Agaete, to the rich Canarian coffee!
The best of the gastronomy of Russia, Norway, Japan or Colombia with seal Made in Spain it is this:
AGAETE COFFEE, GRAN CANARIA
Brazil, Vietnam, Colombia and Nigeria… are some of the main exporters of coffee in the world, with ideal climates for its cultivation. In the Agaete Valley, Gran Canaria, is one of the few technically European places (if not the only one) where this plant also grows, and whose tradition dates back to the 18th century. Very few know about it, even on the island itself. It is true that production is very low (barely exceeds 1500 kg), but the quality, according to connoisseurs, is more than acceptable , with fruity and sweet aromas and flavors.
The variety grown here is the typical , which around 40 farmers in this little town have been recovering since 2001, and which is sold in gourmet shops.
Tenerife coffee is the Typica variety
TSAR NIKOLAY CAVIAR FROM THE EBRO DELTA
Few things are as refined on the table as a tin of caviar with its mother-of-pearl spoon . It sounds Russian, Iranian to us; but what not many people know is that in Spain, specifically in Navarra, caviar is also produced: is the caviar per se . The fish farm, which for a long time was in Riofrío, Granada, has moved to the town of Yesa, where the sturgeons live in open and natural spaces, splashing in the waters of one of the tributaries of the Ebro, the Aragón River, in conditions very similar to those found in the Caspian Sea , where species such as Sevruga, Osetra and Beluga originate.
The added value of the company is that It is the only one in the world that has an ecological certificate. . They are sold in formats from 10g to 500g and are used by chefs such as Ferrán Adriá or Andoni Luis Adúriz.
Sturgeon roe from the Ebro Delta
KOBE MEAT, ALTUBE GROUP, BURGOS
They live like authentic marquises: their music, their massages, their warm and soft bed, a large living room for their leisure time (they are free) and a diet that many of us would like (it is also specially designed not to create polluting gases) . Everything that is needed for these animals to lead a life free of stress and as pleasant as possible. Are the wagyu beef that are raised on the farms of Japan, Australia, Argentina, United States... and also in Burgos.
The origin of this breed is Japanese, specifically from the city of Kobe, as it is also often known. Its purity has been maintained for centuries, due to the protection it has long enjoyed for religious reasons. Kobe meat is juicy, tender and very healthy, and even its fat can be eaten, because it is very little saturated. In steak, in hamburger or in a thousand different ways, it is for carnivores, Possibly the best meat in the world.
Burgos kobe beef
ALGAE, GALICIA
Although they grow on the Atlantic coasts and are 100% Galician, many of the algae that it sells dehydrated Algamar (the first Spanish company specialized in the collection, drying and processing of seaweed, certified organic food ), are the same ones consumed in Japan and China: specifically varieties such as Nori, Wakame, Kombu or Agar agar.
Among its advantages are its excellence for health : its delicious nutritional properties and very little fat, and its versatility: they can be cooked both in Asian recipes and in tortillas, sautéed or baked. They are available in specialty stores and herbalists.
Galician and organic algae
SMOKED SALMON FROM UGA, LANZAROTE
The thing is funny. May Lanzarote, a volcanic island without rivers, swamps or lakes, be the cradle of one of the best smoked salmon in the world It is, to say the least, shocking. But it is like this. It's not like they're raised in fish tanks or anything like that. In fact the fish is brought from Norway and Scotland and it is in its artisanal ovens, where it is carried out in an artisanal way, its perfect smoking in the purest Norwegian style, with salt from the Janubio salt flats.
The reason for this smokehouse in Uga (by the way, the town where all the camels that make the rides in Timanfaya sleep) goes back a long way, since the 70s. Then the Nordic and Central Europeans began to arrive in these lands of eternal spring and, Of course, even if they were delighted by the wrinkled chips and gofio They missed their herring, their delicious breads and their salmon wraps. It was a German couple who had what at first seemed like a strange idea, when they realized that there was a great vein there and began to smoke it and market it with immediate success.
You can find it in almost any restaurant. as if you were in Oslo or in the Hebrides , and buy it directly at the Lanzarote smokehouse in packages from half a kilo without filleting and after freezing, to avoid anisakis.
_(Uga-Yaiza Nº4, Uga; now also in Tenerife at Avda. Tres de Mayo in Santa Cruz) _
The salmon, from Lanzarote, please