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What’s happening in Spanish food and drink
Dabiz Muñoz Takes Home The Best Chef Top100 Award
Spanish chefs appeared throughout the list of the top 100, which included Andoni Aduriz, Joan Roca, Paco Roncero and Eneko Atxa, among others
Sobrasada, a Balearic Delicacy You Should Meet
Bored of regular pork pâté? Try sobrasada, Spain’s raw cured spread steeped in old rituals and local flavor. For centuries, the native black pig varieties on the Balearic isles have been key to the unique taste. But recently sobrasada has started spreading onto menus worldwide
New Quality Control for Spain’s Olive Oil Sector
The new measures are great news for consumers, who will have a much better idea of what they’re eating, where it’s coming from and how it was made
Summa Announced Six Next Generation Chefs
Leading tableware brand Summa has a new initiative, highlighting up-and-coming chefs in “culinary capsules” from San Sebastián to Seville
Foods & Wines from Spain on Instagram
Stories, trends, and expert takes on Spanish food and drink
Product of the week
This is the name given to the different varieties of oranges grown in the Sóller area in northwest Majorca (Balearic Islands). The most characteristic variety grown in Sóller is the Canoneta orange, which is thought to originate in the Sóller valley, from Can Canonet. This variety of orange has a high sugar content and gives large quantities of juice, and is the emblematic citrus fruit of Sóller. The Sóller valley has a tradition of over seven centuries dedicated to the cultivation of citrus fruit –particularly oranges– and produces a citrus fruit with a series of special characteristics due to its geo-climatic conditions and to the technique, common throughout the area, of growing the fruit trees on terraces.