Introducing Worldcanic Lanzarote, the world's first volcanic cookery congress

Three days around the island of Lanzarote with discussions and arguments on authenticity, sustainability and projection of volcanic areas as environments of natural life and the generators of products that are unique in terms of their qualities, tastes and purity. This is the focus of Worldcanic Lanzarote, the first International Congress on Cookery and Volcanic Ecosystems from 1 to 3 December, organised by Vocento's Gastronomy Division and Lanzarote's "Cabildo" government, bringing together some 70 professional operators in volcanic environments from all over the world - chefs, farmers, producers, winemakers, experts and vulcanologists - to focus on volcanic ecosystems as the cornerstones of a natural, economic and identity-based form of life. A discussion forum to generate knowledge that has been more than ten months in the making to demonstrate the great potential of these areas shaped by volcanic ash, cradles of resilience where progress emerges from vast depths due to the force of the earth and its people.

A responsible encounter, committed to volcanic territories, with some of the world's leading volcano experts, such as the head scientist at Spain's CSIC Higher Council of Scientific Research's Paleomagnetism Laboratory, Joan Martí; the vulcanologist working with Volcanes Sin Fronteras in Costa Rica, Gino González; la técnico de Medio Ambiente del Cabildo de Lanzarote, Elena Mateo (pendiente confirmación en firme); the doctor in Earth Sciences and scientific director of the Vulcania volcano amusement park (France), Frédéric Lécuyer, the founder of the Volcano Active Foundation, Anne Fornier, a non-profitmaking foundation for study, knowledge and awareness of the volcanic world, working on the UN's Agenda 2030 project to boost the resilience of both inhabitants and ecosystems in volcanic areas, with a particular focus on women and children; or geologist and advisor at the La Garrotxa Volcanic Zone Nature Park, Llorenç Planagumà.

Chefs from volcanic zones all around the world

Worldcanic means discussions, talks and also show-cooking, wine-tasting and gastronomic experiences, as the congress intends to demonstrate how gastronomy can make connections and increase the value of work in agriculture, agroindustry, tourism and culture in volcanic environments too. This is why the congress has invited chefs from volcanic environments all over the world, such as Viviana Varese, a Michelin-starred Italian who opened a restaurant this year barely 100 km from the Sicilian volcano Etna; Liko Hoe, the chef who has revolutionised the Hawaii archipelago with his traditional Hawaiian fare (Waiahole Poi Factory, Honolulu); Ryan Roadhouse (Nogoduro, Portland, Oregon), an American who cooks Japanese food in one of the US states with the most volcanoes; Fina Puigdevall, who runs Les Cols** in the volcanic environment of La Garrotxa; Paulo Costa, with a restaurant (Caldeiras e Vulcões) on the Azores' main volcanic island, making up some of his recipes in a volcanic boiler in the early morning, and Chele González, the Cantabrian who has revolutionised haute cuisine in the Philippines with Gallery by Chele, close to the dormant volcano Taal, among others.

Lanzarote's volcanic gastronomy

They will be joined by a group of local chefs, to explain Lanzarote's specific volcanic gastronomy. Among others, they are Gonzalo Calzadilla (Isla de Lobos, Playa Blanca), Joao Faraco (Coentro, Puerto Calero) and Jonay Perdomo (El Risco, Forama).

Amid talks, round tables, specialist workshops and agro-culinary experiences, Worldcanic will be visiting some of the most singular volcanic locations on the Canary archipelago's easternmost island. Among others, Jameos del Agua, Lanzarote's main Art, Culture and Tourism Centre; Mirador del Río, a unique work by César Manrique - the most universally famous native of Lanzarote - for a view of the Chinijo Archipelago's paradisiacal Nature Park; the facilities of the Vegascosta eco-estate in Tinajo, or the Finca Testeina winery in La Geria, located in a volcanic environment amid island vineyards.

There will be talks and debates at these locations. And all the chefs will be cooking and explaining their surroundings to demonstrate the dimensions of the congress on plates. The first Worldcanic meal will be at the restaurant in the Jameos del Agua complex, served up by four Lanzarote chefs to help participants get their bearings. Successive gastronomic experiences will follow from volcanic locations around the world. Wednesday's meal will be in the Kaori restaurant at the Hotel Fariones, the first hotel built on the island, by four chefs - the local man, Ignacio Hernández, will be accompanied by Fina Puigdevall from La Garrotxa, Sicilian Viviana Varese and the Spanish chef resident in the Philippines, Chele González.

Cooking directly with lava 

On Thursday, after the morning sessions at Finca Testeina, the event will move on to the El Diablo restaurant in the Timanfaya Nature Park. The work of César Manrique, El Diablo, with an oven using the direct natural heat of the earth around it, which still bubbles at 300º 10 metres down after the eruption in the 18th century. Here, among others, the cooks will be Pedro Santana (Casa Brígida, Playa Blanca, Lanzarote), Paulo Costa and Siggi Rafn Hilmarsson, the only baker in the world who makes bread with volcano lava - Icelandic lava in this case.

Dinner will be at the impressive Kamezí Deli & Bistro in Playa Blanca. This will feature local chef Abel del Rosario; Eelke & Ray (Locavore, Bali, Indonesia); Ryan Roadhouse (Nogoduro, Portland, USA), and Liko Hoe (Waiahole Poi Factory, Honolulu, USA). The congress rounds off its programme with a number of round tables on product (gin, cheese etc.) and volcanic life, in Lanzarote and in other volcanic environments in Spain and Europe, with a particular focus on La Palma.

Going out live to the world

The first International Congress on Cookery and Volcanic Ecosystems will be held on the island of Lanzarote from 1 to 3 December, but it can be picked up online via the digital platform www.worldcanic.com to demonstrate the enormous potential of the island and other volcanic environments around the world, showing that this volcanic identity forming a territory is sustainable and can constitute a new attractive feature. The first Worldcanic congress emerges with a vocation of service and continuity.