January 24, 2022 1:50 pm

Worldcanic cooks its second day in magma




Erected by César Manrique in the Mountains of Fire, in the heart of Timanfaya, the El Diablo restaurant It is the only restaurant on the island where it is cooked directly from the ground, specifically thanks to the pockets of volcanic magma that were concentrated in it after the Timanfaya eruption in 1730. And it was here that the meal of the second day was celebrated. of Worldcanic, which has had the participation of Siggi Rafn Hilmarsson, a baker in Laugarvatn Fontana (Iceland), and Paulo Costa, chef in Caldeiras e Vulcões (Azores), who have demonstrated their mastery of cooking over volcanic heat in the best possible setting.

The Icelandic and the Portuguese had already detailed in the morning presentations held at the La Geria Testeina Farm, the wine growing area erected by the volcano in the center of Lanzarote, how it is cooked directly on hot springs.

Hilmarsson taught how he makes his rye bread; Costa, the most famous stew in the Azores, the ‘Furnas stew‘. Both, made in pots that are buried so that the thermal waters of landscapes shaped by volcanoes cook them. They had explained it by mouth. In the food it showed.

The Icelander brought a toast of his bread accompanied by smoked trout and Icelandic butter; the Portuguese, a caldeira with cod that he cooked on the grill at El Diablo. «It is another form of cuisine from the land. I usually do it underground. Here, it is placed on top of a grill that receives the heat of the magma that is underneath ”, he commented while the assistants were understanding the flavor of the earth. They just made it with the local chef’s roast pig, Roman MendezObviously made on the geothermal grill that the diner receives at 290º when entering the restaurant.

Pedro Santana (Casa Brígida, Lanzarote) and its salad of old dry (one of the island’s king fish) with jable sweet potato (another unmissable product of Lanzarote) completed the list of participants in the meal; Fina Puigdevall and Martina Puigvert, one of the chefs participating in this Worldcanic event. The chefs of Les Cols –two Michelin stars–, a restaurant located in the Catalan volcanic area of La Garrotxa, they explained: “The volcanic soil weighs so little that it allows the water to flow better and that results in excellent, subtle, sweet products.” In his case, for example, buckwheat, “the most representative product of the area”; the Santa Pau bean or the sweet onion.

Sigudur Rafn during the second day of Worldcanic

“A big eruption can happen again”

The cooks had demonstrated the versatility of products from the volcanic territories, “a palpable fact that occurs due to the also variety of types of volcanoes”, contextualized the French volcanologist and founder of the Volcano Active Foundation, Anne Fornier. “And because there are many types of volcanoes, we must know them all, in order to anticipate and mitigate their future damage.” Fornier explained that there are more than 1,500 active terrestrial volcanoes in the world, of which only 40% have a monitoring system, which is why he encouraged studying them.

To study them and let scientists travel and investigate to “be prepared for future volcanic phenomena, because we are not aware.” «The last major eruption we have had worldwide was in 1815 (Tambora, Indonesia). So it is more than 200 years since we have experienced an eruption of global impact and we have forgotten, and that is dangerous because it can happen again. We know it from the system of occurrence », he warned.

The announcement was made. It only remains “to be aware and work to mitigate its effects, to become more resilient and less vulnerable.” The Costa Rican volcanologist Gino González said it yesterday; Fornier repeated it today and also Llorenç Planagumà, a geologist and Fornier’s partner at the Volcano Active Foundation, who also recalled that, “although it is true that volcanoes are a danger to society, it is also true that their consequences can become a social and economic benefit.”

The second day of Worldcanic also featured a round table that captured the essence of the island. Three local companies participated, demonstrating that it is possible to live off a volcano: Wine Shop Lanzarote & Wine Tours, Ecofinca Vegacosta and Bodegas Vega de Yuco. The day ends with a dinner at Kamezí Deli & Bistro, in Playa Blanca, with the participation of Chele González (Gallery by Chele, Manila, Philippines), Liko Hoe (Waiahole Poi Factory, Honolulu, Hawaii) and José Alberto Díaz (El Sitio, La Palma). More volcanic cuisine. Because it exists and it has more flavor.

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