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...

The Piquillo pepper is often referred to as the ‘red gold’ of Lodosa. It has been sold outside its homeland only for a few decades. A treasure on the Spanish menu, it is slowly finding its way to countries outside Spain

The dehesa, pure bellota Ibérico ham, the elaboration process for an extra virgin olive oil (EVOO), the cradle of Spanish rice and the authentic recipe for paella valenciana. All of this and more was on the menu for a group of Canadian chefs and Austrian journalists during a recent trip to Spain....

Spain was fortunate to recently welcome cheese expert Laura Werlin, who attended the Madrid Fusion gastronomy summit with a view to learning more about the sector.  

Foods & Wines from Spain joined London-based Spanish chef José Pizarro on a journey filled with emotion and family history. The destination: Extremadura. The objective: to discover all the secrets behind a Spanish culinary treasure, the pimentón from la Vera.