Vegetables
Málaga Food and Wine Festival
Malaga Food and Wine Festival | Gastroarte has managed to get to Malaga gastronomy very high on the national scene. There are many events and activities
Szechuan pepper chicken
A free-range chicken from the of before fed no components of animal origin, based on natural beads with yellow skin who had a great pint. I cooked it little by little in the oven and it came out so rich that if I neglect
The caves of Tam Coc, Viet Nam
One of the sites that touched me the soul just arriving was Viet Nam. Today I return to that unknown country to speak from a hidden place to enjoy in peace. Near the town of Ninh Binh, a
Petit choux Tower. Croquembouche
The recipe that I present today is a mixture of several I've used at various times: Thomas Keller, Paco Torreblanca and my mother is that I like most of all.
Torvehallerne, Copenhagen market
Today I'm going to present one that I discovered during my last visit to Copenhagen, so take the suitcase that you come with me travel: is called Torvehallerne and as reza
The market of la Paz, Madrid
A place where you will find the highest quality. Whenever I go back there, looking for what's new, and it's always: Ruibarbos or artisan duck foie gras are some of my essentials.
Jamón, Jamón. The new regulation with Belloterra
A few days ago was lucky to visit at the Valle de los Pedroches (Córdoba), one of most important ham and derived from the Iberian pig of the area, Belloterra, producers in order to learn more about their
The mill of the manger, Casabermeja
Know the origin of the product and its process, in a so privileged as what we have here, emphasizes its flavor. That's what we'll see today, a
Asian-style cod fritters - Wonton with honey
A wafer of wonton egg I had in the fridge and was turning to different fillings. As we were during Lent and always cook fritters at this time, I decided to test this
Malaga in 2014 food flavor: output to Catalonia
Once more, José Carlos García (1 Michelin star and 2 Repsol Soles) accompanied by Ignacio Carmona, of Manducare, left stunned attendees to their demo at the booth of Malaga in food flavor.
Gastronomic meeting we eat Malaga. (II)
So in a conclusive expressed Dani Garcia on the occasion of the gastronomic meeting last weekend "we eat Malaga". The event in question was organized by Miguel round Estibaliz
Tarte tatin with cherry tomatoes, Basil and Parmesan
As my friend Evelyne Ramelet, channel cooking French cuisine, not is if I should say tart tartin or tatan (which is as it sounds the "i" in French). This Tarte tatin is quick and easy to prepare and although