• Enomaq 2024 2025
    BASF Enervin

    • “Inspiration works as an epilogue of culinary process. The rest of the plate is working “

    He runs the Terraza del Casino de Madrid, a privileged balcony tastefully and assault of sunshine and starry sky at night. After nearly 25 years he and his team have won three "stars" Michelin three "suns" in the Repsol Guide. Best Chef of the Year in 2006, Paco Roncero takes gimped many gallons, "they stop being nothing more than the recognition of the work of a team room, kitchen, cleaning, reception," as he says, and all people who work with him. Live a moment of maturity and is perceived in the conversation, to blow laconic sentences, like the one speaks of the recent launch of a restaurant pedestrian cuisine in Mexico, a project in common with his friend Bricio Dominguez: La Canica.
    Concurso para decidir el queso premiado en el concurso “Alimentos de España al mejor Queso 2015”. Imagen: Magrama

    The Ministry of Agriculture awarded the prize “Best Food of Spain Cheese 2015”

    The awards, whose decision will be published shortly in the Official Gazette, aim to promote and raise awareness of Spanish cheeses, which have a great organoleptic quality and encourage producers to develop and market these products.
    Imagen corporativa del Consorcio del Chorizo Español.

    Chorizo ​​Spanish Consortium was born

    It is an association of the most important companies in the Spanish meat sector, all leaders in the production and export of chorizo, with the aim of producing and selling an authentic Spanish chorizo ​​and high quality
    Presentación de la feria Agrónoma en Valencia. Imagen: Feria Valencia (Alberto Sáiz)

    Chefs at the highest level and the best bakers in the country involved in Gastrónoma

    The fair, held in Valencia, organizes cooking workshops for children and adults will have six bars and gourmet haute cuisine that will put within reach of all pockets
    Imagen: Ministerio de Agricultura de España

    María Marte: “The source of greatest inspiration is that you can when you want”

    It may sound like an attractive Hollywood movie script, with the epicenter in the figure of the determination, but it is not. The story of María Marte is a real path to excel. Meet every corner of the kitchen, from the most ungrateful to the most creative, based on talent. In 2011, he became head chef of Club Allard, who was then his second "star" Michelin was won. María is active and exhaustive. That redounds his art. We found in Madrid, but this time in the congress Mixology (X) Trends, fusing Premium drinks with gourmet food to create unprecedented and innovative.

    Berasategui: “Peru and Spain must be satisfied with the level of their hotel trade”

    Those who know him closely underline his perfectionism and honesty in facing his passion, to which the Michelin 2015 guide gives as the cook with more stars in the country: three-star in his "mother" restaurant of Lasarte, two at Lasarte restaurant at the Hotel Condes de Barcelona and two in the restaurant MB luxury resort Abama in Tenerife. Berasategui personifies the "olive oil" in this section.

    The MICHELIN guide Spain & Portugal 2016

    The new edition of the MICHELIN guide Spain & Portugal 2016 is ready, but will not disclose its contents until 25 November. That day the Parador Hostal dos Reis Católicos in Santiago de Compostela, will be the scenario that will be presented popularly known as "Red Guide".
    Imagen: Ministerio de Agricultura de España

    Beatriz and Oscar Viñuales Allué, awarded in the Contest XIII de Aragón Cuisine and Pastry “Lorenzo Acín”

    The young chefs Restaurant representatives Origin (Huesca) have highlighted the elaboration of "Ternasco de Aragón necklaces with pistachio and vegetable quinoa", a dish of free run titled "Autumn in the Grade" (Grade Sturgeon, potato Albalate de Cinca, Boletus edulis, Chanterelle and Black Trumpet), and dessert "Carrot milk".
    Sushi elaborado con salmón, entre otros pescados. Imagen: Mar de Noruega

    Norwegian Salmon and Sushi, a success story

    Although the Sushi has an ancient tradition, the Norwegian Salmon Sushi in 1985. In 20 years, Japan has increased from 2 in 1980 imported 90,000 tonnes today.
    Imagen: Ministerio de Agricultura de España

    Spain: Conferences, tastings and promotions to celebrate the “Week of the Mediterranean diet”

    The Ministry of Agriculture, Food and Environment developed the "Week of the Mediterranean Diet" between 21 and 27 September