{"id":29135,"date":"2021-10-29T08:48:10","date_gmt":"2021-10-29T12:48:10","guid":{"rendered":"https:\/\/blgnoticiassantodomingo.net\/?p=29135"},"modified":"2021-10-29T08:48:26","modified_gmt":"2021-10-29T12:48:26","slug":"chef-tita-pone-en-alto-gastronomia-dominicana-en-el-i-congreso-gastronomico-iberoamericano-binomico","status":"publish","type":"post","link":"https:\/\/blgnoticiassantodomingo.net\/index.php\/2021\/10\/29\/chef-tita-pone-en-alto-gastronomia-dominicana-en-el-i-congreso-gastronomico-iberoamericano-binomico\/","title":{"rendered":"Chef Tita pone en alto gastronom\u00eda dominicana en el I Congreso Gastron\u00f3mico Iberoamericano Bin\u00f3mico"},"content":{"rendered":"\n<p><strong>Huelva, Espa\u00f1a.-<\/strong>\u00a0Con una magistral participaci\u00f3n, la destacada chef dominicana In\u00e9s P\u00e1ez, Chef Tita, mostr\u00f3 ante un concurrido escenario, la gastronom\u00eda dominicana ancestral y ta\u00edna, su permanencia y la creatividad que le impregna en sus creaciones, mediante su conferencia- demostraci\u00f3n \u201c La Nueva Cocina Dominicana\u201d, cargada de historia, donde destacaron los productos aut\u00f3ctonos y se resaltaron las influencias que convergen en la cocina nacional.\u00a0<\/p>\n\n\n\n<p>En la conferencia, el p\u00fablico presente pudo degustar de una gastronom\u00eda ancestral plasmada en tres creaciones: el casabe, presentado con la t\u00e9cnica ancestral del sibuc\u00e1n, para su elaboraci\u00f3n. Chef Tita habl\u00f3 sobre sus or\u00edgenes y lo que representaba este alimento para los tainos arahuacos. Resalt\u00f3 que el casabe ha sidopropuesto como patrimonio inmaterial de la humanidad.<\/p>\n\n\n\n<p>&nbsp;La segunda preparaci\u00f3n correspondi\u00f3 al delicioso plato emblem\u00e1tico dominicano Sancocho de siete carnes, presentado en una versi\u00f3n moderna con crujientes de almidones a base de ra\u00edces ancestrales y la gu\u00e1yiga, que es uno de los productos que la chef Tita est\u00e1 rescatando.<\/p>\n\n\n\n<p>Mientras que el tercer plato consisti\u00f3 en un postre de yuca con una base de uvas de playa y un caramelo de jagua con chocolate dominicano, que seg\u00fan describi\u00f3 la chef fue en honor a Yucahu, el dios de la yuca, a quien rend\u00edan culto los tainos arahuacos. Contaba que era en las hojas de uva de playa donde los ta\u00ednos escrib\u00edan y serv\u00edan sus alimentos.<\/p>\n\n\n\n<p>En sus creaciones, adem\u00e1s fueron utilizados otros productos locales como: la bija, el guandul, la auyama con los que conjuga lo ancestral con lo moderno, trayendo una cocina vanguardista, sin dejar atr\u00e1s las ra\u00edces y los or\u00edgenes en cada plato.<\/p>\n\n\n\n<p>El evento, que es el primer congreso internacional de gastronom\u00eda iberoamericana del mundo, se celebr\u00f3 en Huelva, Espa\u00f1a, del 25 al 27 de octubre, con la presidencia de honor de la Casa Real Espa\u00f1ola y una amplia representaci\u00f3n pol\u00edtica e institucional de primer nivel de varios pa\u00edses iberoamericanos, donde la Rep\u00fablica Dominicana ha sido el pais invitado y cont\u00f3 con la coordinaci\u00f3n y el apoyo de la Academia Dominicana de Gastronom\u00eda y el Ministerio de Turismo de la Rep\u00fablica Dominicana.<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/robertocavada.com\/wp-content\/uploads\/2021\/10\/WhatsApp-Image-2021-10-28-at-9.59.40-PM-3.jpeg\" alt=\"\" width=\"446\" height=\"295\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/robertocavada.com\/wp-content\/uploads\/2021\/10\/WhatsApp-Image-2021-10-28-at-9.59.40-PM-2.jpeg\" alt=\"\" width=\"449\" height=\"285\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"https:\/\/robertocavada.com\/wp-content\/uploads\/2021\/10\/WhatsApp-Image-2021-10-28-at-9.59.40-PM-1.jpeg\" alt=\"\" width=\"453\" height=\"289\"\/><\/figure>\n\n\n\n<p>Chef Tita se destaca por ser una abanderada de su gastronom\u00eda, es por esto que ha agotado una agenda en distintas partes del mundo para proyectar al pa\u00eds, no s\u00f3lo como destino de sol y playa, sino tambi\u00e9n como destino gastron\u00f3mico a trav\u00e9s de la nueva cocina dominicana y el producto local, contando historias con cada una de sus elaboraciones.<\/p>\n\n\n\n<p>Desde huelva, la chef se traslada a Vallarta Nayarit, M\u00e9xico, a agotar una agenda de presentaciones y cenas exclusivas mostrando el producto local y llevando la historia, sabores y sus raices a distintos grupos de inter\u00e9s de esta regi\u00f3n.<\/p>\n\n\n\n<p>Chef Tita es chef pionera en el rescate del patromonio gastron\u00f3mico dominicano. A trav\u00e9s de la Fundaci\u00f3n IMA, se ha dedicado por a\u00f1os a la investigaci\u00f3n de los or\u00edgenes, historia, influencias, productos aut\u00f3ctonos y costumbres culinarias de la Rep\u00fablica Dominicana. De sus grandes aportes han sido la primera ley de gastronom\u00eda de su pa\u00eds, as\u00ed como la Diplomacia Gastron\u00f3mica Dominicana, el movimiento Fogones Gastronom\u00eda Solidaria y su loable trabajo realizado con mujeres rurales de su pa\u00eds.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Huelva, Espa\u00f1a.-\u00a0Con una magistral participaci\u00f3n, la destacada chef dominicana In\u00e9s P\u00e1ez, Chef Tita, mostr\u00f3 ante un concurrido escenario, la gastronom\u00eda dominicana ancestral y ta\u00edna, su permanencia y la creatividad que le impregna en sus creaciones, mediante su conferencia- demostraci\u00f3n \u201c La Nueva Cocina Dominicana\u201d, cargada de historia, donde destacaron los productos aut\u00f3ctonos y se resaltaron [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":29136,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[221],"tags":[6312,6315,6314,3223,6313],"class_list":{"0":"post-29135","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-internacionales","8":"tag-binomico","9":"tag-chef-tita","10":"tag-congreso-gastronomico","11":"tag-gastronomia","12":"tag-iberamericano"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chef Tita pone en alto gastronom\u00eda dominicana en el I Congreso Gastron\u00f3mico Iberoamericano Bin\u00f3mico - BLG Noticias<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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