Plantain takes center stage at the 2025 Fair’s Gastronomic Festival

Santo Domingo.- At the 2025 Agri-Food Fair’s Gastronomic Festival, the plantain took center stage as a symbol of national identity and sustainability. In the panel “Plantains: A Sustainable Food from Root to Peel,” the Dominican Academy of Gastronomy, along with producers and industry experts, emphasized the full use of the plantain, including its peel. Chef Isabel Loaces led a culinary demonstration featuring an inventive dish called “Mangulina de Taco,” showcasing the plantain’s potential beyond its traditional uses.

The three-day festival brought together celebrated chefs, food experts, and local producers to highlight the richness of Dominican and Caribbean cuisine. Activities included live cooking demonstrations, tasting sessions, and discussions on sustainable culinary practices. Master carvers Vicente Sosa and Luis de la Nuez impressed attendees with intricate fruit and vegetable sculptures, while chefs such as Miguelina Abreu, Roxanna Fondeur, and Devaki Pratt presented creative dishes that reflected the country’s diverse flavors.

The event also paid tribute to regional culinary heritage through features like “Absolutely Caribbean” by chef John Delfin and a Dominican Gourmet Cacao Celebration led by chocolatiers Jean Claude Berton and Diana Munné. The festival closed with a honey tasting by the Amigas Pollinizadoras Foundation and a local meat showcase presented by Adocarne and chef Andreina Rivas. Organized by the Dominican Agribusiness Board (JAD), ProDominicana, and other institutions, the event successfully promoted local ingredients, sustainable food practices, and the innovation of Dominican gastronomy.