After the destruction of the lava comes the opportunity. It is the message of hope that exudes the first Worldcanic volcanic cuisine congress, in which chefs, farmers and scientists from countries affected by the eruptions will show the quality and uniqueness of the products grown in these lands.
From this Wednesday until Friday, the Canary Island of Lanzarote will host experts from volcanic countries such as Spain, Iceland, Hawaii, Chile or Costa Rica in lectures, workshops and culinary demonstrations, in addition to promoting activities to raise funds for the Cabildo de La Palma, whose volcanic eruption has shown “a reality unknown to the rest: the adaptation of people to these environments”, says the volcanologist Anne Fornier, one of the speakers.
President of the Volcano Active Foundation, aimed at improving the lives of those who live in areas of volcanic risk, highlights that after the eruption, life returns to that land, which becomes “much more fertile”, “on an average of four to five years ”, and due to its high minerality it produces“ tastier ”ingredients.
Wines from Lanzarote, tomatoes from Sicily (Italy), coffee from Costa Rica or beans from Sant Pau, in the Girona region of La Garrotxa, are some examples of the unique pantries created by lava that will have a presence in this singular congress.
One of the speakers will be Fina Puigdevall, whose bi-star restaurant Le Cols is between two volcanoes in Olot (Girona) 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.
The director of Geosciences of the CSIC, Joan Martí; the president of Volcanes Sin Fronteras (Costa Rica), Gino González, or the doctor in Earth Sciences Frédéric Lécuyer (France).
Worldcanic is sponsored by the Cabildo de Lanzarote, an island that will be its headquarters for at least the next three years, and, according to the head of Saborea Lanzarote, Juan Betancort, with this congress they want to create a space for reflection from different perspectives on the vision about the producer who has had to interact with the land under adverse conditions and about how cooks interpret those ingredients.
During his presentation, he recalled that the Timanfaya eruption 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.
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