Jam made with love. The history of this family business MONTSERRAT RULL, begins in the nineties of the last century in Alforja, a picturesque town in Baix Camp, Tarragona province.
Although the hazelnut had been in crisis for several years in the main crop – almost the only one in the municipality – the prospects for the future were very bad and Joel Salvat, and his family, thought that alternatives had to be found.
And that’s when the light bulb went on that the quince crop could be expanded. It was a tree that in a very small scale was present in all the games of the term, and that it resisted very well any excess of the climatology: cold, heat, drought or other environmental factors. In addition, the fruit, the quince, was very easy to make – all the grandmothers made quince meat in their houses in the area.
Exclusive Green Olive Oils. Green oil, also known as early harvest or first harvest olive oil. It is the juice extracted from the youngest olives, normally green or in veraison, during the months of October and November depending on the area.
We know that food enters through the eyes and this greatly conditions us when judging and evaluating its flavor.
The same occurs with olive oil. Especially when we see it through a transparent container or when serving it on the plate. Its color and texture make it more or less attractive to our eyes. These attributes transmit the first sensations before tasting it.
This is the case, for example, of unfiltered olive oil, olive juice packaged “on branch” with a cloudy green color that gives it a more authentic and natural appearance.
The last name “green” has to do with its fruity and more intense, aromatic, bitter and spicy flavor. Once the juice is filtered, its moisture remains are removed and it usually presents a more intense and brighter green color.
It is quite an experience of flavor to awaken our senses with this early oil easy to identify due to its bright green color.
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“City of Sansueña” A Solemn Cheese. Part II. Juan Uña (founder) tells us that something to highlight is that “we have achieved homogeneity in the product throughout the year, using artisanal manufacturing, but very controlled.”
And something that makes our cheeses have that characteristic DNA resides in the making of our cheese, he explains, all manufacturing practices are aimed at preventing whey from leaving the curd.
Continue reading “City of Sansueña” A Solemn Cheese. Part II
“City of Sansueña” A Solemn Cheese. Part I. It is among the most accredited in Spain and they are the “flagship” of most of the food pantries of restaurants, gourmet shops and specialized in cheeses, as well as private homes. The LÁCTEAS ZAMORO cheeses are protected by the Zamorano Cheese Designation of Origin.
Having very recognizable elements. The main raw material is 100% milk from sheep of the Churra and Castilian breeds raised in the province of Zamora, where 20% of all Spanish production of sheep milk comes from.
It is a matured, fatty cheese with a buttery texture on the palate, persistent aromas and some not very spicy notes. Its flavor is a balanced mix between sweet and acid nuances.
Continue reading “City of Sansueña” A Solemn Cheese. Part I.
An ANTIGA Valencian craft beer. The Valencian Community has since 2008 a beer reference worthy of the best in Spain and Europe, Cervezas Antiga, has its headquarters in the Catarroja area.
12 years ago, three co-workers agreed on the same hobby, home brewing, initiating us into the world of craft beer, Inmaculada Vela, current director of the Commercial Department, tells us about the beginnings of this adventure that has led them to achieve important goals.
From the beginning, Antonio Burguet, current Beer Director began to stand out for his great curiosity, his hours of dedication and meticulous work.
After several years and different recognitions within the Association of Home Brewers, Inma Vela tells us, we made the great decision that would change our lives “dedicate ourselves body and soul to what we were really passionate about and discover the world, everything that can be found outside of conventional beers ”.
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Anchovies from Santoña with their own name. Anchovies in butter, that is the novelty that ANCHOAS REVILLA has put on the market, it is about recovering a tradition of yesteryear.
The Miguel Ángel Revilla cannery, originally from Santoña, is the one that has decided to rescue this way of preparing anchovies.
But to know better where it comes from, it is necessary to go back to 1883, when a Sicilian cannery stepped on Santoña for the first time in search of anchovies, which in Italy were consumed almost massively.
While, in Spain, this fish used to be used as bait for fish that had a higher value in the market, such as the case of sea bream.
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Cheeses Ruperto a cheese tradition. This Murcia Cheese Factory whose head Lorena Madrid is in charge of production, with which we dialogue while visiting its facilities, tells us that his family has been dedicating himself to cattle for over 100 years.
His grandfather Ruperto dedicated his whole life to the care and breeding of cattle. Your experience and wisdom is our best heritage.
Three generations dedicated to sheep, learning and improving the techniques of different fields (breeding, feeding, milking, etc.), we decided to change the cattle from Lacaunne for milk cattle. Today we have the latest news and the most innovative facilities for process optimization.
And getting into the matter about the role of the current woman in Spanish business life about whether she is discriminated against or not, she is a farmer and, above all, a cheese lover, who in addition to her vocation has become her profession, responds.
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The Spanish Caviar Pirinea & Perse. Since ancient times, caviar has been attributed healing and invigorating properties. Part of this secret may be in the reserve developed by sturgeons to guarantee the survival of their species for 250 million years, which is the time they have inhabited the planet, says Carlos Cadenas, CEO of Caviar de Riofrío.
In Spain there are three Spanish companies that produce and export high quality caviar. And they warn that many consumers believe they buy Russian products when they are from China.
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DOMINUS oil “A Mr. Oil”. The main thing for us, says the head of the export department, Francisco Montabes, is to obtain the highest quality and food safety in all the processes that we carry out, from the planting of an olive tree to the exit of each bottle of our mill.
To this end, we collaborate in studies and initiatives aimed at certifying the quality of our Extra Virgin Olive Oil in all phases of its manufacturing process.
Continue reading DOMINUS oil “A Mr. Oil” .Part II.
DOMINUS oil “Mr. oil”. 1st part. The first step in the production of Extra Virgin Olive Oil is the collection of the fruit.
In this mill, the olive harvest begins when it is in a state of initial maturity. Always looking for the optimal index from the organoleptic point of view.
The olive is collected directly from the tree, without the fruit reaching the ground.
The time of harvesting the fruit is a very important factor, which directly affects the quality of the oil.
What should be done when the maturation process is complete.
But that moment should not be postponed, the General Director of MONVA S.L, Francisco Montabes Vaño, declares us.
Dehesa LOS LLANOS: The most awarded cheese in Spain. If there is any more awarded cheese in Spain, that is CHEESE DEHESA DE LOS LLANOS. Since 1893 he has been making cheeses with a commitment to nature and tradition.
This policy, carried out for many years, has been achieved as the director of the Commercial and Marketing Department, Ana Simarro Candel, points out:
“We are the only active cheese factory in Spain that has received the Best Cheese in the World award at the World Cheese Awards 2012 for our Gran Reserva.”
This executive of the Cheese Factory tells us that the Dehesa de Los Llanos project is a 10,000 Ha farm.
Founded in the 17th century, located in Albacete. We are farmers and ranchers.
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Gaudium Chamberi (Madrid)Restaurant: A kitchen with roots. In Santa Feliciana, 14, in the Chamberí neighborhood, chef Juan Carlos Peñas has his restaurant. He tells me during the talk we have before knowing his dishes that is in the kitchen by passion.
“I know that it sounds cheesy and very bad”, but I am an economist and for a long and dark period of my life my work activity was linked to the administration and finances of different companies.
During this time cooking for my family was what helped me to escape.
In 2007 he decided to change course, left his job and took a professional cooking course.
In 2008 GAUDIUM CHAMBERI opens, where he works as an assistant in the kitchen while completing his training, learning from experienced chefs.
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Great News for Madrid Fusion 2020. REALE SEGUROS MADRID FUSIÓN 2020 will be held from January 13 to 15, and among the novelties highlights the growth that this edition will experience, and for this the organization will try to meet the large demand for space that each year generates the congress.
This edition will feature more exhibition meters and new thematic areas. For this reason, the possibilities of participation will increase for all companies interested in being part of the most important gastronomic summit of high cuisine in the world.
Reale Seguros Madrid Fusión celebrates its coming of age in 2020 and is boiling.
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The online snack on these dates is called Amaiketako. AMAIKETAKO, (in Spanish the appetizer), emerged as an online store 3 years ago. It has its first physical point of sale to date in the Madrid Market of SAN MIGUEL.
Wine and coeliacs, their relationship and incompatibility. Fortunately we can say that in general, wine is not incompatible with celiac people.
One of the newest diseases and of great extension in our days, is not affected by drinking wine.
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Traditional and artisan preserves: Canned Serrats. We begin the second part of this article on the exciting subject of canning.
On this occasion we will talk about Bonito and Anchovy, two star products of the entire canning industry.
Canned and traditional preserves: Canned Serrats. Traditional and artisan preserves have their own name, Conservas Serrats.
Without hesitation, within the companies that today make up the Basque canning sector and the Biscay in particular, there are many of proven historical tradition.
If we briefly review the evolution of these companies with a greater historical tradition, it seems necessary to address the issue through Bermeo (Biscayan municipality of the Busturialdea region), without a doubt the center of greatest concentration of resources of this nature in the past.
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The world and the land of vermouth. Vermouth is much more than a drink. Define one of the favorite play activities. A social and gastronomic pleasure to enjoy in the bar of a bar of the lifetime, or in the morning of any Sunday with family or friends.
Vermouth is the perfect excuse for a good leisure time and, without a doubt, the king of the aperitif. Proof is that, far from going out of style, it takes more than ever.
Continue reading The world and the land of vermouth.-Part 1ª
Quality organic and artisanal cheeses from Murcia with class. Are those manufactured by CASA RUPERTO.
It is a family business, dedicated to agriculture and livestock, has its headquarters in the Casa Nueva farm, in the hamlet of El Mirador in the town of San Javier( Murcia).
Although they have been in the sector for a short time, little by little they have been making space in it, due mainly to their identity.
Own production and a manual and artisan work in everything they do, and carry out, it gives a quality to their cheeses difficult to match. In these two qualities is where they daily test all their senses and knowledge.
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The gastronomy of Morocco with another look. The English Court has celebrated these days ‘Morocco with another look’. A few days to give an in-depth knowledge of Morocco’s wealth from a cultural, artistic or cultural point of view.
An event of this kind has only been held in Europe in the United Kingdom. In the emblematic department store Harrods.
On Thursday, the Utopia space in Madrid hosted a show cooking. Starring the Moroccan cook living in the Madrid town of Parla.
NEGHAFA ZIANA RAJAA, one of the best ambassadors of the traditional Moroccan cuisine, which is made in the houses of Morocco.
This cook gave us a demonstration of Moroccan cuisine within the days ‘Morocco with another look’.
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An artisan cheese with its own stamp. The peculiar climatic characteristics of the island of Fuerteventura have allowed the development of an autochthonous goat breed; the Majorera goat With this milk the farmers of the area have been elaborating this cheese in a traditional way.
One of the historical cheese factories in this area is ARTESANOS LA VISTA. It is born from the hand of a couple of majoreros, Domingo Rodríguez and Agustina Martín.
They started with a handful of goats almost 30 years ago, making the right cheeses a week to live.
Over time they manage to increase their cattle to close to 1000 majoreras goats. But they have never abandoned tradition and craftsmanship, because each of their cheeses is still made by hand.
The products for celiacs: beers and snack. On Monday, May 27, the National Celiac Day was celebrated, a date dedicated to giving visibility to a condition that affects nearly 1 million people in Spain.
And, although there are many foods that gluten intolerant can not consume and still many limitations of the current gastronomic offer.
There are more and more brands that, conscious of those affected. Decide to add gluten-free varieties to their products that are suitable for celiacs .
Among them is Nomad Brewing, which includes in its portfolio of Petricor and Hanami craft beers, two varieties with a gluten content lower than 220 ppm (and, therefore, considered ‘Gluten Free’), which makes them suitable for celiacs can enjoy a beer with personality.
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The best wines to accompany a barbecue. At the end it’s weekend, you have to enjoy the rest days with your colleagues, family or friends and then you can plan a barbecue on Sunday afternoon and invite everyone to enjoy the company.
You start to fix everything for the perfect moment. You go to the supermarket to buy everything you need for example meat, tickets, accompaniment, but it takes something … wine to accompany it.
In Seville the quality and seasonal cuisine is called Dmercao. A restaurant that combines the best of Mediterranean cuisine, with the personal touch of chef Jorge Manfred, to fill our palate with sensations.
A kitchen of seasonal products, managed masterfully by its chef.
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Promises with a future in the Madrid Fusion 2019 contest, are now a reality.
In this edition seven professional young chefs will compete for the 2019 Revelation Cook Award, in the XVII edition of this award.
The winner will be revealed on January 30 in the Congress auditorium.
By Ángel Marqués Avila. Journalist