The documentary highlights the diversity of Manabe cuisine. Above all, dishes such as ceviche, corveche, vichy and bruleche.
he Ceviche, corvecchi, vichy and brulici They are typical dishes of Manabe cuisine. Their reputation for good food led them to this It was captured on film Awarded to show this paradisiacal region of South America and the Pacific as “Global gastronomic area”.
This is the documentary “Iche Latitude Road”, Awarded in the “World Gastronomic Region” category before International Festival “Menu and Film 2023”, At a ceremony held on November 11 in Madrid.
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The film initiative brought together several Manabi communities, which Traditional cuisine is famous in Ecuador, But also outside the country, according to Orazio Bellettini, director of the Fuegos Foundation, one of the organizations promoting this path.
He noted that Manabe cuisine is considered… “Ecuadorian cultural and gastronomic heritage” Whether for preparation or for a variety of products used. especially Seafood and others such as peanuts, Cassava, bananas and meat.
Also because of his “little tricks” for seasoning foods e.g “salt brown”, Made from peanuts, or always fresh “Manaba cheese”. Elixir in some preparations exclusive to this region.
Bellettini first highlighted the “itch”, e.g Ceviche, made with marinated fish or seafood. Corveche, a paste of cooked and grated green bananas filled with fish, chicken meat or shrimp. Feche, a colada made from cassava, banana and peanuts. And the proliche, dulce de leche dessert.
“Manabi is a maritime and mountainous province, of Cholos and Montobius who prepare distinctive dishes from the mountainous part such as cica, chicken broth or tonga. Chola identity is like fish soudados or casserole,” he said.
In addition to the natural mosaics that make up this province, Manabi is the cradle of “millennial culture”. “This means that its inhabitants knew how to keep it alive for thousands of years.”
The expert knows inside out “Hollow” restaurants (Creole and popular food places) and the chefs who shape the gastronomic path.
Restaurants and “holes”
Coco Solo, in Cojimíes, with Sebastián Reveli as chef; In Gamma there is Valentina Colibri in charge of Gloria; And in San Vicente we have Iche, with Chef Valentina Alvarez and Executive Chef Felipe Salas.
In Tossagua to Manisagua, with Fanny Vergara; In Portoviejo a Montubio, with Chef Luis Balda, and in Manta a Muya, with Chef Cecilia Cedeño.
These restaurant chains can also surprise even the most discerning palates, and it’s not unusual on the road along the beach to find a place serving a clam ceviche or platter. Seafood casserole or seafood rice.
For this reason, the documentary highlights different actors from this tourist destination who are part of Gastronomic series in the Manabita community Formed by the cantons of Pedernales, Gama, San Vicente and Sucre.
“We seek to promote gastronomy from a broad perspective. That is, for tourists to experience the culture, visit coconut producers, coffee, chili peppers, fishermen, different restaurants, chefs, landscapes, so that in this way they have a unique flavour,” he added. .
Bellettini said he was proud to receive the award First prize in the “Gastronomic Area” category. For the documentary film, an award from the International Institute of Gastronomy, Culture, Arts and Tourism. An organization that seeks to promote food, culture, arts and natural assets, through sustainable tourism strategies.
Documentary “Iche latitude route” It was selected from among several films by a jury composed of experts from Denmark, Spain, Greece, the United Kingdom, France and Colombia.
This was part of the activities organized within the framework of the Girona Film Festival.
