www.airnostrum.com
Andalusia
Quality range The excellent quality and international fame of the Andalusian extra virgin olive oil and its exceptional variety is reflected in the twelve Protected Designation of Origin product labels granted by the Registry of the European Union and the Spanish Designation of Origin labels presently in the process of being approved by the above-mentioned European Union Registry.
Olive oil in Andalusia The tradition of olive groves in the region of Andalusia dates back thousands of years. Today’s olive oil industry is the result of the numerous olive tree planters who have, down through the centuries, continued the work of their ancestors in the elaboration of high quality olive oil. Andalusia has the largest number of olive groves in the world. The province of Jaen, the southern part of Cordoba, the north-western part of Granada, the northern part of Malaga and the south-eastern part of Seville house the majority of the Region’s famous olive groves. With a surface area of around a million and a half hectares, they represent 30% of Andalusia’s main crop growing and farming activities. This extraordinary extension of olive groves produces an approximate third of the world’s entire olive oil production and 81% of Spain’s national production. An important part of the olive oil produced in the Autonomous Region of Andalusia is exported. During the previous sales campaign (2008/2009), a total 659,000 tons of olive oil was sold abroad. The majority of these sales took place within the European Union.
Extra virgin, the highest quality olive oil Amongst the different types of olive oil on the market, the highest quality oil can, without a doubt, be found in the extra virgin olive oil category. The term “virgin” is normally given to olive oil which is considered not only to conserve the taste, colour and aroma of the olives used to produce it, but also the numerous health benefits. The exclusive pressing and production processes used to extract the oil are responsible for the quality of the final product and its nutritional properties. The adjective “extra” is used when the olive oil stands up to the most demanding quality requisites. One of its main characteristics is its low level of acidity compared to the virgin and ordinary olive oil categories.
As far as the present European Union Protected Designation of Origin product labels are concerned, the province of Cordoba has four labels: ‘Baena’, ‘Priego de Cordoba’, ‘MontoroAdamuz’ and ‘Lucena’ followed by the province of Jaen with three product labels: ‘Sierra de Cazorla’, ‘Sierra Magina’ and ‘Sierra de Segura’. The province of Granada, on the other hand, has two labels: ‘Montes de Granada’ and ‘Poniente de Granada’ and the provinces of Malaga, Cadiz and Seville all have one label: ‘Antequera’, ‘Sierra de Cadiz’ and ‘Estepa’ respectively. A Protected Designation of Origin product label guarantees the quality of a product. Extra virgin olive oil is protected by a product label offering consumers important information regarding the unique characteristics of the area in which the olive oil was produced. The Protected Designation of Origin Regulating Board guarantees the origin of a product and the compliance of the regulations governing the product with regard to quality, traceability (monitoring the product from the olive grove to its linear classification) and genuineness. In addition to the above-mentioned Protected Designation of Origin labels, approximately 160 extra virgin olive oil producers have been granted the ‘Calidad Certificada’ (Quality Certificate) label granted by the Ministry of Agriculture and Fisheries of the Autonomous Government of Andalusia. This product label is used to distinguish the different agricultural food product quality levels.
Region of Valencia
Vineyards, winemaking and tasting
Hoya de Cadenas, the spirit of traditional winemaking in Valencia Hoya de Cadenas, one of Valencia’s most internationally prestigious wines, travels in first class thanks to the agreement signed between two of the Comunitat Valenciana’s leading companies, Bodegas Vicente Gandia and Air Nostrum. The aim of this important agreement is to promote Valencian products through one of its leading international trademarks. Available in some 60 international markets and recognised for its commitment to quality, Hoya de Cadenas (Designation of Origin Utiel-Requena) is, without a doubt, one of the most emblematic wine ranges produced by Bodegas Vicente Gandia, a Valencian company that is, this year, celebrating its 125th anniversary. This excellent wine range has inherited the name and essence of the family estate where, day after day, the sun can be seen setting over extensive areas of picturesque vineyards. The Hoya de Cadenas Estate is considered, today, the Comunitat Valenciana’s leading wine tourist complex. It is home of the Region’s largest number of wine casks (15,000).
Red Reserve Wine The Hoya de Cadenas Private Collection (DO Utiel-Requena, 18.75 cl.), winner of numerous awards including the Zarcillo de Oro, the Tempranillos al Mundo Gold Medal and the AWC Vienna Silver Medal, is a red reserve wine made with a blend of Tempranillo (85%) and Cabernet Sauvignon (15%) grapes. This excellent reserve wine, aimed at the foodservice sector, is considered the Hoya de Cadenas wine range’s premium wine. It is available at some of the best European hotels and restaurants and has even been mentioned in the Chinese media. Thanks to its excellent trajectory (holder of numerous national and international awards and a catering industry favourite), it has given its name to one of the categories of the Vicente Gandia Wine & Gastronomy Awards, namely, the Hoya de Cadenas Hotel & Catering Award, introduced by Bodegas Vicente Gandia to reinforce its commitment with the hotel and catering industry.
The Hoya de Cadenas Private Collection comes from two of the most important vineyards on the Hoya de Cadenas (Utiel) Estate, both valued for the excellent composition of their terrain and the microclimate responsible for the special ripening tempos of the grapes. The Tempranillo grapes are grown in the Vallejo-Arroyo area situated on the terraces of the southern part of the Estate, an area surrounded by woods and ideal for obtaining fine tannins. The Cabernet Sauvignon grapes are grown in the Adriana Vineyard, an area with abundant sunlight and perfect for the extraction of fruit aromas and polyphenols. Harvesting takes place during the second half of September. Following the prolonged maceration of the grapes, the wine is kept for 14 months in American toasted oak casks. The result is an intense cherry-coloured wine with a bouquet revealing complex aromas with hints of cocoa, toasted coffee and red fruits. It has a full-bodied flavour and an excellent blend of fruity and woody tannins. www.vicentegandia.es
Cantabria
Following its capture with the now traditional purse seine fishing nets, the anchovy is transported as quickly as possible to the salting factories in order to guarantee its freshness. Upon arrival, it goes through a number of procedures such as gutting, salting in brine, maturing and packing in oil or salt. Once these procedures have been carried out, it will take some six months, (depending on the temperature and size of each filleted fish) for the first barrels of this coveted delicacy to come onto the market.
Cantabrian Anchovy, a delicate delight. Salted anchovies became very popular on the Mediterranean coast thanks to the salted anchovy factories established in Sicily in 5BC by the Phoenicians. Centuries later, the Italians developed a variety of new salting techniques which gave way to the highly acclaimed product we are accustomed to today. The Italians were, however, eventually forced to look for new fishing grounds, due to the near extinction of this fish species in its original fishing ground, if they were to continue with their salting activities. The discovery of the infinite possibilities offered by the Cantabrian coast was the main reason for the almost immediate relocation and settlement of the salting factories in Cantabria around 1880. The first salting experts to arrive on the Cantabrian coast were quick to introduce new fishing equipment and techniques that included purse seine fishing nets. At the same time, companies manufacturing barrels and cooperage for pressing the fish began to appear. Initially, the Italian “Saltoris” only remained in Cantabria during the fishing season. This changed, however, in 1883 when Giovanni Vella Skatagliota, a revolutionist in the fish salting sector, successfully preserved the anchovy fillets by covering them with butter which served as an antioxidant. Butter was, however, later substituted by olive oil, introduced here by the “Jandalos”. This was the beginning of the salted anchovy product as we know it today. Known then as the “gran bocado” (great anchovy), the Italian colony responsible for the prospering salted anchovy industry finally decided to make their home in Cantabria. Thanks to the increasing demand for what was then an original and innovative product, the Cantabrian fish conservation industry became famous turning the region of Cantabria and its beautiful coastline into a world reference point as far as the conservation of anchovy and other fish species is concerned. On 5th April, 1960, one and a half million kilos of “bocarte” were unloaded in the fishing port of Santoña, an amazing world record that proves beyond the shadow of a doubt the impressive demand for this popular product.
Production process Salted anchovies are produced in an artisanal way. A variety of procedures must be carried out before it is considered apt for human consumption. On an anecdotic note, the anchovy captured in spring is considered, due to its unique characteristics, the most appropriate for salting.
The salted anchovy manufacturing process remains, as mentioned above, a meticulous, artisanal procedure. Once the anchovies have been removed from the barrels in which they are first conserved, they are trimmed, any excess skin being removed, washed and placed on cloths for draining. After draining, the fillets are removed and tidied up in order to improve their appearance by eliminating any remaining fish bones. The quality of the final result depends, in a large measure, on the ability of the workers and the care they take when preparing the fish. This intricate preparation and the scarcity of anchovy fishing grounds in Cantabria are the two main reasons the Cantabrian anchovy has a slightly superior market price.
Product tasting The thick, smooth anchovy fillets produced in Cantabria should offer a brownish reddish homogeneous colour with no blemishing or discolouring offering an initial characteristic “dried ham” aroma before offering a salty fresh anchovy aroma. It has an intense salty flavour with a slightly milky, nutty aftertaste where the flavour of green almonds and walnuts merge with the taste of rich creamy butter producing the surprising pleasure of the expected.
Anecdotes Although anchovies can be found in the majority of the world’s seas and oceans, the “Pata Negra” or “Engraulis Encrasicholus” (European Anchovy) variety can only be found in a small number of areas including the Cantabrian Sea. In Spanish, “bocarte”, “anchoa” and “boqueron” are all names of the same fish, i.e. the European anchovy. These names depend on the geographical position and process used to market the anchovy. For example, in Cantabria, the name “bocarte” refers to fresh anchovies while “anchoa” is used when referring to salted anchovies and “boqueron” when talking about marinated anchovies. However, in southern Spain, “boqueron” is used to describe all three types of preparation. Anchovy fillets in oil must be conserved at a temperature of between 5 and 12 degrees centigrade being considered a semi-conserved product. They are, however, best served at room temperature. As mentioned previously, oil is used in the conservation of the anchovy to prevent it from oxidising. Although, manufacturers more often than not use sunflower oil, due to its mild flavour and liquidity at low temperatures, in the conservation of this product, it should be noted that anchovies are best served with extra virgin olive oil or butter. Recipes: Semi-cured Garmillas cheese with anchovy and truffle oil Ingredients: Garmillas soft cheese, 8 salted anchovy fillets, Basil and fresh oregano, 8 slices of continental bread, Truffle oil, Extra virgin olive oil. Preparation: Sprinkle the slices of bread with olive oil and place them in the oven at a medium temperature for a few minutes. Place a piece of cheese and a rolled anchovy on each slice of bread while still hot. Repeat the sprinkling process with truffle oil and decorate with a small fresh green shiso leaf.
Anchovy, avocado and apple preserve salad Ingredients: 8 anchovy fillets in oil, 2 ripe avocados, small jar of apple preserve or jelly, Olive oil, Cider vinegar, salt. Preparation: Peel the avocado and cut it into four wedges. Place a wedge on each plate and add the apple preserve or jelly. Finally, crown the salad with a couple of anchovies and dress with cider vinaigrette.
Catalonia
Food and wine matching Its fresh, delicate taste makes it ideal for an aperitif. It is also the perfect match for shellfish and white-fleshed fish as well as Sushi, Sashimis and lightly seasoned Carpaccio.
Cava Anna de Codorniu Anna de Codorniu is a fresh, lively and feminine cava (white sparkling champagne-type wine). It was the first cava in Spain to include Chardonnay grapes in its blending process. At present, its blend includes a total 70% Chardonnay giving it a delicate bouquet, an unmistakeable freshness and a unique personality. Anna was named after the eldest daughter of the Codorniu family, heiress to Can Codorniu, the family estate. She married a vine grower called Miquel Raventos in 1659. Although, the Raventos family subsequently became the owners of Can Codorniu, they decided it would be best to maintain Anna’s surname as the brand name of its wines. Anna de Codorniu, thanks to its history, blending and excellent versatility, has become Codorniu’s most emblematic cava.
Vinification The harvesting of each grape variety is carefully planned. The grape juice is obtained by firstly de-stemming, and then gently crushing and pressing the grapes. Selected yeast is added and the grape juice left to ferment at a temperature of 15ºC to 17ºC. Once fermentation has taken place, the blending process is carried out and the bottles are filled. More yeast is added to bring about a secondary fermentation. The bottles are transferred with a provisional stopper to the cellars where they will remain for at least twelve months before undergoing the riddling process involving the mechanical rotation of the bottles which are moved from an almost horizontal position to a vertical position. The aim of this process is to bring the sediment to the neck of the bottle, making it easier to remove. At this point the dosage or topping up process takes place consisting of the addition of a certain amount of sugar. The amount added depends on the type of cava being produced. Finally, the bottles are corked and prepared for labelling and packing.
Sensory characteristics Colour: Shiny, transparent straw yellow colour with an excellent rosary and persistent ring of fine bubbles. Smell: Delicate fruity bouquet with a predominating pineapple, grapefruit and lime tropical fruit aroma. Taste: Gentle, fruity, well-balanced and very refreshing taste.
Oenologist tips Serve cold, between 5ºC and 8ºC. If necessary, chill for two or three hours in an ice bucket with water, salt and ice. Avoid rapid chilling in the freezer. Bottles can be stored vertically.
Cordorniu Group Wine Cellars Codorniu, the Cathedral of Cava This famous bodega dates back to the mid 16th century when Jaume Codorniu, a vineyard owner, decided to take up winemaking. The name Codorniu has remained synonymous with winemaking and an important key in its evolution for five centuries. In 1895, Manuel Raventos changed the course of the family business and the Codorniu wine cellars by concentrating solely on the production of cava. Today, it is considered the stronghold of the emblematic Codorniu Group, run by the Raventos family, and its business activities. The first historical reference to the bodega can be found in the will of the Codorniu pioneer, Jaume Codorniu, who mentioned with great pride the importance of the Codorniu vineyards and winemaking machinery. The young heiress of the Codorniu Estate and surrounding vineyards, Anna Codorniu, married a vine grower called Miquel Raventos. Although, the Raventos family became the owners of Can Codorniu, they were to maintain Anna’s surname as the bodega’s prestigious international brand name. Two centuries later, Josep Raventos Fatjo began the production of cava, producing his first bottle of cava in 1872. Following his death in 1885, Manuel Raventos inherited the Codorniu Estate and decided to specialise in the production and commercialisation of cava. He travelled to France in order to increase his knowledge of oenology. In 1895, he commissioned one of the most famous Modernist style architects, Josep Puig i Cadaflach, to build the new bodega installations. The present day installations include five subterranean floor levels with over 30 km of cellars. The excellence of Bodegas Codorniu was reaffirmed in 1976 by H.M. King Juan Carlos I who declared the Codorniu installations a National Historic-Artistic Monument. At present, the Codorniu wine cellars are equipped to receive a total 150,000 annual visitors. The Codorniu Group’s relationship with the Spanish Royal House is considered an important milestone in its history. In 1897, H.M. Queen Maria Cristina appointed Codorniu as official supplier to the Spanish royal family. Since then, Codorniu is in charge of producing special reserve cava for the consumption of the royal family and their guests in the Zarzuela Palace. www.codorniu.com
Extremadura SPAIN
Iberian Ham The Iberian pig accounts for about 20% of the final agricultural production in Extremadura. It is an animal which is perfectly adapted to the ecosystem of the pastureland. The Iberian pig possesses long, fine and muscular legs which allow it to travel over long distances on the pastureland in search of acorns (sometimes several kilometres a day). In order to fatten one kilogram of meat, an Iberian pig needs to consume more than 12 kilograms of acorns. This is only possible with a surface area of pastureland equivalent to one and a half football pitches per pig, conditions which are to be found in Extremadura.
Hams and shoulders from the Iberian pig The hams of Extremadura have an extended and stylized exterior and conserve the trotter. With a characteristic colour which ranges from pink to reddish-purple and a smooth texture lacking in fibre, they have brilliant and aromatic streaks of fat. Their oily and fragrant meat slides through the mouth, leaving an aftertaste of delicate and exquisite aromas, full of shades. Their flavour is slightly salted or even sweet. In Extremadura, the Designation of Origin for this product is the Dehesa de Extremadura D.O.P. (Protected Designation of Origin), which certifies hams and shoulders.
Types of products Iberian bellota: Sent for slaughter immediately after the montanera (the period in which there are acorns) exclusively upon the basis of acorns and grass. Iberian recebo: Fed in extensive farming conditions, upon the basis of acorns and grass. Their fattening is later completed with authorized fodder. Iberian cebo campo: Fed in extensive farming conditions in the field with authorized grass and fodder. Iberian cebo: A diet based on authorized fodder, mainly cereals, vegetables and natural grass from the pastureland.
Balearic Islands
What are Quelis? Quelis in its many flavours and sizes is essentially a special multifunctional bread base that combines both with sweet and salted foods and can be eaten at any meal throughout the day. Due to its origins and special formula, made with a selection of natural ingredients, Quelis forms part of the Mediterranean diet with all the nutritional benefits and special taste that this implies.
The Barth of Quely Nuestros proyectos de futuro Nuestra prioridad es, ahora mismo, la consolidación de nuestra presencia en los mercados internacionales. En lo que hace referencia al mercado nacional, se sigue un plan de marketing para reforzar el conocimiento de marca a través de campañas específicas y de la colaboración que mantenemos con el RCD Mallorca, equipo que milita en la división de honor de la liga española. Ahora bien, nuestro reto más importante es el del mercado internacional, para el cual hemos incorporado a nuestro equipo el mejor preescriptor posible. Rafael Nadal, tenista de sobrado y reconocido prestigio humano y deportivo, es desde este mismo año el embajador de Quely para el mundo. La imagen de Rafa Nadal, consumidor desde su infancia de nuestros productos, será, los próximos años, la imagen de Quely
The Birth of Quely It was in the 1860´s when the owners of the Can Guixe Bakery, the Domenech family, were asked by the ship owners to produce a bread substitute, with the same properties as traditional bread but long lasting in order to withstand the long sea journeys. Thus Inca, a small city in the heart of Majorca is where Quely biscuits were produced for the first time though in those days the biscuits was referred to as “oil biscuits” (one of the main ingredients) or “Inca biscuits” due to their origin. 1853 is when the Domenech family founded their grocery store. For over 150 years the Domenech family has run and expanded its business. Over the years the family run bakery became what is now a structured company expanding their activities from the local market to international sales. The constant growth of the facilities and a more professional structure has resulted in Quely becoming the modern and competitive company that it is today without its products losing any of that artisan home made touch. Any company, industry or institution is much more agile and efficient the more prepared, efficient and motivated their human team is. Quely always has and will always have a special commitment towards those people who have made improvements possible. The constant formation, responsibility, contribution and professional implication have been and will be the stepping stone from which our company has managed to survive historical and social hardships for so long.
Quality and faithfulness to tradition have always been top of the list for Quely. From a single reference (the original Quelis), a large scope of products has evolved, aimed to cover for the constant needs, demands and nutritional trend changes of our consumers. This evolution from tradition has reached not only the product but also the way in which it is presented to the buyers, paying special attention to the advances in packaging, rendering longer life to the product as well as an innovative design which has evolved according to the constant social changes.
Future projects Quely’s main priority at this stage is to consolidate its presence internationally. Concerning the local market (Spain), a marketing plan has been designed to strengthen the consumers’ awareness of the brand through specific campaigns and collaborating with the RCD Mallorca (1st Division Spanish football team). However, introducing Quely internationally remains its most import challenge, which is why it has included the best possible member into its team. Rafael Nadal, a tennis player of renowned fame both for his sporting achievements as well as for his wonderful human traits is, as of this year, Quely´s ambassador around the world. Rafa Nadal, who has consumed our products since childhood will, for the next few years, become the image of Quely.
Canary Islands
Green Mojo with parsley and coriander Green Mojo is the name of the sauce made with coriander. This green sauce can be varied by using parsley, creating a smoother tasting, although less characteristic, sauce.
An island full of flavour There are not many places in the world where you can eat as well as in Tenerife. Specialities range from fresh fish cooked in local white wine to thick soups made with first class local vegetables accompanied by delicious white cheese and toasted cornmeal. Tenerife goes to great lengths to maintain the quality of its excellent gastronomy. This food-loving island has impregnated its cuisine with a wide variety of flavours and elaborate combinations that will, without a doubt, meet the requirements of the most demanding palates. If, however, there is anything that defines its gastronomy, it is the simplicity of the ingredients and preparation. “Papas arrugadas” (wrinkled potatoes) boiled in salt water and served with the Canary Islands’ famous “Mojo” sauce, one of the most important elements of the local cuisine, is considered one of its most typical specialities.
“Mojo” sauce This fundamental element of the Canary Islands’ first rate cuisine can be found on all the islands. Whether prepared by modern chefs or humble housewives, it usually has the personal touch of the person preparing it. In spite of dating back in history, this delicious sauce is also considered a prodigy of modernity thanks to the natural ingredients used. It is prepared with olive oil and a selection of herbs and spices that provide it with its unique flavour. This flavour can, depending on how it is prepared, be considered subtle or surprisingly intense to unsuspecting palates. Whatever the case, it constitutes a highly useful gastronomic element guaranteed to enhance the flavour of the dishes it accompanies. In spite of the fact that it is now possible to make this appetizing sauce using a variety of other methods, it is traditionally prepared in a mortar. Using a mortar allows each ingredient to partially conserve its individual personality. The flavour of this combination of ingredients can be altered depending on the choice and ad hoc weighing of each ingredient.
Although the green version of the Mojo sauce is normally used to accompany fish, there is an exception. This exception is the popular pork ribs served with boiled potatoes and corn on the cob, a typical dish virtually exclusive to the Island of Tenerife. Preparation: There is no great secret to preparing this sauce and its variations, it is just a question of preparing a mixture of garlic cloves, cumin seeds and rock salt with coriander or parsley in a mortar, adding vinegar and mixing well with olive oil. Some people add a little dry white wine to the mixture.
Red Mojo or Mojo Picon Red Mojo is more widely known than the Green Mojo. It is made more or less in the same way as the green sauce except that paprika and tender “picona”.
Chilli are used instead of coriander or parsley. Preparation: Crush half a dozen garlic cloves in a mortar and add half a tea spoonful of cumin seeds and some rock salt adding to this mixture half a “palmera picona” chilli previously scalded, a pinch of paprika and olive oil and vinegar in a three to one proportion.
The Tenerife Larder The Island of Tenerife has always stood out as an important Atlantic Ocean reference point amongst travellers travelling to and from America. All kinds of people and products have found their way here over the centuries, each contributing, in its own way, to the variety of produce presently on offer here. The Tenerife larder not only contains the famous Mojo sauce, but also a wide selection of original and varied local products that include, amongst other things, an important variety of internationally acclaimed wines, exquisite cheeses, delicious honey, traditional confectionary and other customary products such as the Canary Islands’ popular roasted cornmeal and coloured potatoes.
Region of Valencia
an excellent source of vegetable protein and one of the few sources of vegetable protein containing arginine, an amino acid essential during growth periods. Almond nuts also stand out for their high mineral content. These minerals include calcium, phosphorous, potassium and iron, all indispensable in a well-balanced diet. ç Mini Turron and Mini Praline
They are, along with other types of nuts, considered an excellent cardio health food source, playing an important role in preventing cardiovascular disease and protecting against the development of arteriosclerosis.
El Almendro offers a selection of its most classical Turron (Spanish Nougat) products comprising four different varieties of this popular sweet. The new mini format provides a novel way of sampling this traditional Spanish product. Each piece of nougat is individually wrapped for added freshness and can be consumed anywhere anytime.
El Almendro
The mini nougat and praline selection comprises: Hard nougat. Hard nougat is made with a mixture of 60% roasted almonds and caramel mixed with egg white. Egg white is the ingredient that gives the nougat its characteristic white colour. Once shaped, the nougat is placed on a thin wafer. Weight: 8 gr. Guirlache Nougat. Guirlache nougat is elaborated in a similar way to hard nougat. However, the lack of egg white in the caramel confers it the shiny dark golden colour characteristic of caramelised sugar. This variety of nougat is also made with 60% almonds. Weight: 8 gr. Hazelnut Praline. The milk chocolate covering the praline conceals a delicious filling of tasty ground hazelnut. Weight: 9 gr. Almond Praline. Classical soft nougat made with 64% almonds with a thin layer of white chocolate covering. Weight: 9 gr. The El Almendro mini format is ideal for catering events as each piece of nougat is individually wrapped contributing to its conservation. It can be purchased in bulk. Spanish nougat has, in general, a high content of almonds, the almond nut being considered
El Almendro is, since it was founded in 1883, considered one of the leading specialists in this type of Spanish nougat. Thanks to the traditional role of the nougat makers, their extensive experience and first class selected ingredients, El Almendroprovides today an excellent range of nougat, standing out for its large and carefully selected variety of products and formats. It is considered one of Spain’s most famous Christmas symbols. Year after year, it is welcomed home as part of the “El Almendro comes home for Christmas” annual publicity campaign, validating it as one of the country’s most legendary and popular nougats, occupying a privileged position in the mind and heart of its consumers. At present, El Almendro is responsible for exporting its select range of nougat to more than 70 countries. Its products can be found in an important number of exclusive national and international gourmet food establishments. www.elalmendro.es
Canary Islands
The Island of Fuerteventura is the second largest island on the Canary Islands archipelago. It is, due to its low altitude, an arid island and quite different to the rest of the islands. It has a privileged climate with all year round temperatures ranging from 18ºC to 24ºC which, together with its magnificent beaches and popular festivals and traditions, has turned it into an island with a character of its own.
Guriamen Cheese “Majorero” cheese from the Island of Fuerteventura forms part of the cultural patrimony of the Canary Islands. Its production depends mainly on the work carried out by the Island’s animal stockbreeders and cheese makers. The meticulous work that goes into producing this high quality product, considered an important part of the Canary Island gastronomy, provides it with its own unique characteristics. The cheese produced in the Guriamen Cooperative is made with Majorera goat’s milk. Although the production of Majorero cheese is aimed at the interior market, its quality and uniqueness is making it increasingly popular on a national and international level. The geographical location of the Canary Islands provides this famous archipelago with a number of unique particularities. At the same time, its orientation, altitude and topography provide the individual islands with a variety of micro-climates that favour different types of flora and a unique selection of endemic plant species. A number of these endemic plant species actually form an important part of the diet of the Majorera goats inhabiting the Fuerteventura Island. The properties of these plants generally find their way into the production process of the Mayorero cheese providing it with its characteristic variety of aromas and flavours. Some of the best European cheese tasters have acknowledged the excellent variety and quality of the “Majorero” cheese range. It stands out as the first Spanish cheese to have achieved a Protected Denomination of Origin quality food label. It is the goat’s milk, nature’s healthiest type of milk, used to make this variety of cheese that provides it with its unique qualities and outstanding personality. The only cheese allowed to use the Designation of Origin Queso Majorero product label is the ‘Queso de Fuerteventura’ or ‘Queso Majorero’ brand, certified by the Protected Designation of Origin Regulating Board. It is a cylindrical shaped cheese weighing between 1 and 6 kilos. It is easily recognisable by the pattern left behind by the plaited palm leaves, and other materials, used during the moulding process.
Its livestock is made up mainly of Majorera goats due to the animal’s excellent rate of survival here, grazing on the Island’s arid land and the autochthonous flora produced by the special Fuerteventura micro-climate. The Majorera goat is a rugged animal with exceptional milkproducing characteristics. Well adapted to the Fuerteventura ecosystem, stockbreeders have, over the years, carried out a careful selection of stock with the proposed intention of improving the quality of the local Majorero cheese.
The following characteristics of the Majorero cheese guarantee its authenticity: - Traditional elaboration with Majorera goat’s milk. - Coagulation with animal rennet. - Heavily pressed unpasteurised semi hard and hard paste - Paprika or toasted cornmeal rind. - First class raw materials and carefully selected ingredients. - Exclusive to the Island of Fuerteventura. - Minimum 8-day ripening process.
The superior and inferior part of the cheese wheel presents a characteristic grooved pattern while the lateral part offers a plaited palm leaf pattern. The texture of the cheese depends on how it has been elaborated and the amount of aging it has undergone, firm and weak adherence in the mild to medium-mature and more friable in the mature cheese. It can also present a certain amount of creaminess. Its colour can vary from ivory white in the mild version to off-white in the matured version. It has a predominantly acidic taste with a certain piquant tendency depending on the aging process. The quality and excellence of the cheese is guaranteed by the Protected Designation of Origin Queso Majorero Regulating Board. This regulating board was created to carry out an exhaustive control of the regulations regarding the origin of the cheese, the quality of the raw material and the elaboration and maturing processes carried out. The regulating board label on the back provides the consumer with a legal guarantee.
Mild Majorero cheese is usually white in colour while the matured cheese takes on a brownish-yellow colour. The rind is sometimes rubbed with paprika or toasted cornmeal giving it a characteristic aspect. It is a compact cheese with an acidulous, slightly piquant taste. It does not generally have eyes, although the odd small eye may appear. The Queso Majorero Designation of Origin Regulating Board was created in 1996 to guarantee the excellence of the cheese produced on the Island of Fuerteventura. This important organisation is responsible for the control of the Designation of Origin regulations, the quality of the raw materials used in the elaboration and the production and maturing processes of this extraordinary cheese. Majorero cheese is the first cheese to have been awarded a Canary Island Designation of Origin label and the first Spanish cheese made of goat’s milk to receive a Protected Designation of Origin quality product label.
Awards: - “MEJORES QUESOS ESPAÑOLES 2007” MADRID. Compact cheese elaborated with goat’s milk. - “WORLD CHEESE AWARDS 2008” DUBLIN. Silver medal for semi-cured cheese. Category 61c. - “AGROCANARIAS 2009” TENERIFE. Best Image and Format. - “TABEFE 2007” FUERTEVENTURA. Consolation prize for mild cheese elaborated with pasteurised milk. Consolation prize for matured cheese elaborated with pasteurised milk. - “AGROCANARIAS 2007” TENERIFE. Semi-cured cheese made with pasteurised milk.
Castile-La Mancha
Dehesa de los Llanos Manchego Cheese DEHESA DE LOS LLANOS Manchego cheese is a reference of excellence in the market of high-end food products worldwide. According to the oldest, traditional rules Dehesa’s cheese is produced with raw milk, natural rind and milk exclusively obtained from their own livestock. The farm was founded in the 17th century and has an extension of 25,000 acres. A number of crops are produced on the farm as the basis to feed their 6,000 head of pure bred, Manchega sheep. The cheese plant is housed in an 18th-century, restored grain-warehouse. Finally, DEHESA offers probably the kind of Manchego cheese most desired by consumers. DEHESA’s cheeses have been awarded GOLD medals at the World Championship Cheese Contest (Wiscosin, 2008) and World Cheese Awards (London, 2007). In 2010 and 2009 the cheese obtained the highest credit at the Major Manchego Cheese Awards (Gran Seleccion). DEHESA’s cheeses are the result of this unique combination of history, environmental conditions, dedication, consistency and, above all, passion. All this represents the true spirit of DEHESA DE LOS LLANOS.
Castilla and Le贸n
Taste Cillar de Silos 2007 Cillar de Silos shows the true purity and elegance of tempranillo. The nose displays refined raspberry and blackberry notes with undertones of vanilla and cedar. The same purity of fruit is evident in the taste, with a silky texture, refreshing acidity and fine tannins leading to an aftertaste of sweet and dark coffee.
Cillar de Silos Wine D.O. Ribera del Duero Cillar de Silos continues a centuries-old tradition of cherishing the best fruit of the land. In medieval times, people around the village of Quintana del Pidio brought the finest products of their harvest to the monastery of Silos to ensure the blessing of the next harvest. The friars gathered the best wines of the land in their old cellars, and thus the cellar of the Silos monastery became the place to age the fine wines of Ribera del Duero. Although in the 21st century the monastery is no longer the owner of the bodega, Cillar de Silos preserves this tradition. The Arag贸n family has made wine for their own consumption for as long as records go, but in the 1970s Amalio Arag贸n started to systematically acquire top vineyard sites in Ribera del Duero. Ribera del Duero had started to emerge as the new area for Tempranillo, and in 1982 the new classification of Ribera del Duero Denomination of Origen was created. Within the Ribera, vineyards around the village of Quintana del Pidio seemed particularly promising for fine wine production, and that is precisely where Amalio Arag贸n expanded his vineyards, 1995 was the first vintage of Cillar de Silos, and the wines have gained reputation ever since. Today the company produces over 340.000 bottles per year from 53 hectares of vineyards, and the ever-improving quality of the wines means that the company is still growing. International wine press has praised the quality of Cillar de Silos Wines, and in 2010 the Torresilos won the Ribera del Duero Trophy at the International Wine Challenge. The domestic Spanish market is its largest customer, but Cillar de Silos Wine is now sold all over the world from the United States and Europe to China and Australia.
www.cillardesilos.es
Castilla and León
TASTING NOTE: Made entirely from verdejo grapes with an average age of 35 years old, coming from the “Pago de las Cuatro Rayas” area covering four municipalities: La Seca, Rueda, Rodilana and Medina del Campo, well known for the high level quality of its vines. Pale yellow colour with green glints.
Cuatro Rayas Wine D.O. Rueda Winery:
Intense lemon zest and mineral bouquet with ripe apple and peach notes. On the palate, the wine offers an energetic mélange of fruits and minerals with a clean, brisk and refreshingly bitter aftertaste.
MATCHING: It is an ideal wine for serving with raw clams or any kind of seafood or fresh fish. SERVING TEMPERATURE: 6-8ºC.
Founded in 1935, Cuatro Rayas is nowadays the leading winery, with more than 20% of its total production of D.O. Rueda, in this famous white wine region, thanks to its local Verdejo grape variety.
Available in 18,75 and 37,5 cl.
Cuatro Rayas’ main target is the constant search for the best quality and innovation in winemaking, based on its star grape variety Verdejo, trying to achieve cleaner and smoother aromas, as well as much more unctuous and much more elegant flavours in its wines.
AWARDS: MONDIAL DU VIN DE BRUXELLES, INTERNATIONAL WINE CHALLENGE, ZARCILLO
Cuatro Rayas is certified according to Regulation ISO 9001-2008, the International Food Safety Protocol IFS (98 points) and BRC (Level A). This, together with the technical management of the winemaker, Angel Calleja, guarantees the best quality of the wines produced by Cuatro Rayas. Cuatro Rayas is present in more than 35 countries (i.e.: USA, Japan, China and of course the whole of Europe), in Aldeasa Duty Free Shops and Iberia, Air Europa and British Airways Business and First Class. Its premium wine Cuatro Rayas Viñedos Centenarios limited high quality production made from century old vines of Verdejo grape variety is available in leading haute cuisine restaurants such as Arzak and Akelarre and the leading Spanish Wine shop chain, Lavinia.
Cuatro Rayas Verdejo DO: RUEDA GRAPE VARIETY: 100% VERDEJO WINE MAKING PROCESS: Stainless steel vats fermented using native yeasts and lees stirring for a minimum of 3 months. Fermentation temperature: 15ºC. Fermentation period: 21 days. Cool maceration: 12 hours, 6ºC.
SCORES: ROBERT PARKER, WINE SPECTATOR, WINE&SPIRITS, STEPHEN TANZER´S INTERNATIONAL CELLAR. www.cuatrorayas.org
Canary Islands
Sal de Espuma The unique Fuerteventura ‘Sal de espuma’ (foam salt) is formed by the wind sea and sun of this beautiful island. The wind drives the Atlantic Ocean waves which crash against the rocks creating foam known for its high concentration of salt. The crashing waves find their way into the channels that lead to the salt evaporation ponds where a natural solar evaporation process takes place permitting the salt to conserve all the energy of the Atlantic Ocean. This is the way in which the ‘Sal de espuma’ is obtained, a completely natural process that has no need for machinery. The ‘Sal de espuma’ comes from the Fuerteventura Salt Museum situated in the locality of Las Salinas in the La Antigua municipality. This unusual Salt Museum forms part of a cultural complex comprising the El Carmen Salt Works, built in 1910, and a museum that offers visitors a general view of the salt culture. Here natural and cultural patrimony comes together combining ethnographic tradition, the uses of salt and its production, and the habitat created by the salt. This unusual habitat is used as a productive resting and feeding ground for numerous microorganisms and a large number of migratory water birds. Salt is present in the kitchens, festivals and numerous traditions of the Canary Islands. It is used in the elaboration of cheese, ‘tocinetas’ (sun dried salted meat) and salted fish. It is also used in the production of the brine used to prepare olives and to dry fish as well as for keeping eggs fresh and as the basic ingredient of a number of specialities such as ‘wrinkled’ potatoes, salt-baked meat and fish and, finally, as a general condiment in the kitchen. It is also present in a number of popular and domestic medical remedies for both humans and animals. Today, ‘Sal de espuma’ is used in a wide variety of cosmetic, gastronomic and ornamental applications, having become very popular on the demanding Japanese market thanks to its exceptional quality.
Castilla and León
The product is packaged in a protected environment, in order to avoid the appearance of rancid odours and flavours. Furthermore, the Company presents a careful selection of packaging films and boxes in order to create a barrier for any external agent or that may damage the product and meet the needs of its consumers. The pack of 45 gr has an ideal size to enjoy a tasty snack anywhere.
Meléndez Chips
Quality as a daily challenge
The Company
The final product is subjected to rigorous quality controls, from internal and external laboratories, for the purpose of leaving intact its organoleptic characteristics throughout its shelf life.
Patatas Meléndez bases its activity on innovation and the quality of the product. During the first half of 2008 the facilities located in Medina del Campo (Valladolid-Spain) used for the handling, selection and packaging of potatoes were enlarged with two new plants for Crisps, Fourth Range and Prefried turning the Company into the leaders in the sector for innovation, diversification and transformation capacity.
Patatas Melendez and its products are certified by quality standards such as IFS, BRC and ISO 9001, as well as “Tierra de Sabor”, a Castilla y Leon (Spain) quality mark.
It thinks of your health Its Goals The primary goal for the Company is achieving maximum quality standards with ongoing improvements in all its processes, from cultivation to sales point. It is fully committed to a job well done, seeking complete satisfaction of the clients’ and customers’ needs. For these reasons, Patatas Meléndez unites all the foregoing with integrated personnel development, from both the professional and human points of view. Its workers are full participants in the business. This brings about continual improvements, strengthening and fomenting teamwork, and involving suppliers in the various areas in this process.
Its Products Meléndez Chips are a natural product whose only ingredients are potatoes, extra virgin olive oil, high oleic sunflower oil and salt. It does not add any additives or food adjuvant, thereby preventing the possible development of food allergies. Patatas Melendez prepares its extra quality crisps using traditional methods in high-capacity frying pans that allow it to offer crisps full of flavour and with a unique texture and crispiness that is in stark contrast to those that use industrial frying. The Company is able to offer maximum quality potatoes and a wide range of varieties because it knows and controls the entire manufacturing process of the best varieties of crisps since it is the manufacturer. The appearance, texture and taste are the sensory attributes of the potato chips most valued by consumers. Its modern facilities allow the product to reach the consumer with the desired appearance, thanks to modern optical devices that discard those potatoes that do not meet predetermined quality specifications.
In order to keep all the healthy properties to a maximum and bring out the best of the potato flavours, in all of its processes it only works with extra virgin olive oil, fundamental in the Mediterranean diet, and high oleic sunflower oil. This ensures that hydrogenated fats and trans fats that are directly linked to the increase in LDL bad cholesterol are avoided. It also concerns itself with eliminating the much commented acrylamide, even without conclusive studies on the negative effects on health. Thanks to its frying system at low temperature acrylamides are not produced.
Balearic Islands
Majorcan almonds, an essential part of the Mediterranean diet Majorcan almonds have many properties, they are especially sweet and have a high level of oil, which makes them superior in quality compared to other almonds coming from different countries. Almonds have formed a part of the Majorcan diet and scenery for many years; the almond trees have been embellishing the Majorcan countryside with their beautiful blossoms since Roman times. There are at present almost a hundred and fifty different varieties of almonds registered as 'Majorcan Almonds', many of which are native to the Balearics. Almond is an essential component in the Balearic gastronomic culture. Typical products such as the almond “gató”, cake typically served with almond ice cream, the nougat, a typical Christmas sweet and always made with almonds, and the almond liqueur, are essential in any book referring to Majorcan cuisine. In Mallorca, more than three thousand producers have joined together under the quality mark “Ametla Mallorquina” to let you enjoy an almond full of our character, our weather, and our Majorcan spirit.
Benefits of almond Since it provides many minerals, calcium, magnesium, phosphorus and zinc, it is highly recommended for children, teenagers and pregnant women. It contains a high level of protein, iron, calcium and vitamins which makes it suitable for people with cholesterol problems, osteoporosis, and diabetes as well as weight deficit. It contains plenty of fiber, which makes it an ideal product for improving intestinal transit. Almonds give us Vitamin B, very beneficial for the nervous system and therefore for improving sleep. Almonds contain unsaturated fats, Omega 3 and Omega 6, which fight bad cholesterol, triglycerides and lower blood pressure. This is really good for cardiovascular functioning! Almonds also help you in times of physical over exertion and when you practice endurance sports. Finally, we highlight its high content of Vitamin E, an essential nutrient that acts as an antioxidant in the human body.
Melilla
largest ethnic group here is the Muslim community, made up mainly of Berbers, and dating back to 7th century. The Jewish or Hebrew community arrived here during the 19th century and is considered the third largest community. Meanwhile, Melilla’s gypsy community stands out for its dynamism. Finally, we would mention the Indian community, Melilla’s smallest and most recent ethnic group. Together, these individual ethnic groups form one peaceful community guaranteed to surprise more than one of the city’s visitors.
Kif-Kif, Select Moorish Spices These Moorish spices are, without a doubt, one of the most important ingredients of Melilla’s delicious local cuisine. They are normally acquired direct from local producers in order to avoid the addition of any artificial elements. The company that markets the spices is strongly committed to providing its clients with first class quality products and takes great care to meet the high demands its customers usually make, meticulously selecting each product in its efforts to assure high quality. Its wide selection of spices is vacuum packed guaranteeing maximum freshness.
Melilla, land of cultures Melilla, bathed by the warm Mediterranean waters of North Africa, is situated on the southeastern coast of the Tres Forcas Peninsular. It is, thanks to its privileged geographical position, often referred to as the Gateway to Africa. Its approximately 70,000 inhabitants are made up of a number of well-defined cultures. For the majority of its inhabitants, these cultural differences provide a wide variety of rich experiences. It could be said that there are four, even five, different cities all using the same name, if we are to take into account its Christian, Muslim, Jewish, Gypsy and Indian populations. In actual practice, Melilla is really just one city housing a number of different cultures that have learned to live in harmony. Visitors are offered here experiences difficult to find in other parts of the world. Melilla stands proudly at the foot of the mountain known as Mount Gurugu. The ethnic groups living in what has been described as ‘four Melillas in one’ can be found divided into individual communities. These are the Christian community considered, following the arrival of the Spanish during the 16th century, the city’s largest community. The second
Here visitors will find people of very diverse backgrounds, some with strong Indian or Jewish features, others dressed in typical Berber attire or the Arabic djellaba. The essence of everyday life is a combination of uniqueness and respect for cultural differences that offers a cosmopolitan view of a world where multiethnic and multicultural richness can be considered the true pillar of social integration and democracy. One of Melilla’s main aims is to promote intercultural relationships as a way of strengthening relations between ethnic and culturally diverse groups as a way of enriching its inhabitants as individuals and as a community. In addition to its cultural, historical and monumental patrimony, Melilla also has a valuable treasure to offer the world. We are referring to its promotion of coexistence, tolerance and cultural exchange. The idea is to demonstrate, share and enhance this treasure. The cultural wealth of its multiethnic inhabitants will become evident during a stroll along its streets. Here visitors will find equal numbers of mosques and churches as well as a number of synagogues and other types of religious temples, all of great interest. The city’s most impressive religious buildings can be found around the “Golden Triangle” (along the streets of what is today known as the Heroes de España (Spanish Heroes) neighbourhood). Worth mentioning are the Neoromantic style Church of the Sagrado Corazon and the Or Zaruah Synagogue, a three-floor building designed by the architect Enrique Nieto in 1924 and considered one of the most spectacular of the top ten synagogues in Melilla. The Indian community, in spite of it being the smallest ethnic group, is well known for its gastronomy and discreet and friendly presence. Visitors wishing to visit the Indian temple must make an appointment with the Indian community authorities beforehand. Also worth mentioning is the Mezquita Central del Poligono (Central Polygon Mosque) situated in front of the previously mentioned synagogue. Designed by the architect Enrique Nieto in 1945, it is considered one of the most exotic religious temples in Melilla. A tour of the above-mentioned buildings and other religious temples will, without a doubt, help visitors submerge themselves in the cultural diversity of Melilla.
Melilla, land of flavours The cultural diversity of the people of Melilla can also be seen in its cuisine. Visitors will find here an extravagant combination of flavours and aromas. The Mediterranean cuisine with its trilogy of fish, shellfish and seafood, exotic meals and kitchens full of spices offers, without a doubt, an excellent incentive for visiting this extraordinary city. The mixture of cultures also becomes evident in the preparation of numerous local specialities and the wise use of its large selection of spices. Visitors should definitely not leave without trying the famous Melilla kebab or a plate of mouth-watering couscous followed by a delicious glass of mint tea, all excellent examples of the Mediterranean flavour of this unique Spanish city.
Region of Murcia
The result is the combination of three typical Mediterranean diet products (almonds, extra virgin olive oil and rosemary) all cultivated with ecological production techniques.
Paprika The origin of the typical Murcian pepper used to produce paprika dates back to the 16th century when it was introduced by the members of the Order of Jeronimo who accompanied the Spanish conquerors to America.
Organic Productos of Murcia Coato Cooperative
This “Powdered Gold” is the result of the careful selection and partial removal of the peduncle and seeds of the Ñora dried pepper, using the most aromatic part of this Murcian pepper to produce paprika. Its production process is controlled by the Protected Designation of Origin Paprika of Murcia quality food label authorities. COATO produces some 90% of this popular product.
The Company
Paprika is one of the characteristic ingredients of the “red” Spanish sausage and the natural colouring agent used in a large number of Spanish gastronomic specialities responsible for providing them with their special flavour.
COATO, situated in Murcia, is a cooperative founded in 1970. It has a production are of 21,000 hectares and cultivates fruit and garden produce including almonds, olives, red peppers etc. It also carries out beekeeping and livestock activities. During its 31-year trajectory, it has received a number of important awards. -The first European and Spanish company in the food industry to receive the European Environmental Award (2002) granted by the European Commission and United Nations Environment Programme. -The Spanish and European company with the largest surface area of ecological produce. -The Best Spanish Food Company Award (2001 and 2004) granted by the Spanish Ministry of Agriculture, Food and Fisheries. -The Spanish Environment Award (2002) granted by the Spanish Ministry of Environment.
Regañas ‘Regañas’ crackers with olive oil and paprika. An eco-product. These small crackers, made with wheat flour, extra virgin olive oil and paprika, are a variation of the small thin cracker squares with paprika and olive oil prepared in the kitchens of Murcia from time immemorial. Today, the traditional ‘Regaña’ cracker to which COATO has added paprika is used to accompany ‘tapas’ (small hot and cold snacks) and aperitifs as well as meals. It can also be used as a snack or aperitif on its own offering the aroma, flavour and nutritional properties of its three ecological Mediterranean diet ingredients: wheat flour, extra virgin olive oil and paprika
-The Food of Spain Award (2009) granted by the Ministry of Environment and Rural and Marine Affairs. Description of the products offered at the ERA Assembly.
Marcona almonds Marcona almonds fried in olive oil and seasoned with salt and rosemary. An eco-product. This variety of almonds is produced in the south-eastern part of Spain. It is, thanks to its excellent organoleptic characteristics, well-appreciated in the USA, considered the largest producer (70-80%) of almonds in the world. It is customary on the Mediterranean to fry this type of almond in extra virgin olive oil. COATO has reduced the amount of salt used in order to produce a cardio-healthy, tasty product. Its taste has been improved with rosemary, a typical Mediterranean aromatic plant well known for its seasoning character.
In summary, we present three food products elaborated with natural ingredients produced in Murcia in the south-eastern part of the Spanish Mediterranean. These products are certified as ecological containing no added chemicals and are free of residuals, artisan products comprising traditional centennial, if not millennial, ingredients such as almonds, olive oil, wheat flour and paprika, elements that have helped configure the sensorial and cultural DNA of Mediterranean gastronomy.
www.coato.com