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The rural cuisine of the Canary Islands welcomes Terrae
The gastronomy of Gran Canaria was the absolute star of the opening dinner of this edition of Terrae.
True to its name, Terrae welcomed its participants with a dinner in which the rural cuisine of Gran Canaria and its chefs put their best foot forward. The host was chef Aridane Alonso, whose restaurant, Casa Romántica (Agaete), was the venue for this welcome dinner. He was not alone, however, as he was joined in the kitchen by several of his colleagues who were there to offer the delegates the best products and the best Canarian cuisine.
Abraham Ortega, chef at the Tabaiba restaurant in Las Palmas de Gran Canaria, opened the meal with a typical island dish: carajacas (calf's liver) with lemon and onion. He was followed by the chef from Bevir (Las Palmas de Gran Canaria), José Luis Espino, who also opted for traditional flavours with an almogrote roll (typical cheese pâté from Gran Canaria).
The sea was present with limpets, seaweed mojo and sea air, all from the restaurant Ceniza (Maspalomas) and its chef Matteo Pierazzoli; but also with cod and pea foam and brioche stuffed with fish stew from Bevir; and shrimp risotto with emulsion of its corals and yolk pickled in red wine from Aridane Alonso.
Gran Canaria was also present at the dinner through its wines, especially those from the Los Berrezales winery, a 200-year-old estate located at the foot of the Tamadaba cliffs.
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