Events

Another year - and with this go five - that Córdoba Califato Gourmet is leaving us wanting more. The most relevant gastronomic event in Andalusia, held on October 1 and 2, leaves us with an exceptional body and taste. And is not for less. With a poster of chefs that adds 12 Michelin stars and 16 Repsol soles, enjoyment was more than assured.

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Start the V Edition of Cordoba Gourmet Caliphate by the hand of Cordoba "In the Street", the tapas contest that has been part of the event since its inception. With a total of 35 participating establishments and more than 11,000 tapas prepared, served and tasted more than 3,000 visitors. A complete success that was reflected in the fact that many of the participating establishments sold out before the end of the event.

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It has not been. One more edition of the most demanding cooking competition in the world that resists us and ends with the elimination of the Spanish team of the Bocuse d'Or 2018 held in Turin on June 11 and 12. It remains at the doors, yes, occupying the eleventh place in the classification, despite the level demonstrated by chef Juan Manuel Salgado and his kitchen assistant, Adriá Viladomat.

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If you are fans of the Iberian ham - can there be someone who does not like it? - you will be interested to know that, from May 3 to 6, the XXIX Edition of the Ham Hall will take place in Jerez de los Caballeros, an event for the fans of such a noble delicacy. In past editions we have had the opportunity to explain what the Ham Hall is like, but this year we anticipate it and that is why we can tell you what it is like to be behind the scenes and see its preparations.

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The pastry chef Lluís Costa, from Vallflorida Xocolaters (Sant Esteve de Palautordera, Barcelona), has won the first prize of the third edition of the contest that seeks the best artisanal tea paste in Spain, thanks to its nut praline cookie Pecan with yuzu, banana and chocolate. After two days of competition at the Le Cordon Bleu cooking school in Madrid, a jury composed of seven pastry experts has given Costa the victory, which has competed against more than 165 pastas from all over Spain.

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A couple of months have passed since the XIII edition of the National Contest of Skewers and Tapas City of Valladolid took place and with it the birth of the First World Tapas Championship and I am still reliving the great moments of this great gastronomic event. Today I want to tell you, beyond a chronicle of the event, my reflections on how the National Contest of Skewers and Tapas City of Valladolid became a World Championship, valuing the reasons for the success of this event.

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Cases of plagiarism in haute cuisine are counted to kicks. And not only in humble tapas bars, but also in luxurious restaurants of more than 100 euros covered. The director of Madrid Fusión, José Carlos Capel, points out several recent examples. This is the case of multiple spherification, a technique developed in the restaurant Enjoy, of Oriol Castro, to elaborate an ear of multespheric corn, which Capel claims to have found traced in two menus of Ramón Freixa and Paco Roncero.

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You may feel identified with this situation: You go to the market and shop once a week. Fish, which you love and know that it is super healthy and you value so much, has a problem: either you eat it immediately or you have to freeze it. Maybe you don't have too much space in the freezer ... So you consider buying those pre-cooked vacuum fish you see in a corner of the supermarket.

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Look that we know from previous years, see that we try to organize with time and although there is still more than a month left for Christmas celebrations, suddenly time is running and we have the feeling that the bull catches us. That is why this year, I want to give you 11 tips to organize a Christmas without hurry, so that you know how to organize yourself to have everything prepared in advance and to be able to enjoy family and meals relaxed without having to be here and there without stopping for a moment.

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If many of us were asked what we know about the cuisine of the Valencian Community and especially Valencia, we would automatically think of rice and more specifically paella. The truth is that Valencia is much more than paella, since its cuisine, Mediterranean on all four sides, is based on the undisputed wealth of raw materials grown locally with care, and in its traditional recipes.

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As I announced to you about the consolidation of this gastronomic event, recently I had the opportunity to attend the fourth edition of Córdoba Gourmet Caliphate in which thirteen Michelin stars led by women gathered. Having witnessed the birth of this event four years ago and having attended its most recent edition, I have a good global vision and I can tell you about the evolution of this gastronomic event.

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Arriving its fourth edition, we can say that the Califato Gourmet, from Cordoba, has established itself as a great gastronomic event to the point of being one of the most anticipated events on the calendar. I remember when the organizers invited us to attend their first edition and how, in some way, we knew we were facing the birth of an event that would soon become a classic.

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Not long ago, in this country the brides wore black on their wedding day (which was related to the purchasing power and not with bad omens), the bride and groom were responsible for the slaughter of the beef that would be eaten at the treat -when It was a wedding with possible in a rural setting - and hot chocolate was the star drink, almost a symbolic snack after going through the altar or the courthouse.

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