'Asturias'
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News Route of the Cocido MadrileñoFrom February 18th to March 31st, it will be a lot easier to enjoy the hearty and delicious taste of ‘Cocido Madrileño’ in the Spanish capital city, thanks to the celebration of the first ever Route of the ‘Cocido Madrileño’..... |
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News Albacete Celebrates Jewish-Manchego Gastronomic HeritageOn June 30th, the city of Albacete in Castile La Mancha hosted the first gastronomic event to celebrate the history and heritage of the city’s Jewish-Manchego cuisine.. Organized by the renowned knife-making firm, Arcos, the purpose of this |
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News 34 Years Celebrating LambMesón de la Villa Restaurant in Aranda de Duero (Burgos) has kicked-off the 34th annual celebration of its most traditional and beloved dish, roasted suckling lamb.. From May 6-29th, 2011, this classic establishment will once again be paying |
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News Chorizo de Cantimpalos Added to RegistryOn May 31st, the Official Journal of the European Union (OJ) published the inscription of the name “Chorizo de Cantimpalos” in the registry for the protection of geographical indications and designations of origin for agricultural |
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News Fitur 2011In its 31st year, this international tourism event will be held at Madrid’s IFEMA Convention Center from the 19th to the 23rd of January, 2011.. Primarily focused on tourism and gastronomy, the purpose of Fitur is to provide a... |
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News Still Spanish Cooking in BierzoIt’s time once again for the annual Gastronomic Festival of Bierzo, which is celebrated ever year from mid October thru early December.. > > For the 28th year in a row, the region of Bierzo in Castile-Leon , is gearing... |
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Extremadura ExtremaduraThe Autonomous Region of Extremadura is located in southwestern Spain, bordering with Portugal, and comprises two provinces: Cáceres and Badajoz. The region has a total area of 41,634.5 sq kilometers / 16,075 sq. miles and a population of 1,108,130... |
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News Spanish Chef Josean Alija’s New BookSpanish chef Josean Alija of Restaurante Nerua will be launching his first book into the culinary stratosphere this June.. With Muina , Spanish chef Josean Martínez Alija seeks to capture the essence of his culinary philosophy through a personal |
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News A Priorat Food & Wine ExperienceEspai Priorat reunited over 60 global opinion leaders to learn about the magnificent wine and foods of this historical region in Catalonia.. The DOQ Priorat hosted the second edition of Espai Priorat, a biennial three-day immersion event that |
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News Spanish Stars Season GuanajuatoSpanish cuisine will one again shine in México.. Spanish Chefs Paco Roncero , Diego Guerrero, Marcos Morán , Rodrigo de la Calle , Pepe Solla , Nacho Manzano and pastry chef Miguel Sierra will be the guests of Mexican chef ... |
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Products Mantequilla de Soria PDOButter obtained by pasteurizing the cream from the milk of Friesian and Swiss Brown cows or crossbreeds of the two, from dairy farms in the province of Soria (Castile-Leon) |
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Products Mantequilla de l'Alt Urgell y la Cerdanya PDO>> Butter produced in the Alt Urgell and la Cerdanya districts (Catalonia) from pasteurized cows’ milk. |
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Products Arzúa-Ulloa PDOCheese made from raw or pasteurized cow's milk from the Rubia Gallega, Friesian and Parda-Alpina breeds and cross-breeds, with a minimum 6-day ripening period. |
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Products Idiazabal PDOPressed, hard cheese made from whole, raw ewes’ milk from the Latxa and Carranzana breeds, with a minimum ripening period of 60 days. |
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Products Cabrales PDOBlue-veined cheese made essentially from whole, raw cows’ milk, or from mixtures of two or three types – cows’, ewes’ and goats’ milk. Ripening lasts for a minimum of two months and takes place in natural caves. |
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Products Sobrasada de Mallorca PGIRaw cured sausage obtained from minced pork mixed with pimentón (a type of Spanish paprika), salt and other authorized spices. |
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Products Salchichón de Vic PGISausage prepared with select meat from white pigs, fat, salt and black pepper, following the traditional production process in the Catalonian area of Plana de Vic, with a minimum curing time of 45 days. |
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Products Lacón Gallego PGIShoulders (fore extremities) from white pigs born and reared in Galicia, of the Celta, Large White, Landrace and Duroc breeds, and their cross-breeds (cross-breeding with the White Belgian and Pietrain breeds is also possible, provided that the |
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Products Cecina de León PGICuts from the hind quarters of mature cattle (topside, silverside, flank and rump), preferably from breeds indigenous to the region of Castile-Leon, subjected to a salting and maturing period in natural drying sheds for a period of no less than... |
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Products Botillo del Bierzo PGIMeat product made from various cuts of the white pig, mainly rib and tail meat, marinated and stuffed in casing, before being smoked and semi-cured. |
Spain for foodies Greenway of Río OjaOur trip will take us over 26 km (16 mi) through the valley of the small Oja River from which, as most sources agree, the world famous wine region borrows its name, La Rioja. We will start at the northern... |
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Features index Honey in Northwest Spain: a force of NatureHoney has been consumed by Man for millennia, and produced at least since the times of the ancient Egyptians. Spanish honey production in rural Galicia is ancestral, and recent developments in the region are helping to nurture and improve this... |
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News Rocambolesc by Jordi Roca Opens at the BeachGourmet ice cream parlor Rocambolesc has opened its second establishment, this time in Playa del Aro on the Costa Brava.. Just one year after opening the Rocambolesc ice cream parlor in Girona and mere weeks after their restaurant El Celler... |
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Spain for foodies Rocambolesc Costa BravaJordi Roca , the youngest of the three Roca brothers of famed 3 Michelin star restaurant, El Celler de Can Roca , was the impulse behind the new ice cream shop located in Girona’s city center. This exciting project... |
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Features index Spreading The Word About Spanish FoodsIt all began in 1999 with the goal of exporting authentic Manchego cheese to half of Europe. Today, this Spanish company distributes a selection of nearly 400 Spanish products to more than 37 countries. This is the story of Vegajardín,... |
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Spain for foodies Greenway of Ojos NegrosThe genesis and further development of most Spanish Greenways, or Vías Verdes, is and will remain strongly linked to the history of ore mining and its demise. Such is the case of the evocatively but somewhat equivocally named... |
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News Mercado Victoria Opens in CórdobaNew gourmet market, Mercado Victoria, opened last week in Cordoba, thus becoming the first of its kind in Andalusia.. Gourmet market, cooking demonstrations, culinary events, outdoor seating, restaurants... a veritable gastronomic pit stop set to |
