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Strawberries

Showing from 1 to 24 from 175 results



  • Olive oil from Baena.

    [Gastronomy]


    … (Andalusia) The olive producing county of Baena, in Córdoba, is outstanding for the high quality of its oils. The Designation of Origin covers high-quality virgin oils with acidity below 1%. This is extra virgin olive oil, obtained from olives of the Picudo or Carrasqueño de Córdoba varieties as the…

  • Gata - Hurdes olive oil.

    [Gastronomy]


    … (Extremadura) Extra virgin olive oil from the north of Extremadura, whose careful traditional manufacture is recognised under the protection of the Designation of Origin. Extra virgin olive oil obtained exclusively from olives or fruits of the olive tree of the Manzanilla Cacereña variety. It is pro…

  • Fermoselle oil.

    [Gastronomy]


    … (Castile-Leon) Oil from Fermosell is made in the place of the same name, in Los Arribes del Duero, Zamora. It is an extra virgin olive oil obtained from the 'manzanilla' olive variety. It has been known since Roman times, when the traditional method for making it in mills was already understood. The…

  • Olive Oil from Lower Aragon.

    [Gastronomy]


    … (Aragon) The Oils protected under the 'Lower Aragon' Denomination of Origin are in the Extra Virgin category, obtained exclusively by pressing the olives. Extra Virgin Olive Oil obtained from at least 80% Empeltre olives, the main variety, and from Arbequina and Royal olives, in lesser proportions. …

  • Les Garrigues olive oil.

    [Gastronomy]


    … (Catalonia) The olive plantations in the county of Les Garrigues, in Lleida, date from the last century. The extra quality virgin olive oils produced there are covered by the Designation of Origin. This is Extra Virgin Olive Oil obtained from olives of the Arbequina (main) and Verdiell varieties. Th…

  • Olive Oil from Majorca.

    [Gastronomy]


    … (Balearic Islands) Olive tree cultivation and the consumption of Olive Oil have a long tradition on Majorca. This fact brought about the recent recognition of the Protected Denomination of Origin. It is Extra Virgin Olive Oil, obtained primarily from the 'mallorquina' variety of olive. It is produce…

  • Baix Ebre - Montsia olive oil.

    [Gastronomy]


    … (Catalonia) Olive oil coming from the oldest olive producing area in Catalonia, possibly planted by the Iberians. This is Extra Virgin Olive Oil obtained from the Farga, Morrut and Sevillenca olive varieties. The oil is produced in the province of Tarragona, where a total of approximately 48,000 hec…

  • Olive Oil.

    [Gastronomy]


    … Olive oil is extracted from olives, the fruit of the olive tree which, together with wheat and vines, makes up the triad of Mediterranean plants. The composition of this fruit varies, depending on the type of olive, the soil, the climate and how it is grown. Olives are composed of up to 32% oil, wat…

  • Saffron from La Mancha.

    [Gastronomy]


    … (Castile-La Mancha) Saffron is a deeply rooted condiment, both economically and culturally, in Castile-La Mancha. It should not be considered just another agricultural product, rather part of the historic and cultural patrimony of the region that must be protected and preserved. It has enjoyed a Pro…

  • Rice from the Region of Valencia.

    [Gastronomy]


    … (Valencia) www.arrozdevalencia.org. Rice from Valencia is very famous and traditional in our country. It is undoubtedly the most highly valued by consumers and it is also an ingredient in a long list of typical Mediterranean recipes. Paella is one of the most well known dishes world-wide. A cereal o…

  • Rice from Calasparra. Calasparra.

    [Gastronomy]


    … Calasparra. Murcia. Rice cultivation in Calasparra is very old; documents from the 14th century offer testimony of the importance of the rice crops in La Vega del Segura. Despite its scant production, the cultivation area from Rice from Calasparra is especially relevant, due in part to the introduct…

  • Rice from the Ebro Delta.

    [Gastronomy]


    … (Catalonia) The earliest data on rice cultivation in the Ebro Delta are from 1697, date on which there are records of a small plantation in Carrova. This was the base for spreading its cultivation throughout the entire area. Rice is typical produce of the Ebro Delta. Cultivated on small plantations,…

  • Anis from Chinchón.

    [Gastronomy]


    … (Madrid) The tradition of anis production in Chinchón dates back to the 17th century, when vast crops of aniseed were first cultivated. The aniseed, known as 'matalahúva', oval shaped and green in colour, comes from the umbelífera Pimpinell anissum L plant.. The liquor known as anis is obtained thro…

  • Reus hazelnuts.

    [Gastronomy]


    … (Catalonia) The hazelnut, a holy plant for the primitive Germans and with medicinal properties highly appreciated in ancient China, has been grown in Spain since the 13th century. Nowadays, its quality is known throughout the world. Current Reus hazelnut production is concentrated on the province of…

  • Cod.

    [Gastronomy]


    … (Basque Country) Ancestral fish in Spanish cuisine, which, salted and cured, is present in the cookery of all regions. It is a fish belonging to the Gadiforms; species, like hake or whiting, low in fats and classified as white fish. It lives in the cold waters of Newfoundland or the North Sea, where…

  • Aubergine.

    [Gastronomy]


    … (Balearic Islands) Originally from India and introduced into Spain by the Arabs, it is grown above all in the Mediterranean. The aubergine is a fleshy fruit, round or cylindrical in shape, whose colour ranges between green, purple, violet and dark jasper. It is partially covered by the light green c…

  • Aperitif - Alcoy coffee liqueur.

    [Gastronomy]


    … (Valencia) The making of this drink with coffee and alcohol goes back to the first half of the 19th century, when it began to be drunk as an aperitif by the inhabitants of the town of Alcoy. It is a coffee-coloured watery liquid with an alcoholic content that ranges between 15 and 45%, although it d…

  • Cured free-range ham from Extremadura.

    [Gastronomy]


    … (Extremadura) One of the great treasures in the food store of Spain are the Iberian cured hams, among which the cured ham from the Extremadura meadow lands, protected under the Denomination of Origin, stands out. The Ham is obtained exclusively from pure Iberian pigs or crosses with at least 75% Ibe…

  • Trevélez cured ham.

    [Gastronomy]


    … (Andalusia) The particular features of this cured ham are due to its special curing, carried out in unique climatic conditions, as Trevélez is one of the highest villages in Spain. Trevélez hams are guaranteed by the Food, Fisheries and Agriculture Ministry’s Specific Quality Designation, and contro…

  • Cured Ham from Huelva.

    [Gastronomy]


    … (Andalusia) The prestigious cured ham from Huelva is typical of the Sierra de Aracena region, where it was first produced by small family industries. The Denomination of Origin covers hams and shoulders from pure Iberian pigs or crosses with Duroc Jersey pigs in which the latter make up a maximum of…

  • Asturian 'Fabe' (Bean).

    [Gastronomy]


    … (Asturias) The 'fabes' of Asturias are dried French beans of the 'phaseolus vulgaris' variety, whose quality must be extra or first to enjoy the protection of the Denomination of Origin. Fabes are cream-coloured, kidney shaped (long and flat) and larger than other varieties. They can be cultivated t…

  • Asparagus from Aranjuez.

    [Gastronomy]


    … (Madrid) Asparagus from Aranjuez is a traditional farm crop, characterised by its tenderness and persistent taste. It is characterised by its green colour and the closed, fleshy, triangular scale covered bud at the end. The turions themselves are erect, smooth and measure between 25 and 30 cm. It is…

  • Guijuelo cured ham.

    [Gastronomy]


    … (Castile-Leon) In the south-east of the province of Salamanca, at an altitude of over 1,000 metres, Guijuelo gives its name to one of the most important Spanish regions in the art of Iberian ham curing. It comes from Iberian breed animals crossed with Duroc Jersey (no more than 25%), raised in Extre…

  • Fardelejos.

    [Gastronomy]


    … (La Rioja) Fardelejo is a traditional Arabic sweet that was first produced in the town of Arnedo (La Rioja) in the 9th and 10th centuries. This is a pastry cake filled with marzipan. Rectangular in shape and measures approximately 12 x 7 cm. It is made of one very thin layer of pastry, which is made…