• Anecoop Kaki 2024

    • Bull meat: the value of sustainability

    The Federation of Native Breed Lidia (FEDELIDIA), and the chef of Restaurant Coque Mario Sandoval, President of the Federation of Chefs and Confectioners (Facyre) and National Gastronomy Prize, presented the "Carne de Bravo project value sustainability "based on the claim of gastronomic, sustainable and nutritional values ​​of this food.

    Aragon promotes C’alial label

    The Department of Rural Development and Sustainability of the Government of Aragón will launch a promotion plan C'alial label different actions mark with consumers, producers and trade professionals and hospitality.

    Top 10 orchard for summer

    Because in the restaurant Top 10 are still fulfilled the wishes of their customers, now it offer healthy, fresh food from the garden, made with top quality products ahead of the summer season.

    “We want people to have fun cooking and are fed healthy and flavorful”. Torres Bros.

    Sergio and Javier left their mark, in duplicate, fun and educational in everything they touch, all that are cooking, in every corner of the Spanish pantry are their fields and waters. On seasonal product turns your kitchen: take full advantage of the simple, but do not skimp on venturing into the umbra Amazon u to add new ingredients, but sifted through their prism. You can know a bit of them in this exclusive interview.

    Gateway to Latin America

    Helping SMEs internationalize the food and openning opportunities abroad to food and drink Spanish. With this strategic objective becomes Alimentaria which provides schedule in four days over 10,000 business meetings between exhibitors and 800 key buyers of import, distribution, retail and Horeca channel 78 countries inviting them directly through different programs.

    Virgilio Martínez y Jorge Vallejo: “We must rescue the origin to save the future”

    Madrid Fusion gastronomic often point to the forefront with a radius of global action. But also it returns to the past, especially when the support is the culinary legacy of future generations. The chefs Virgilio Martinez and Jorge Vallejo's role Dock and Marty McFly donned, rescuing the roots of food and cooking techniques forgotten in Latin America, with Argentine Mauro Colagreco, for the present of that charge remains, today, intact . It is a coherent project that unites kitchen with territory and marked social character.

    Olive Oils of Spain, at the Salon de Gourmets 2016

    British artist Joe Hill made a spectacular 3D live drawing "the place where the oil is born." Groundbreaking, open to the world, showcase the best quality ... the stand of olive oils of Spain, will be informative regarding the unmissable event of the Premium food.

    30 Salon de Gourmets: Product as protagonist

    Days 4, 5, 6 and 7 April it repositions the red carpet parade for the best, most original, exceptional and, above all, the players in the Hall of Gourmets (SG) products. An exhibition will feature more than 35,000 food and beverage quality that reflect the strength of the sector and enrich the Spanish culinary heritage.

    DOP Torta del Casar in the Basque Culinary Center Foundation

    Foundation students have sampled different types of DOP Torta del Casar cheese different cheese factories and at different times of maturation, between 2 and 3 March. The driver of the event was the director of the DOP, Javier Muñoz, and his goal was to publicize the culture and quality of this cheese, in addition to their various applications in the food for future professionals know try this product so versatile.

    In spring, the olives are reinvented

    The first sunbeams mark the change of season. With spring comes an explosion of life in the countryside, parks and gardens. The milder temperatures and increased hours of sunlight encourage us to go back for the streets, enjoying the terraces and snack.