Madeira participated in the first Atlantic Island Culinary Workshops in Madrid in September as part of the EU Interreg III - B Programme, Azores, Madeira and Canaries.
These workshops are designed to promote the traditional cuisine of the three archipelagos in major European cities and there will be more in the next few months in Lisbon, Berlin, London, Brussels and Milan.

The initiative took place at the Hotel Ritz and included a presentation to the local media specialising in food.

The Madeiran menu presented by Chef João Espírito Santo was Madeira açorda with limpets and prawns, scabbard fish fillet with guava butter and banana, pork tenderloin in sugarcane honey balsamic vinegar and Madeiran couscous and, for dessert, curd cheese cream with pitanga purée and papaya.

Source: Madeira Tourism November Newsletter