This website uses cookies to guarantee the best experience for the user. If you continue browsing, we consider that you agree to their use. For more information, or to find out how to change your settings, see our cookie policy



Strawberries

Showing from 1 to 24 from 175 results



  • Packed grapes from Vinalopó.

    [Gastronomy]


    … Alicante - Alacant. (Valencia) The vine is one of the three products that make up the so-called "Mediterranean triad" (vine, wheat and olive tree). Although vines had existed in the Peninsula for centuries, it was the Romans who promoted and even protected the crops, and the tradition became deeply …

  • "Bollo Maimón".

    [Gastronomy]


    … (Castile-Leon) Also called 'Salamanca wedding cakes' or 'marriage sweets" because of their association with traditional Salamancan weddings, the "bollo Maimón" is a home-made cake with an ancient tradition.. Since the Spanish Golden Age, the presence of this cake has been common at celebrations and …

  • Bizcochá.

    [Gastronomy]


    … (Castile-La Mancha) Many sweets are made in the community of La Mancha. Although marzipan from Toledo is the best known, there is a wide range of confectionery products, such as bizcochá (cake soaked in milk with cinnamon in vanilla) which is a very typical dessert from Alcázar de San Juan and its c…

  • Bollu preñau.

    [Gastronomy]


    … (Asturias) Delicious Asturian speciality made of bread stuffed with spicy sausage. Wheat flour bun that is stuffed with Asturian spicy sausage before baking. Since they are baked together in the oven, the sausage is impregnated with the flavour of the bread and vice versa. The result is exquisite. I…

  • Suckling Lamb from the Basque Country.

    [Gastronomy]


    … (Basque Country) Suckling Lamb from the Basque Country, raised and fed in a natural environment, is a highly valued product known to both common people and experts in gastronomy. The Basque label of Quality Food was awarded to the suckling lamb of the Basque Country quite recently and covers the Ext…

  • Bierzo pepper.

    [Gastronomy]


    … (Castile-Leon) Tasty preserve from the county of Bierzo. Growing peppers is traditional in the county of Bierzo, in León. Its microclimate favours the production of this vegetable, which takes on a spicy, slightly hot, flavour and an intense fragrance. Once harvested, when the fruit reaches its char…

  • La Palma Cheese.

    [Gastronomy]


    … La Palma. (Canary Islands) La Palma cheese, also called Palmero, is a pressed paste cheese, made from raw whole milk from the native Palmera goat breed. It is cylindrical and has a smooth surface. Pieces weigh between 750 g and 15 kg and when they are over 8 kg are called "manada" (herd) cheese. The…

  • Cheese from Murcia in Wine.

    [Gastronomy]


    … (Murcia) The Cheese from Murcia in Wine is an aged cheese, soft to semi-cured, which is made from the pasteurised milk of the 'Murciana' breed of goat. Its most notable characteristic is that the exterior is receives wine baths. It is cylindrical, with smooth surfaces and straight edges. Each cheese…

  • Cheese from Murcia.

    [Gastronomy]


    … (Murcia) Cheese from Murcia is a fresh or aged cheese made with pasteurised milk from the 'Murciana' or 'Granadina' breeds of goat. It is cylindrical in shape and its rind is etched by the band and the cheese shelf. It is available in two sizes: the small one weighs between 300 and 600 grams and the…

  • Beef from the Catalan Pyrenees.

    [Gastronomy]


    … (Catalonia) The native Catalan Pyrenees breed, also called Vedella dels Pirineus Catalans, is high quality. Any means can be chosen for preparing it and it provides very tasty dishes. The herds producing 'Ternera de los Pirineos Catalanes' or 'Vedella dels Pirineus Catalans' (Beef from the Catalan P…

  • Beef from Galicia.

    [Gastronomy]


    … (Galicia) Beef from Galicia is the most characteristic expression of regional livestock production and is yet another example of the gastronomical wealth of Galicia. Beef from Galicia comes exclusively from cattle of the Rubia Gallega, Northwest Brown breeds, crosses between them and crosses of the …

  • Beef from Navarre.

    [Gastronomy]


    … (Navarre) Beef production has always been a basic activity in the mountains of Navarre. The meat is notable because it is very healthy and natural. The cattle that produces the Beef from Navarre or 'Nafarroako Aratxea' comes from the Pyrenees, Aquitaine Blonde, Alpine Brown and Charolais breeds, and…

  • Extremaduran beef.

    [Gastronomy]


    … (Extremadura) Extremaduran beef is surprisingly tasty and juicy; its qualities have made it a key product for the region of Extremadura. The so-called "Extremaduran beef" is the meat from herds of the native beef breeds Retinta, Iberian Avileña Black, Morucha, Cacereña White, and their crosses, whic…

  • Beef from Asturias.

    [Gastronomy]


    … (Asturias) The main attraction in the tasty gastronomy of Asturias, Beef from Asturias is outstanding for its excellent quality. Beef from Asturias comes from cattle born, raised, fattened and butchered in the Principality of Asturias. The breeds are the Valley Asturian, Mountain Asturian and crosse…

  • Anchovies in olive oil.

    [Gastronomy]


    … (Cantabria) Marinated anchovies are always a delicacy, but particularly when they are preserved in extra virgin olive oil. These anchovies are prepared using painstaking traditional methods. The anchovies are placed inside containers with water and salt for between one and three days. The heads and …

  • Alba de Tormes caramelised almonds.

    [Gastronomy]


    … (Castile-Leon) There is evidence in the city archives that high quality caramelised almonds were already being made in the Benedictine convent of Santa María de Dueñas, in Alba de Tormes, Salamanca by 1835. They soon became famous throughout the county in direct competition with those made in other …

  • Tolosa beans.

    [Gastronomy]


    … (Basque Country) A bean highly prized in the Basque Country, this variety has been grown in this area and sold in local markets since ancient times. The Tolosa bean (Tolosako Babarrunak in Basque) is from the species Phaseolus Volubilis. It is oval shaped and dark purple - almost black - in colour, …

  • Bierzo "botillos".

    [Gastronomy]


    … (Castile-Leon) Bierzo "botillos" are tasty pork sausages, with the undisputed leading role in the cuisine of the county of El Bierzo. The "botillo" is a meat product made in the Leonese county of El Bierzo, with different parts from the butchering of the pig (above all ribs and tail), chopped up and…

  • Beef from Avila.

    [Gastronomy]


    … (Castile-Leon) The cattle that produced 'Beef from Avila' belongs exclusively to the Iberian Avileña-Black breed, raised mostly in the meadows of Castile-Leon and Extremadura. They are solid black animals, although lighter tones are allowed. They are known for their rusticity, fertility and longevit…

  • Beef from the Guadarrama Mountains.

    [Gastronomy]


    … (Madrid) Beef from the Guadarrama Mountains (Madrid) comes from meat-producing cattle breeds, such as the Avileña, Limousine and their crosses with the native Serrana breed. The meat comes exclusively from yearling calves; that is, from animals that are weaned at the age of at least 5 months, butche…

  • Beef from Cantabria.

    [Gastronomy]


    … (Cantabria) The exquisite Beef from Cantabria is one of the basic pillars of the gastronomy of Cantabria. The livestock that produces the so-called 'Beef from Cantabria' are cattle born, raised and butchered in Cantabria, especially the Alpine Brown and Tudanca breeds, and also including the so-call…

  • Nicanors from Boñar.

    [Gastronomy]


    … (Castile-Leon) In about 1880 Nicanor Rodríguez, a baker from the Leonese area of Boñar, created some delicious sweets made from a fine layer of puff pastry that soon began to become famous in the county. A century later, Nicanors, as they ended up called by popular derivation, have become one of the…

  • Yam.

    [Gastronomy]


    … (Canary Islands) In the Canary Islands this plant, with the scientific name Colocasia Esculenta, whose fruit is a tuber similar to the potato, is known as "ñame". It is a product of North African origin which arrived in the islands at the hands of travellers. Compared with other crops, the yam does …

  • Cantabrian cheese.

    [Gastronomy]


    … (Cantabria) Cantabrian cheese, also known as cream cheese, is common to the whole region of the same name. Its production began 100 years ago due to the impulse of the dairy industry in the area. Cheese made from full cream milk from the Friesian cow, with animal rennet and lactic fermenting agents.…