Santo Domingo.- Renowned chefs from the Dominican Republic and representatives of Macadamia La Loma, learned the details of Slow Food International’s Alianza de Cocineros project and their commitment to fight for “good, clean and fair” food, specifically supporting initiatives that defend local cultures and food biodiversity.
At the event, the activist and spokesperson for Slow Food through the Cibao Sur RD Community, Carlos Estévez, presented the objectives of this alliance, including the use of local and good quality ingredients, which are produced with traditional techniques and knowledge. , with respect for the environment, the landscape and animal welfare, granting visibility, dignity and a fair value to the producers and their work.
Estevez explained that the Slow Food Cooks Alliance is a network that unites cooks from all over the world and among its objectives are: to encourage the creation and strengthening of direct relationships (work, collaboration, friendship, solidarity) between cooks and producers; safeguard agro-food biodiversity in danger of extinction; promote local gastronomic traditions and craft knowledge; raise awareness of the need to make consumption decisions that are sustainable; among others.”
This event had Macadamia La Loma as its host product, as an example of regenerative agriculture that promotes the conservation of biodiversity and the inclusion of communities.
On his side, the president of Corporación Agrícola La Loma, Jesús Moreno, spoke to those present about the importance of quickly changing eating habits to save the planet and explained how Macadamia La Loma is contributing to changing these habits.
“We believe that macadamia is healthy for human beings and for the planet, and our commitment is an agriculture that preserves the nutrients of the soil so that its fruits last through the decades,” said Don Jesús Moreno.
Hodelpa Nicolás de Ovando supported this activity by developing an exclusive menu made by Chef Alberto Rodríguez based on La Loma macadamia nuts. With this menu, the Hotel supports the regeneration of the mountains of the Dominican Republic and demonstrates a commitment by the Hodelpa chain to preserve biodiversity, spread the value of local products and encourage an increasingly sustainable gastronomy.
The attendees tasted the gastronomic proposal which included a welcome cocktail, Banana and macadamia Mofonguito with macadamia and annatto cream; Fish ceviche with leche de tigre with macadamia and sweet potato; Catibía stuffed with stewed goat with ripe plantain and macadamia sauce; Sweet bean panna cotta with macadamia tile and a delicious mini coconut, macadamia and dulce de leche tartlet.
The event was also attended by representatives of the main culinary organizations in the country such as the Dominican Academy of Gastronomy, Fedoga, the Dominican Culinary Association, the Dominican Academy of Gastronomy, Adochef and Fundación Sabores Dominicanos, which expressed their support for this initiative. .
