Worldcanic will emphasize the uniqueness of volcanic gastronomy

The quality and uniqueness of the products grown in volcanic lands surprises the cooks and about this pantry and how to improve the way of life of the people who inhabit it will treat Worldcanic, the first international congress of volcanic cuisines and ecosystems, which will host Lanzarote (in the Spanish islands of the Canary Islands).

It will be from December 1 to 3 on the island, it will bring together cooks, scientists and farmers from volcanic countries such as Spain, Iceland, Hawaii, Chile or Costa Rica in presentations, workshops and culinary demonstrations, in addition to hosting various activities to raise funds for the Cabildo of the Spanish island of La Palma, whose volcanic eruption has shown “a reality unknown to the rest: the adaptation of people to these environments ”.

This was highlighted by Anne Fornier, volcanologist and president of the Volcano Active Foundation, aimed at improving the lives of those who live in areas of volcanic risk; He also sent a message of encouragement to the inhabitants of La Palma, since, after the eruption, life returns to that land “in an average of four to five years”, it is “much more fertile” and due to its high minerality it produces ingredients “Tastier”.

The wines of Lanzarote, the tomatoes of Sicily, the coffee of Costa Rica or the beans of Sant Pau are some examples of the unique pantries created by lava, has been exhibited at the presentation of this congress this Friday in Madrid, where La Palma and its inhabitants have been very present through messages of support and solidarity.

“It is a unique event, we have not found anything like it,” said Benjamín Lana, general director of Vocento Gastronomy, the division in charge of organizing this congress that will share the gastronomic experiences of different volcanic communities that “have a lot in common and also many singularities ”.

One of the speakers will be Fina Puigdevall, whose famous Le Cols restaurant is “between two volcanoes” in Olot (Girona) -in the northeast of Spain-, she recalled, and this is reflected in dishes such as volcanic vegetable broth.

You will be accompanied by chefs who also take advantage of the volcanic native pantry such as Viviana Varese (Sicily), Liko Hoe (Honolulu), Chele González (Manila) or Siggi Rafn Hilmarsson (Iceland), the only baker in the world who makes bread with lava.

Chele González, from Gallery By Chele (Manila), announced that she will show her work with indigenous communities and their ancestral cuisines based on their relationship with volcanic environments.

This congress is sponsored by the Cabildo de Lanzarote, which will be its headquarters for at least the next three years, announced its Minister of Economic and Tourism Promotion, Ángel Vázquez, who highlighted the power of gastronomic tourism on the island precisely due to its products unique for its soil.

For his part, the head of Saborea Lanzarote, Juan Betancort, pointed out that with worldcanic They want to create a space for reflection from different perspectives on the vision of the producer who has had to interact with the land in adverse conditions and on how cooks interpret those ingredients.

He recalled that the eruption of Timanfaya (Lanzarote) in 1730 buried 23 villages and caused the emigration of hundreds of people, but in return transformed a desert island into an orchard that led to a “kitchen of ingenuity” and a gastronomy that “speaks of the landscape” and eventually the population doubled.