Tenerife’s cuisine is playing a leading role as one of the events in the International Tourism Fair (FITUR) which begins tomorrow in Madrid and runs until next Sunday. Chefs Juan Carlos Clemente, Braulio Simancas and Seve Díaz have created a special menu based on local produce for twenty or so food journalists who will also try wines from each of Tenerife’s five denominations of origin.
Cabildo tourism minister Carlos Alonso said that the event was a “great opportunity to promote the island’s cuisine and the high quality of its wines and chefs among the country’s top food journalists”. These will include the president of Madrid-Fusion and El Pais food critic José Carlos Capel, Carlos Maribona of ABC, the director of television’s Cooking Channel Mandi Ciriza, as well as food writers and critics from publications such as Hola!, Club de Gourmets, Agencia EFE, La Razón, Antena 3 TV, GQ, Cocina Futuro, El Mundo, Sobremesa, Club de Gourmets, Viajar, and Conde Nast Traveler.
Some 100 kilos of food and 264 bottles of wine have been taken to Madrid to produce classic Tenerife dishes like papas con mojo, fish such as eel and cherne, kid, and traditional sweets and puddings.