Discovering the spring of cava
Twelve cava wineries in the Penedès area (Catalonia) open their vineyards this spring so that visitors can enjoy the flowering of the vines in all their splendor on foot, by bicycle or even by helicopter.
Distillation: know all the keys
Distillation is the evaporation of the most volatile substances of a substance and their subsequent recovery by condensation.
Cheese classification
The classification of cheeses can be seen from many points of view and all of them are valid
The Aran Valley: caviar and cheeses
In the Arán Valley we find two exceptional gastronomic visits: the Nacarii caviar fish farm and the Tarrau cheese factory
Get out of Ibiza and its uniqueness
In an extraordinary place we find the natural park of Ses salines de Eïvissa
Canned fish or meat
Canned foods play a really important role for the consumer, whether they are fish, vegetables or meat,
Hot sauces, welcome to the heat
Based on these chilies and using ingredients such as onion, garlic, mango, papaya or roasted vegetables, the Sierra Nevada Sauces are American-style, that is, rich and nuanced, which can be used as an accompaniment, in recipes or in cocktail bar
Rabbit meat: it is easy, useful and healthy
The rabbit meat sector is greatly affected by low prices as a result of what is even more worrying: the low consumption of this meat, especially by young people
Quality legumes in Spain
The president of the Spanish association of legumes Alfonso Clemente and the technical director of the Tierra de Campos Lentil PGI Javier Alonso Ponga give us a review of the 10 legumes of recognized quality and introduce us to the qualities of this great food.
Sake is not what you imagine
Mayuko Sasayama sommelier of the Shuwashuwa restaurant in Madrid invites us to discover the world of Sake and its pairing
