Spain’s Bread Snacks Industry: Tradition and Innovation
Bread plays a major role in Spanish people’s diets. You’re likely to find it at every meal, regardless of what’s being served. But there’s also a whole other bread culture in Spain, an unmistakable part of the country’s food culture: the breadstick industry.
Spanish Chefs Triumph at Madrid Fusión Competitions
The winners have been announced for the National Escabeche Competition and the National Beer Tasting and Pouring Competition, among others
MoreDay Three of Madrid Fusión: Fruit Enzymes, Edible Silk and an Ode to Simplicity
On at third day of the event, Elena Arzak, Pablo González Conejero and Sergio Bastard showcased their latest innovations and recipes.
MoreSecond Day of Madrid Fusión: Sea-Inspired Dishes, Artificial Intelligence and Sugar Substitutes
Ángel León, Andoni Aduriz, and René Frank were among the chefs sharing their latest innovations and discoveries
MoreFirst Day of Madrid Fusión Brings Joan Roca and Josean Alija on Stage
From Rodrigo de la Calle’s prestigious distinction to presentations on food allergies and the chickpea’s versatility, it was an exciting day at this major event
MoreUva 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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