When travelers love good flavors to sit at the table in Spain are not just looking for a great restaurant experience, but also a range of dishes prepared with a variety of local ingredients . longer trips are planned only in terms of the monuments and museums of different cities, are also made based on the variety and quality of food that mark the land, says Joan Mesquida, Secretary English Tourism in its presentation of the guide Spain's 50 Best, a document that promotes all latitudes the richness of English territory, marked by the eloquence of their products with designation of origin: ham, olives , oils, fish and seafood.
Spain's cuisine has not yet been honored as Intangible Heritage of Humanity, but that does not taste and enthusiasm, in a time where even the recurrent note is the economic crisis and unemployment, to gauge their cooking, and everything that is around it, as one of its major specialized tourism products, intending to generate an economic y una revitalización del consumo, con nuevos seguidores de otros países.
“La gran diversidad climática y geográfica hace posible encontrar productos básicos de excelente calidad, tanto de la tierra como del mar. Gracias a diferentes procesos de empacado y embotellado, nuestros productos pueden ser disfrutados siempre, tanto en su lugar de origen como en otros puntos”, resalta Mesquida.
Para redondear la ya de por sí antojable propuesta, nada mejor que la imagen de Ferran Adriá en la contraportada, sentenciando con la mirada, el juego con los ingredientes a la manera de un malabarista de las ideas y las formas, así como con un recuento de bodegones que recuerda lo mismo el Golden Age of current culinary workshops: "Here art is not only found in museums."
Promoting destinations via its flavors, its traditions, the spirit of the people form in atmospheres that we gather around the table, with the decisive impact of good wine, basic flavors of breads, cheeses, vegetables, which lead to complex and unique experiences are the essence of this renewed tourist offer we can not stop reading, necessarily, the need for Mexico and your kitchen to have a current inventory, dynamic, honest, those wonderful products that encourage us also to walk out in search of their history, evidence of life, nature and landscapes.
One of the first products in this list Hispanic crave the pleasure and taste is no doubt Aubocassa olive oil, produced by Bodegas Roda, this oil also hails from Mallorca, also produces the extraordinary Dauro, L 'Empordà, in Catalonia. After an eloquent tasting between Roda, corymbs and Cirsion, under the guidance of Gonzalo Lainez and sight of the Ebro and enchanting scenery, enjoy a special tasting with these mythical oils, in the case of Aubocassa
, The Independent, the prestigious British newspaper, described it enthusiastically as one of the best olive oils in the world, while critic Rafael García Santos was declared the top of the English oils. Made exclusively with olive Arberquina in Manacor, Mallorca, is the result of a first cold pressing. Beyond its striking bright yellow color, with subtle notes verdáceas highlights the experience explosive aromas, with accents of spice, but above all his wonderful trail of tomato and wild herbs. A sensual English landscape, full of life and provocation to taste we reiterate that the name of the people and travel dates are written many times with the culinary language alphabet.
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