23 Nov Mesturas wine & food - Gastronomic experiences
Mesturas Wine & Food is a newly created project. It was launched in September 2022.
This project is the brainchild of three great professionals in the sector, who have decided to promote the added value of the agricultural sector, with the creativity and professionalism that characterises them.
Mesturas Wine & Food seeks to broaden the knowledge of consumers in the Enogastronomic culture. Explaining in detail the ingredients and preparation of the products to be tasted, as well as the steps to follow when making the pairing, so that the experience is widely formative and enriching for all participants.
Since its beginnings it has been a very popular activity, as demonstrated by the 8 pairings carried out to date for the Town Councils of Tijarafe and Puntagorda, which favourably endorses the initiative and its contribution of value.
The project consists basically in the realisation of Enogastronomic days, living a complete experience that pleases a great variety of senses, with the tasting of excellent tapas made from local and seasonal products and the tasting of different wines D.O. La Palma.
To achieve an optimal result of the experience, it is necessary to plan the event at least two weeks in advance. The necessary scandallos for the preparation of the products to be tasted, as well as the selection of the wines with which the pairing will be carried out depending on the public attending on each occasion.
The aim is to adjust each and every one of the details involved in the development of the day, with the sole objective of guaranteeing a complete experience that provides the acquisition of adequate knowledge to appreciate and value local products.
The idea with this project is to reach all audiences above the legal minimum age for alcohol consumption, who wish to live a high-value experience on the island.
The value contribution of this project is focused on the vital and professional experience of each of the members of the team, which enables them to offer an excellent experience that creates stories within the participants thanks to the creativity and passion with which it is developed.
As well as the great ability to connect with the public when it comes to transmitting information about the products they are eating and drinking at any given moment. It also develops the ideal steps to follow in a wine tasting, so that participants can distinguish the different types of D.O. La Palma wine.
TEAM RESPONSIBLE FOR THE PROJECT:
Diego Rodríguez Gómez, Higher Technician in Hospitality and Tourism and Higher Technician in Oenology and Viticulture. With a long professional career and more than 27 years of continuous training in the areas of
of; Head Chef, Technical Teacher and Enogastronomic Advisor.
José Antonio Barreto Pérez, Sommelier and Higher Technician in Viticulture. With 4 years of experience in the wine sector.
Juan Carlos Rodríguez Curpa, Kitchen Technician. With more than 20 years of experience in the sector as Head Chef, he is continuously training and participating in different innovative projects in the sector.
ECONOMIC DATA:
Amount to be determined according to the number of participants, starting from a minimum of 35 participants to guarantee viability.
OBJECTIVES TO BE ACHIEVED WITH THE PROJECT:
In such a globalised world, where people have greater access to information and experiences, offering unique and pleasurable experiences that increase the state of well-being is highly valued.
Publicising the potential of local products and their reach increases the value placed on them and therefore their consumption and choice.
To promote the culture and customs rooted in the island.
INNOVATIVE CHARACTER OF THE PROJECT:
Within the framework of the circular economy, the project aims to promote the consumption of fresh and local products. The products used in the production are mainly locally produced and the wines are D.O. La Palma.
The relevant anecdote of this project is that the first day was held at the Puntagorda street market, choosing from the different stalls the products to be used for the elaboration at the same time.
The planning of product requirements is carried out with a special focus on reducing the
waste generation.
