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Maria Morella Bergia

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Edible halophilic plants, the emerging gem of gastronomy

Edible halophilic plants are increasingly recognized in the world of gastronomy: infinite possibilities, unique flavors and textures.

Tortilla croquettes, the twist to the traditional recipe

A Valencian entrepreneur is succeeding with her innovative 'queen balls' or tortilla croquettes that go beyond tradition for a sublime bite

Dried yellow worms, are they here to stay?

The regularization of the consumption of insects continues to take steps in Europe with the latest novelty: the authorization of the sale of dried yellow worms.

Kefir water, the curious and healthy probiotic drink

Kefir water is the star option when it comes to a healthy diet; its natural properties make this drink a perfect alternative.

Is whole wheat bread bad? All the truth!

There is a popular belief that replacing white bread with whole wheat bread is the magic trick to lose weight. Is this really so?

Watermelon from Almería, the queen of summer

The Almería watermelon is a reference at European level with its flavour; grown in solar greenhouses, it is the perfect and sustainable option this summer.

Chicory: from undervalued to coveted

Chicory is an unpopular plant, but highly appreciated by those who know it. You can even drink it to substitute for coffee. Find out more here!

Dealcoholized wines: an emerging alternative

For those trying to lead a healthier life, an ideal alternative is the increasingly popular non-alcoholic wines.

Gua bao, the steamed and calorie-free sandwich

Gua bao, a recipe of Taiwanese origin that has earned a niche in our country within Chinese cuisine for its different and healthier proposal.

Vermouth Astobiza, one of a kind

Astobiza vermouth is a rare bird in the world of this drink; It is precisely this differentiation that makes it among the best in the world.

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