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Added on the 14/08/2021 14:00:00 - Copyright : EFE Inglés
Teenage pilot Zara Rutherford lands in Belgium after completing a record-breaking 52-country, five-continent flight around the world. The intrepid 19-year-old British-Belgian has become the youngest woman to circumnavigate the planet flying solo. IMAGES
Alicante (Spain), Oct 10 (EFE) .- A Spanish entrepreneur left banking three years ago and creates and exports from Alicante a vegan cheese based on cashews that has been chosen one of the ten best in the world in 2021.FOOTAGE OF THE MAKING OF THE VEGAN CHEESE IN ALICANTE, SPAIN
Havana (Cuba), Jun 8 (EFE), (Camera: Felipe Borrego) .- Cuba housed the world's largest reserve of captive monkeys during the first half of the 20th century, thanks to the philanthropist Rosalía Abreu (1862-1930), whose collection of primates led to the most important anthropological study ever carried out and being called "eccentric."FOOTAGE OF THE COLLECTION BY ROSALIA ABREU
Brussels, Nov 17 (EFE) .- (Camera: Leopoldo Rodríguez) "Depth and personality" are key for Belgian master chocolatier Pierre Marcolini (1964) who, to the savoir-faire of the Belgian chocolate tradition, adds his commitment to sustainability and ethics to be recognized, as he explains to Efe after he was recently awarded the title "Best Pastry Chef in the World".FOOTAGE OF PIERRE MARCOLINI WORKING.SOUNDBITES OF PIERRE MARCOLINI.Translation:1.- "This title is awarded based on your career, your vision of pastry and your vision of what the 21st century will be like."2.- "Nowadays, pastry chefs are committed to reducing the amount of sugar, removing part of the alcohol, working with local products, instead of having butter that comes from no one knows where, or using sustainable flour."3.- "Today, in the world, there are more than 2 million children working in cocoa plantations. People look the other way, but it is a reality."4.- "When I was 9 or 10 years old, I had already traded my toys, my fire engine, my police car, my plane ... for desserts."5.- "And now I live my passion, I am happy about it, I adore the world of sweets."6.- "Cocoa beans are part of my profession, but also nuts, almonds, hazelnuts from Piedmont, in Italy ... My profession is to make the most of the products that nature gives us."7.- "What is my signature? The signature of the Marcolini house is to have chocolate with depth. I like it a lot when I have finished chewing the chocolate and it stays with me when the taste lingers in the mouth."8.- "What I would like is to have a chocolate that actually bears a signature, that has personality. You get this with well-selected cocoa and trying to put the minimum amount of sugar in it and, above all, to have it really linger in the mouth. ... I can't give away all my secrets."9.- "If we are able to have exceptional quality, with a process that allows us to move it 10,000 km, then we can begin to grow it."10.- "It does us good, we are very happy. Christmas is coming and we face it with a little more optimism."11.- "In the current climate of the Covid pandemic these are hard, difficult times, but it has given us a bit of light and clarity, and that is good. We are talking about something else."
Brussels, Nov 17 (EFE) - "Depth and personality" are the two essential qualities sought after by Belgian master chocolatier Pierre Marcolini, who brings sustainability and ethics to the "savoir faire" of Belgium’s storied chocolate tradition, elements which he believes were key to him being recognized as the "Best pastry chef in the world".(Camera: LEOPOLDO RODRÍGUEZ. Editor: VICTORIA MORENO)
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