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Balfegó, the Company that Aims to Save Bluefin Tuna

Sustainability throughout all stages of production and commercialization. A pioneering commitment to complete traceability and the protection of the highly valued Mediterranean bluefin tuna. These are the underlying themes that set the daily course for Spanish company Balfegó, whose products made with Thunnus thynnus are distributed in the most select restaurants.

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News | Nov 17 2017

20 Years of Basque Cuisine at the Guggenheim Bilbao

The Guggenheim in Bilbao is more than just an art institution in the eyes of top Basque chefs, as explained in a recent article published in La Vanguardia newspaper (Veinte años de Guggenheim, el museo que abrió al mundo la cocina vasca) about the twentieth anniversary of this world-famous museum.

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News | Nov 17 2017

Ferran Adrià Presents Escuelas Creativas

The results of the Escuelas Creativas, Un viaje hacia el cambio educativo (Creative Schools) educational project were presented this week by its leaders Spanish chef Ferran Adrià and the Fundación Telefónica.

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News | Nov 17 2017

Pairing Contest Puts Spanish Food and Wine in the Spotlight in Utrecht

The competition, which was held as part of the 2017 Gastronomy Fair, helped increase awareness about some of Spain’s top products

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News | Nov 16 2017

Global Garnacha Summit to be Held in Spring 2018 at the CIA in California

The first edition of this event, organized in part by PDO cariñena, will attract winemakers from all over the world

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Wine Tourism in Spain

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"The Spanish Wine Gurus" of Casa Rojo

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Recipe of the week

Garlic soup

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Time

30 minutes

  • 10 garlic cloves
    2 large slices bread
    50 ml Spanish olive oil
    1.25 l chicken stock
    4 eggs
    salt
  • 10 garlic cloves
    2 large slices bread
    1.75 fl. oz Spanish olive oil
    2.125 pint chicken stock
    4 eggs
    salt
  • 10 garlic cloves
    2 large slices bread
    0.25 cup Spanish olive oil
    5.375 cup chicken stock
    4 eggs
    salt
Product of the week

Dehesa de Extremadura PDO

Cured hams (hind extremities) and shoulders (fore extremities) from pure-bred Ibérico pigs, or cross-breeds with at least 75% Ibérico blood (pigs may only be bred with others from the Duroc-Jersey breed), brought up under the extensive rearing system, with a minimum production period of 18 months for hams and 12 months for shoulders.


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