{"id":212036,"date":"2020-01-11T19:46:51","date_gmt":"2020-01-12T00:46:51","guid":{"rendered":"https:\/\/oncubanews.com\/en\/?p=212036"},"modified":"2020-01-11T19:46:51","modified_gmt":"2020-01-12T00:46:51","slug":"cuba-sabe-from-the-farm-to-the-table-going-through-the-kitchen","status":"publish","type":"post","link":"https:\/\/oncubanews.com\/en\/cuba\/cuba-sabe-from-the-farm-to-the-table-going-through-the-kitchen\/","title":{"rendered":"Cuba Sabe: from the farm to the table (going through the kitchen)"},"content":{"rendered":"

In less than a decade, Osmel Corrales turned an eroded and low-yielding plot of land into a paradigm of organic farming in Cuba. The goats and his perseverance were the key so that El Olivo farm, in the tourist valley of Vi\u00f1ales, not only improve the land, but also gain fame for the variety and quality of its cheese.<\/span><\/p>\n

This was confirmed by the participants at the 2nd Cuba Sabe International Culinary Workshop, which began its sessions this Thursday at the Iberoestar Grand Packard Hotel in Havana, with the presence of chefs, producers, sommeliers, academics, artists and specialized journalists.<\/span><\/p>\n

Corrales was one of the Cuban farmers who exhibited their artisanal organic products during the opening day, which was attended by Cuban President Miguel D\u00edaz-Canel and Prime Minister Manuel Marrero, among other invited personalities.<\/span><\/p>\n

Cheese with paprika, rosemary, a la guayabita del pinar, yogurt and cream made by him and his workers were shown\u2015and tasted\u2015along with cheeses and sausages from other independent producers, as an example of the potential of a movement still insufficiently known and exploited on the island, and of which Cuba Sabe aims to showcase.<\/span><\/p>\n