Wikispanishfood editorial team
The Spanish Interprofessional Organization for Beef (Provacuno) has signed an agreement with the Cervantes Institute to boost the image of Spanish beef. The Cervantes Institute aims to promote teaching, studying and use of Spanish around the world, and to contribute to the dissemination of Hispanic culture in other countries, which includes gastronomy. As part of this agreement, Provacuno will have access to the Institute's 87 centers, in 44 countries, to raise awareness about Spanish beef's excellent qualities on the five continents.
The agreement was signed by the President of Provacuno, Marino Medina, and the President of the Cervantes Institute, Juan Manuel Bonet Planes, to highlight the importance of gastronomy in Spanish culture and to share the benefits of Spanish beef, one of the most important components of Spanish cuisine. According to Medina, "This agreement strengthens Provacuno's goal of raising awareness about Spanish beef internationally, with the help of important figures in Spanish culture, such as Michelin-star chefs, who consider beef from Spain a principal ingredient in their recipes."
The agreement was published in the Official State Gazette and seeks to help raise the profile of Spanish culture by highlighting gastronomy through the organization of culinary presentations and exhibitions which link the gastronomic traditions of destination countries with beef products. The Cervantes Institute will allow Provacuno to use its facilities abroad, as well as those in Madrid and Alcalá de Henares, to organize their events.
Provacuno will be working together with some of the top figures on Spain's gastronomy scene, considered one of the most cutting-edge cuisines and one of the most important in the world.
Michelin-star chefs, some of who collaborate on an ongoing basis with Provacuno on its promotional actions, will lead cooking demos, tastings and master classes, focusing on one key ingredient: Spanish beef. The chefs will present creations using this gourmet product, a fundamental part of the well-known and healthy Mediterranean Diet, with a view to opening up new markets and increasing the public's knowledge about the quality and flavor of Spanish meat.