Sustainable autumn 2022: Product of Excellence and Multiverse Mediterranean cuisine





The drop time of the leaf comes with culinary innovations in the presentation of the Otoño Healthy 2022 menu, organized by journalist Pilar Carrizosa

This time by the chef Quique Ikebana, expert in Mediterranean cuisine, kitchen equipment trainer, gastronomic adviser and Director of the Basic Restaurant who designed the dishes. As she clicks on the task, journalist Concha Bernad expert Gourmand with 5,000 recipes collected in her blog “Cocina y Aficiones”. The event was held at the Gran Hotel Inglés in Madrid with 130 years of history and was organized by journalist and writer Pilar Carrizosa. For the first time press and cooks joined by the Mediterranean stoves welcomed the station in a new edition of the “GOURMET SEASONS 2022” emphasizing the commitment for Spanish excellence of the product as well as preserving its roots and traditions, something that points to the Sustainable Development Goals (SDGs) and what the President of the Spanish Federation of Associations and Clubs for UNESCO, D. Alberto Guerrero, spoke of a sustainable craftsmanship of every soil the importance of the Mediterranean diet since the proclamation of its benefits as an Intangible Cultural Heritage of Humanityin 2013. The showcooking showed the chords of a traditional author kitchen in a lively scene that consisted of:


Grilled burgundy morcilla with membrillo in two textures and African grapes / Coated rice with inhabits and gambits / Carrilleras in seasonal mushroom salsa to red and rosemary/ Trence with touch of agria cream with mascarpone.


1-C.R Ribera del Duero. Case : Bodegas Hermanos Pérez Pascuas. Founded in 1980 with 124 ha of its own 100% Tempranillo or Tinto Fino or Tinta del País in a sustainable version without use of irrigated, it allows to produce red wines: breeding, reserves, large reserves in American and French oak barrels. ( Viña Pedrosa Crianza 2019, is the most representative .DESCRIPTION – Variety: 100% Tinto Fino (Tempranillo). Own vineyard. – Glass vineyard / Middle Ages: 35 years. – Altitude: 835 m – Soil: clay-calcáreo. – Harvest: manual. – Crianza: 18 months in American and French oak barrels. – Bottle rest: minimum 6 months. – Production: 270,000 bottles75 cl. – Bottled date: July 2021 – Alcoholic Degree: 14.5% CATA NOTES Intense red beak with amorated ribs. Fruits of the forest with breeding aromas. Wide, nervous and succulent tannins. Wide, with nerve and succulent tannins. The wines obtained stand out for their complexity and structure due to a high polyphenolic concentration. PUNTUATIONS Guide Gourmets 95 Points Guide Peñín 93 Points Tim Atkin (MW) 92 Points Living Wine 93 Points

2. In the municipality of Arroyo del Ojanco, in Jaen, in a small production of traditional olive groves bathed by the river Guadalimar on horseback between Sierra Morena and the Sierra de Segura Cortijo La Zarza creates AOVE PREMIUM variety. ( Respective to the environment, with minimal use of plastic in its recyclable packaging, meet the Unesco 2030 agenda. They have been selected by World Brand Design Society Awards 2022/23 as a benchmark in design and sustainability. They have also received various awards such as the Grand Gold at International Virtus Lisbon 2021 Awards. Tasting panel: With an intense green colour, its taste is slightly spicy, light bitterness and fruity smell with freshly cut grass notes or tomatoes. Properties: high content Polyphenols, natural antioxidants that help prevent aging and the appearance of some type of degenerative disease. It has a high content oleic acid: one of the agents for the prevention of cardiovascular disease. With the project “Apadrina un olivo” they invite an Oleotourism getaway to know the secrets of this land full of traditions.


3. IGP Morcilla of Burgos,is a product with more than a thousand years of history that undoubtedly shows a link between a food, a territory and a documented history. It is one of the emblematic products of Spain with a quality seal that is obtained by means of sausage and subsequent cooking in whose elaboration are used some key ingredients: horcal onion, butter, dry rice, whole grain, japónica Bahia or Bomba, extra category, blood, spices and sodium chloride of food use. No gluten and no lactose. Precisely, one of these ingredients provides a differential characteristic that has led him to obtain the Geographical Indication Protected IGP: the horcal onion; a vegetable rich in fiber and sugars that gives the morcilla a greater quality and a differential quality so the product is recognized by the European Union because it is preserved as a food whose geographical location is linked to a practice of elaboration, production and transformation, in addition to all organletic qualities. ( Superfood with limits recommended by the World Health Organization. Its high iron content helps to produce more red blood cells, muscle formation and is suitable for diabetics. Cutscenes

4. Cadiz. Huertas de Medina Sidonia. Habita baby and the quince jam.
These natural “Huertas” of a tri-millennial city called Medina Sidonia, put in value transformed products from quality raw materials that have been sown and collected forever with the idea of lasting over the years preserved and crafted without altering their qualities. ( The secret of its excellence is the conjunction of an area with a lot of groundwater and very fertile lands with a favorable climate for the planting of vegetables and fruit trees (made without additives, preservatives, dyes and gluten-free), where there is a new variety in the market like the Membrillo, with clear properties: high content in pectin, tannins and fiber, with healing effects in the market. Vegetable preservatives, such as the Baby Habitas, rich in antioxidants, are entrusted with AOVE to avoid citrus additives that alter their taste. Note that the fame of these “Huertas” in the world of gastronomy dates back to 1700, tested in the manuscript of D. Francisco Martínez and Delgado, History of the city of Medina SidoniaCadiz, of 1875 that describes it: “his leafy groves, beautified more than by art, by nature; and that of the eighty-five farms of fruit trees that surround the skirts of this city, the greatest number is toward this part.”


5. Arroz Bayo Expert de Nomenfoods.
In the middle of the Ebro Delta Natural Park, declared a natural and human space unique around the world by Unesco, 2013, NomenFoods nourishes the rice that occurs in 5,500 hectares dedicated to this crop. And it is in this privileged framework where the farm of Mas Tramontano is located. The total of 6.3 hectares adjacent to the 1918 Indiana masia that presides over the farm produces one of the most prestigious rice in gastronomy, the Bayo Expert rice of the carnaroli variety (Carnaroli variety). The annual production of this special rice is 30 tons. This variety is highly valued by its high capacity to absorb the flavors and has a high stabilisation of the similarity. Modernity and tradition merge in Bayo Expert. Its traditional mill of the 1950s is key to the artisanal production that is carried out and which derives the excellence of grain. In the case of carnaroli reserve, a process of aging for 12 months in silos at a controlled temperature of 16 degrees centigrade, thus achieving one make them treasure an exceptional quality.

6. In Smell, Very expensive. ethe flesh that has eaten previous generations of a family dedicated to careGreen farms, respectful with animals and the environment, without fat and with levels of protein and omega 3 quality very superior to conventional meat. This type of meat can get 5 times morebetacarotene, omega 3 and vitamin K2that conventional flesh and eventhe double of linoleic acid conjugateda substance that protects against cancer ( In a journey of rigorous and health traceability, the 100% ecological distinctive adds to more goodties:contains more proteins and vitaminsdue to the feeding that the recesses have received, on farms with natural pastures, natural water of spring, breathing pure air, enjoying the peace of pasture and sleeping under the sun and the stars of the Pyrenees.

7. Tolosa. The braid of Almudévar, unique with brandQuality Garantizada from the Government of Aragon since 1994, is a specialty of pastry, natural, without additives, made from a good mother mass and a long fermentation process of 72 hours, to get a perfect pastry and a contrast of round and wrapping flavors on your tasting panel. The elaboration has a secret: from that mother mass maintained since years from tradition, which serves as a cultivation in a long slow fermentation and that is the key data. The yeast will ferment for 24 hours at the ideal temperature which will give time to develop the aromas in all its splendor. ( ) With this mother mass is made a foot, which will be the main sustenance and will give strength and resistance to the mass of Trenza. These plates of the dough and butter re-experience a second rest and fermentation of 24 hours, before the formation process of the Trenza. Once the Trenza is formed, the final fermentation remains, for more than five hours, before the oven and cook. Ingredients:wheat flour, almonds and low-fat Spanish nuts, sultana raisins without solid seed in rum, yema, fresh butter without additives.

Sustainable autumn 2022: Product of Excellence and Multiverse Mediterranean cuisine

Sustainable autumn 2022: Product of Excellence and Multiverse Mediterranean cuisine

The drop time of the leaf comes with culinary innovations in the presentation of the Otoño Healthy 2022 menu, organized by journalist Pilar Carrizosa /COM





Sustainable autumn 2022: Product of Excellence and Multiverse Mediterranean cuisine
Sustainable autumn 2022: Product of Excellence and Multiverse Mediterranean cuisine

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