Excelencias Gourmet - - Opinión -

In terms of gastronomy, both in Spain and Iberian Ame­ri­ca, 2018 is going to be a year of trend con­so­li­da­tion. The­re is no doubt about the emer­ging “four-s” cuisine (Salutary, Solidary, Sustainable and Satisfactory) as a de­mand for to­day’s co­oks and ho­te­liers, gas­tro-en­tre­pre­neurs, who are to adapt to the lack of ru­les in­tro­du­ced by free­dom cuisine.

Iberian Ame­ri­ca, a te­rri­tory that hou­ses uni­que food and be­ve­ra­ges, will keep on fos­te­ri­ng the va­lue of that raw ma­te­rial –the Iberian Ame­ri­can Gastronomy Aca­demy’s goal–; thus prai­sing its qua­lity, di­ver­sity and in­tro­du­cing it in lo­cal gas­tro­no­mic of­fers, ran­ging from the most re­now­ned res­tau­rants in gui­de­books and in­ter­na­tio­nal clas­si­fi­ca­tions, to the hum­blest spa­ces.

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