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A Journey Through the Cuisines of the Valencian Community and Andalusia

The dehesa, pure bellota Ibérico ham, the elaboration process for an extra virgin olive oil (EVOO), the cradle of Spanish rice and the authentic recipe for paella valenciana. All of this and more was on the menu for a group of Canadian chefs and Austrian journalists during a recent trip to Spain. The following is a description of the tour, as well as a few of their impressions from the trip.

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News | Jan 18 2018

Oleazara Olive Oil Makes Inroads in Japan and the US

The company behind the EVOO has partnered with a local distributor in Japan, and will be the olive oil used at the Adrià brothers’ new Spanish food hall in NYC

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News | Jan 18 2018

Cider Season Begins in Basque Country

It's now officially the season of the txotx, with the first cider of the year being served in the age-old Basque Country ritual that marks the beginning of a new season for this traditional, quality product.

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News | Jan 18 2018

Jamón y Salud Opens a Restaurant in London

The renowned ham producer will serve traditional Spanish tapas as well as an exquisite selection of cheese, ham and other charcuterie

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News | Jan 18 2018

Cubi Awards Highlight Excellence in Gastronomy

The Premios Cubi, handed out by the Spanish Federaton of Chefs and Pastry Chefs (Facyre), were awarded this week in Madrid, recognizing professionals for their contributions to the world of gastronomy.

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Recipe of the week

Galicia Soup

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Time

Over 2 hours

  • 200 gr white beans
    500 gr potatoes, peeled and cut into pieces
    1 bundle turnip greens cut into pieces
    300 gr pork backbone
    25 gr lard
    3 l water
    salt
  • 7 oz white beans
    1 lb potatoes, peeled and cut into pieces
    1 bundle turnip greens cut into pieces
    10.5 oz pork backbone
    0.875 oz lard
    5.25 pint water
    salt
  • 0.875 cup white beans
    1 lb potatoes, peeled and cut into pieces
    1 bundle turnip greens cut into pieces
    1.375 cup pork backbone
    0.125 cup lard
    12.75 cup water
    salt
Product of the week

Granada de Elche PDO

Granada Mollar de Elche / Granada de Elche is the fruit of the Mollar de Elche variety of the species Punica granatum L., classes Extra and I as defined in the Codex Standard for pomegranates. The product is characterised by its acid-sugar balance, creamy yellow to red outer skin and the anthocyanin content of the arils, which gives them a deep pink to red colour.


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