La fusión de Madrid seduce con caldo de peces y quesos en tinctaya
29 de enero de 2025
Marlene Figueroa receives Turespaña at the Fuerteventura stand and the Secretary of State for Tourism, who praised the flavor of the island’s products and has committed to helping position gastronomy as an important complementary experience.
A fish broth and a tasting showcased at Tinday today seduced the public and professionals on the third day of the XXII International Congress of Fusion Gastronomy 2025 Foods in Spain, positioning Fuerteventura’s gastronomy as a benchmark of quality, sustainability, authenticity, and durability.
The Minister of Tourism of the Fuerteventura Cabildo, Marlene Figueroa, and the councilor of the primary sector, Matías Peña, received the Secretary of State for Tourism, Rosario Sánchez Grau, who came with the Director General of the Institute, Miguel Sanz Castedo, and the president of Sabea España, Susi Díaz, who is also a renowned chef and dedicated a few complimentary words to the island’s products for their quality and taste.
Marlene Figueroa explained that they are trying to position Fuerteventura’s gastronomy as an attractive and complementary experience for the tourism offer, as they revalue the destination and showcase the island in a very special way, enjoying our recipes is best known by us.
For the Minister of Tourism, it is very important to highlight other competitive aspects of the island, such as the quiet life, sun and beach, outdoor sports, blue tourism, nature, etc.
In this sense, several meetings with tour operators and professionals in the sector, such as E-Drem, Destinia, LastMinutes, El Corte Inglés, have been held, who have managed to appreciate and enjoy the product and evaluate the complementary commitment to gastronomy as a way to revalue Fuerteventura as a destination.
The Minister of Agriculture, Animals, and Fisheries, Matías Peña, highlighted the quality of the local producers’ products and craftsmanship, which always have great acceptance at such events, which are an effective tool to promote and assist in this dissemination.
On this third day of the fair, the mayor of Oliva, Isaí Blanco, and the Council for Trade and Local Development, Alexandra Martín, who is working on highlighting the products and creativity of the municipality, presented a tasting of Tindaya cheeses from the cheese children at Vera Montelongo, generating great anticipation among attendees who appreciated the intense quality, texture, and aroma.
There was also a display of drinks distilled in Oliva, one of the most important tourist municipalities in the Canary Islands, at the Fuerta stand (Aguanche: Gin72+Mulata Kiss+Liquors) and among the gastronomic proposals was Chef Eduardo Gutiérzz Calero from the El Callao restaurant, presenting a «fish in the traditional island style, with fresh fish from El Cotillo, and later with cauliflower, miso, and green leaves.»
