A Sweet Revolution: How Spanish Vegan Pastry is Changing the Rules
The Financial Times’ journalist Raphael Minder talks to Toni Rodríguez, the Barcelona-based pastry chef that creates animal-free desserts and has even created a school
Spanish Restaurant Cúrate Wins James Beard Hospitality Award
The owners view hospitality holistically and the whole team works together to craft unique, memorable experiences for their customers
MoreSpanish Oils Set a New Record at the NYIOOC with 128 Awards
Spanish oils stole the show at the New York International Olive Oil Competition, with a notable 77% success rate
MoreChef Xanty Elías in the Spotlight at the Alimentarte Forum in Colombia
The Spanish chef, who won the Basque Culinary Prize last year, talked about his initiative to teach school children about food and food culture
MoreRibera del Duero DO Celebrates its 40th Anniversary in Peñafiel
The DO’s original founders were on hand, 16 wineries served their wines, and there were two commemorative tastings, among many other activities
MoreFuet from Catalonia
Fuet is a meat sausage product similar to the kind known as longaniza fina, made with finely minced fat and lean pork meat seasoned with salt, pepper and other spices. It is stuffed into a thin pork casing with a caliber of 34-36 mm. This product is typical of the gastronomy of Catalonia. It is similar to the salami-type sausage known as salchichón, although it is smaller in diameter, and never more than 40 mm.
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