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News, updates and gastronomy events

Keep up to date with the most outstanding news and updates of the gourmet world and do not miss any event related to Spanish gastronomy.

Spring salt Virgin Ground | Spanish Specialties

Spring salt Virgin Ground | Spanish Specialties

We have all heard that salt is bad. For the person who believes everything he hears, we can do little. Who likes to observe, read and compare before believing in an affirmation like this, what comes next may interest you.

MANCHEGO CHEESE BIO PDO

MANCHEGO CHEESE BIO PDO

The first time the milk was processed to create one of the world's best known foods: cheese. Talking about cheese we have to thinking on Spain, where its sheeps, goats and cows are raised and fed with rich and fresh pastures. The Spanish cheese knows no borders, and that is why the authentic gourmets value this great product. A clear example of what we are talking about is Manchego Cheese BIO Akkem DOP, a cheese with a pure and clean taste, as well as natural.

Culinary Trends for 2016

Culinary Trends for 2016

Nowadays, there are almost no borders in gastronomy. We have at our disposal any ingredient from any part of the world, we want to try new things and we include them naturally in our recipes; the human being changes, evolves and, together with it, gastronomy does the same. We review the new trends and gastronomic styles that will mark the year 2016.

Protocol at the table, how can I eat this?

Protocol at the table, how can I eat this?

Christmas is approaching and, with it, many hours in the kitchen and at the table. In this article, we tell you the best way to serve and eat every kind of foodstuff; we will eat some of them in a single mouthful, break them, eat them with your fingers and, for other, we will have to use special cutlery.

OLEOGUSTUS, A NEW BASIC FLAVOR

OLEOGUSTUS, A NEW BASIC FLAVOR

Sweet, salty, bitter and sour are the basic flavors that we all know and identify easily; To these, we can add for some time now, the umami flavor which is less know but that was discovered over a century ago by Kikunae Ikeda, a Japanese chemistry teacher.

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