Demonstrations with fish from the national sea are the highlight of the Hotel and Catering Fair, taking place at the Makro Shop in Albufeira.
«The consumption of fish by the Portuguese is significant, which explains the highlight and the demonstrations to be carried out in this edition of the Hotel and Catering Fair, promoted by the brand in Portugal», explains Makro.
In the program, there are several moments where fish will be the main raw material for the demonstration of techniques or preparation of dishes, among which we can highlight the cutting of swordfish, the masterclass and the actions of dissemination of the slaughter technique Ike jime, which promotes the sustainability and quality of the product, by Chef Miguel Bértolo, ranked 2nd in the last edition of World Sushi Cup.
DaCulatra oysters, fish from the Azores marketed by Fat Tuna, mussels from Barlovento, sea bream and sea bass from Aqualvor and the innovation brought about by seaweed produced in Portugal by Algaplus, are some of the premium products that have attracted the interest of consumers. more than 3.000 visitors expected at the fair, looking for novelties and new gastronomic solutions.
During the three days of the fair, Makro customers have the opportunity to attend the masterclass with chefs Louis Anjos from the Bon Bon restaurant, Leonel Pereira from the São Gabriel restaurant, João Oliveira from the Vista restaurant, Celso Padeiro from the ACPP culinary competition teams and Miguel Bértolo.
The Hotel and Restaurant Fair is taking place at the Makro Store in Albufeira and aims to promote regional products and launch innovative products and concepts, as well as solutions for different consumption moments, through workshops, trainings, demonstrations, among other activities.
Comments