150 years of history. Not many companies in the food industry can claim a similar feat, particularly if you take into the account the renown of this brand that crossed borders years ago. José Gómez, the CEO of Joselito, talked with Foods and Wines from Spain about the keys to international success...

Organic producers can be found in every corner of Spain, wholeheartedly committed to this type of agriculture and food processing. In this article we’ll take a look at some of the standouts on the country’s organic food scene in the Meseta, the extensive plateau in inland Spain.

An emblematic protagonist in Spanish gastronomy, chestnuts are reminiscent of autumn and winter, and often associated solely with the festive season. Yet chestnuts have slowly become a key player in the health food space.

Traditional Spanish fig cake or fig bread, known as pan de higo in Spain, is a sweet artisanal delicacy paired mostly with sharp tasting cheeses such as Idiazabal or Manchego, and often accompanied by a glass of wine.

At the moment, there are around 230 wine varieties recognized in Spain; however, there are many varieties that seem to have disappeared, and IMIDRA, a true pioneer, has been working to rescue as many as possible.