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The Spanish chef and artisan Xesc Reina studies the black pig and dresses sobrasada with heterodox colors and aromas. His cured meats –classic and avant-garde– are found in some of the Majorca's best restaurants.  Real creativity in charcuterie.
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Originally attributed to an error in the winemaking process, wine vinegar was referred to by the Romans as “vinum acre”, or sour wine. For centuries these aromatic liquids have been lending their pungent and complex aromas to Spain’s gastronomy. They continue to do so today, particularly in those...
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Continuing education is fundamental for professional growth and the food, hotel and catering industries are no exception. As of this year, working professionals who are pursuing careers in prestigious international hotel chains, can combine this training with a unique personal experience: Our...
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