The Torres brothers highlight the value of the Canarian banana for the kitchen
The cooks Sergio and Javier Torres visited last Tuesday a banana plantation in the north of Tenerife, with the aim of knowing the first hand of the plantain crop and the reasons that make the Canarian banana, a unique product in its category. Thus, they have expanded the level of detail on the properties and characteristics of the product with the aim of sizing the possibilities offered for the professional and home kitchen.
On this day, the Torres brothers have had the opportunity to get closer to the different phases of the banana production process, and to know all the work behind each kilo of banana and the differences that make this product unique. Particularly, its organoleptic quality, highlighting its flavor.
“For us it has been a luck to be able to get close to a handcrafted process of cultivation and to really know the particularities of a product that is as familiar to us as the Canarian banana,” said Sergio Torres. “This visit has reinforced our idea of the great potential of Canarian bananas in the kitchen both professionally and at home, something that undoubtedly motivates us and we want to expand and deepen.”
The renowned chefs, who recently received their second Michelin star, have visited the banana plantation of the Canary Islands to learn in depth one of the most characteristic products of Spain.
The Torres brothers, who know food from the most remote corners and diverse cultures, believe in avant-garde cuisine, but always supported by the value of the product. For this reason, they have been interested in knowing in depth the whole process behind the banana plantation in the Canary Islands, and they have been especially surprised by the enormous work and craftsmanship that is carried out in all phases of production and respect for the environment to which the production responds.
Javier Torres stressed that “the Canarian banana is already part of our cuisine in some of the dishes we make, but it is a product whose organoleptic characteristics we are sure will allow us to introduce it in many surprising and novel formats within our kitchen and take it much further than usual. It is a product that accompanies us constantly but a great unknown in the kitchen that has much to contribute”.
Domingo Martín, president of ASPROCAN, affirmed that “having the visit of two chefs of the prestige of the Torres Brothers is without a doubt a privilege for us, and especially having the opportunity to know in depth the great work of all the producers and workers what is behind our product and who have known how to appreciate its particularities and its potential to use it in their kitchen. ”
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