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Autumn’s Forest Treasure in Spain

Spain is the second most forested country in the European Union area-wise, and second in the world in terms of new forest growth. This country’s groves of oak, elm, beech, pine, and other trees nurture approximately 1,500 species of setas, or wild mushrooms

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Salón de Gourmets International Fine Food & Beverages Fair
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News | Oct 23 2017

Tinto de Verano, a New Drink for American Millennial Consumers

The company’s CEO fell in love with the beverage while visiting Cadiz, and decided to make it available in the US market

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News | Oct 23 2017

Spanish Wines Head to Guatemala for Wine Festival

The 2-day event will include an exhibition, tastings and seminars with a view to raising the profile of Spanish wine among Guatemalans

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News | Oct 23 2017

10 Wines to Watch!

The annual wine fair hosted by prestigious Spanish wine guide the Guía Peñín, is on today and tomorrow, October 23rd and 24th, at Madrid's IFEMA convention center.

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News | Oct 23 2017

Spanish Restaurants in Washington DC Make Michelin Guide and Bib Gourmand List

Minibar maintained its 2 stars in the Michelin Guide, while Jaleo and Boqueria, among others, made the Bib Gourmand List

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Recipe of the week

Asturias Bean Stew

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Time

Over 2 hours.

  • 400 gr white haricot beans
    250 gr shoulder ham
    100 gr salted pork fat
    1/2 oinon
    2 chorizos
    2 black sausages
    saffron threads
    Spanish olive oil
    salt
  • 14 oz white haricot beans
    8.75 oz shoulder ham
    3.5 oz salted pork fat
    1/2 oinon
    2 chorizos
    2 black sausages
    saffron threads
    Spanish olive oil
    salt
  • 1.75 cup white haricot beans
    1.125 cup shoulder ham
    0.375 cup salted pork fat
    1/2 oinon
    2 chorizos
    2 black sausages
    saffron threads
    Spanish olive oil
    salt
Product of the week

Uva de Mesa Embolsada Vinalopó PDO

Victoria, Dominga, Doña María Aldeo, Ideal (or Italia) and Rosetti variety table white grapes, and Red Globe in black grapes. When harvesting begins, the grapes must have been permanently protected by a paper bag for a minimum of 60 days. The ‘Uva de Mesa Embolsada del Vinalopó’ maintains virtually all of its bloom, has a more accentuated colour and a skin which is free of defects.


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