The stand 3A-40 of pavilion 3 of the Madrid Gourmets Fair is during these days synonymous with good product, good cuisine, sustainability, commercialization and landscape, because there is installed the space of Saborea Lanzarote in the 39th edition of this gastronomic event of global impact.
This Monday morning, the inauguration of the official program took place there, where the president of the Cabildo de Lanzarote, Oswaldo Betancort, led an institutional expedition in which the island vice-president, María Jesús Tovar, the counselor for Economic Promotion, Nori Machín, and the counselor for Hospitality, Armando Santana, were also present.
The Cabildo of Lanzarote attends this edition accompanied by local producers, associations from the primary sector, gastronomic experts, and a wide representation of the services sector, in a joint action of the “Lanzarote model” in search of new marketing channels for the select island offering based on quality, identity, and respect for the environment. This strategy is succeeding in positioning the unique culinary offering of Lanzarote and La Graciosa as a determining factor in the choice of the island as a destination by an increasingly demanding visitor with greater spending capacity.
The president of the Cabildo, Oswaldo Betancort, has highlighted during the opening how “Lanzarote and La Graciosa have understood that their gastronomy is not only a tourist attraction, but a key tool for economic development and social cohesion. Here we come to show the world that behind every product there is landscape, tradition and innovation, and that this combination is our greatest competitive value.”
For her part, the Minister of Economic Promotion, Nori Machín, has highlighted the importance of this international showcase, pointing out that “the Gourmets Fair allows us to consolidate relationships, open new markets and strengthen the presence of our products in high-level circuits. Our strategy involves continuing to connect the primary sector with catering and tourism, generating real opportunities for our professionals.”
The inaugural act included the presentation of the stand's program under the title “Lanzarote and its gastronomy: a strategy for local economy and landscape”, a roadmap that articulates the action of the Cabildo.
In this context, the vice-president and head of the Planning and Project Coordination area, María Jesús Tovar, assured that these days “represent a major boost for the island's gastronomic sector. Through the Next Generation EU Funds, we continue to bet on boosting the different areas of the Cabildo de Lanzarote, such as Economic Promotion, so important for our products and our gastronomy professionals to reach more and more places.”
Sweet potato, wine, potato, fish, chocolates, beer, salt…
Participation in the Salón Gourmets takes place, furthermore, just a few hours after the closing of some fruitful conferences held at the Tahíche Experimental Agricultural Farm, where the role of the primary sector in the island's economic diversification process was highlighted. A model that, thanks to the policies promoted by the Cabildo, is encouraging new generations to find a life project in agriculture and livestock farming.
Within this Monday's program, the presentation of the audiovisual “Recipes of Lanzarote's Traditional Cuisine” also took place, based on the work by Fefo Nieves published a few months ago by the Institution chaired by Betancort. The Councilor for Hospitality, Armando Santana, in charge of its launch, highlighted that “this work is a tribute to our roots, but also a tool to project them towards the future. Lanzarote's culinary tradition is a living heritage that we must preserve and adapt to new times without losing its essence”. The event featured the presentation by gastronomic journalist Fran Belín and the attendance of the main island authorities present at the fair.
Furthermore, the event is an opportunity to show some of the Lanzarote students in Madrid the keys to the external and internal promotion that the Cabildo carries out around the island product and gastronomy.
The agenda of Saborea Lanzarote will continue tomorrow Tuesday and Wednesday with a complete program of activities, tastings, and presentations that will put the focus on the culinary strengths of the island.
Stand 3A-40 in pavilion 3 of the Salón Gourmets in Madrid hosts these days various Wines from D.O. Lanzarote, volcanic malvasia and other varieties; in addition to a wide selection of artisan Majorera goat cheeses, red mojo and green mojo traditionally made, sea salt from the Janubio salt flats, artisan corn gofio and traditional mixtures, local sweet potatoes and potatoes cultivated in volcanic soil, traditional fish and salted fish from the island, locally produced honeys, artisan liqueurs and spirits, as well as typical sweets and traditional Lanzarote confectionery, among other proposals.
