BARRICAS / BARRILES DE ROBLE / BARRICAS DE MADERA
EXTRA VIRGIN OLIVE OIL
The flag of the Basque gastronomic event in Madrid Fusion, in which this region has introduced its "deployment of tourist experiences" in food and wine, has received more than 2,000 visits. Cuisine and wine have become two of the "axis tractors" Basque tourism, which last year achieved its record of entry of travelers, with nearly 2.5 million visitors. As part of the tenth edition of Madrid Fusion, the Deputy Minister and the Director of Tourism, Pilar Zorrilla and Isabel Muela, respectively explained the main proposals in this field offers Euskadi in a press conference, accompanied by Basque chefs, including three Michelin stars Juan Mari Arzak, Pedro Subijana and Martin Berasategui.
Also present other Basque chefs ringside as Andoni Luis Aduriz, Mugaritz's; Josean Alija the Nerua or Sagartoki Senen Gonzalez. Most of them participate in the event in Madrid as speakers.
Subijana: "We have worked and we look beyond who we are"
Muela has submitted three proposals Enogastronomic that promotes Euskadi, as aromas and sights of the Rioja Alava, in which "the Enobús travels Rioja Wine Route Alavesa and winemakers show tourists the secrets of winemaking" .
He has also presented txotx A cry that allows visitors to "enjoy the experience of a cider with the barrels of where you serve it directly while enjoying a delicious menu of cider" and Learn initiative with Daniel Garcia in the you access the lab "one of the magicians" of Basque cuisine.
Arzak has stressed that in the Basque country eats "luxury" and, not surprisingly, in San Sebastian pintxos were invented and the flags that now look on the bars not only in Spain. Berasategui has emphasized that the "professionalism and nobility" that distinguishes the Basques guarantees "an unforgettable journey," as something that has coincided with Luis Aduriz, for whom a tourist experience in your region "has to endure in the memory because it is linked to the emotional ". And Subijana said "after 40 years of fighting," the chefs have been chosen as "standards of the Basque Country", not only for his culinary skills and his Michelin stars: "We have a group, we worked and we look out what we are, workers, collaborators and nothing selfish ".
Meanwhile, Andoni Luis Aduriz, chef of Mugaritz restaurant, two Michelin stars, and the AZTI also presented today in Madrid Fusion, the International Journal of Gastronomy and Food Science, "the first international journal that brings together science and gastronomy" and which aims to become a channel of communication "reference" for chefs and scientists around the world.
Aduriz and market director AZTI-Tecnalia, Begoña Perez Villarreal, have been commissioned to explain this new proposal arises, among its objectives, serve as "record for culinary knowledge." The intention of the promoters is that, "both the historical and culinary heritage as anything that is currently emerging in the kitchen, is perfectly collected from the theoretical standpoint ECHNICAL and, thus, will have a rigorous proof ownership or authorship of a new dish or a new proposal. "
The first issue includes an article on the introduction to the cuisine of the priprioca, a plant whose roots Amazon oil is extracted "prized for its aromatic properties" and used so far for purely cosmetic. The journal has an editorial board composed of internationally renowned chefs, such as Brazilian Alex Atala, Peru's Gaston Acurio, Barbara Santich Australian, American or British David Chang Heston Blumenthal.