Consumption ‘kilometre zero’ is present during the Agriculture, Livestock and Fishing Fair
The chef of the restaurant Vulcano, Fran Vilela, inaugurated the programme called “De la Gavia a la Mesa” (From the Field to the Table) during the XXXII edition of the Feaga Fair of Fuerteventura with a conference about vacuum cooking and its application on the Majorero cooking. Fuerteventura's Cabildo, therefore, incorporated for the first time the promotion of “kilometre zero” consumption in the programme of Feaga. Vilela gave the public some advice on how to add aroma and flavours to local products such as goat meat, amongst others. The programme “De la Gavia a la Mesa” also included an exhibition with 15 chefs from various restaurants, coordinated by the chef Marcos Gutiérrez and included conferences about Canarian cheeses in cooking and matching them with wines from La Palma. Furthermore, students in Cooking classes from the IES Puerto del Rosario school took part in a gastronomy show-cooking with products from Fuerteventura.