Foods Wines from SpainFEDER
Articles
Its extra virgin olive oil, line of gourmet products, and range of natural EVOO-based cosmetics are available in more than 40 countries. What is the magic formula for their success?
Articles
What is the future of food? How can we establish a sustainable balance between production, food and gastronomy in both the short and long term. Will there be a paradigm shift in the Spanish agri-food sector brought about by climate change? Is technology just one more ingredient in the food we eat?
Articles
Thanks to the efforts of its internal R+D+i department, Pescaviar has uncovered the secret to creating substitute caviar out of wild herring without the use of any color or flavor additives, artificial aromas or preservatives; while also attaining its status a gourmet product. This is the story...
Articles
The Spanish food industry is committed to giving its all with regard to innovation. Every year, new products are launched that seek to unite concepts like research, health, flavor and, more often than not, an element of play.
Articles
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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