HomeFalcónFestival of flavors aims to turn Falcón into a gastronomic destination

Festival of flavors aims to turn Falcón into a gastronomic destination

For the first time in Falcón, the Gastronomic Heritage Festival is held, regarding the 23rd anniversary of the Cocuy designation of origin

Next May 22, Venezuelan Gastronomy Day is celebrated in the country, for which the Chamber of Tourism of the Falcón state (Caturfalcón) together with the gastronomy movement of the region organized the first Gastronomic Heritage festival, Cocuy segment, regarding the commemoration of the twenty-third anniversary of the designation of origin of the cocuy pecayero.

The president of Caturfalcón, Richard Zambrano, stated that on May 22 and 23, the state becomes the culinary center of ancestral knowledge and flavors with various activities where chefs, researchers and cultivators come together to project Falcón as a gastronomic destination of Venezuela and the entire world.

In this sense, he argued that the initiative seeks the exchange and acquisition of knowledge, techniques and other skills to demonstrate the versatility of native flavors.

“This date was chosen for the achievement of the designation of controlled origin of the Cocuy pecayero, an ancestral drink that today is part of the culture, heritage and idiosyncrasy of the Falconian, which is why we proposed to turn Falcón into a gastronomic destination that shows the diversity,” he explained.

Zambrano indicated that the entire effort has been accompanied by the mayors of the Sucre municipality (La Cruz detreata) and the Miranda municipality (Coro), in addition to the Falconiana Tourism Corporation (Corfaltur) representing the government.

He said that the idea generated by the chefs takes the first step to encourage a tourist activity that goes beyond natural, historical and heritage attractions, as it focuses on the palate.

The organizing committee discussed the details of the festival. Photo: Josmary Escalona

Extensive agenda full of tastings

The member of the organizing committee, Zulibet Yusti, explained that on May 22, the activities will be carried out in Pecaya (Sucre municipality).

There, the members of Infalcosta together with the Cocuy producers will show the exhibitors, chefs and other guests the stills and laboratories for the processing of Cocuy.

They have also established a meeting with artisans and producers that will generate actions for the sustainability of the crop, strengthen production and defend the designation of origin.

Meanwhile, for Thursday, May 23, the programming will be active starting at two in the afternoon, at the Bolívar de Coro club.

In this place, the agenda will open with the exhibition of producers and entrepreneurs of the native Falcón, among them, the Virgen de Guadalupe farm, Capricoro, among others.

A cultural group, Danzas Eleggua, will also perform to liven up the event, open to the public and completely free.

Among the conversations is “Ancestral flavors and flavors of the Venezuelan Gastronomic Heritage, Agave segment” by chef Luis Nieto.

Then the conferences “Distilling history” and “The Germans and coffee in Táchira” will be held, led by Juan Bautista Rodríguez from the Bartenders Academy and Víctor Moreno, as special guests.

There will also be a tasting of Cocuy pecayero by sommelier Belkis Croke and a gastronomic tasting with arepa peeled, cachapa, arepa jojota, custard, cheese and forro shots.

The closing will be with a cinema forum of the documentaries “La Danza del Cocuy” and “El wonderful Agave Cocui”, to generate a debate that will be moderated by Oscar Abreu.

“Everything was designed so that Falconians can enjoy an event full of what is ours, what differentiates us from the world and makes us so attractive, for them the invitation is open to all who are interested, to the private, public, and cultural sectors.” , Yusti stated.

Active cooking schools

The president of the Falcón Culinary Association, Luis Enrique Nieto, assured that the occasion is conducive for chefs from the region's schools to learn about the diverse use of local ingredients and how to project them for an inclusive gastronomy.

“We want this sector to develop, so that many tourists come to enjoy our dishes. At the same time, we pursue the premise that our chefs create unique gastronomic elements,” he stated.

Meanwhile, the director of La Mía Cucine Gastronomic Art, Antonio Cetro, maintained that from the culinary perspective these types of events promote academic projection because they prepare the chefs.

“We do not want to remain in the guataca as they say in popular slang, but rather let us go further so that the chefs see the breadth of their work,” he added.

In turn, he said that the activity allows improving hotel service from restaurants, which presents weakness and the purpose is to strengthen tourist activity.

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