercio y Consumo del Cabildo gomero, tuvo como eje la divulgación de los productos agroalimentarios de la Isla y el conocimiento de sus particularidades, desde la perspectiva de expertos en gastronomía y vinos.

La última sesión estuvo presidida por Casimiro Curbelo, quien reiteró la apuesta decidida del la Institución en la proyección de los productos gomeros y su reconocidos valores. En este sentido, puntualizó que “La Gomera dispone de unos tesoros gastronómicos que se han abierto espacio más allá de las Isla, haciendo de ellos un valor distinguido que atrae tanto a residentes como a turistas”.

Hizo hincapié en la relevancia que ha adquirido en La Gomera el sector agroindustrial, convirtiéndose en una pieza destacada del tejido económico y que ya cuenta con más de un centenar de empleos directos. “El consumo de estos productos es primordial en la economía insular, porque son cada vez más los proyectos emprendedores que nacen en la Isla vinculados con la producción de vinos, quesos, repostería o miel de palma”, comentó, antes de recalcar que esta semana ha servido dinamizar y fomentar el consumo de producto local.

La jornada de clausura se inició con la proyección del spot de Alimentos de La Gomera, una nueva herramienta de promoción que desde este semana se divulga a través de redes sociales y los medios de comunicación. Acto seguido, tuvieron lugar las catas comentadas sobre queso gomero de la mano de Tainara Rodríguez, técnico agrícola especialista en catas de productos canarios.

El vino también tuvo su espacio diferenciado a través del Consejo Regulador Denominación de Origen Vinos de La Gomera. En esta ocasión, la técnico, Nancy Melo, expuso las particularidades de la Forastera Gomera. Finalmente, la sesión cerró con una exhibición gastronómica a cargo del jefe de Cocina del Parador de La Gomera.

Recorrido por La Gomera

La primera parada de la semana gastronómica tuvo lugar el lunes, 19 de noviembre a las 11.00 horas en el Hotel Jardín Tecina. Este establecimiento encendió sus fogones para una muestra de cocina en directo, que estuvo acompañada por divulgación de los productos, catas, ofertas del menú degustación preparado en cada ocasión. La misma secuencia se repitió el martes 20 en el Hotel Rural Casa Lugo, y el miércoles 21, en el Hotel Gran Rey. El miércoles 22, el Hotel Triana en Vallehermoso acogió las actividades desde las 18.00 horas, y como cierre este viernes 23 de noviembre, el Parador de La Gomera celebró la sesión de clausura.

Además, 54 restaurantes de la Isla han ofrecido platos especialmente elaborados para la ocasión en el que los protagonistas han sido los productos agroalimentarios de La Gomera.

La ‘I Semana Gastronómica’ ha contado con la colaboración de los ayuntamientos de la Isla, el Instituto Canario de Calidad Agroalimentaria, el Consejo Regulador Denominación de Origen Vinos de La Gomera, Cajamar, la Cámara de Comercio de Santa Cruz de Tenerife, Hotel Jardín Tecina, Hotel Casa Lugo, Hotel Triana, Hotel Gran Rey, Paradores y asociaciones de empresarios de La Gomera.


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