El Camino de la Cabra III: la oscura senda de la venganza (Spanish Edition)

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  1. User talk:Csörföly D/2
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  4. Spain Gourmetour 78 () by Foods & Wines from Spain - Issuu

Pere Castells, who is in charge of its gastronomic and scientific research department, explains what makes it different. From the start they have always followed a scientific working method: everything is weighed, measured, tested, noted down. The annual cost is no less. Basically, what you really need in cooking are ideas, creativity. Science and techniques are just there as a back-up, allowing chefs to convert their dreams into reality.

A means, never an end in themselves. The focus on creativity turned back to products. We had hoped for more, but we came to a dead end and had to focus once more on products. In this field Xatruch is amazing. He knows everything: he knows the producers, the varieties, what you can do with every type of product. We take a product and experiment with it as far as we can go. Eco-chefs and environmental research Now that the mystique of technology seems to have faded, chefs all over the world have turned their attention to products from near and far to discover.

Ecocuisine is now the talk of the town. Instead of wearing a chemistchef hat, he is more of a biologist-chef. His research aims above all to study the culinary results of local produce, especially vegetables: leek, tomato, onion, cardoon, celery, teardrop peas, etc. Rodrigo de la Calle De la Calle, in Aranjuez, close to Madrid is another of the young eco-chefs and is committed to sustainable cuisine and environmental research. He works. What I do is field work. Along these same lines is the research carried out by other chefs, such as. Paco Roncero, who has studied olive oil Spain Gourmetour No.

He did some magnificent work on rice and laid it out in a book called just that, Rice; he also studied aloe vera, Stevia rebaudiana and microgreens and sprouts. Sometimes research goes so far as to inspire new icons. The final. That is when products take on a different purpose, being transformed and becoming minerals, landscapes, paintings, all the while retaining every bit of their flavor, aroma and texture. This complexity is neither frequent nor common, but it occasionally appears.

It is this search for magic that inspires the creative work done by Dacosta and his team. Science is one of the tools we can use, but we try not to be dogmatic about it. Heading it is Juanfran Valiente, who has worked with. Dacosta for ten years. The last few years have seen many advances, especially in new lines for culinary expression based on artistic movements such as essentialism, mimicry and expressionism applied to cuisine.

But you never know what working with scientists and researchers might lead to. Intellectual commitment Andoni L. Aduriz has always been in favor of linking gastronomy with other disciplines—art, mathematics, psychology—perhaps with the intuition that this might give added dignity to cooking. This nonconformist approach was made plain at the Dialogues on Cuisine congress that he established. Held in early in San Sebastian under the auspices of Euro-Toques the European community of chefs , prestigious speakers both chefs and intellectuals discussed the current state of research.

If all goes as planned, the first issue should come out in the first quarter of The idea is to offer gastronomic information and culture to an international readership of not just chefs but also scientists. Since , Aduriz has been working with AZTITecnalia on the publication of a bulletin on science and gastronomy, available at www.

They told me they were fascinated by the links between the brain and food and felt it was a very promising area of research for the future. Aduriz has created a following in Spain and elsewhere. I can take up to four years to finalize a dish, and this gives rise to problems. A menudo se olvida contemporary cuisine, the Roner la importancia de losithermanos thermostat, making possible toRoca como Ellos transformaron controlinventores.

Cuando comienzan Joan and sommelier Josep. Finally, mention must be. Spanish andconcedido foreign publications. In she was awarded the National Gastronomy Award for the best journalistic piece. In the s, however, trailblazing farmers with a good eye for developing markets recognized their potential and started growing them as a commercial crop.

Thefruit range of for papaya salad honeys that Spain produces could of breakfast. According to Antonio Sarmiento, one of the farmers who pioneered mango. Good honey is free from extraneous smells and physical impurities; remains fresh aging is always detrimental to honey, unlike wine and cheese ; does not ferment which is why it is important that moisture levels be kept low ; and crystallizes in a particular way. He is still fully involved the required standards in the aspects in the daily running of his farm, located in Benamocarra, on one of the southfacing slopes of the Tejera and Almijara mountain ranges.

Sarmiento explains that the varieties most commonly grown around here are Osteen, Kent and Keitt, known for their melt-in-themouth flesh, citrus aromas and outstanding sweetness. Antonio observes that, foranalyze the most outlined above. They also for pollenmangoes content, were a service particularly part, something of a relevantfor to farmers current consumer hobby whose main crop preferences.

There is an ever-increasing was something quite different but who market demand for were convinced thatmonofloral that thesehoneys exotic i. They can choose Brix, with the 12 orfrom 14 a range of found varieties, all of which have degrees in fruits coming into particular characteristics thatand are Europe from other sources determinedbefore by thethey baseare nectar, harvested ripe.

Mangoes are picked from the tree one by one; their stalks are cut off then and there, and the fruit is meticulously positioned upside down on the ground to release the latex or sap that would otherwise stain their velvety skin. After an hour and a half, they are put into crates and transported to the packing. Sweet by Nature Spain is the biggest producer of honey in the European Union and has more hives than any other member country. Impressive though they are, these facts represent only the dry, quantitative aspects of an altogether more complex and palatable story.

This article visits three different parts of the country that produce honey of guaranteed provenance and quality, backed by an EU seal of approval. Much of the mango harvest is dispatched from TROPS to the main markets in France, the UK and Germany, the fruit tucked into little boxes amid blue cellophane paper which shows off the deep purple of their skins, perfect beneath their coating of natural wax. One can just make out the slender shapes of the papaya plants through. The papaya is a prolific plant: its teardrop-shaped fruit grow out of the main trunk all year round.

Stepping inside, one enters a sort of idealized tropical forest, richly aromatic and vividly green and decorative: no wonder papayas are still such a feature. Ase Guren, manager of Aguadulce an agricultural processing company set up 30 years ago, based in the south of Tenerife Island has been completely won over by papayas. The current production figure stands at around , kg , lb a year, all of which is absorbed by the local market at present. With that end in view, she belongs to a group of producers who are promoting the creation of a quality brand that will identify their fruit as Papaya de Canarias.

Spurred on by the propitious climatic conditions in the Canary Islands and southern Spain, new tropical and subtropical fruit are being tried out as crops. Experiments with lychees and carambolas star fruit from the Far East, mamees from the Caribbean, pitaya strawberry pear from the Antilles and passion fruit from South America are already under way in the Spanish countryside.

As their name suggests, star fruit are star-shaped and deep. Pitayas are the fruit of a cactus native to the Americas. On the outside, they are an attractive pink color, while the inside is white and dotted with little black seeds. For some years now he has been growing varieties other than Maradol, the most common variety in the Canaries.

He has been working with Silouet and Intenzza, which, as he reports, come out higher on the Brix scale. For the moment, however, sales beyond the Canary Islands are little more than token.

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He is a keen botanist, as is his son Zebenzui; consequently, they have built up a wide-ranging collection of these fruit trees, extending their sphere of interest to include new tropical trees such as mamees, lychees, carambolas star fruit and passion fruit. A stroll around the greenhouses at their company HQ, La Cosma, in the little Tenerife town of Bajamar in the northeast of the island is like a visit to an exotic botanic garden, sheltered by mountains yet benefiting from the moisture that reaches it from the.

Miguel believes that more and more hotels in these touristorientated islands are starting to enjoy and capitalize on the distinction of not only stunningly beautiful surroundings, but also dishes and fruit that only these islands can offer and that leave an enduring impression on visitors. Indeed, hotel complexes are among the main customers of Savasa, a Tenerife company that produces bananas and other tropical fruit such as mango, papaya and pineapple.

The town slopes gently down towards the Atlantic from the Macizo de Teno mountains and possesses a microclimate that its inhabitants swear gives its fruit a special flavor. Bombe surprise The heady scent of mango and the sensual sweetness of papaya leave few people unmoved. He has given creative expression to his appreciation of mangoes in many dishes, often using innovative techniques such as spherification to do so. Spherification is a process that creates a thin gelatinous layer around liquids by mixing calcium chloride and alginate so that they seem to explode in the mouth.

It is one of the most revolutionary techniques used by the chef at three-Michelin-star elBulli in Roses Girona, Catalonia , and can be used to make mock caviar, gnocchi and ravioli. This young chef likes to cook according to what is in the market at the moment, and give his own inspiration free rein; he loves the fresh taste of mango, its nicely balanced acidity and the way it responds to griddle cooking. One of. The same thinking is discernible behind his mixed grill of fruit and vegetables with scallops mango goes as beautifully with seafood and fish as it does with meat, enhancing its flavor.

He remembers how successful this latter dish was among his regular customers, and their astonishment at the texture of mango cut a la brunoise to resemble rice. Ajoblanco is one example. This cold soup, made with bread, crushed almonds, garlic, water, extra virgin olive oil, salt and sometimes vinegar, is usually served with grapes or little pieces of melon. His mango gazpacho manages to balance the sweetness of mango with the acidic zing of apple, the saltiness of trout roe. Rojano, who has lived in this Canary Island for the last 15 years, is captivated by the intensity of flavor of Canary-grown mangoes, and this dish exhibits it well.

One of his more humorous creations is a dessert made to look like egg and french fries, in. Rojano finds the flavor of papaya more complex, but likes the way that its enzyme content enables it to hold its own alongside meat, and the fact that, while still green and underripe, it is a very versatile ingredient. His Panceta de cerdo negro canario a baja temperatura con papaya a la plancha y. The papaya and the mango are used as symbols for opposite, yet complementary, concepts: the mango represents masculinity in Asian culture, and the papaya femininity in American lore their shapes are used on lavatory doors to indicate male and female.

The very look of these fruits is voluptuous, as so many writers and painters have recorded. In his oeuvre as a whole, the mango becomes the forbidden fruit in the Garden of Eden, a symbol. Both fruits also appear frequently in tales from the oral tradition and legends. In India, the mango tree is venerated as the tree beneath whose shade Buddha preferred to meditate. He uses papaya and mango as adjuncts to both fish and meat, a role in which both perform well. The potential of papaya and mango in desserts is virtually inexhaustible: they are most commonly eaten in the form of fresh fruit, smoothies, preserves and natural juices, which are readily available all over the islands, even in the beach bars.

Aphrodisiac powers The properties of papayas and mangoes have been thoroughly researched all over the world. Papayas are a potent source of vitamin C; they are also rich in vitamins B, B3 and calcium. They contain an enzyme known as papain, which has anti-inflammatory properties and is, for that reason, often used in alternative medicine as a treatment for stomach trouble. In folk mythology, both mangoes and papayas are considered natural aphrodisiacs indeed, their voluptuous shapes and flavors seem to suggest as much and elixirs of youth, an attribution backed up by their proven antioxidant properties.

One project is aimed at obtaining extracts with high antioxidant and antimicrobial activity from banana and mango skins and seeds for possible use as additives or fortifying ingredients in the agri-food industry. Laguna, a district in the northeast of Tenerife Island is also trying out new varieties of mango, papaya and other tropical fruits, and looking into farming methods and treatments for some of the diseases to which they are susceptible.

However, he believes that mangoes, and papayas in particular, represent new options which hold greater appeal for the Spanish and international markets, not to mention the farmers themselves. La Mayora estate is situated in Algarrobo-Costa, 40 km Emilio Guirado has. In the bright midday sunshine, Guirado points out how rapidly other crops, such as avocadoes and cherimoya, took off in Spain, and seems quite confident that an equally rosy future lies ahead for mangoes.

Meanwhile, the Canaries seem to be leaning ever more heavily towards papayas, plantations of which already total ha acres and yield around 9, kg 19, lb. While these figures are by no means. Varieties that stand out from the rest include Ataulfo, which has yellow skin and flavor-packed flesh, and Maya, a very sweet variety with a flavor suggestive of mandarin orange. Emilio explains that all the varieties are fine-textured, with none of the fibers that can be such a nuisance in this fruit.

In Spanish popular usage, the masculine term mangos is applied to the more fibrous fruits and the feminine version mangas to the fiberfree ones. Emilio makes it clear, however, that both terms refer to the same fruit and that fiber is a factor of variety. Having to deal with fibers in the mouth does get in the way of full enjoyment of a mango; producers are therefore opting for those varieties with the smoothest, most homogenous flesh.

English, French, German, Spanish www. English, Spanish www. English, Spanish. All good quality honey encapsulates a direct link with its area of provenance, transmitted through the medium of the flora whose essence is imbibed by the bees that make it. Given this wealth of raw material,. As a sugar-saturated solution, honey crystallizes very readily, though this is not true of many industrially-produced honeys which are liquefied by pasteurization, losing many of their aromas and original attributes in the process.

Laboratories such as the Centro Agrario in Marchamalo serving PDO Miel de La Alcarria and its equivalent in Apinevada serving PDO Miel de Granada conduct physicochemical tests before certifying that honey bearing their stamp meets the required standards in the aspects. They also analyze for pollen content, a service particularly relevant to current consumer preferences. There is an ever-increasing market demand for monofloral honeys i. Established minimum levels of these parameters must be met for a honey to be categorized within a specific variety Essence of place, page Years later in , this same part of La Mancha central.

Spain became the first area in Spain to obtain PDO status for its honey. La Alcarria and its honey are delimited by three natural barriers: the Henares and Tagus rivers to north and south, and the mountains of the Iberian System to the east. The area within these boundaries, just over 4, sq km 1, sq mi , has no woodlands or significant mountains, but is crisscrossed by many streams and rivers which rill between its low hills and bluffs in springtime. In conjunction with a dry climate and an altitude of over m 2, mi , these create an environment in which a wealth of wild flora thrives.

It would therefore have been detectable in the honey and provided a telltale. These days, despite the fact that beekeeping and honey production are conducted on a predominantly family-run, artisan scale, thanks to transhumance there can be several harvests in the course of the year. Try this: Oven-baked loin cuts of sturgeon with caramelized onion jam and a dash of avocado honey. Considerado Try this: Toasted bread with olive ham sweet taste notes, plus other, his mastery culinary techniques andwith hissalty displayed only hisderestaurant Try this: goatat roasted with honey.

He is co-author of Cocina de Canarias. Try this: Fried eggplant with sierra honey. Tradition , he vinos focuses on traditional Canary cuisine, with nos the Try this: Macedoine of fresh fruit with para armonizar con los grandes canarios; y en Cocina de Canarias. Characteristics: Color varies, ranging from white to amber, sometimes rather dark if it contains honeydew also known as forest honey, i. Try this: Lavender honey sorbet. Characteristics: Color varies, ranging from pale to amber, generally with reddish tones; strong and very persistent aroma of fallen autumn leaves, humus, mushrooms; sweet taste with a distinct touch of bitterness and salty notes, bigger and maltier retro-nasally if it contains honeydew.

Characteristics: Pale amber color, a little darker when it contains broom or heather; strong and extremely persistent aroma of wet wood; sweet taste with slightly acidic notes, and if it contains broom or heather, salty, with the olfactory sensation increasing retro-nasally. Try this: Salad composed of lettuce, cheese, walnuts and pine nuts dressed with balsamic vinegar and eucalyptus honey. Try this: PDO Cebreiro fresh cheese with walnuts and chestnut honey. Try this: Seasonal fruit cocktail.

Try this: Torrijas festive Spanish version of French toast bathed in a rosemary honey sauce. And now As it happens, Simon Moser may well be returning early in to the part of the Basque Country that was so. The latter part of my journey from Madrid had brought me through scenery reminiscent of very different this time filmic cultural connections: whereas in the s and s, the desert landscape of Almeria the area of southeastern Spain that lies to the other side of the Sierra provided the suitably arid setting for many a spaghetti western, the foothills of the Sierra Nevada, with their ochre soil and undulating terrain clad in plausible vegetation, stood in for the Mexican border territories where gunfights between goodies and baddies were often staged.

Back in Madrid, I was able to confirm that, with judicious cutting, parts of. It is perfect territory for producing highly-concentrated honey containing very little moisture, derived from aromatic plants such as thyme,. French lavender and rosemary. In his dual role as nutritional expert and director of La Casa de la Miel, the center for apicultural promotion and information on Tenerife one of the Canary Islands, situated in the Atlantic , Antonio Bentabol is always being asked why honey is considered a health food.

This exotic honey has a slightly salty, nutty tang, and is one of the most intriguing examples of the biodiversity contained within this province. Ninety-two different kinds of pollen have been identified within its 12, sq km 4, sq mi area. A taste of the north The corner of the Iberian Peninsula diagonally opposite Granada is occupied by the autonomous region of Galicia, production zone of honeys covered by PGI Miel de Galicia.

There is a long history of beekeeping in these northwestern mountains, evidence of which survives in the form of remains of circular stone structures known as albarizas, or cortines, which for centuries protected the hives placed inside them from such hazards as bears, thieves, wind and fire.

They stand as monuments to the historical importance of honey in the local diet, both for its nutritional value and as a natural sweetening agent. It was not supplanted until beet sugar went into general production, cane sugar having remained beyond the reach of these rural communities. There is no trace of plants of the Mediterranean type in these woodlands, but, rather, an abundance of honey-producing flora in the form of oak and chestnut trees, bramble and heather.

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There is an enormous difference in organoleptic terms, however, between both these categories of honey and the industriallyproduced ones sold in supermarkets. Interestingly, his reason for doing so was that a French customer had enquired about his organic credentials. Whether organic honey producers or not, nearly everyone. This attitude to the business has a knock-on effect on the quality of their honey, according to Gregorio Martinez. In our honey, this means traces of wild plants, fruit trees and legumes, nuances of which temper the balsamic qualities of eucalyptus. From honeycomb to palate With its different origins and varieties, honey has always been present in Spanish gastronomy and its various regional culinary traditions.

Nowadays, in both domestic and restaurant kitchens, honey is still used in its natural state as a delicious, healthy foodstuff, as well as providing the point of departure for more complicated creations. For example, with roast lamb, I use it diffusely in two different parts of the dish painted on with a little brush and then browned, and as an integral element of the wine sauce so. He is currently an intern at Spain Gourmetour. For 14 young chefs from Germany,. China, Denmark, the US, Japan and Switzerland, this competition is an opportunity to end their stay in Spain with a final flourish before heading back to their countries of origin and starting a new phase in their professional lives.

The training program they have just completed, an ICEX initiative, was first launched in September and focuses primarily on contemporary Spanish cuisine. The program consists of three distinct parts Spain Gourmetour, Nos. The next stage consists of practical experience placements lasting several months in at least two internationally-known. Spanish restaurants. The participants go into the central kitchen one by one in minute intervals. After a morning of intense concentration, given an added zing of. Where do we all go from here?

I have continued using them in my cooking. All in all, he could justifiably describe himself as ambassador for Spanish gastronomy to Denmark. Canary Islandhacer Cuisine. In the Canaries, fish and fruit come at the same time of year—summer— escorted by the cooling trade winds. Microgreens and ginger give a pleasant freshness to this combination, which features on our menu for a number of weeks.

And our starters always include fruit, such as pineapple, fig, watermelon, papaya and banana. Start by making the cold mango soup. Blend the mango with the ginger, vinegar, salt and pepper.

Beat in the extra virgin olive oil until thick and smooth, adding more salt if necessary. Pour the soup into 4 dishes.

Top with the mackerel and diced mango. Sprinkle with powdered ginger and finish with the microgreens. These form an explosive combination with the mango, and especially with the smoked mackerel. In the midst of a dusty plain, as close to true desert as anything comes in Spain, the valley of the river Ebro northeast Spain is as lush and green as the landscape around it is alarmingly barren.

The fertility of the Ribera del Ebro—and its abundance of fresh water for irrigation—is prodigious and legendary. Almost everything worth growing is successfully cultivated here, but the local asparagus, artichoke, and peppers especially the famous pimiento de piquillo de Lodosa, little triangular slightly hot red peppers, Spain Gourmetour No. Agriculture in this part of the world is closely linked with another industry whose fame has spread far and wide. Sometimes there is only a fine line between domestic custom and commercial production, as Evaristo Jimenez knows better than anyone.

Twenty-three years ago Evaristo was bottling tomatoes and peppers in the garage of his home in Andosilla, Navarre northern Spain. The Canary Island of La Palma produces excellent almonds, heresold as two of a vast product range are enhanced fleur selJapan. The Canaries are just 3 km 9. From the beginning, Conservas Rosara was destined to be different from other companies.

Where the majority, hitherto, were content to stick with traditional products—tinned asparagus, bottled artichoke hearts, and so on—and a traditional client. Pour into a product based on careful selection of sorbet maker and freeze. Attach the cartridge and chill. After oil studying Add all the different types of ground marketing in Madrid he returned to pepper to the sunflower oil, stir and Andosilla, where he still lives, set aside. His On one side of a rectangular sister Sara studied financial dish place some yogurt foam top withofthe management at theand University Palma Island almond flakes little Deusto in Bilbao, then cameand backa to fleur de sel.

On the other side of the work in the family business.

Who Are We

Emerging from the oven they almonds. Others: 8 slices mango; orange zest;. Mandarin granita Grate the mandarin peel, then squeeze the mandarins and collect the juice. Place both peel and juice in a Pacojet container and freeze for about twelve hours. Mango slices Peel as many mangoes as needed and slice finely in the electric slicer. Serve 2 slices per person. To serve Pour the papaya soup into the serving bowls.

Top with the mango slices and top those with the mandarin granita. Finish with the flowers, passion fruit seeds, orange zest, kumquat and orange blossom honey jelly. Orange blossom honey jelly Add the honey to the water and bring to a boil. Add the agar agar. Its powerful, elegant nose and very fresh citrus notes in the mouth give a touch of sharpness in combination with a pleasant but not excessive sweetness.

All these characteristics set off the varied citrus flavors in the dish. Decorate with the microbasil leaves, diced apple, fleur de sel and spice bread. Add the gelatin after first soaking it in cold water. Refrigerate the mixture for about 12 hours, then beat as if beating cream. Rosemary honey veil Reduce the rosemary honey over medium heat until it begins to foam. Pour onto shallow flat molds to form strong, thin veils one per person. This purplishred wine is persistent in the mouth, fruity and balanced, so it marries very well with cheese, especially with aged and semi-aged cheese, and with a wide range of spices.

The black Canary pig is now being bred once again. Its meat is of top gastronomic quality and is especially appropriate for cooking in stews, especially with legumes. In this dish the chestnut honey, possibly the bitterest of honeys and certainly a strong-flavored one, makes the ideal partner. To serve Serve two cheeks per person, pour over the sauce and finish with the green beans. Add two fresh chestnuts per person and sprinkle with fleur de sel.

Black Canary pork cheeks Season the pork cheeks with salt and pepper and place in a vacuum pack with the extra virgin olive oil. Open the bag and pour the contents into a pot with the chestnut honey and wine. Cook over medium heat until the sauce is thick. This Listan Negro monovarietal has a clean and shiny deep garnet color. The nose is very complex, with toast and vanilla from the oak, balanced out by red berries and touches of spice.

It is a wine with body and sweet tannins, making it an excellent match for this rich pork dish. In fact, the entire staff has been handpicked by Sergi, who personally oversees the cooking and is responsible for menu content. Gao, who suggested. The suggestion found favor, and Berasategui and Gao plus two other partners one Spanish and one Chinese have invested money and effort in translating the idea into reality.

Among the results of this process are inventions such as oyster with watercress, rocket and apple chlorophyll, and fresh peach with marine jelly and scallop tartare.

Spain Gourmetour 78 () by Foods & Wines from Spain - Issuu

The ground floor is given over to a bar that stays open until 2 am, with live shows every night. The terrace, which is right in Xujiahui Park, is used for open-air lunches and dinners and is also a good place to enjoy a late-night cocktail from the indoor bar. Our next objective is to reach the North American market through our new factory in Quebec. The new factory met its first orders in , its customer focus being in the middle-to-top levels of the hospitality industry in Quebec; the next phase, starting in , is to tackle the equivalent sector on the east coast of the United States, before moving on to introduce its products throughout the American continent via various distributors.

Date of foundation: Activity: Design and production of cooked meat dishes, ready-made chilled and frozen dishes, and production of poultry, game, beef, lamb and pork joints. New Zealand brings the total of countries in which COVAP now has a presence up to 25, and the list is expected grow further with the addition of Brazil,. Australia, India, China and the US, the target clientele being the hospitality industry and gourmet shops in all cases. We are confident that the brand image this represents gives us an edge while we establish ourselves in the local marketplace.

Situated in Samaniego, in Rioja Alavesa northern Spain , the building is fascinating from both oenological and architectural points of view: it is all below ground level except for the top floor, which is a zinc-roofed glass cube with panoramic views over the surrounding vineyards. The lower floors house the vinification and aging bays with capacity for , bottles and are eminently functional in design. In today's crowded marketplace, it sometimes pays to do things differently. Conservas Rosara is a family business specializing in the traditional products of its native Navarre.

But, as Paul Richardson discovers, the family's interest in variety, high quality, and the export market is taking this small company in some radical new directions. The small town of Andosilla is situated just 3 km 9. Its one genuine claim to fame is the quality of the local vegetables and, in consequence, the excellence of its preserves. In there were no less than 14 canning companies in Andosilla alone, and if this number is now reduced to five, vegetable preserving still represents a sizeable activity for a country town with a population of just 2, souls.

After studying marketing in Madrid he returned to Andosilla, where he still lives, preferring the pace and peace of rural life over the frenzy of the city. His sister Sara studied financial management at the University of Deusto in Bilbao, then came back to work in the family business.

It is a busy morning in late September: pepper season is underway and the factory has just received a delivery of piquillo peppers. Home on the range One of the salient facts about Rosara is brought home to the visitor as soon as he walks in the door of the office, in an industrial park on the outskirts of Andosilla. The eye ranges greedily over this cornucopia, picking up first the traditional Navarrese canned vegetables de toda la vida— since forever—as the Spanish say , the asparagus and artichoke, the tomato and piquillo pepper, simply preserved in their own juices, and then alights on the less familiar things: the mousses, the cream soups, the sauces, the jams and pickles, the stuffed vegetables, the bottled legumes, the fruit in syrup… I counted ten products based on asparagus, almost 20 different.

Apart from those, we have developed recipes based on the dishes of our cuisine, such as bacalao al ajoarriero and menestra. For example, we were the first to make stuffed pimientos del piquillo in tins, back in Stuffed asparagus, too. The family aims to produce at least six new products every year. A case of having too many eggs in one basket?

Artichokes with clams was one invention that never quite took off. There have been products launched before their time, like the piquillo peppers stuffed with hueva de erizo sea urchin roe. Although it still has limited appeal, at. Spanish market. The brand is present in France; Austria; the.

It was never going to be a breeze for products like these, so typically and robustly Spanish, to gain a foothold in foreign markets where they were mostly unfamiliar. Like many other manufacturers of fine preserves, Rosara has encountered the prejudice against canned products in Anglo-Saxon markets, where tinned or canned food has traditionally suffered from a poor reputation.

Lack of familiarity with the complex world of Spanish gastronomy is also, still, a major issue when it. If you ask a person who has been in Spain, they might say ham, tortilla, wine, and tapas. But piquillo pepper and asparagus, that might be a little more difficult. In any case, this is changing fast, as the excellence of Spanish ham, cheese, wine, and so on, continues to make waves across the globe.

When it comes to selling their canned products, they are still unrivalled. But the Spanish, he believes, are coming up fast. They tend to revolve around the same things: the tapenades, the products in oil, the peperoncinos. The box, which has a bright, modern look, contains ingredients for a small but exquisite tapas meal, including two jars of preserves in various permutations of piquillo pepper mousse, roasted mixed vegetables, legume and vegetable salad with tuna, etc. One has to find the right products, and then the right agents. But we think this is the path to follow: products specifically designed for export.

Gastronomic values, emphasis on quality.


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  5. interJACtions: Monologues at the Heart of Human Nature;
  6. CROSSING THE FINISH LINE: The Last Two Weeks of My Fathers Life?

Diversity as a pillar of the business. One foot in the Navarrese tradition, another in the world of postmodern gastronomy. It all makes for an. Paul Richardson lives on a farm in northern Extremadura. New year, new magazine! Spain Gourmetour receives countless press releases about Spanish-themed venues that are popping up all the world over. The team behind this venture adopted a s building and, thanks to its high ceilings and huge glass windows, they have created a bright, contemporary restaurant. It caters for casual, informal dining on the ground floor, while the Caleya. This is the best bit for me and an ideal place to wind down at the end of the day with colleagues or friends.

You can perch on a bar stool and select from a choice of cold and hot dishes—generous pinchos or tapas that ideally should be shared. However, the enthusiasm for more contemporary dishes from all of their customers has encouraged chefs Santiago Guerrero and Nacho Manzano to show their gastronomic flare.

They were as good as they looked, and these are. There is also a selection of sherries and a few more would be welcome. Encouragingly, this original Spanish project is a success story, having gained considerable respect for its cuisine and relaxed atmosphere from both Spanish nationals and Londoners alike. This book covers 80 of the best tapas recipes, where everything from light fare, seafood and poultry to veggie and meat dishes play starring roles. Farrow includes info on basic techniques, from peeling prawns to skinning tomatoes; on typical ingredients such as almonds, bread, cured meat and saffron; and even tips on how to serve them as appetizers or as an entire meal.

New and old school tapas in perfect harmony. Octopus Publishing Group Ltd. Here the king of cocktails serves up his never-ending knowledge on the history of and stories about bartending and mixed drinks; tips, tricks and secrets to becoming an outstanding bartender; and anecdotes from his many years behind the bar.

It is Editorial Planeta, S. The information included is supplied by the individual sources. Gastronomic Journey Tel. Butron is the hostess, to mention a Mieles Anta,not S. These are just three books in Mieles Outeda, S. Or maybe some Andalusian gazpacho? La Manzanilla. Light, dry, slightly acidic. The last two decades have seen this wine make a place for itself on the national scene and conquer markets abroad. This book gives an inside look at its origins and history, gastronomic qualities and current situation. Editorial Almuzara, www.

One Pot Spanish. Its proximity to the sea, Mediterranean roots and rich agriculture make Spain a culinary paradise, and in this book Casas delivers some of its best recipes. Following a nationwide gastronomic journey, the author deliciously re-creates the dishes from her trip, bringing the taste of her travels to your table.

Spanish cooking is a celebration of flavors and underlines the use of fresh foods and diverse ingredients; both tenets are visible in her selection of soups, salads, rices and pasta, fish, legumes, meat dishes and desserts. Try the white asparagus salad with piquillo peppers, egg and anchovy; chorizo, tomato and pasta stew; or the Asturian-style rice pudding.

Sellers Publishing, Inc. Spanish cuisine lovers in the US are in luck: all they have to do is head to the nearest Barcelona Wine Bar and Restaurant and their cravings will be satisfied. He is also working on two book-length projects: Daring to Write and Barcelona and Beyond. S haron G. She is the author of Allegories of Dissent ; Spain, , thirty articles and essays on Spanish and Catalan theatre and performance, as well as several play translations.

Her forthcoming book on the contemporary Barcelona stage is entitled In the Eye of the Storm. Her current work focuses on New World resonances in sixteenth- and seventeenth-century representations of the poetic voice. He is a medievalist and early Modernist whose publications include eleven authored or edited books, including Refiguring Authority: Reading, Writing, and Rewriting in Cervantes , Medieval Iberia: An Encyclopedia , and over articles and book reviews. He is a member of the editorial boards of several leading journals and presses of the profession, including the Hispanic Review , and the University of North Carolina Studies in Romance Languages and Literatures.

Professor Gerli has held grants and fellowships for research from the National Endowment for the Humanities, the American Council of Learned Societies, and other agencies and foundations. D avid T. M argaret R. M artha H alsey is Professor of Spanish, Emerita, at Pennsylvania State University, where she has organized several international theatre symposia. In she was named Visiting Olive B. From to she edited the journal, Estreno.

He has served on the editorial board of Bucknell University Press, and he is on the advisory board of Scripta Humanistica. He is currently finishing a book-length study of Romantic writing in Spain and its relationship to the idea of the modern. She has also published over fifty articles in scholarly journals and has served on the Executive Council of the MLA — Los estudios literarios en , in addition to dozens of articles and book reviews.

G regorio C. She is also completing a book, Disorientations: Spanish Colonialism in Africa and the Cultural Mapping of Identity , which scrutinizes the role played by Africa in the reconsolidation of Spanish national identities in the nineteenth and twentieth centuries. M aria R osa M enocal is the R. He is currently developing a theory of composition and reading for nineteenth-century illustrated narrative.

Sender, and has published the letters of Luis Cernuda to Gerardo Diego. N elson R. She has published more than studies on contemporary Spanish poetry, drama, essays and novels, and more than contributions to reference works. With past or present service on dozens of editorial boards, she is presently Editor of Hispania. La novela policiaca en la cultura del desencanto He has published nearly one hundred essays and has won the Fullbright Fellowship and the Alexander von Humboldt Fellowship.

He is the Editor of Diacritics. W adda C. She has also published and lectured extensively on nineteenth- and twentieth-century Spanish novels, theatre, and literary historiography, as well as on issues of gender, canonicity, and cultural history. He has recently completed a study of the impact of skepticism on early modern Spain, entitled Arts of Perception: The Epistemological Mentality of the Spanish Baroque — He is currently working on a study of Golden Age prose fiction.

Modernidad, historia de la literatura y modernismos , as well as numerous articles on nineteenth- and twentieth-century Spanish and European literature. C harlotte D. S tern is Charles A. Her publications include The Medieval Theater in Castile and more than one hundred articles and reviews on medieval and sixteenth- and seventeenth-century Spanish literature with emphasis on the theatre.

H arriet S. Her publications include Niebla co-edited with R. Kronik, , a special issue of the journal Letras Peninsulares on the poetics of Realism , and the recent Cambridge Companion to The Spanish Novel , co-edited with A. A lison P. Michael Gerli, The creation of any book is in many ways a collaborative process; the creation of a literary history is by definition collaborative, for it draws on the expertise of some of the best scholars currently writing on a broad range of topics across generations.

It is therefore appropriate and with sincere gratitude that I recognize the work of all of the contributors to this book, and thank them for their dedication, knowledge, and willingness to have their words questioned, edited, shortened, expanded, eliminated, rearranged, or otherwise challenged. This book is theirs. I would be remiss were I to fail to thank my friends and colleagues in the Department of Spanish, Italian, and Portuguese at the University of Virginia who answered queries, listened patiently to my ideas and concerns, and offered helpful correctives when needed.

They are an exceptionally supportive and wise group of people, and I am grateful for their contributions and input. Several colleagues and students pitched in to translate chapters of this book which were originally written in Spanish; in particular I am grateful to Philip Deacon, Alvin Sherman, Jr. Matthieu Raillard worked quickly and with exceptional skill to build the Chronology. I have had the great good fortune to work with Linda Bree, my editor at Cambridge University Press, on several projects. In addition, my deepest gratitude to Leigh Mueller, whose copy-editing expertise saved us from incoherence more times than I would like to admit.