The foie gras industry started to develop around 1820 and has been one of the farmer’s main...
Category - GASTRONOMY
Connoisseur Magazine Recipe: Penne Giardiniera
SERVES 6 SPINACH BALLS 100 g breadcrumbs – dry2 eggs1/2 garlic clove very finely chopped50 g finely...
Connoisseur Magazine Recipe: Morel And Cep Risotto
SERVES 4 INGREDIENTS 300g fresh ceps, cleaned, sliced55g dried morels, soaked in warm water for 30...
La Boqueria MARKET -Las Ramblas BARCELONA
Taste it, smell it, hear it, see it – the most thrilling live show in Barcelona is the...
Spanish Cheese-Connoisseur’s Guide
From the moors in sunny Andalucía, to the Basques, whose origins are lost in the midst of history...
Connoisseur’s Guide to Spanish Cheese
From the moors in sunny Andalucía, to the Basques, whose origins are lost in the midst of history...
Connoisseur’s Guide to Caviar
Caviar has always been the delicacy of aristocrats and sophisticated gourmands. Even though...
Connoisseur Magazine Recipe: Gruyère Fondue with Fino Sherry and...
Connoisseur Magazine Recipe: “Gruyère Fondue with Fino Sherry and Clove” SERVES 4...
Connoisseur Magazine Recipe: Gruyère Fondue with Fino Sherry and...
Connoisseur Magazine Recipe: “Gruyère Fondue with Fino Sherry and Clove” SERVES 4...
Connoisseur Magazine Recipe: Crab Salad with Paprika and Toasted...
SERVES 4 – 6 Best paired with MANZANILLA SHERRY CRAB SALAD 250g white crab meat 250g brown...