Photo: Galician Cinema and Food Festival / Courtesy
The city of Miami will host the Galician Cinema and Food Festival , an event that will combine the best of Galician gastronomy with an audiovisual proposal of pieces made in that region of Spain. After two years of hiatus due to the pandemic, the organizers indicated that the activities aim to “exhibit and celebrate the best of Galician culture in the United States” with a program that will take place from 14 to 17 November.
Among the most outstanding proposals is the gastronomic event of Iñaki Bretal, who has a Michelin star, and the presentation of the documentary “The Camino Voyager” which revolves around the popular Camino de Santiago that thousands of pilgrims carry out every year.
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“Previous editions of the Festival were held with great success in New York City and in this new stage, we wanted to move it to Miami to broaden our reach and offer to the local and Hispanic community a space to learn about our culture and our products, so that they can get closer to our traditions and enjoy our rich gastronomy” explained Elena Pérez Canal and Miguel Palacios, the ideologues of the project, through a press release a.
This event represents a great opportunity to discover first-hand those products that enhance Galician gastronomy. In addition to the presence of chef Bretal, the “Galegos con Estrela” award will also be presented to Alfonso Pérez Soto, president of Warner Music for emerging countries, to highlight the trajectory of this Galician director in the United States.
ACTIVITY PROGRAM
▪ Monday 14 November 2022
Event – “Showcooking” with Galician products-Chef Iñaki Bretal
▪ Tuesday 15 November 2022. The Taste of the Way Day. (The taste of El Camino)
Award Delivery “Galego con Estrela” and Galician gastronomic experience with the
Chef Iñaki Bretal
▪ Wednesday 16 November 2022 The Way Film Day
Presentation of the documentary on the Camino de Santiago “The Camino Voyager”
▪ Thursday 17 November 2022. Canned fish and wine paring
▪ Pairing of Seafood Products & tasting of preserves and wines by chef Iñaki Bretal