Label: Cádiz
Growing edible algae promises
For a few years, the cultivation of edible algae in Spain has been increasing with multiple projects. Its use in the kitchen is on the rise.
Coquinas de Huelva, in search of protection
The bivalve mollusk native to the Andalusian province faces the problem of illegal collection. Meet here the coquinas from Huelva, who want their DO.
Artisan cheeses to innovate: delicious!
Small cheese factories that use traditional techniques are getting artisan cheeses to innovate with original and unpublished formats. Give them a try!
Villaluenga del Rosario and its Payoyo cheese
The small town of Cadiz has once again been chosen European Capital of Cheese 2020 and for this reason, we take the opportunity to present Villaluenga del Rosario here.
Retinto meat: this is this beef breed
Learn here in detail everything about the best Andalusian veal, a retinto meat also present from other communities and with a very special flavor.
Edible sea cucumbers already in Spain
Korean chef Luke Jang is already the first to offer edible sea cucumbers in his Madrid restaurant. Learn more about these holothurians here.
Despesque by Ángel León, a 'sustainable' idea
Experts in the environment and the food industry will debate again this year with chefs in Cádiz in another forum of Despesque de Ángel León.
Listeria in Sabores de Paterna: new notice
This past Friday, September 6, another food alert was declared for shredded meat contaminated by listeria in the Cadiz brand Sabores de Paterna.
Bluefin tuna feast on the coast of Cádiz
Several festivals and fairs that revolve around bluefin tuna begin in May on the Cadiz Coast. Different restaurants create exquisite dishes with it.
Ponche Caballero and his five secrets
This Spanish liqueur combines ingredients from various parts of the world in its exquisite flavor. Discover the Ponche Caballero and its five secrets.
