The 1st Volcanic Cuisine Festival Saborea Lanzarote has ended in El Varadero in Puerto del Carmen late this Sunday afternoon. Pending the final count, it is estimated that it has left behind around 150,000 consumptions, a figure that has exceeded initial forecasts.
Similarly, all the sessions scheduled in the Festival Hall have hung the sign of full capacity, including waiting lists, which confirms the success in the choice of speakers and presentations.
The president of the Cabildo of Lanzarote, María Dolores Corujo, has expressed her satisfaction with the provisional balance: "the massive participation of residents and visitors in the two days of the Festival, confirms the commitment we made to the concept and the place chosen as the venue".
The Councilor for Economic Promotion and the Primary Sector, Andrés Stinga, expressed himself in similar terms: "I congratulate the exhibitors, from all areas, who have committed to the Festival. A congratulation that I extend to the team of the council that with their tireless work have made possible the success of the event".
For his part, the mayor of Tías, José Juan Cruz, has claimed "the suitability of El Varadero as a venue for events of all kinds" and has expressed his satisfaction "for the massive influx of visitors, locals and tourists", congratulating the Cabildo of Lanzarote "for betting on the municipality of Tías for the development of the Festival"
I Volcanic Cuisine Festival
Throughout the two days of the Volcanic Cuisine Festival Saborea Lanzarote, chefs of international prestige, together with the most outstanding chefs of the island, have shared knowledge and wisdom in the kitchens with all the public attending. The quality of the presentations and the speakers has been certified by the total attendance in all sessions.
In turn, in the Gastronomic Market area, more than fifty exhibitors have delighted visitors. Restaurants, wineries, cheese factories, craft breweries, producers and other companies in the sector have offered both their products and their culinary creations that they have prepared especially for this occasion.
Sunday's program included a new workshop for children by Sofía Janer and Víctor Gonzalo (exMasterChef). Master Cheesemaker Isidoro Jiménez lectured about Volcanic Pasture Cheeses, in a workshop-tasting.
The international section was in charge of Julio Pereira, from Kampo by Chef Júlio Pereira (Funchal, Portugal), with the Flavors of Madeira, before the spectacular final Colima Sabe · A landing to the Mexican cuisine of the Colima region with the signature of one of the outstanding chefs of Mexico, Nico Mejía.