WHAT IS TERRAE?
Terrae is back, the congress of rural chefs, a unique event that aims to provide visibility and support to the work of chefs in the most depopulated areas, allies of tourism, of life in the villages and an important tool in the fight against depopulation. The congress defends rural environments as generators of life and wealth through gastronomy.
The gastrorural challenge
How we can help create a much better local food system in the future. The fight against depopulation from the kitchens.
Traveling Congress
Interdisciplinary work tables, show-cooking, round tables, visits to farms in Gran Canaria, gastronomic dinners and popular activities.
Rural restaurants
A congress to defend rural gastronomy from a vision of commitment, quality and modernity and to debate and enhance the work done in small environments.
Sustainability
To orient production towards sustainable products with a better future and to fight against the obstacles to their commercialization.
Artisanal food
To help independent, artisanal and small-scale food producers and retailers overcome barriers to marketing.
Positioning Gran Canaria
As a rural gastronomic destination, a European natural treasure and a region committed to the responsible exploitation of resources and the sustainability of ecosystems.
Biodiversity treasure
Gran Canaria is a book full of stories whose pages run through centuries and millennia. And also a treasure of biodiversity with jewels that shine everywhere between the coast and the summit. Unesco has embraced these archaeological, ethnographic and natural values with the declaration of almost half of its territory as a Biosphere Reserve, in addition to a wide marine strip, and as World Heritage in the figure of the Cultural Landscape of Risco Caído and the Sacred Mountains of Gran Canaria.
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PROGRAMME
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NEWS
THE LATEST IN RURAL GASTRONOMY
News
Gran Canaria will host Terrae, the rural cuisine congress, from 28 to 30 April.
More than 40 rural chefs from different countries, most of them with Michelin stars, will meet from 28 to 30 April in Gáldar, Arucas, Agaete and Guía to share their concerns, projects and experiences.
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Interview
The prodigal sons of country cooking
Nothing in this life lasts forever. And what is done can be undone. In this sense, there are many young chefs who, despite having left their hometowns to grow professionally, decide to return and bet on their territory. What made them take this decision? Some of them tell us.
News
Gastón Acurio, the chef who looked out beyond his kitchen
The second round of Terrae is giving an award to a chef who introduced the world to Peruvian cuisine, Gastón Acurio.
Interview
The cheeses with philosophy of Juan Ocaña
No one doubts the important role that producers play in gastronomy. They can and do make a difference. This is the case of Juan Ocaña, a goatherd from Málaga, who turned around his family's cheese dairy in the Sierra Crestellina (Málaga).
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