Land and sea in Lanzarote
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Land and sea in Lanzarote

  |   Art, Business

The Centres for Arts, Culture and Tourism of the island have presented a new gastronomic compilation at the Monument of Campesino (Farmer’s Monument), which sits on the ancient flavours and scents. Prawns from La Santa, potatoes and sweet potatoes from the volcanic land have significant presence in the culinary creations.

In the geographical centre of Lanzarote, this work of César Manrique, full of symbolic references stands out: the architectural ensemble of the ‘Casa-Museo del Campesino’ (Farmer’s Museum –House) and monumental sculpture of the Monument to Fertility.

They have reached agreements with farmers, ranchers and fishermen to serve as providers to the pantry of Monumento al Campesino and maintain the charm of raw materials that are in season for islanders and visitors.

The letter indicates a clear commitment to local product for casseroles and stews; fried goat’s cheese sticks with cactus jam, the famous octopus grilled with green mojo, the recognised party meat of canary pig and a goat meat’s stew, as starters, can give an idea of a recipe inspired by the primeval roots of the island. It also provides a tribute to the emblematic legumes: stews of lentils, beans and chickpeas are mixed with millet broth and with ‘gofio’ blanching with white onion as first courses.

Under the name “Canary Temptations” we find pastry specialties such as the explosive volcano in Lanzarote, the semi cold gofio with acid lime ice cream parfait, the almond ‘bienmesabe’ with vanilla ice cream or a local fruit salad.

Food and wine destination

Making the islands a benchmark in quality wine tourism is the objective pursued by administrations and the primary and tourism sectors, as addressed in the First Meeting of Agro-tourism Canary Islands, held in Puerto del Carmen.

Thirteen million tourists choose the Canary Islands as a destination and on the island we are working towards our gastronomic offer (food and wine) being another attraction for the trip.

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