The island’s delegation will promote synergies between the food, catering and tourism industries, with the Commitment to Responsible Tourism as a reference point for the strategy.
Mallorca’s stand has a large representation of local produce and offers showcasing throughout all the days of the 22nd edition of this international fair, in which 200 exhibitors are taking part.
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Mallorca showcases gastronomy and local produce
Mallorca is present this week at Madrid Fusión to vindicate the quality of its gastronomic culture and its top-quality local produce. This is the 22nd edition of this leading international fair, which is being held from 20th to 31st January, and at which the island has its stand through the Consell de Mallorca-Fundació Mallorca Turisme.
The Consell de Mallorca’s Executive Councillor for Tourism, José Marcial Rodríguez, together with the Director of Tourism for Demand and Hospitality, Susanna Sciacovelli, are leading the Mallorcan delegation at the fair to support the sector and encourage the generation of synergies between the food, catering and tourism industries.
Rodríguez stressed that “Mallorcan cuisine is one of the cornerstones of the island’s culture and tradition. The island has a unique flavour and possesses an autochthonous product whose production and preparation have spanned centuries. Elaborations that have been passed down from generation to generation, maintaining their essence and preserving the roots of a unique culture, tradition and history”.
In this sense, “at the Madrid Fusión stand there is an excellent representation of local produce, produced and elaborated entirely on the island, under strict criteria of respect for the environment and care for the identity so that the flavour of today remains faithful to what it was generations ago”.
Also present at the stand are a total of 8 co-exhibitors representing some of the island’s most representative local products, such as D.O. Oli de Mallorca, Flor de Sal des Trenc, IGP Sobrassada de Mallorca, Agromallorca, Es Garrover de Mallorca, as well as D.O. Binissalem and Vi de la Terra. The IGP Ensaïmada de Mallorca also participates as a collaborator.
The programme planned for the three days of the fair focuses on showcasing the most characteristic elements of Mallorcan gastronomy to the thousands of visitors who attend. To this end, several showcasing sessions have been organised every day with dishes created by the Escuela de Hosteleria de las Illes Balears. This year, the teachers and students of this higher education centre, which is part of the University of the Balearic Islands, will be in charge of transmitting to experts and professionals the most outstanding aspects of the culinary and gastronomic culture, using local products. Specifically, a team of chefs made up of professors Irene Luján and Lluís Cardell, accompanied by students Antonio Bestard and Noelia Arbós, have travelled to Madrid. Also present is a catering team made up of professor Pablo José Serrano and student Francisca Bibiloni.
The Pledge, for Responsible Tourism
Precisely the island’s gastronomy and local produce are key elements for the objective of tourism development that the Consell’s team has designed. Mallorca is changing its model through the Pledge for Responsible Tourism. In this context, gastronomy is a key element, as it is one of the cornerstones of Mallorca’s essence and identity.
In this regard, the councillor stressed that “we are working to maintain the essence, identity and image, focusing on protection, regeneration and preservation. Tourism is the main economic engine of Mallorca and our aim is to improve the island’s coexistence within a framework of sustainable development of tourist activity.
The highest representative of tourism on the island concluded that “we must protect and regenerate the qualities and values that make this island a wonderful place to live, as well as a wonderful place to visit”.