This Monday, the inauguration of the IV International Congress of Volcanic Cuisines and Ecosystems, Worldcanic 2024, was held in Jameos del Agua, which will last until tomorrow, July 10. The event brings together different high-level chefs, producers, and expert volcanologists from different countries such as Iceland, Italy, Portugal, Greece, and Spain.
The president of the Cabildo, Oswaldo Betancort, was in charge of giving the opening speech where he welcomed those present and highlighted "the uniqueness of this
congress that places Lanzarote at the center of the international dialogue on gastronomy, volcanology and sustainability."
In addition, the president assured that this congress "is not only a gastronomic event, but a movement that integrates multiple dimensions to preserve and enhance the volcanic territories of the world with a deep respect for the environment and the communities that inhabit them."
The congress program includes different presentations, debates and round tables that will address issues of various kinds such as the scientific specificity of volcanology in Europe, the cuisine of water and the historical relationship between human beings and volcanoes, among others.
Among the prominent participants are Anne Fornier, volcanologist and founder of the Volcano Active Foundation, Albert Raurich from the Dos Palillos restaurant (Barcelona), and John Szabo, Master Sommelier and specialist in volcanic wines (Canada).
Inaugural Program of the IV Worldcanic Congress
The inaugural act began with the intervention of the volcanologist Anne Fornier and her presentation entitled "Volcanology: a Scientific Specificity of the Old Continent", where she explained the particularity and challenges of volcanology in Europe.
Next, Benjamín Lana, General Director of Vocento Gastronomía, delved into the relevance of volcanic gastronomy and its impact on local culture and economy. Then he gave way to the intervention of the president of the Cabildo of Lanzarote, Oswaldo Betancort, who presented the Worldcanic 2024 Award to Szabo to recognize his contribution to the knowledge and dissemination of volcanic wines.
Next, chef Albert Raurich, from the Dos Palillos restaurant (Barcelona), spoke about "The Cuisine of Water" and the innovative culinary techniques that employ this fundamental resource. And Giuseppe Iannotti offered the presentation entitled "Made in Campania", where he explored the culinary richness of this Italian region and its connection with volcanic ecosystems.
The event continued with the intervention of Dr. Antonio Costa who presented "The Long Entertaining History of Human Beings and the Campi Flegrei Volcano", an exhibition on the historical interaction between human communities and this Italian volcano.
Finally, Oriol Castro, from the restaurant, closed the day with his presentation "The Volcanic Cuisine of Disfrutar". He shared his experience and innovative techniques that combine tradition with creativity in volcanic cuisine.
