The island of Gran Canaria is prepared to receive from April 28 to 30 a new edition of Terrae, a congress that aims to offer visibility and help to chefs from rural environments and whose details have been revealed today in an event to present the meeting held at Infecar, Gran Canaria Fair. “It is an event to highlight local gastronomy and the territory, something very in line with the Island project that this government has,” explained the Minister of Economic Development, Minerva Alonso, who described the event as “very positive.” alliance with Vocento Gastronomía of the Chamber of Commerce and the Cabildo that has made it possible to hold this congress, since it is an “important” initiative for the local economy and that also responds “to a request from the sector itself in the periodic meetings that the counseling maintains.
For his part, the deputy director of Vocento Gastronomía, Félix Rivadulla, highlighted the “experiential” nature of Terrae, a congress to share and share concerns about the rural world while getting to know the territory and in which, unlike other events, there will be a lot of teamwork and different locations, such as a banana farm for breakfast or a coffee plantation for a mini-talk session,” he explained.
Multiple possibilities to get to know Gran Canaria and its cuisine too. The first of them on Sunday, April 28, as Terrae will disembark that day in the Plaza de Santiago de Gáldar with a popular gastronomic day in which you can taste different preparations and also enjoy the arrival of more than 40 rural chefs from different countries. to the north of the island to participate in this conference that will last three days and share with them this small sample of rural gastronomy.
Minerva Alonso and the deputy director of Vocento Gastronomía, Félix Rivadulla, during the presentation of the Terrae program.
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Four chefs from the peninsula and three from Gran Canaria will prepare dishes that can be purchased at popular prices. The Asturian Pepe Ron (Bar Blanco, Cangas de Narcea), the Catalans Nandu Jubany (Can Jubany*, Calldetenes) and Tomás de la Paz (Yakumanka, Barcelona) and the Basque Roberto Ruiz (Hika Gastronomiko, Villabona) will cook alongside the chefs from Gran Canaria Carmelo Florido (El Equilibrista 33), Richard Díaz (Sarandongo) and Braulio Rodríguez (Majuga). Fabes, roasted free-range chicken cannelloni, marmitako, ceviche, tuna and gofio maki, chickpeas with cherne or creamy flower cheese rice will be some of the dishes that can be tasted on Terrae's Sunday event. Cheeses and wines from Gran Canaria will complete the gastronomic offer of this first part of Terrae.
As a prior to this popular day of Terrae, the municipality of Guía celebrates its Cheese Fair that same morning and two of the chefs invited to Terrae will be part of the jury of the cheese contest: the Cantabrian Nacho Solana and the Asturian Pedro Martino, great connoisseurs of this product for having its restaurants in two of the autonomous communities with the greatest cheese-making tradition on the peninsula.
Full of cooks
Sunday afternoon will host a very special activity. For the first time, a municipal plenary session on rural gastronomy will be held in the Gáldar Town Hall. There, several of the chefs invited to the congress will present their candidacies to be the rural 'mayor' of Terrae. They will be able to 'campaign' until Tuesday, when the vote takes place, after which one of them will receive the Terrae Spoon, the baton of command of the congress, until the next edition of the congress.
Sunday's day will end with a welcome dinner for the chefs arriving from the peninsula and other countries at the Casa Romántica restaurant (Agaete). Four chefs from Gran Canaria will be in charge of making this welcome dinner for the rural chefs of Terrae: Aridani Alonso, Casa Romántica; Abraham Ortega, Tabaiba*; José Luis Espino, Bevir*; and Matteo Pierazzoli, Ash.
On Monday morning there will be a session of presentations-showcooking, and round tables. Chefs and producers will take the stage of the Municipal Theater of Gáldar to talk, for example, about the potential of the Canarian pine in haute cuisine (Borja Marrero), about seasonal products in the Portuguese Alentejo (Carlos Teixeira, Herdade do Esporao* *, Portugal), or the relationship between rural chefs and small producers in one of the round tables, in which the master cheese maker of Gran Ganaria Isidoro Jiménez will participate; the Malaga producer Juan Ocaña, from Sierra Crestellina Cheeses (Casares, Malaga); the Portuguese chef Rodrigo Castelo (Ó Bãlcao, Santarém, Portugal) and the Rioja chef Francis Paniego (El Portal de Echaurren**, Ezcaray, La Rioja).
Rural gastronomy beyond the kitchen will be discussed in another of the round tables, in which Nandu Jubany, Luis Alberto Lera from Zamora, (Lera* Castroverde de Campos, Zamora), and Mallorcan Maria Solivellas (Ca Na Toneta*) will participate. , Caimari, Mallorca) and the Gran Canaria businessman Víctor Lugo, owner of Finca la Laja and Bodega Los Berrazales (Agaete, Gran Canaria); Miguel Warren, the first Revelation Chef of Bogotá Madrid Fusión, will talk about how to start a rural project of comprehensive haute cuisine in rural Colombia. And the possibilities of Artificial Intelligence in Rural Gastronomy will be discussed by physicist Eneko Axpe, NASA advisor and researcher at Stanford University, who will also hold a small live workshop.
Tribute to Gastón Acurio
During this morning session of Terrae, the enormous work carried out by the Peruvian chef Gastón Acuario, legend of world gastronomy, the first chef who helped change everything and who valued the enormous work of the producers, will also be recognized. Acurio will receive the Terrae 2024 Award for his contribution to local tradition and his work in favor of small producers. Before his intervention, a short documentary will be shown about Mistura, the great gastronomic fair that Acuario led for 11 years in Lima and that was born with the idea of making Peruvians vibrate with their food, of giving visibility to local producers, to the people from the countryside, to give importance to the cultural role of street corner cooks and for elite chefs to bring their dishes (unattainable for many) to all citizens at a moderate price.
Food in local restaurants
Terrae wants the rural chefs who are invited to attend the congress to get to know the local gastronomy up close and that is why, on Monday the guests will be spread across four restaurants in Gáldar and will try the menus prepared by the local chefs from La Trastienda de Chago, La Pizarra, La Cuarta and La Tasca by Juan Pedro.
In the afternoon, the congress will move to Finca La Laja, to visit the largest coffee plantation that produces in European territory. There, in one of the spaces on the farm, the Terrae Talks session will take place. A format of small mini-talks where all the chefs invited to the congress will intervene, talking about different aspects that equally affect rural chefs from different latitudes, such as the problems of visibility of many projects, the legal obstacles to cooking in the territory or the relationship of gastronomy with rural tourism. More than 40 rural chefs will pass through the Talks session stage. This format that will be developed at Finca La Laja will also be attended by José Miguel Herrero, general director of Food of the Ministry of Agriculture, Fisheries and Food.
Dinner for eight hands
Hacienda La Rekompensa (Arucas) will host Monday's eight-hand dinner, prepared by four chefs participating in Terrae, two from Gran Canaria and two from the peninsula. Two cooks and two cooks. Borja Marrero (Muxgo*, Gran Canaria); Jenisse Ferrari (Qué Leche!, Gran Canaria); Maria Solivellas (Ca Na Toneta*, Mallorca) and Vicent Guimerà (L'Antic Molí*, Catalonia).
On Tuesday, instead of having breakfast at the hotel, Terrae will take conference guests to enjoy a fruit-based breakfast at the La Gloria de Guía banana farm, the largest of all the Canary Islands. It will be the first gastronomic activity of a day full of surprises. This farm will be where the chefs will vote among the different candidates to elect the new 'rural mayor', although the result will be announced later, during the meal.
After breakfast, the group will move to the Arehucas Rum Distillery to see the largest rum cellar in Europe. There, it will be divided into two to also be able to visit the harvest at the Las Vegas sugar cane plantation and see in situ the manual work of cutting the cane. You can also try a cocktail made with guarapo freshly taken from the freshly cut cane.
The outdoor tent of the La Quisquilla restaurant in Agaete will host the meal on Tuesday the 30th in a cocktail format with different stations where Terrae guests will be able to discover different preparations with products from the island. There will be local fish and there will be no shortage of Gran Canaria cheeses or roast black pig leg.
This meal will also serve to proclaim the first mayor of rural chefs and also to collect Terrae's conclusions. To do this, after dinner work tables will be organized with the chefs present to prepare that final document.
Terrae will end this 2024 edition on Tuesday with the night of the stars. Three chefs from the peninsula from three different communities (Cantabria, Castilla León and Castilla La Mancha) with Michelin stars will cook menus for 35 guests each in three different restaurants in Gáldar and Agaete. For one night, in just a few kilometers, there will be three Michelin restaurants open in this area of the island. Nacho Solana (Solana*, Cantabria) will cook at La Pizarra, Sabores del Mar (Gáldar), Miguel Ángel de la Cruz (La Botica de Matapozuelos*, Valladolid) will cook at La Quisquilla (Agaete) and Fran Martínez (Maralba*, Almansa) will cook at the Casa Romántica restaurant (Agaete
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