Skip to content
Diego Schattenhofer
Book a table (opens in a new tab)

Launch of the Book "La Magia de la Carne de Cabra Madurada": A Canarian Gastronomic Revolution

Published
Section
Books
The project team pose with copies of the book in the launch venue

Last 29 April we had the honour of attending the launch of a pioneering project that is revolutionising Canarian gastronomy: the book “La Magia de la Carne de Cabra Madurada” (The Magic of Matured Goat Meat), the fruit of exhaustive scientific research led by Dr Marichu Fresno of the Canary Islands Institute of Agricultural Research (ICIA) in collaboration with chef Diego Schattenhofer of the restaurant Taste 1973.

A Pioneering Project

This publication marks a milestone in Canarian gastronomy, being the first scientific study to demonstrate how maturation techniques can transform adult goat meat, a product traditionally prized on our islands but limited in its culinary applications.

The research, carried out over several years, has combined scientific rigour with gastronomic creativity to deliver a product of exceptional quality that keeps its essence while opening up new possibilities for our cuisine.

Marichu Fresno and Diego Schattenhofer hold a copy of the book in the kitchen

Marichu Fresno and Diego Schattenhofer at the Launch of the Book La Magia de la Carne de Cabra Madurada

Benefits of Maturation

The results of the study are striking:

  • Greater tenderness and juiciness of the meat
  • Significant improvement in aromatic profile
  • Development of new flavour nuances
  • More pleasant mouthfeel

All of this while maintaining the nutritional properties of this lean meat, rich in protein and low in saturated fat.

Plate of matured goat with green cream on a red sauce base

Slices of matured goat loin with foam and red shoots on a slate plate

Glazed piece of matured goat with baby carrots and an edible flower

An Innovative Recipe Book

The book includes thirteen haute cuisine recipes that showcase the gastronomic potential of matured goat meat, among them:

  • Tataki of goat loin with queso cabrero (goat’s cheese) air
  • Baifo (kid goat) soup with delicate textures
  • Goat fillet Wellington
  • Charcoal-grilled goat tomahawk

These preparations open up a world of possibilities for restaurateurs and food lovers alike, elevating a traditional product to the category of haute cuisine.

Value for the Primary Sector

This research not only brings gastronomic value, but also represents an opportunity for the Canarian goat farming sector. Revaluing adult goat meat can improve the profitability of livestock farms, encouraging sustainable practices and rural development.

We thank the multidisciplinary team who made this project possible: Marichu Fresno, Diego Schattenhofer, Sergio Álvarez, Alexander Torres, Juan Capote, Camir Gómez-Pablos, Arón Morales, the team at Pellagofio Ediciones, as well as Guillermo García, Nahuel Núñez, Iván Alfaro and all the staff of the Taste 1973 restaurant.

Free Book Download

Cover of the book “La Magia de la Carne de Cabra Madurada”, by Fresno and Schattenhofer

We are pleased to announce that, thanks to the collaboration of the Canary Islands Institute of Agricultural Research (ICIA) and the Consejería de Agricultura, Ganadería, Pesca y Soberanía Alimentaria (the regional ministry of agriculture, livestock, fisheries and food sovereignty) of the Government of the Canary Islands, “La Magia de la Carne de Cabra Madurada” is available as a free PDF download.

This initiative aims to spread this valuable knowledge among professionals, students and gastronomy lovers, thereby contributing to the sustainable development of the goat farming sector on our islands.

DOWNLOAD THE BOOK AS A PDF

You can also find more information about this project in our Culinary Research section, or visit the Canary Islands Institute of Agricultural Research website directly.

An Essential Book for Canarian Gastronomy

“La Magia de la Carne de Cabra Madurada” is a work that every lover of Canarian gastronomy should have on their bookshelf. This publication not only documents pioneering research, but also serves as a bridge between tradition and innovation, rescuing an ancestral product of our islands and projecting it into the future with techniques and preparations that will surprise even the most demanding palates.

Photo shoot of one of the recipe book’s dishes on the light set

Goat carcasses hanging in the ageing chamber

The Taste 1973 team watches the photo shoot of a piece of goat

ICIA technicians in lab coats measure a goat carcass on the butchery table

Cooks working the pass under the heat lamps

The team pose beside the table with the recipe book’s finished dishes

Book launch table with the speakers and the cover projected behind them

Data collection during the measurement of a goat carcass

Working meeting of the project team around the table

Kitchen team meeting with the project documentation on the table

The project team pose with the book in the kitchen classroom

Work on both sides of the pass during the recipe book’s testing

Sample preparation in beakers during the study

Instrumental measurement with a probe on a goat carcass

Alongside the digital edition, the book will soon be available in selected bookshops, and we hope to organise launch events on different islands to spread this knowledge that enriches our gastronomic heritage.

Which recipes from the book would you like to try with matured goat meat? Do you have a traditional technique for preparing goat meat that you would like to share? Leave us your comments.

You may also like