The 13th edition of the Varadero Gourmet International Festival concluded this Friday with success, after three days of intense work that included conferences, exchanges, product presentations and pairings.
According to the participants, the event fulfilled its objective of contributing to the “Safeguarding Cuban Creole Food”, because during the different presentations the presence of native dishes prevailed, including roast pork, lamb chilindrón, ropavieja, fried cow, tamale in a casserole, fried snapper and stuffed tostones.
Speaking at the closing ceremony, the vice minister of tourism, Adalberto Venero Lemus, called the participants in the event to make every day a festival like this to satisfy clients, while recognizing the work carried out by workers in the sector to implement high Cuban cuisine.
During the ceremony, prizes were also awarded for the best starter, best dish main course, best dessert, best pairing, best service, best stand and best team animation that fell among others on companies such as Palmares, the hotel group Cubanacan, Meliá Hotels and Cuba Ron.
During the final ceremony, it was announced that the 14th edition of this festival will also take place in Plaza América next year, dedicated to the evolution of Creole cuisine. This 13th edition was organized by the non-hotel group Palmares, the Ministry of Tourism and the Cubasol company.
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