The Cephs and Chefs team from the University of Aveiro participated in two events of valorization of Madeiran products. The events took place at the Terreiro Concept restaurant, at Madeira island. The project “Legado” promoted, on October 16th, the “Legado do Peixe” dinner that included 7 gastronomic moments with traditional Madeiran products such as flying squid, ray, conger, moray, herring, nun, skipjack, mackerel and even Madeira jackfruit and seaweed, in addition to wine degustation and comments by the specialist Nuno Nobre and the chef Carlos Gonçalves. On Saturday, October 17th, World Food Day, an Open Gastronomic Day was carried out to celebrate Madeira’s biodiversity in all its ecosystems: farm, rivers, forest and sea. The event included lectures, debates, workshops and tasting products from the 4 ecosystems. More information on the website: https://terreiroconcept.com/eventos/
