Writes: Monica Uriel
One of the participants of the I World Tapas Championship, celebrated on Valladolid On November 8, he paid tribute to the producers was the Peruvian chef Francesco DeSanctis, with its lid "The face of Quinoa". A crisp of Quinoa, acevichada emulsion and dehydrated beet. The peculiarity was that it presented the tapa about framed photograph of Roger Pio Quispe.
Quinoa according to De Sanctis
The producer of Quinoa serving your restaurant Lima. Which led it to be recognized as the most avant-garde cover by the jury chaired by Alberto Chicote. “You always talk about the cook and the dish, but never about the farmer. That is why I wanted to pay tribute to those who cannot come ", he said. De Sanctis a Great Products convinced that “we cooks are only an intermediary between the product and the diner”.
The cook sees the Quinoa as one of the foods of the future. Because it is very nutritious - in fact it is the basis of campaigns to eliminate child malnutrition. It is also suitable for diabetics and vegetarians, which is why in 50 years time there are many tapas made with this food.
Production Quinoa has grown a lot in Peru and the main producing region is Puno. In addition, each time it pays better. Only 30 years ago it was a meal for chickens and it was paid very little and the peasants. As they may have disposed of the seeds, they did not. The Peruvian chef, who has started a kitchen "without labels" in his restaurant, explains to us, Sibaris Open Kitchen.
De Sanctis was one of the 15 finalist chefs of the I World Tapas Championship. Chefs from the five continents participated in it, which was held in Valladolid coinciding with the XIII National Competition of pinchos and tapas.
The champion cap of the national contest was the "Crayfish Ensaimada", by Igor Rodríguez, from Mallorca (restaurant Ham). The first international champion was the Norwegianor Oyvind Boe Dalevl (Statholdergaarden restaurant). For its "Norwegian cod in crunchy Jerusalem artichokes with seaweed."
