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.
“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.
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“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.
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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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Vermouth Zecchini 80 years of tradition. The Madrid vermouth brand Zecchini has been synonymous with the development and aging of this product since the beginning of the last century, specifically since 1940.
In those years the Vermouth was in Madrid a new arrival from Italy. Today this drink continues to conquer palates, and remains a regular at snack time. Until the fact that the phrase “Let’s have a vermouth” to indicate this Spanish custom has become popular,
It is a true Madrid tradition and it has become popular in almost all of Spain.
Without a doubt, enjoying Madrid means walking through its streets full of history, accompanying a good snack with the best Vermouth.
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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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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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Granbazan winery a dream Albariño. In this second part we will talk about its wines, permanent standard of the winery.
Its qualities, characteristics, origins and tasting notes.
Continue reading Granbazan Winery a dream Albariño.- Part 2
Granbazan winery a dream albariño. The Granbazan winery was founded in 1981, is located in the Salnés Valley, in the heart of the Rías Baixas (Galicia).
Upon entering you find a beautiful neoclassical building covered with blue tile of marked Indian influence, oriented to the north, protected from the hot rays of the south and surrounded by old Albariño vineyards.
It is undoubtedly one of the first and most beautiful châteaux of Galicia, where the noble materials merge with the landscape and the architecture with the proximity of the vineyards offer an unbeatable environment.
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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. Today we will analyze in this second part of the vermouth analysis, the different types that are known in Spain.
Spain is very rich both in the consumption of vermouth, and in the manufacture of very different types of vermouth. Each region traditionally has its own manufacturing of vermouth types.
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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 wine Hacienda López de Haro Crianza, is a red wine, made with three types of grapes: Tempranillo, Garnacha and Graciano.
Its color is intense cherry red. It is a wine with a pleasant aroma, ripe fruit.
In the mouth it has a smooth step with fruity flavor very pleasant.
It is very easy to drink and it will not leave us indifferent, because it has an easy memory.
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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
How to know if a wine is chopped and is in poor condition. It is not always appreciated quickly if a wine is chopped, or is in poor condition.
We say that a wine is chopped when its smell and taste are not adequate.
Chopping a wine is very common and we should not be alarmed. Chopping is caused by bacteria, acetic bacteria.
This bacterium needs oxygen to be able to live, which tells us that if a wine is chopped it is because air enters the bottle. Normally it is usually because the plug is in poor condition and has let air through.
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