The 4th International Conference on Rural Gastronomy brings together more than 50 rural chefs from Spain, Italy, Portugal, and Andorra in Gran Canaria
The public event ran out of its more than 6.000 samples and drew a large crowd to Villa de Santa Brígida Municipal Park
The more than 50 rural chefs participating in Terrae 2025 have drawn up a document in which they declare rural cuisine to be a cultural heritage and commit themselves to preserving and promoting it.
Ignacio Echapresto calls for 'the luxury of immediacy', while Leonor Espinosa calls for a commitment to the rural environment.
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This year, the conference will be held over three days in the towns of Agüimes, Ingenio and Santa Lucía, and will be attended by representatives from 17 autonomous communities, as well as Portugal and Italy.
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In recognition of all the work that Funleo has done in the kitchen and, since its creation, in the social sphere to defend indigenous communities and their values, including gastronomic values, the Colombian chef will receive the Congress Prize at this year's event.
Interview
The rural environment is not just one thing. It is multifaceted. There is the rural world as a tourist attraction. With Juan Camilo Quintero, chef at the Michelin-starred restaurant Il Poggio Rosso in the heart of Tuscany, Italy, we discover its peculiarities.
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As a spokesperson for her colleagues, Lera has presented demands and proposals to the Minister of Agriculture, Press and Food.
