Presentation

From 'terroir' to 'marroir': a tribute to the family and the local fishermen

The Italian chef who best reflects the memory and the territory of a dish and its relationship with the sea.

Pino Cuttaia coined the term 'marroir', as opposed to 'terroir', to pay homage to his family's cuisine and the local fishermen.

Partners

Organizer

Vocento Gastronomía

Main Sponsor

Cabildo Tenerife Tenerife

Official Hotel

Villa Cortés

Official Supplier

Aquanaria Makro

Sponsors

Fagor

Collaborators

Arona Cervezas Victoria El Locero Le Noveau Chef