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Fourth Worldcanic kicks off in Barcelona
The fourth edition of Worldcanic was presented in Barcelona with a six-handed lunch with a distinctly volcanic character.
At the official presentation of the congress, held for the first time in Barcelona, Benjamín Lana, director of Vocento Gastronomía, highlighted the work of this meeting: "We have made visible and brought together a community that is spread all over the world". They are, as Lana says, "the people of the volcano".
People with a great capacity to adapt to these unique but very harsh ecosystems. "Selling sun and beach is easy, but boasting about fire and earth is much more complex, but it brings with it the values of the territories," recalls Albert Raurich, who, as well as being one of this year's speakers, also hosted the presentation of this fourth edition in Barcelona at his Dos Palillos restaurant.
A volcanic six-hander
As a small taster of what will be on offer in Lanzarote from 8 to 10 July, Albert Raurich, Fina Puigdevall and Joao Faraco, from the Coentro restaurant in Lanzarote, served a menu at the Dos Palillos restaurant as part of the presentation of this fourth edition of Worldcanic.
It was a six-course menu with a volcanic theme, combining the products of La Garrotxa, with which Les Cols works, with limpets and goat from Lanzarote and Raurich's Japanese proposals. As the chef points out, this country has more than a hundred active volcanoes and its own techniques based on cooking with sulphurous water or drying fish with volcanic earth.
Sashimi with aloe vera, onion royal, a classic from Les Cols and its defence of the most humble product of haute cuisine, or the superlative Carabineros de La Santa were some of the dishes that could be tasted during this menu, paired with Lanzarote wines from the Bermejo, El Grifo, Roca Negra and Vulcano wineries.
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