The Princesa Yaiza Suite Hotel Resort 5* celebrated a memorable choral dinner prepared by seven chefs from different areas, combining island flavours with impressions from the north of the peninsula and neighbouring Portugal and Italy.
Salted fish, barbecue and the search for specialisation are the focus of the second day of Worldcanic.
Situated at the foot of Playa Blanca, the Brisa Marina restaurant, which has been run by Juan Cabrera 'el Majorero' for the past three decades, was the perfect setting for the celebration of a purely 'original Canarian' meal, created by its chef, Germán Blanco, who has become one of the leading figures in Canarian gastronomy.
With passion and knowledge, photographer and populariser Diego Rizzo guides us through Guatemala's volcanoes, the creators of the country's exquisite coffee.
 630.jpg)
Gastronomic union between the north of the peninsula and the island of Lanzarote through the valorisation of one of the most humble products of the pantry: legumes.
News
The cuisine and volcanic wines of Sicily will be represented at Worldcanic by Italian Michelin-starred chefs Viviana Varese and Accursio Craparo and sommelier Valentina Rizzi, while chefs such as Ricard Camarena and Fina Puigdevall have worked in the fields with unique products such as prawns from La Santa, pitaya flowers and strawberries from Lanzarote.
Interview
Young sommelier Valentina Rizzi has distilled the Sicilian larder into the liquid creations that accompany Viviana Varese's gastronomic adventure on the island.
Interview
Volcanic eruptions are a source of destruction, but also a source of opportunity. The geologist Llorenç Planagumà's recipe is to appreciate, understand and (sustainably) exploit them.
News
Wordlcanic will recognise the fieldwork and dedication to Etna of this German researcher from the Istituto Nazionale di Geofisica e Vulcanologia in Italy.
.jpg)
